I am a regular visitor to Madhuram’s eggless cooking site. I saw her Egg replacement event-Vinegar and was really excited about it..I am very new to blogging(though I have been reading other food blogs for quite sometime) and have never participated in any event..Seeing her event, I felt, what else could be a better debut than to participate in one of my favourite food.
At this point I would like to say that, I have baked eggless cake using vinegar and oil a couple of times(by seeing some recipes in the net) and both the times, it was a disaster..It did not taste good at all.Also I have failed attempts of baking eggless chocolate cake as the end product turned out to be very bitter..I came to know that cocoa powder is the culprit..So I bought a different brand recently...Seeing Madhuram’s event I thought I can bake a chocolate cake using vinegar as a substitue but without including oil..To everybody’s surprise and relief, the chocolate cake this time turned out really great..I made chocolate ganache frosting following another of my favourite blogger's(passionateaboutbaking) recipe. As I said in my previous post, my parents have come to visit me. They tasted the cake and they liked it very much.. Nobody could say that vinegar was added.Even I could not feel the taste.(may be none of us really know how vinegar tastes. :-) )
All purpose flour Maida: 200gms Sweetened condensed milk: 1 tin(400 gms)(I used Nestle milkmaid) Unsalted Butter: 100 gms Baking powder: 1 tsp Baking soda: 1 tsp Vinegar: 1 tbsp Cocoa powder: 3 tbsp Milk: 4 tbsp(if required) Procedure
1. Mix all the dry ingredients. 2. In a separate bowl cream the butter. Add milkmaid and beat well until it is soft.(I use a hand beater for this) 3. Add vinegar and mix well. 4. Now add the mixed dry ingredients 4 tablespoons at a time and mix well in one direction. 5. If the batter is very thick add some milk.(I added around 4 tablespoons of milk) 6. Preheat the oven to 150 degrees C. 7. Pour the cake batter in a greased cake pan and bake for 30 minutes or until a skewer inserted in the middle of the cake comes out clean.
Chocolate ganache frosting
Though I followed Deeba's recipe for the frosting, I am documenting the same below by making some changes not because I wanted to make but because I was forced to make those changes as I did not have those/get those ingredients. Ingredients
Fresh Cream: 200ml(I used Amul Fresh Cream, but the original recipe called for heavy cream Chocolate: 90 gms(The original recipe called for 100 gms, I think and it was dark chocolate cocoa powder: 1 tbsp(I added this) Icing sugar: 2 tbsp Procedure
1. In a bowl mix fresh cream, chocolate and icing sugar and boil it until the chocolate melts. 2. Remove from heat and add the cocoa powder and mix well.If it is too thin melt some more chocolate and add.If it is too thick add some more fresh cream. 3. Refrigerate so that it thickens.(I generally keep in the freezer for 10 to 15 minutes till the consistencey is right for spreading.)
Applying the frosting
1. Allow the cake to cool completely and cut the cake horizontaly into two halves. 2. Apply ganache on the lower part and keep the other cake piece on top of it. 3. Now apply the ganache all over the cake and refrigerate the cake so that the ganache thickens.(I generally keep in the freezer for 10 minutes)This step is optional.
Though I am not good at writing on cakes, I tried it out with, the result of which can be seen on the cake.
Eggless chocolate cake with chocolate ganache frosting is ready.
This is my entry to Madhuram's Egg substitue event-Vinegar.