Eggless Chocolate Cake with Home Made Chocolate Sauce

Take a large bowl. Add one cup curd and half cup of oil. Do use oil which has neutral flavors. For all my cake recipes, I always use sunflower oil as it is bland, neutral and there is no after taste felt in the cake. Oil also helps in making the cake soft and moist. Though you may use butter as well but oil helps to make cake soft and moist.

Add one cup of powdered sugar by sieving. I have used raw unrefined cane sugar, however, regular white sugar can also be used.

whisk all the ingredients together properly.

Now add few drops of vanilla essence.

Now gradually add one and a half cup of all-purpose flour (maida) to the wet ingredients and mix them well. pour the wet ingredients into the dry ingredients and whisk them together.

Now add two tablespoons of cocoa powder. The most important ingredient contributing to the flavor of the chocolate cake is cocoa powder. It is important to use a good quality cocoa powder as this will affect the overall taste of the cake.

Now add one teaspoon of baking powder, half a teaspoon of baking soda and 1/4 teaspoon of salt. The most important ingredient affecting the texture of the cake is the baking soda and it is important that it is fresh. If the baking soda is not fresh or past its shelf life, the cake will not rise.

Now add one cup of milk and mix all the ingredients well. Make sure your milk, is at room temperature. This is important because room temperature ingredients emulsify better. While combining dry and wet ingredients, be sure to NOT over-mix. By over-mixing, you will knock out all the air and land up with a dense cake. Simply use an offset spatula and gently fold the dry ingredients into the wet ingredients.

First grease a tin baking mould with oil. then drizzle some flour on it and dust all sides with flour properly. remove the excess flour.

Now pour the chocolate cake batter into the prepared cake tin. do not fill it more than 3/4 of the tin.

Place a wire stand in the empty pressure cooker. Remove the gas kit and whistle from the lid and preheat it for 10 minutes on medium flame.

Now place the cake tin container in the preheated pressure cooker carefully. Cover with lid. set the flame on low medium and bake it for 35- 40 minutes. You may also bake at 180*C for 30 minutes or until a toothpick inserted in the center comes out clean. The bake time may vary depending on your cake pan size and oven.

cook it for 40 minutes. Do not open the lid of the pressure cooker many times. Only open it after three-fourth of the baking is done. For doneness check the cake with a bamboo skewer or toothpick. The bamboo skewer should come out clean.

For preparing chocolate sauce, take another bowl. Add 3/4 cup of powdered sugar, 3 tablespoons of cocoa powder and one tablespoon of cornflour by sieving. Now add add one cup of full cream milk on room temperature

Now, mix all the ingredients well.

Pour the liquid in a pan and cook on low flame until thickens. Remove from the gas and add one tablespoon of butter and mix it well. Transfer the chocolate sauce in another bowl. Let it cool down.

Once the eggless chocolate cake cools down completely, remove it from the tin and place it on a plate.

While still hot, pour the chocolate sauce on the top and sides of the chocolate cake. With an offset spatula or a silicon spatula spread the icing evenly all over on top and the sides of the cake. You can also slice the chocolate cake in half and spread frosting in the center and then on the top.

Now, decorate the cake with some dairy milk shots and wafers. You can even add sprinkles or sliced nuts. You can also sift some icing sugar and cocoa powder on the cake. This step is optional. The eggless chocolate cake is ready to be served.

BAKING TIPS- Make sure all your ingredients, including milk, are at room temperature. This is important because room temperature ingredients emulsify better. While combining dry and wet ingredients, be sure to NOT over-mix. By over-mixing, you will knock out all the air and land up with a dense cake. Simply use an offset spatula and gently fold the dry ingredients into the wet ingredients. Let the cake cool completely before you start frosting it. You can eat this cake as it is or top it with frosting. You can either use a vanilla buttercream frosting or cream-cheese frosting.