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Monday, April 6, 2009

Midnight Chocolate [Eggless!] Cake


It's been ages since I last updated; so sorry! Things have been a little crazy, with going to Cancun for spring break, cramming for my Psycholinguistics midterm, and now, Cooking Club drama over trivial matters. Sheesh!

The good [or bad for my waistline] thing is, I've still managed to squeeze in a couple of cakes for birthdays that came out great! The first one, a simple chocolate cake with chocolate ganache, looks small, but it was very filling. Plus, I only use dark chocolate now, which adds an intensity that I just love!

The cool thing about this cake is that it's eggless, for my friend [and most other Indians] who are vegetarian and don't eat eggs, either. I used applesauce, which was a good substitute. To garnish the cake, I didn't have anything fancy, so I ended up cutting apple-cinnamon Nutri-grain bars! Sooo strange, yet soooo good!

Ingredients
  • 1/2 cup butter
  • 1 1/4 cups white sugar
  • 1/2 cup applesauce
  • 1 cup hot water
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Chocolate Ganche [Recipe below]

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 9 inch round cake pan.
  2. Cream butter, add white sugar gradually and cream until fluffy. Blend in the applesauce.
  3. In a separate bowl, slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely.
  4. In a third bowl, sift together the flour, salt, baking soda, and baking powder; add to creamed mixture alternately with the cocoa mixture. Blend in vanilla. Pour batter into one 9 inch round pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until cake tester comes out clean. Let cake cool then top with chocolate ganache.
Chocolate Ganache:

INGREDIENTS

  • 9 ounces bittersweet chocolate, chopped
  • 1 cup heavy cream
DIRECTIONS
  • Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
  • Allow the ganache to cool before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

1 comment:

  1. Oh Shikha, your cake looks beautiful! Drama? uh oh! I'm sure you'll find a way to work it out!
    How is psycholinguistics? I want to take a class like that! What course number is it?

    ReplyDelete