Eggless Chocolate Cherry Cake

Chocolate – an absolute delight to both children and adults alike ! It’s adds a new life to any dish – be it a biscuit, ice cream, or a topping over our favorite dessert. Presenting, yet another eggless chocolate cake recipe – Chocolate Cherry Cake. Enjoy this delicious and chocolicious chocolate cherry cake ! This is a recipe for a chocolate layer cake with chocolate filling and chocolate topping, so everything chocolaty !

I came across this recipe from my Mother’s newspapers clipping collection. This is adapted from chef Jyoti N Parekh’s recipe. As usual, all her recipes have turned out foolproof for me. I wish I had some way to contact her and let her know I am enjoying cooking all her delicious recipes !

Recipe for a single 8 inch chocolate cake follows: 

Ingredients

  • For the cake: 
    • 2 cups all purpose flour
    • 1/4 tsp salt
    • 3 tsp baking powder
    • 2 tbsp cocoa powder
    • 2 tbsp drinking chocolate ( This is the hot cocoa mix, like Ghiradelli hot cocoa or Cadbury’s drinking chocolate )
    • 1 cup confectionary sugar
    • 6 tbsp butter
    • 1 cup full fat milk
    • 1 tsp vanilla essence
    • 1/4 cup finely chopped fresh cherries
  • For the chocolate filling
    • 4 tbsp butter
    • 6 tbsp confectionary sugar
    • 2 tbsp cocoa powder
    • A few drops of vanilla essence
  • For the chocolate icing
    • 2 tbsp cocoa powder
    • 2 tbsp butter
    • 2 tbsp milk
    • 3 oz. confectionary sugar
  • Additional decoration 
    • A few fresh cherries, de-seeded and chopped into half
    • Milk chocolate, to be dusted over the cake using a grater

Method

  • Basic Preparation
    • Preparing the Cake Tin
      • If your cake tin is new, wash well and wipe. After this, avoid washing the tin unless absolutely necessary. After use, just wipe and store.
      • Grease the tin with butter at the bottom and sides. Lightly dust the tin with flour ( you can use a flour sifter for this purpose ), turning the tin so that a light film of flour coats the entire inside of the tin. Turn the tin upside down, tap gently to remove excess flour.
      • Greasing and dusting with flour is an important step, as it prevents the cake batter from sticking to the tin
    • Place the butter outside for a while so that it reaches a room temperature. The butter should not melt, we just want it to reach a room temperature so that it blends well with the batter
  • For the batter
  • I used a kitchen aid stand mixer for making my batter. You can use a blender or mix using a mixing bowl and spatula as well 
    • Sieve the flour, baking powder, salt, cocoa powder and drinking chocolate together and keep aside
    • Place butter in a stand mixer or a large bowl, gradually add sugar and continue beating until mixture is light and fluffy
    • Gently fold in the flour followed by the cherries and the milk. At this stage, make a smooth batter using a cut and fold movement to add the flour and blend it with the rest of the batter. Do not beat or stir at this stage as over-handling will make the cake tough in texture. If using your stand mixer use it in the lowest setting for a couple of minutes until everything is blended well
    • Mix in the vanilla essence using a gentle folding in movement
  • Pouring the batter in the tin
    • Preheat the oven at 350 degrees Fahrenheit for 10 minutes
    • Pour batter in the cake tin. The batter should fill up to 2/3rd of the tin, leaving enough room for the cake to rise.
    • Give tin a light tap on table to spread air evenly in the batter and put immediately in preheated oven
  • Baking Instructions
    • Bake at 350 degrees until golden brown for approximately 30 minutes. This may vary depending on your oven settings
    • Bake immediately after mixing as close to the center of the oven as possible
    • Avoid opening the oven door for the first 20 minutes of baking
  • Testing Cake
    • The cake should pass 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
  • Turning out the cake
    • Before you attempt to turn the cake, let it cool on a cooling rack
    • Place a second cooling rack on top of the cake and invert the cake while sandwiched between two grids
    • Remove top grid and cake tin. Cool completely on grid
    • wp-1468814747325.jpg
  • Assembling the layers, filling and decorating the cake
    • Make 2 recipes of the above chocolate cherry cake
    • Once the cakes have cooled for a sufficient time, prepare the chocolate filling as per the below recipe :
    • Recipe for chocolate filling : 
      • Prepare the filling by blending butter, confectionary sugar, vanilla essence and cocoa powder together in a stand mixer or using a wooden spatula until the filling is light and fluffy
    • As soon as the filling is ready, place one cake on a cake board (use some icing to stick the cake on the board). Spread the chocolate filling on the top of the cake and level it well using a spatula. Repeat the same procedure for the second cake. Place the second cake on top of the first one, so that the chocolate filled sides joined together
    • wp-1468814778744.jpg
    • For the chocolate icing:
      • Boil water in a saucepan
      • Melt the butter, cocoa powder, and milk together in a small vessel, placed over the saucepan
      • Once the butter melts and blends well with the milk and cocoa powder, add the icing sugar
      • Remove from flame
      • When the mixture begins to cool, but is still of a flowing consistency, pour it over the cake
      • Level the chocolate icing on the cake and allow it to cool down
      • Refrigerate the cake for a few hours (prefarably overnight) before the next step of decoration
    • Decorating with cherries and chocolate dust
      • Place the halved cherries on the top portion of the cake, in such a way that they form a a nice border. The cherries will not stick to the cake, but it will still give a nice border, and not come off that easily (unless you displace the cherries or move the cake around a lot )
      • Dusting with chocolate :
        • To dust the cake the chocolate, use a cold block of milk chocolate, so that it does melt while grating
        • Grate the chocolate on the cake top directly using a hand grater. Make sure that you evenly coat the top of the cake as you go

Ta-da, your chocolicious cake is now ready ! Just enjoy the cake and relish all the chocolate layers and the icing !!!

 

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