Chocolate Thread Cake with Vanilla Icing.
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Ingredients of Chocolate Thread Cake with Vanilla Icing
- Prepare For of eggless chocolate cake.
- It’s 1 1/2 cups of all-purpose flour or organic maida or wheat flour (180 grams).
- You need 1/4 cup of cocoa powder.
- It’s 1 teaspoon of Baking soda (check expiry date).
- It’s 1/2 teaspoon of Salt.
- It’s 1 cup of sugar (organic, or 1.5 cups grated jaggery).
- You need 1 cup of Water (use milk to make rich cake).
- You need 1/3 cup of oil or 80 ml (coconut or canola or light olive oil or melted butter).
- You need 1 tablespoon of Lemon juice.
- It’s 1 tablespoon of Vanilla extract.
- Prepare For of Vanilla buttercream frosting.
- You need 1/4 cup of unsalted butter.
- It’s 1 1/2 cups of powdered sugar (or icing sugar).
- It’s 1 teaspoon of vanilla extract.
- It’s 2-2 1/2 tablespoons of milk (or whipping cream).
Chocolate Thread Cake with Vanilla Icing step by step
- Preparation for eggless chocolate cake recipePreheat the oven to 170 C or 340 F for at least 15 mins..
- Grease a 8 or 9 inch round cake pan & drizzle some flour on it. or Line with a parchment paper. Set aside..
- Mix 1 ½ cups flour, ¼ cup cocoa powder, ½ tsp salt and 1 tsp baking soda. Sieve the flour mix at least twice to aerate the flour. This makes the cake light..
- If using wheat flour then sieve four times.Add 1 cup sugar and mix it well. I use fine sugar..
- If you are using coarse one then you can also dissolve it in 1 cup water.
- Make a well (space) in the center. Pour 1 cup water, 1/3 cup oil or melted butter, 1 tbsp vanilla extract and 1 tbsp lemon juice or vinegar..
- Gently begin to mix well from the liquid ingredients in the center. Mix just until the flour is combined well with the wet ingredients. Do not over mix..
- The batter will be runny. Pour it to the cake pan.Knock it a few times against the kitchen counter to release air bubbles..
- Bake for 25 to 28 mins. Check after 23 mins. To check if it is completely baked, insert a skewer in the center of the cake and check. It must come out clean. Keep the cake pan on a wire rack and allow it to cool down for 8 to 10 mins in the pan..
- Invert eggless chocolate cake gently on a wire rack. Allow it to cool completely. You can frost the cake if you like or just sprinkle some powdered sugar.This eggless chocolate cake tastes best the next day..
- Ensure the butter is soft yet cold. When you press down the block of butter, it must dent easily yet hold shape without melting..
- Add butter to a large bowl and beat it until soft and fluffy. You can use a hand mixer or just a whisk. Place a sieve over the butter bowl. Add powdered sugar to the sieve. Sieve it well..
- Pour vanilla and 2 tbsps milk or cream. Mix them up lightly. Then whisk or beat until everything turns smooth fluffy and light. It must be of spreadable consistency..
- If it is too thick, then add another half to 1 tbsp milk or cream. Beat well until it reaches a good consistency.Do not over beat else the butter begins to melt. If needed you can keep it in the fridge for a while..
- Spread a tbsp of frosting on your cake stand. Place 4 – 2 by 8 inch parchment paper strips across the four sides of the cake stand..
- Place the cake over these papers with the frosting beneath the cake. Scoop off a good amount of frosting to the cake. Begin to spread from the center and then towards the sides..
- Place the cake in the fridge for about 40 mins. Then smoothen the cake with a spatula. Remove the parchment papers gently.Eggless chocolate cake is ready. Slice & serve..
- Now take thread deep in food colour and give design what ever u want to give.Spread some balls (optional)..
- Now your chocolate cake with vanilla icing thread cake is ready..
recipe by Deepti Patil @cookpad