EGGLESS CHOCO - VANILA SPONGE CAKE

Ingredients:-

For chocolate  cake:=

Maida – 1 ½ cup
Cocoa powder – 3 tablespoons
Baking powder - 1 ½ teaspoons
Baking soda – ¾ teaspoon
Sweetened Condensed milk – 1 cup
Unsalted Butter – ¾ cup, melted and cooled
Pure Vanilla extract – 1 ½ teaspoons
Water – ¾ cup

For frosting:-

Semi sweet chocolate – 1 cup
Heavy whipping cream – ½ cup
Unsalted butter – 1 ½ tablespoons

Instructions

Make Cake:-

1.Preheat the oven at 350 degree F or 180 degree C.
2.Prepare 9 inch round cake pan. Spray it with cooking spray or lightly butter the pan.
3.Sift Maida , cocoa powder, baking powder and baking soda in a bowl.
4.Then add water, melted butter, vanilla extract and condensed milk. Mix well.
5.Pour the batter into a prepared cake pan. Tap the pan on the countertop to remove air bubbles. Bake into preheated oven for 30 minutes.
6.toothpick inserted in center of cake will come out clean.
7.Remove it from the oven and let it cool on wire rack for 5 minutes.
8.using a knife loose the sides of the pan. And invert it into cooling rack from the pan and let it cool completely before frosting.


For sponge cake:=

Maida – 1 ½ cup
Baking powder - 1 ½ teaspoons
Baking soda – ¾ teaspoon
Sweetened Condensed milk – 1 cup
Unsalted Butter – ¾ cup, melted and cooled
Pure Vanilla extract – 1 ½ teaspoons
Water – ¾ cup

For frosting:-

amul  whipping cream – ½ cup
Unsalted butter – 1 ½ tablespoons
Sugar - 2 Tbsp
Ice Cubes

Make Cake:-

SAME AS ABOVE

DO NOT ADD COCO POWDER.

ARRENGED:-

* first take chocolat cake

Make frosting

1.semi sweet chocolates and put into a heatproof bowl.
2.Heat the heavy cream and butter in a sauce pan on medium heat. As soon as it comes to a boil. Turn off the stove. Pour hot cream and butter mixture into chocolate.
3.Let it stand for 2 minutes.
4.Then stir very gently with a spoon. It will look ugly half way through.
5.Keep stirring till it becomes shiny and everything is incorporated well.
6.Put the cake with cooling rack on a baking dish. So any access drip from frosting will not be wasted.
7.Now pour the chocolate ganache frosting on the cake, using back of spoon or butter knife spread it evenly.

then put on sponge cake:-

make frosting:-

1.Take the cream pack, and snip of the top of the pack and refrigerate it for minimum 4 hrs or overnight.
2.Also keep the bowls and the beaters/whisks in freezer for minimum 30 mins.
3.Now scoop out the thick part of the cream in a bowl.. The thick part will be settled up in the top..
4.Place the bowl in another bowl which has a few ice cubes. Start whipping the cream using a beater/hand whisk.
6.After 10-15 mins using hand whisk the cream must have doubled in volume, add in the powder sugar.
Start beating again and whip until its stiff. It'll take a lot of time but it'll whip.
Use it straight away or refrigerate/freeze until ready to use.

decorated with chocolate and fresh cherry.