Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, no oven decadent chocolate cake. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Professional Baker Demonstrates EPIC Chocolate Cake Recipe! Decadent Chocolate Cake recipe: The most decadent chocolate cake you'll ever want to meet. In a large bowl, combine cake mix. Decadent (Gluten-Free!) Chocolate Cake from Barefoot Contessa.
No Oven Decadent Chocolate Cake is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. No Oven Decadent Chocolate Cake is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook no oven decadent chocolate cake using 16 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make No Oven Decadent Chocolate Cake:
- Prepare Dry Ingredients for the Cake:
- Get 1.5 cups whole wheat flour
- Prepare 4 tbsp cocoa powder
- Get 1 tsp baking soda
- Make ready 2 pinches salt
- Make ready 1 cup caster sugar
- Prepare Wet Ingredients:
- Prepare 1 cup water
- Take 6 tbsp flavourless oil (i used canola oil)
- Take 4 tsp vinegar
- Get 2 tsp instant coffee powder
- Prepare 2 tsp vanilla essence
- Get Chocolate Frosting:
- Make ready 200 grams dark chocolate
- Make ready 250 ml fresh cream
- Get as needed additional cream to make a chocolate drip frosting
In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite. This decadent vegan chocolate cake features a vegan chocolate buttercream filling and a shiny dark chocolate ganache. Hello, it's Hayley with this week's roundup!
Steps to make No Oven Decadent Chocolate Cake:
- First mix whole wheat flour, cocoa powder, baking soda, salt. If using regular sugar, measure it and powder it. Sieve all the ingredients in a bowl.
- Mix all the wet ingredients.
- Grease a 6 inch square or circle mould. You can also use a cup cake tray. I have used 8” Bundt cake pan.
- Before you mix all the ingredients, it is important to pre heat the kadhai. Take a heavy bottom kadhai, add salt at the bottom & keep a stand of at least 1 inch height. Cover it & Heat on high flame for about 5 to 7 minutes.
- 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 baking / 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 20 to 25 minutes. This time depends on the size of the tin. After 30 mins, check the centre of the cake using a skewer or toothpick. If it comes out clean, that means the cake is ready.
- Remove from the Kadhai and let it cool for about 5 minutes. Brush the top with milk, this will soften the top. Cool the cake further and then unmould and cool on a wire rack. Cover it using a muslin cloth so that it doesn’t dry out.
- While the cake cools down, make the ganache for frosting. For the frosting - first heat the fresh cream and pour it on chopped chocolate. Mix it so that the chocolate melts and the mixture becomes smooth. Divide this into half. Put the half portion in the fridge to chill to make a whipped ganache.
- To the other half, add more cream to make a liquid glazing / drip ganache.
- Pour this liquid ganache on the cake. Remove the other half ganache & using a whisk or beater, beat it to make a light whipped ganache. Frost it on the cake and garnish with some cherry or fruits of your choice.
- You can refrigerate the cake before serving. If you want, you can also soak the cake with some sweet coffee syrup before frosting.
- Enjoy with tea or coffee!
This decadent vegan chocolate cake features a vegan chocolate buttercream filling and a shiny dark chocolate ganache. Hello, it's Hayley with this week's roundup! If I had to name one of my biggest weaknesses (and there are quite a few, mind you), I would have to list chocolate cake. Ever since, chocolate and I have been good pals, but chocolate cake and I? Does your mouth water at the thought of fluffy, decadent chocolate cake?
So that is going to wrap this up with this special food no oven decadent chocolate cake recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
