Eggless Chocolate Football Cake 

I was looking for unique ideas to bake a cake for my husband’s birthday and decided on a football cake. I wanted to make this cake from scratch with simple tools available at home instead of buying a fancy cake pan. After a good period of research, I finally had a strategy 😊 – all I needed to make this spherical cake was two hemispherical mixing bowls. I used the steel mixing bowls from Ikea. It was my first time baking in a steel bowl and it was a good experience. You can use any spherical bowl – steel, glass , corning ware or anything that you feel is oven proof. My decoration was not perfect, but I was really happy that I was able to get a football shape 😊

Let’s get to the strategy and the recipe. Before I start, I really need to quote my references 😊.  I was inspired by the following 2 websites :

I baked an eggless chocolate cake, with a butterscotch icing. I got the recipe for the eggless chocolate cake from my Mom and it came out really good. For the butterscotch icing, I followed the recipe from Food Network and it turned out yum.

Note: Following is the recipe for a 5″ inch spherical ball cake

Butterscotch Icing

I followed the recipe for buttercream icing by Emeril Lagase from Food Network: http://www.foodnetwork.com/recipes/emeril-lagasse/pumpkin-patch-cakes-cupcakes-with-butterscotch-frosting-recipe.html?oc=linkback

Ingredients

  • 6 oz cream cheese
  • 1 cup confectioners’ sugar
  • 2 tbsp unsalted butter
  • 1/4 tsp salt
  • 6 tbsp Butterscotch Sauce (recipe follows below )

Method

  • Place the cream cheese and butter outside, so that they are at room temperature
  • In a stand mixer, combine the cream cheese, confectioners’ sugar, butter, and salt, and beat until smooth and creamy, 3 to 4 minutes
  • Prepare the butterscotch sauce and give it some time to cool down
  • Add the Butterscotch Sauce and blend with the rest of the frosting at low speed, 1 tbsp at a time, and mix until thoroughly incorporated

For the butterscotch sauce

Ingredients

  • 3/4 cup sugar (You can use regular granulated sugar)
  • 2 tablespoons water
  • 1/2 tsp lemon juice
  • 3 tbsp unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 2 tbsp whole milk

Method

  • Combine the sugar, water, and lemon juice in a medium, heavy bottomed saucepan and cook over medium-high heat, stirring, until the sugar dissolves
  • Let it boil without stirring until the mixture gets a brownish color. It will take 3 to 4 minutes to reach the brown color, but make sure that the mixture does not burn
  • Remove the pan from the heat, add the butter and whisk well for about a minute until the butter melts and blends well
  • Bring to a boil again, add the cream, whisk well and remove from the heat
  • Add 2 tablespoons of the milk and mix well
  • The sauce will get thicker when it cools down

For the eggless chocolate cake : 

Ingredients :

  • All purpose flour – 1 1/2 cup
  • Confectionary sugar – 1 cup
  • Unsweetened Cocoa powder – 3 tbsp
  • Baking soda – 1 tsp
  • Refined oil ( Any oil used for cooking, e.g. – vegetable oil, canola oil ) – 5 tbsp
  • Vanilla essence – 1 tsp
  • Full fat milk – 1 cup

Method : 

  • Sift all the dry ingredients – flour, cocoa powder with baking soda
  • Add all the wet ingredients – oil, vanilla essence, and milk, one by one to the dry ingredients and mix well. At this stage, use a folding in movement, i.e. mix well in one direction so that there are no air bubbles formed. Do not beat or stir at this stage as over-handling will make the cake tough in texture. You can either use a spatula or a stand mixer at a lower speed for the mixing process
  • Preheat the oven to 350 degrees F
  • I used 2 steel mixing bowls from IKEA Blanda steel bowl with a 5″ inch diameter. You could use any hemispherical bowl – glass, steel or corning ware. Spray the interior of both the bowls with cooking spray. Lightly dust both the bowls with flour over the cooking spray. Turn the bowls upside down and tap gently to remove excess flour
  •  
  • Divide the cake batter evenly between the two bowls
  •  
  • Place the bowls on a larger cake pan (10″ pan will work best as you will have enough space between the bowls) or a cookie sheet. This step is essential to maintain stability in the oven
  •  
  • Bake at 350 degrees F for 40-45 minutes or more (depending on your oven settings) until the cake passes the following tests :
    • Test by lightly touching the centre of cake when minimum cooking time is up. If no imprint is left, the cake is done
    • Pierce a fine skewer in the centre of cake, if it comes out clean, it is done
    •  
  • Before you attempt to turn the cake, leave the bowls (with the cakes) to cool on cooling rack for at least one hour
  • After an hour, loosen each cake from the sides of the bowl and turn out on a large plate. You can gently tap the base of the tin once you turn it to ease this process
  •   
  • I was satisfied with the rounded part of the cake as it did not have any raised portions, but I had to trim the flat surface to remove the raised center portion
  •   
  • Based on how your cake turns out, carefully slice off the raised center portion in each cake, use a knife or a cake leveler. You can refer to Wilton’s guidelines for cake leveling for some additional information: http://www.wilton.com/cakes/making-cakes/leveling-cakes.cfm
  • Make two measures of the butterscotch icing
  • Apply a small amount of icing on the rounded portion of one cake and place it on a cake board, so that the icing holds that portion of the cake like a glue
  • Spread some icing on the flat surface of the cake so that it is easy to glue the second half of the cake
  •   
  • Place the second half upside down on top of the bottom half, in order to create a complete sphere
  •    
  • Spread the icing on the cake and crumb coat the cake, covering all areas and gaps. I followed the following instructions from craftsy.com for the crumb coat : http://www.craftsy.com/blog/2013/04/how-to-crumb-coat-a-cake/
  • Note: Use the buttercream icing as soon as you make it; if you plan to use it later, refrigerate it and whisk it again before use
  •   
  • Leave the crumb coated cake in the refrigerator for at least 30 minutes to get the buttercream nice and firm
  • Cover it with another coat of buttercream evenly and smooth the edges using a bench scraper. This is the bench scraper I used :
  •     

Decorating the cake

Note: Since this is an all butter icing, it will melt pretty quickly, so you will not be able to make fancy decorations like flowers, stars to cover the entire cake. If you would like to do that, try substituting butter with vegetable shortening. Below are the steps that I followed to decorate my cake, but I would suggest you to go over the resources that I have listed at the end to get better ideas:

  • After the second coating, place the cake in the refrigerator for some time
  • Color one measure of the buttercream icing with black color
  • Use Wilton’s ready to use gel tube to make the outline for the hexagon throughout the football
  • Cover alternate layers with black color icing and smooth it out using a spatula
  • Once you have colored the hexagons, redraw the outlines using the black piping gel tube
  • Store the cake in the refrigerator and take it out 10-15 minutes before you plan to cut the cake

Enjoy the cake

Some useful resources for decoration ideas:

http://www.wilton.com/downloads/paninstructions/2105-6506SportsBall.pdf


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2 thoughts on “Eggless Chocolate Football Cake 

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