Friday, February 8, 2013

CHOCOLATE MINI CAKE | TIN CAN CAKE | EGGLESS CHOCOLATE CAKE



Recipe source -www.Hersheys.com
You can find the original recipe here

Ingredients
  1. All purpose flour- 3/4 cup
  2. Sugar-1/2 cup
  3. Cocoa powder-1/8 cup
  4. Instant coffee powder-1/2 to 3/4 tsp
  5. Salt-1/8 tsp
  6. Baking soda-1/2 tsp
  7. Vegetable oil-3 tbsp
  8. Water-1/2 cup
  9. White vinegar-1/2 tbsp
  10. Vanilla essence-1/2 tsp
METHOD
  • Preheat oven to 180 Deg C.
  • Prepare two tin cans by brushing the sides with oil.Line with parchment paper and keep aside.
  • In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,salt ,coffee powder and baking soda until combined.
  • Pour in oil,water,vinegar and vanilla essence .Mix gently using a spatula until combined.Do not over mix.
  • Pour the batter equally into the prepared tin cans.(Do not fill more than half of the can)
  • Bake at 180 deg C for about 20 to 25  minutes or until a cake tester inserted into the center of the cake comes out clean.
  • Allow it to cool completely.Gently invert the can to release the cake.
  • Remove the crust,if desired.Cut the cake horizontally into 3,using a serrated knife.
  • Place the first layer on to a cake plate and spread an even layer of the ganache,leaving about 1/4 " around the edges.Place another cake layer and repeat the same procedure until you reach the last layer.
  • Frost the entire outside of the cake with the ganache. Create a swirled effect using the back of a spoon,if desired.Sprinkle grated chocolate on top of the cake.

Note:You can also use whole wheat flour instead of all purpose flour for a healthier cake,like i did.

STEP BY STEP PICTURES
  • Preheat oven to 180 Deg C.
  • Prepare two tin cans by brushing the sides with oil.Line with parchment paper and keep aside.
  • In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,salt ,coffee powder and baking soda until combined.
  • Pour in oil,water,vinegar and vanilla essence .Mix gently using a spatula until combined.Do not over mix.
  • Pour the batter equally into the prepared tin cans.(Do not fill more than half of the can)
  • Bake at 180 deg C for about 20 to 25  minutes or until a cake tester inserted into the center of the cake comes out clean.
  • Allow it to cool completely.Gently invert the can to release the cake.
  • Remove the crust,if desired.Cut the cake horizontally into 3,using a serrated knife.
  • Place the first layer on to a cake plate and spread an even layer of the ganache,leaving about 1/4 " around the edges.Place another cake layer and repeat the same procedure until you reach the last layer.


  • Frost the entire outside of the cake with the ganache. Create a swirled effect using the back of a spoon,if desired.Sprinkle grated chocolate on top of the cake.



CHOCOLATE GANACHE

Ingredients
  1. Chopped Dark chocolate- 1/4 to 1/2 cup
  2. Cream- 1/2 cup( see note for vegan version)
Method

  • In a sauce pan bring cream to just under a boil.
  • Transfer this into a bowl,and add the chopped chocolate.Mix well until smooth.
  • Allow this to cool completely and  refrigerate  for 1 hour or until  required.
NOTE: For vegan ganache use 3/4 cup grated vegan chocolate and 1/2 cup coconut cream.





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