This recipes bakes a 300 to 350 grams 6 inches cake sponge that can be frosted to get a 1/2 kg Chocolate Cake.
It's so spongy and moist that you can save your time of making a soaking syrup. You heard me right !!! no sugar syrup needed.
I take orders for Cakes, and always use my Wheat Vanilla Sponge Recipe for fruit and vanilla cakes and this recipe for all chocolate, black forest cakes.
Make sure to go through the footnotes to understand about the tips, and get spongy airy cake.
Wheat Chocolate Cake / Eggless
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Take a look at the video tutorial of this recipe here Whole Wheat Chocolate Cake Sponge
RECIPE
1 batch makes : apt for 1/2 kg frosted cake
Time to bake : 45 minutes
Prep time : 30 minutes
Measuring cup used: 250 ml
Baking pan used 6 inch round
INGREDIENTS
Wheat flour 1 cup minus 2 tablespoon
Cocoa powder 2 tbsp
Baking Powder 1 tsp
Baking soda 1/2 tsp
Vanilla essence 1 tsp
Flavourless oil 1/2 cup
Brown sugar 1/2 cup
Full cream Milk 1/2 cup (initially)
More milk as required
Curd 1/4 cup
METHOD
Prep'ing 30 minutes before starting to bake, measure milk and curd in separate cups and leave on kitchen counter, to come to room temperature. Milk should not be too hot, curd and milk should not be cold or just removed from refrigerator.
In a bowl place a sieve, take 1 cup wheat flour, remove 2 tablespoons of flour from the cup. Replace with 2 tablespoons of cocoa powder.
Sift all dry ingredients, ie. Flour, cocoa pwd, baking powder and soda. Try to sieve atleast 4-5 times.
In a separate mixing bowl prepare wet mixture by putting curd, brown sugar, oil, 1/2 cup milk and vanilla essence. Mix until sugar dissolves.
Before mixing the batter. Please check that your oven is preheating. Which is at 180°C.
Add sifted flour to the wet mixture In 2 parts.
Gently fold the mixture by 'cut and fold method'. Mix only until you don't see any dry flour.
Add more milk or water to adjust the consistency of batter. Different flour absorbs different amounts of liquid.
Grease the baking pan with a tsp of oil. To be sure cut a round parchment and place in the bottom of the pan.
Pour the batter. Tap it a few times to remove any air bubble.
Place it in the oven.
Bake for 15 minutes at 180°C and remaining 30 minutes at 160°C.
Remove the cake from oven and leave for few minutes on kitchen counter. Run a knife around the edges and gently flip it over a cooling grill.
Once cooled, cover in cling film and refrigerate. You can tort the cake and use in any of your cake frosting project.
*if milk or curd is cold while preparing the batter, the cake will sink from the center and have an under cooked center.
* sifting dry ingredients makes sure that leavening agents are evenly distributed and incorporated with the flour. It removes lumps if any. And it also gives an airy texture to the bake.
*preheating the oven is most crucial. Improper heat inside the oven will give you a poorly baked cake. Also you mustn't open the oven frequently, this will disturb the proper heat distribution.
*over mixing cake batter, especially wheat based cakes, starts to develop gluten and the end result will be an undercooked big lump, which will not cook even after keeping it hours inside the oven.
*do not leave the oven unattended, check 5 minutes before the mentioned baking time. every oven temperature and baking time defers.
*if you try to flip the cake while it's hot, it may break or fall apart, as it is probably very tender when hot. Waiting for few minutes will prove worthwhile.
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