Anyway, while I was away I thought that there would be hardly any hits on the blog. But when I logged in yesterday I was so surprised to see the number of hits up by 1,000 in the week that I’ve been silent. Wow! Thank you 🙂 What more can a blogger ask for? And to add to this, the recipe for Chilli Garlic noodles which I linked to Roha’s Romantic Candle light dinner event has won me The Innovative Award. Woohoo!
I’m not sure if I’m going to be able to blog regularly or even occasionally in the coming week so I thought I’d post about something sweet. This recipe for a Chocolate fudge cake is the eggless version of the recipe I’ve made earlier. I used wheat flour for this one and that made the cake really dense. The use of cocoa powder and melted chocolate made the cake extra chocolatey and took it a notch above in chocolate heaven. To offset all the chocolatiness, I did a simple sauce with caramel and I made sure that this was subtle and not too sweet so it didn’t rob the thunder from the cake.
Chocolate fudge cake (eggless)
2 cups of whole wheat flour
1 tsp of baking soda
1/4 tsp of baking powder
1 1/2 tbsp of cocoa powder
75 gms of dark cooking chocolate, melted
1/2 cup of curds
1 cup of demerara sugar
1 tbsp of golden syrup
1/2 cup of white butter, softened at room temperature
1/4 cup of milk
1 tsp of vanilla essence
Sift the flour, baking soda, powder and cocoa powder together. Keep this aside.
In a mixing bowl, beat the butter and sugar together until they turn fluffy. To this mixture add the curds, melted chocolate and vanilla essence and beat well to get a smooth batter. Now add the flour mixture to this and beat well to ensure that there are no lumps, gradually add the milk to this to get a smooth, even batter. Stir in the golden syrup in the end.
Pour the cake batter into a greased, lined cake tin, I used a bundt pan for this, and bake in a pre-heated oven at 180 degrees for about 30-35 minutes. Remove the cake from the oven when it is done. Allow it to cool down on a wire rack.
1/2 cup of caramel squares
1tbsp of melted chocolate
2 tbsp of milk
Mix all the ingredients in a saucepan and gently heat it over a low flame. Keep stirring continuously to make sure it doesn’t burn. When all the ingredients have dissolved/melted the sauce is ready. Allow the sauce to cool down for about 5 minutes before proceeding.
Place the cake on a turntable and use a skewer or fork to lightly pierce the surface of the cake. Now pour the sauce over this, add some sugar sprinkles if you like, cut into slices and enjoy!
*This cake will have a slightly moist centre so you need to be really careful while baking. If at 25 minutes you find that the cake is almost done, then cover the cake tin with a piece of aluminum foil, make three slits on this and continue baking. This will keep the cake from burning and retain the moisture to a certain extent.
*Add some pizzaz to the cake, cut into into half horizontally and add some chocolate chips or fresh strawberries. Sandwich it, pour the sauce and proceed.
*I’ve used imported caramel squares for this recipe, you can use any that you’re comfortable with. Even toffees like Caramilk work well. And if you want to, make the caramel from scratch!