Eggless Chocolate Cake with Chocolate Ganache

For the final day of Bakeathon, I decided to save this double dose of chocolate cake, which was really a mix in the pan types, you need not worry about using too many vessels. After making it I know this is one of those cakes that I will be doing again. It was really very crumbly and had just the right sweetness, with the ganache, it made all the difference!

I actually loved the fact that this cake is that "mix in the pan", you simply mix in the dry and wet ingredients right in the pan before being baked. There are couple of things I loved about this cake, one being eggless and the other using lemon juice. We don't use so much of lemon juice, still you will have a slight taste of it when you are eating this. The final best part is using ganache for frosting. I have always been wanting to make ganache myself, never found the apt time. I enjoyed making it and would be doing a separate post.

The recipe is adapted from Joy of baking.

Chocolate "Mix in the pan" Cake

All purpose flour / Maida - 1 1/4 cups
Sugar, granulated - 1 cup
Cocoa powder - 1/4 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt a pinch
Unsalted butter, melted - 1/4 cup
Warm water - 1 cup
Lemon juice - 1 tbsp

Chocolate Ganache for frosting - 1 cup

How to make the Eggless Chocolate Cake

Preheat oven to 185 * C

In an ungreased 8 inch (20 cm) cake pan, stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.

Add the melted butter, water, lemon juice. With a fork, mix all the ingredients together until well blended.

Bake in preheated oven for about 35 minutes. The cake is done, if a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.

For Frosting:  Once the ganache is ready, with a spatula or knife spread the ganache over the cooked cake.

The cake had that delicious look and feel of the truffle cake that's normally sold over cake shops. Unfortunately I haven't actually tasted a truffle cake because of the eggs. And I have never really bothered to make it myself.

With the new year ringing in, I think it makes sense to plan out those recipes that I would surely want to make.

It's been a great month, with me baking so many dishes. Though I know I settled for easy ones, with mostly muffins and cookies, I really enjoyed myself. I would like to thank Champa for challenging us again and giving a schedule that was easy for me to follow. I would mostly surely try my hand at complex things going forward.

Here's a toast for the coming year and wish you see you again sharing the joy that food, invariably brings in.

I once again wish my readers a great year ahead!

Check out the bloggers doing the Bakeathon: Champa, Sumana Deepak, Priya Suresh, Veena Krishnakumar, Preeti Deo and Jayasri Ravi

Chocolate Brownie with Chocolate Fudge

Today was the last day of exam for the boys. They were so trilled at getting ten days off. It almost looks like as if going to school is such a core. Anyway we are getting ourselves ready to plan and see what best can be done to keep them occupied. Their vacation in their aunt's place got cancelled so they will have to find their own games at home. 

The third cake that I baked was the brownie with Chocolate fudge, and the best part was the batter was mix of wheat flour and all purpose flour. I adapted this from this recipe and even made chocolate fudge to make it look more attractive for the kids. 

 

Chocolate Brownie with Chocolate Fudge

Ingredients Needed

Whole Wheat Flour  -   1/2 cup
All purpose Flour - 1/2 cup
Sugar, powdered - 1 cup
Cocoa powder - 1/4 cup
Oil - 1/4 cup
Milk - 1/2 cup
Baking powder - 1 tsp
Salt a pinch
Butter - 1 tbsp
Chocolate Fudge

How to bake:

Preheat oven to 185*C and grease a baking baking tray.

In a bowl, take both the flours, salt, baking powder, cocoa powder and mix it well with a fork.

Next add the milk, oil and add powdered sugar in it. Whisk all the ingredients well with a fork.

Finally add the butter and gently blend everything together. Make sure the batter is dropping consistency.

Pour the batter onto the greased baking tray . Tap down gently for the batter to settle down well.

Bake at 185 C for 15 - 17 mins, check if the cake is down with knife.

Remove from the oven and let it cool completely on a wire rack.

Once the brownie is done, you can pour the fudge over the cake.

Check out the bloggers doing the Bakeathon: Champa, Sumana, Priya Suresh, Preeti and Jayasri

Eggless Brownie Cookies | Chocolate Brownie Biscuit

All of a sudden we had heavy rains and it was so worse that roads got blocked within minutes. I didn't even know until it was time to leave for home and on the way back, I saw that we had a real heavy downpour, result was the schools were declared off. I always keep wondering how we used to have school come what may. To my knowledge except for one season when we had a cyclone, school always functioned during all days, no matter how heavy rains we had. However now, even if it rained for a day, that is during late evening or night, the next day school is closed.

Anyway because of which the kids were at home and you can imagine the sudden knowledge of being at home creates lot of excitement for them. On top I was baking non stop, which meant the boys were always at heel, wanting to grab before I could do anything else. I had wanted to bake these brownie cookies that I had seen Suma making. I must say these turned out so delicious, just like brownies yet crispy enough to munch on.

Eggless Brownie Cookies

Baking Mode : Convection
Preparation Time : 10 mins
Baking Time : 20 mins at 186 C

Ingredients Needed:

All purpose flour / Maida - 1 cup
Baking soda - 1/4 tsp
Butter - 1/4 cup
Sugar  2/3 cup
Cocoa powder - 1/3 cup
Brown sugar  - 1/4 cup
Buttermilk - 1/4 cup

How to make:

Combine flour and baking soda in a bowl and set aside.

MW butter for 30 secs, then stir in sugar, cocoa powder and brown sugar. Add buttermilk and flour. Blend everything to smooth paste. The dough will be sticky, drop using a spoon on a greased baking tray. The cookies will spread while baking and so space them accordingly.

Preheat the oven at 185 degrees C.

Bake for 15 mins, until the cookies get done. Since the cookies were still gooey, I baked for another 6 mins.

Transfer to a wire rack after a couple of minutes and let cool.

Notes

Instead of buttermilk, you can use sour milk, which can be prepared by mixing 3/4 teaspoon lemon juice or vinegar with enough milk to make 1/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Since the dough will be loose, you can cover and chill the dough for an hour. When you remove the dough out, it would be firm.  And for final serving you can sprinkle powdered sugar. I didn't use as my boys don't like it.

You can check out other bloggers who are doing the Bakeathon: Champa, Sumana Deepak, Priya Suresh, Veena Krishnakumar, Preeti Deo

Microwave Eggless Biscuit Brownie Recipe - Step by Step

I know I am very late for making up for my own event, the Microwave Easy Cooking Event. So thought I might do some quick dessert as that's one dish that can disappear before I can even take a proper pictures of them and I need not worry about calories for myself!

I managed to find time for this quick and simple Brownie that's made with Marie Biscuits. All this required was about 5 mins of preparation and about 5 mins of microwave baking. Since I was baking after a long time, the kids were delighted. And if you can imagine the entire brownie disappeared after flat 10 mins, you can understand how much they loved this brownie.

This month's edition is hosted by Pradnya.
Also sending to Smitha, who is hosting my Kid's Delight Event, themed on What Kids Love...For Summer!

Other Chocolate Recipes

3 Minute Microwave Chocolate Cake
Microwave Eggless Chocolate Cake
Eggless Chocolate Cupcakes  with Chocolate Frosting

Chocolate Recipes on Spice your Life!

Microwave 5 min Brownie

 Step by Step Recipe

Eggless Microwave Biscuit Brownie | 5 Min Biscuit Brownie

Makes : 20 small pieces

Ingredients Needed:

Marie Biscuits - 10
Condensed Milk - 3 tbsp
Icing Sugar - 3 tsp
Baking Chocolate - 50 - 60 gms
Milk - 1/2 cup
Almond Cashew powder - 2 tsp

How to make the Brownie

Roughly chop the baking chocolates and melt in microwave for 1 -2 mins in a microwave bowl, depending on how hard they are. I had mine melted at 2 mins. But take care not to char them.

Run the Marie Biscuits in a mixie and powder it fine.

To the melted chocolate, add the powdered biscuits. Mix well.

Then add the condensed milk, combine and follow it by the icing sugar.

Next add milk slowly, making sure you combine everything without any lumps.

The amount of milk depends on the thickness of the batter. We want free flowing batter.

Finally add the almond cashew powder and combine.

Grease a microwave bowl, pour into the bowl and microwave for 4 mins.

Mine was done by 4 mins. Allow it to stand for a minute and turn to a plate.

I used a tupperware microwave bowl. And since I didn't have a square bowl, had to make do with a circle one. I know we have such preconceived thought for a brownie to be always square bars!

Enjoy your quick treat.


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I have another interesting information to share

Roma Sharma has come out with eBook titled 60 great Baby Food Recipes

I know how much of a task it is when you have infants on hand and always worried about what to feed them. Though I wanted to record what I cooked for my boys, I wasn't able to do it.

So I know how useful this book will be for those of you are worried about what to cook for your baby!

Do take a minute and check out the details

Website : http://babyfoodrecipes.in

Available on Amazon : 60 great Baby Food Recipes

The book provides step-by-step description of food that can be given to babies at every stage of growth.

Besides recipes it has tips to tackle fussy eaters, travel food, medicinal food and home remedies.

Chocolate Chip Cookies | Eggless Cookies with Chocolate Chip | Step by Step Recipes

For today it was a simple Eggless chocolate chip Cookies. I knew Chinnu will not touch it as it is not brown in colour. As expected he was eating only the chocolate shortbread. But other two loved this and wanted more. I liked the way the dough didn't spread so much but had that rustic cookie look overall.

My boys were eagerly waiting to taste and wanted to know what I was doing with a glass of milk. Well I simply said these cookies taste great with milk. Now it's another thing that I should get them eat this along with it.

Chocolate Chip Cookies

Ingredients Needed

All purpose flour / Maida - 1/2 cup
Rice flour - 1 & 1/2 tbsp
Butter - 1/2 cup
Powdered sugar - 3 tbsp
Vanilla essence - 1 tsp
Chocolate chips - 1/2 cup – (50 gms)




How to make the cookies

Sieve both flours together in a bowl.

Cream butter, sugar and essence till light and fluffy.

Add flours and mix well to form a soft dough. The dough will be sticky.

Add the chocolate chips to the dough.

Scoop down small balls on the greased tray.
Pre heat the oven at 185 degree.  Grease a baking tray, place the balls and bake at 185 deg C for 10 - 12 mins

Cool and  store airtight.

If chocolate chips are not available, 1/2 cup  dark chocolate can be chopped and used.

Enjoy weekends!

Sending these delicious to the following events
Priya, who is hosting Kid's Delight, themed on Eggless Bakes,
To Anusha who is hosting Bake Fest
To Anjali's: Cakes, Cookies and Desserts

Also to my Chocolate Mela.