Recipe of Quick Chocolate decadent cake (no oven, no butter & no condensed milk)

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Before you jump to Chocolate decadent cake (no oven, no butter & no condensed milk) recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

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The kitchen by itself provides you with many small means by which energy and money can be saved. It is pretty uncomplicated to live green, after all. Typically, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let's go back to chocolate decadent cake (no oven, no butter & no condensed milk) recipe. To cook chocolate decadent cake (no oven, no butter & no condensed milk) you need 22 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Chocolate decadent cake (no oven, no butter & no condensed milk) :

  • Use of For Dry ingredients for the cake sponge:.
  • Take 3/4 cup of whole wheat flour.
  • You need 1/2 cup of powdered sugar.
  • Prepare 2 tbsp of cocoa powder.
  • Provide 1/2 tsp of baking soda.
  • You need Pinch of salt.
  • Use 1 tsp of instant coffee powder.
  • Get of For Wet ingredients for the cake sponge:.
  • You need 1/2 cup of water.
  • Provide 2 tsp of vinegar.
  • You need 3 tbsp of olive oil.
  • Provide 1 tsp of chocolate essence.
  • Get of For chocolate frosting and decorating the sponge:.
  • You need 200 ml of fresh cream.
  • You need 400 grams of milk compound.
  • Prepare of As required sugar syrup.
  • Get 2 tbsp of chocolate chips.
  • Take of Few cherries.
  • Prepare of some kitkat chocolates.
  • Use of some oreo biscuits.
  • Prepare of as required silver balls.
  • Use 1 of Ferrero rocher chocolate.

Steps to make Chocolate decadent cake (no oven, no butter & no condensed milk) :

  • For the cake sponge: First mix whole wheat flour, cocoa powder, baking soda, salt and instant coffee. Now seive everything 2-3 times.
  • Grease the 6"cake tin and dust it properly with whole wheat flour. Now keep the kadhai in which the cake is to be baked for preheating. Spread a layer of salt in it and a inverted dish of 1" height. Mix all the wet ingredients well in a bowl.
  • When the kadhai has been pre heated, mix the dry ingredients into the wet ingredients to make a smooth batter. Make sure you do not over mix the batter.
  • Pour this batter immediately in to the cake tin & place it instantly on the stand in the kadhai. Cover it.
  • Cook on medium high flame for the first 10 minutes & then reduce the flame to low and cook for the next 30 minutes. After 30 mins, check the centre of the cake using a toothpick. If it comes out clean, that means the cake is done.
  • Remove from the kadhai and let it cool for about 5 minutes. Brush the top with milk, this will soften the top.
  • Let the cake cool on wire rack after removing it from the mould. Now cling wrap it and keep it in the fridge for 3 hours so that the layers can be cut nicely!
  • Meanwhile by double boiler method make the chocolate ganache. In a bowl take milk compound and fresh cream and mix well till the mixture becomes homogeneous.
  • Now let the ganache cool at room temperature and set it in fridge for an hour.
  • Beat the ganache a little so that we can pipe it up!
  • Cut the cake sponge in two parts. Apply a little ganache on the cake board and place one layer. Soak the layer with sugar syrup and spread the ganache over it. Now sprinkle chocolate chips on it.
  • Carefully place the second layer on the bottom layer. Soak it with sugar syrup. Crumb coat the cake with chocolate ganache and let it set in the fridge for an hour.
  • Now decorate the cake with kitkat chocolates, oreo biscuits on the sides. Make rosettes on the outer side of the top of the cake and place cherries on each rossets. In the center make a rosette and place a Ferrero rocher on it. Sprinkle the silver balls in the remaining space on the top and your very tempting chocolate decadent cake is ready!

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