Feb 28, 2013

Perfectly Chocolate A Egg Less Chocolate Cake From Hershey's

From this month I have joined in one more group. Baking Egg Less Group by Gayathri of Gayathri's cook spot.   I joined this group because of my interest in baking  and eggless baking . For this month Gaythri had choosen a Chocolate cake recipe from Hershey's kitchen. The cake was really so chocolatey. Since this is a Egg less baking group Gayathri will give a baking recipe with eggs and we have to change that recipe in to egg less. Todays recipe is a chocolate cake fron Hershey's with egg. I canged it to eggless recipe  by using egg replacer powder which I got fom Vaishali in her gift bag.On our visit to her place at 25th BM meet. Thank you so much Vaishali for this egg replacer powder
eggless chocolate cake Recipe source :- Hershey's Kitchen
INGREDIENTS:--
All- purpose flour ---  1 -3/4 cup
Sugar   ----  2 cups
Oil    ----- 1/2 cup
Milk    ----  1 cup
Hot water  --- 1 cup
Hershey's cocoa powder  --- 3/4 cup
Vegetable oil  ---  1/2 cup
salt  --    1 tea sp
Baking powder  --- 1 and 1/2 tea sp
Baking soda   --- 1 and 1/2 tea sp
Vanilla extract  --- 2 tea sp
Egg replacer   --- 2 tab sp +6 tab sp of water
METHOD:---
1. Pre- heat the oven at 200 degree C, Grease the cake with little butter and dust with little flour
                                                       
2. Mix flour, sugar, cocoa powder, baking powder, baking soda, salt in a mixing bowl and set a side.
                                                        
3. Take milk, vegetable oil, egg replacer+ 6 tab sp water and vanilla. Beat this with a hand blender on speed 2 for two minutes.
                                         Beat wet Ingredients for 2 minutes by the you can see the froth on top of the wet ingredients this will give your cake more sponge texture ( this is my opinion).    
4. Now add hot water and beat for few more minutes.
                                                          
5. Add dry ingredients to the wet mixture and mix well. The batter is little runny.
                                               
6. Pour this batter in to prepare cake tins, reduce the oven heat ti 180 degree C and bake the cake for 30 to 35 minutes. This depend up on your oven mine took 45 minutes or insert a tooth pic and check if need bake for few more minutes.
7. Remove the cake from oven and cool it on a wire rack, cool completely.
                                                  
FOR CHOCOLATE FROSTING:--
Butter   -----   1/2 cup
Hershey's cocoa powder  --- 2/3 cup
Powdered sugar  --  3 cups
Milk    ----     1/3 cup
Vanilla extract   ----  1 tea sp

METHOD:--
1. Melt butter, add cocoa mix once then add powdered sugar, milk, vanilla and beat for few seconds to bring frosting in to spreading consistency.
You can add a small  amount of aditional milk if needed.
I just spread the frosting on the top of the cake.

 

10 comments:

Shama Nagarajan said...

wow..yummy and inviting

Hema said...

Cake looks superb, welcome to the group..

Anu said...

Look so delicious

Priya Yallapantula said...

I am a chocoholic, so would love to give this a try :)

Priya said...

Such a beautiful and super spongy cake, even its a big hit here, seriously loved this challenge.

Minu said...

Perfect looking cake. Lovely colour

vaishali sabnani said...

the cake looks really spongy..would love to dig in..loved this challenge!!

Anonymous said...
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Gajus kitchen said...

love the texture of your cake and its super rich too

Gayathri Kumar said...

The texture of the cake has turned out great Padma. I have never tried with egg replacer. Need to try it next time as I bought a pack of it online. I am so happy to have you in the group Padma...