About this recipe:Happy new year to all of you. On this festive occasion I am presenting eggless almond chocolate cake. Yes I know I am posting this recipe a bit late but better late than never. Hmmm… Now coming to this recipe, first it’s a eggless chocolate cake. To replace egg I have used condensed milk. Second I have used almond essence in addtion to vanilla essence so also used almonds for garnishing this eggless chocolate cake. And the last thing I want to point out is that I have prepared it with whole wheat flour but you can replace it with all purpose flour which is also known as Maida.
In this chocolate cake there is no need to use sugar as condensed milk is enough to sweeten cake. This delicious cake is no egg and no butter. Instead of butter I have used oil.
For cake Frosting Chocolate ganache - as reqquired (recipe here)
Grease a round baking pan of 8 inches diameter x 2 inches height with butter or a non-stick spray.
Preheat the oven to 180 degrees Celsius/356 degrees Fahrenheit for 30 minutes.
Now sift the dry ingredients together. (All purpose flour, Cocoa powder, Baking powder and Baking Soda).
In another large mixing bowl, mix wet ingredients condensed milk, oil, milk, water and vanilla extract.
Pour the wet ingredients to dry mixture and whisk it together with a wired whisk.
There is no need to use hand mixer.
Consistency should be not very thin nor very thick.
Bake for about 30 minutes or until the skewer inserted into the center of the cake comes out clean.
Insert a toothpick in the center of the cake and it comes out clean.
Switch off the oven.
Let the cake sit in oven with the door opened slightly for 5 minutes.
This prevents cake from sinking at the bottom.
Remove the cake from oven and place on a wire rack to cool.
Once the cake is cooled completely, apply the chocolate ganache frosting on it.
Garnish cake with almond and pistachios.