I usually go for an easy cocoa frosting recipe for all my cakes. Chocolate cake or vanilla, it doesn’t matter. All that matters is its going to be covered with dark chocolate frosting. But this time, I wanted a chocolate lace collar for the cake. So I wanted a lighter shade frosting for the cake.
Butter cream roses were also in the plan, so I made a big batch of butter cream, made some flowers and then used the rest to coat the cake. I could see the darker chocolate color through the icing, but then chocolate pieces all around helped me get over it.
I didn’t get the time for doing a collar, but it’s definitely there in the ‘to do’ list.
This is the second time I am making this cake. The first time I made this for my friend’s daughter’s birthday and she gave me a kiss in my cheek to show her happiness. That was best compliment I ever got for a cake :=). This cake also was a gift to someone.
I should have used the chocolate frosting for the cake as I could see the darker shade of the cake through the icing. Also, butter cream melts very fast and looks all sweaty. Not a good choice I guess.
So thanks Vaishali for this wonderful, soft, eggless cake. I will be using this recipe again and again!
This cake goes to Blogging Marathon 33 under eggless cakes. Check out the Blogging Marathon page for what other participants have posted this week!
Recipe Source: Ribbons to Pastas
- Flour : 1 1/2 cups
- Cocoa powder : 1/2 cup
- Baking powder : 1 tsp
- Baking soda : 1 tsp
- Salt, a pinch
- Condensed Milk : 400 gm can, one
- Oil : 3/4 cup
- Vanilla extract : 1 tsp
- Coke/Fanta/Mirinda/7 up (any aerated drink) : 1 cup
- Oreo cookies (or any good chocolate cream biscuit), 1/2 a pack (optional)
- Preheat oven to 180 C/ 350 F. Grease a 9″ round pan and keep aside.
- In a big bowl, whisk flour, cocoa powder, baking powder, baking soda and salt.
- In a smaller bowl, whisk the condensed milk, oil, vanilla extract.
- Add the wet ingredients into the dry and mix until no lumps remain. Add the coke (aerated drink slowly). The batter will be a bit runny, that is fine.
- Transfer half the batter into the greased pan. Then, crumble the cookies with hand and sprinkle over the batter. Cover with the rest of the batter.
- Bake for 30 minutes. Check with a skewer whether its done or not and bake for a further 3-4 minutes, if it’s not. Check with the skewer again and take the cake out if the skewer comes free of crumbs.
- Once the cake is cooled, frost with the butter cream and decorate as you wish. I used butter cream roses and chocolate pieces.
Recipe Source: America’s Test Kitchen
Makes enough to cover a layered 9″ cake or for 24 cup cakes.
Butter cream Icing:
- Icing Sugar : 2 1/2 cups
- Butter : 2 1/2 sticks (about 280 gms)
- Vanilla extract : 2 tsp
- Milk/fresh cream : 2 tbsp
- Salt : a pinch
- The butter should be at room temp. Cut it into big pieces and keep in a big bowl.
- Add everything else except sugar. Beat with a hand mixer until smooth, about 1-2 minutes.
- Add sugar and mix with a spoon. Else the sugar flies all over the place! Beat again in low speed until smooth, about 3-4 minutes. Now increase the speed to high and beat for another 3-4 minutes until light and fluffy.
- Use as required.
Linking this cake to Valli’s Cake Mela.