Eggless Chocolate Cake
By IFB | January 17, 2023
Program: Top & bottom heater with fan
Preheat temp: 180⁰C
Preheat time: 10 mins
Cook temp: 180⁰C
Cook time: 35 mins
Ingredients:
- ½ cup jowar flour
- 1 cup oats flour
- ¼ cup gram flour
- ¾ cup cocoa powder
- A pinch of salt
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup vegetable oil
- 1½ cups caster sugar
- ½ cup yogurt
- ½ tsp vanilla extract
- ¾ cup milk
For rose butter cream:
- ½ cup softened butter
- 1 cup icing sugar (sifted)
- 1 tsp rose extract
- 2-3 drops of pink food coloring
Preparation:
- In a bowl, sift through the jowar flour, oats flour, gram flour, cocoa powder, baking powder, baking soda and salt. Set this aside
- In a separate bowl, combine sugar and oil. Using a whisk mix this really well, until it is light and fluffy
- Into the sugar and oil mixture, add yoghurt and vanilla extract. Combine well
- Fold half of the dry mix; fold in gently using a spatula
- Add the milk to the batter and combine it well
- Finally add the leftover dry mix and mix until no flour pockets remain
- Transfer the batter into two 8 inch greased round pans lined with parchment paper
- Bake the cake at 180⁰C for 35 mins or until a skewer inserted comes out clean
To prepare the frosting:
- In a bowl, add softened butter and beat it on high speed using an electric whisk. Beat until light and fluffy
- Add in the rose extract and food color and beat again to combine
- Sift in the icing sugar, initially mixing in with a spatula and finishing it off with the electric whisk
- Once the cakes have cooled down completely, spread the frosting and layer the cake. Decorate with a few rosettes on top
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