Tuesday, August 2, 2011

Eggless Dark Chocolate & Walnut Cake

It's been a while since I baked and since I have been spending a good deal of time drooling over all the cake recipes that I could possibly find online, I thought that it was time to bake a cake for no real reason of course. I love trying out new recipes. Actually I am extremely passionate about baking cakes and cooking biryanis. Thanks to my diet, I am not able to indulge in either of these sinful goodies. But of course, nothing could stop me from baking it for someone else right? So after having bookmarked this incredibly simple recipe which makes no use of butter or eggs, I set out to bake it last week. I wanted to send over this cake to some dear family friends of ours who are more family than friends actually. I have mentioned about my friend Jen who I met here in Bombay, but feel like we have some deep connection (although I don't believe in the past life funda). She's more than a friend - a lot like an elder sister (and I call her so) and being Mangalorean too, we have plenty to share besides a common language (we speak in Kannada as she is a Mangalorean Protestant). She was the one who introduced me to the art of making Italian at home and is a terrific cook herself. So if you've liked the recipes of some Italian goodies like Lasagne, Spaghetti & Meatballs, the Middle Eastern Hummus,  the very English Simple Chicken Roast or a typical Mangalorean Bella Metthe Dosa, well, that's all thanks to her. So you see, besides making frantic calls to my mum or jotting down recipes from my MIL, I also get detailed step by step instructions & tips and tricks from Jen when it comes to cooking. I have many lovely recipes from her which are yet to be tried in my kitchen which I hope to share in the days to come. 


So coming back to this cake, if you have guests coming over for a house party or a birthday party which needs a 'different' kind of a cake or expect guests with special needs (allergic to eggs, on a diet or religious requirements) you can bake this cake as it makes no use of eggs and the best of all is it does not need butter! Finding unsalted butter is a big challenge for me in the area where I live so I totally adore cakes that make use of regular/olive oil. 

I know cakes with refined flour (all purpose/maida) are not the best bet from a health point of view and if you are watching your weight, then forget about having cakes with heavy icing - whipped cream & the sort. This nutty cake (unless you are allergic to nuts!) is the best bet for parties where you have a mixed bunch of guests - vegetarians and those with special needs (I remember throwing office parties not so long ago with so much attention being paid to the cakes - eggless and with egg - phew!).


Like I said, I randomly tried this cake and it turned out very delicious. Since Jen's family loves chocolate in any form especially dark chocolate, it was an instant hit in their house. You can use semi sweet or regular cocoa powder while you bake the cake. If you just have dark (more than 75%) cocoa, then increase the sugar by 1/4 cup or just be more generous while you sprinkle the sugar over the walnut crumble. Ideally you can use real vanilla extract (recipe to follow) by using Vanilla beans soaked in Vodka or Rum for at least 2-3 months, but if you don't have that just use synthetic vanilla essence. The original recipe asked for Vanilla Sugar but I did not have any so I used regular granulated sugar + home made Vanilla extract.

 This cake is a perfect tea time cake (because it is delicately sweet) and also a dessert (try serving it warm with some vanilla ice cream!), the toasted walnuts and the sugar give that extra crunch! Try it!!


Eggless Dark Chocolate and Walnut Cake
Recipe Source: Passionate About Baking

You Need:
  • 1 cup all purpose flour (maida)
  • 1/2 cup cocoa powder (I used Hintz dark cocoa)
  • 1 cup thick yogurt
  • 3/4 cup caster/powdered sugar 
  • 1/2 tsp baking soda
  • 1-1/4 baking powder
  • 1/2 cup odourless oil (I used Borges olive oil)
  • 1 tsp pure vanilla extract/essence

For the crumble
  • 1/2 cup chopped walnut kernels
  • 1-1/2 tbsp granulated sugar (for the crumble)
  • 1 tsp pure vanilla extract/essence

Method:
1. Preheat oven to 200 degree C. Line a 6" or 7" round tin with parchment paper.
2. Sift the flour & cocoa powder 2-3 times. Keep aside.
3. Beat the yogurt, sugar and vanilla essence on high speed. Add the baking powder & baking soda and whisk it lightly. Allow to stand for 3 minutes - you will notice that the mixture has turned a little frothy. Add the olive oil and mix well.
4. Add the flour in 3-4 parts mixing until all the flour is well incorporated. The mixture will be rather thick but that's ok. Pour it into the prepared tin. Cover the surface with the chopped walnut kernels and generously sprinkle the granulated sugar and vanilla essence over it.
5. Bake at 200 degree C for 10 minutes and reduce the temperature to 175 degree C and continue to bake for 40 minutes or till the skewer comes out clean.
6. When done, remove and allow to cool for 30 minutes before turning over a wire rack to cool further. Remove the parchment paper carefully and serve.


I am sending this entry to Aipi's Bookmarked Recipes Every Tuesday Event Volume 52

and Iftar moments held by Jabeen's corner

33 comments:

  1. Oh dear, that is really a sinful treat... Looks more like a brownie.. Just give that plate to me and some ice cream I would just finish it off.

    ReplyDelete
  2. Hello
    First time to your space, I'm loving it. No doubt i'm following your blog.
    I will be very Delighited to find you in my followers list.
    Good Food Recipes
    Food Blog News

    ReplyDelete
  3. Wow! This is simply picture perfect n a total stunner and I bet it’s dreamy delicious!
    Would love to have a slice of this awesome cake :)
    Thanks a lot for linking to bookmarked event :)
    Us Masala

    ReplyDelete
  4. Hi There,

    It's my first time on your space and you have blown me away with this cake. This looks absolutely delicious. Keep the great recipes coming in :)

    ReplyDelete
  5. That cake looks STUNNING shir! Early in the morning I am drooling here.. U know I am a chocoholic...And the fact that it is butterless and eggless is good for me too :) Yet to try the roast. Will do it some time soon..

    ReplyDelete
  6. Wow yummy looking cake...very delicious looking too

    ReplyDelete
  7. Gorgeous cake!!! Bookamarked!!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  8. pic is so fantstic cake is sure very delicious and soft

    ReplyDelete
  9. Pictures are so inviting.. Love the recipe..

    Thanks For Linking it with Iftar Nights..

    Jabeen's Corner

    Ongoing Event-Iftar nights

    ReplyDelete
  10. hi friend
    first time here,came to know thru blog hopping....loved your space n u have more delightful recipes...this cake looks so gorgeous n very tempting pictures...bookmarked !!!
    following u...plz visit my space when u find time :)

    ReplyDelete
  11. Wow! Thanks Shireen! I'm a new fan! :)

    ReplyDelete
  12. Thank you so much for the lovely recipe....i made this on my husbands birthday with layer and made choc ganche ...he loved it ..

    ReplyDelete
  13. Thank you so much for the feedback Harsha! Glad ur hubby liked it :) do keep checking for more recipes :)

    ReplyDelete
  14. LOVE this cake. Halved the measures and the baking time and tried it as muffins. That was great too. Thank you :)

    ReplyDelete
  15. Thank you so much everyone for the lovely comments! I will visit your spaces slowly but certainly!

    @Swati: So glad to hear that you enjoyed this cake even as muffins!

    ReplyDelete
  16. Hi Shireen. I tried this cake yesterday and it turned out great. We loved it. If you remember I had left a comment in your choc bottlegourd cake and had plans of making that. But that didnt happen for some reason. May be next time. For now thanks for sharing this recipe which is really good.

    ReplyDelete
  17. Hi Shireen,

    I have just gone thru this recipe. What is this amp. Could u please tell me, as I wish to try out this recipe

    Van

    ReplyDelete
  18. @ Van: So sorry about the 'amp' - it's nothing but ampersand - the symbol '&' is called an ampersand in the computer world and when I had written this post there was some error while typing and everywhere I keyed in the symbol "&" it automatically inserted 'amp' - Sorry for the confusion, I have deleted it now. Please go through the recipe once again and I hope it makes much more sense now :) Do let me know if you require any help!

    ReplyDelete
  19. I tried this cake this weekend. Just one word AWESOME. My kids loved it and so did my guests. Thanks a ton dear.

    Vanessa

    ReplyDelete
  20. Hi Shireen,
    I tried this cake today. I doubled the quantities and baked it but it did not cook in the center. Also the cake sat in the center an rose only from the sides. What do you thinks must have gone wrong ?

    Doreen

    ReplyDelete
  21. Hi Doreen,

    What was the size of the cake tin that you used? Did you double the quantities but still use a 6" or 7" pan? If yes, there was too much batter for a small tin. Whenever you double the quantities, the tin size must also increase slightly. Secondly did you bake the cake in the microwave or oven?

    ReplyDelete
  22. Thanks Shireen for reverting. I baked the cake in an OTG. This is the first time I baked a cake and I bought my tin from the Dmart store. I did not check the size. How do you get to know the size ?

    ReplyDelete
  23. Hi Doreen,

    The size of the pan should always be suitable for the amount of batter. Most supermarkets sell tins with the size mentioned, but I usually take my measuring tape along when I buy. It's good to have an 8" or 9" round tin as most recipes are meant for this size. If you are an enthusiastic baker you can buy two pans of the same size if you intend making cake with several layers - it may be difficult to buy the same size and make of tin at a later point - but this is just my tip. For brownies also a 7" or 8" SQUARE tin is more than enough.

    Like I mentioned, maybe you cake tin was too small to accommodate the batter which had double the ingredients, thereby resulting in a cake that didn't cook in the centre. An OTG is a good investment to bake. Good luck for the next time you try it, don't give up!

    ReplyDelete
  24. Thanks Shireen. Your tips are surely helpful for first timers like me. By the way, the cake tasted FAB !!!!! It was perfectly moist and not very sweet. Thanks for posting such lovely recipes.

    ReplyDelete
  25. Doreen, great to hear that!! Glad you like my recipes! By the way, are we related?

    ReplyDelete
  26. I dont know if we are related :-) I used to be Sequeira before getting married. Now I'm D'sa.

    Doreen

    ReplyDelete
  27. Aah..I realised we are not..cuz the distant aunt I know has a different spelling of 'Dorine'..but nice to connect with u Doreen :)

    ReplyDelete
  28. Hi Shireen, This cake really looks wonderful - Do you know the bake times in Fahrenheit? I will surely try it. It looks heart-friendly too :)

    Thanks,

    Loretta Moniz

    ReplyDelete
  29. Hi Loretta,

    I googled it for you. 200C is 392F and 175C is 347F. Hope it helps! Happy baking! Rgds, Shireen

    ReplyDelete
  30. Hi Shireen,
    That looks dellicious! Just thought you should know though, that it isn't vegan as it has yoghurt. Vegan cooking doesn't use any animal products, including dairy.
    Sonia

    ReplyDelete
  31. Thanks Sonia! You are right, it was a mistake, have corrected it now :-)

    ReplyDelete
  32. Hey can I use same quantity of melted butter instead of oil. ...

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Related Posts Plugin for WordPress, Blogger...

Tuesday, August 2, 2011

Eggless Dark Chocolate & Walnut Cake

It's been a while since I baked and since I have been spending a good deal of time drooling over all the cake recipes that I could possibly find online, I thought that it was time to bake a cake for no real reason of course. I love trying out new recipes. Actually I am extremely passionate about baking cakes and cooking biryanis. Thanks to my diet, I am not able to indulge in either of these sinful goodies. But of course, nothing could stop me from baking it for someone else right? So after having bookmarked this incredibly simple recipe which makes no use of butter or eggs, I set out to bake it last week. I wanted to send over this cake to some dear family friends of ours who are more family than friends actually. I have mentioned about my friend Jen who I met here in Bombay, but feel like we have some deep connection (although I don't believe in the past life funda). She's more than a friend - a lot like an elder sister (and I call her so) and being Mangalorean too, we have plenty to share besides a common language (we speak in Kannada as she is a Mangalorean Protestant). She was the one who introduced me to the art of making Italian at home and is a terrific cook herself. So if you've liked the recipes of some Italian goodies like Lasagne, Spaghetti & Meatballs, the Middle Eastern Hummus,  the very English Simple Chicken Roast or a typical Mangalorean Bella Metthe Dosa, well, that's all thanks to her. So you see, besides making frantic calls to my mum or jotting down recipes from my MIL, I also get detailed step by step instructions & tips and tricks from Jen when it comes to cooking. I have many lovely recipes from her which are yet to be tried in my kitchen which I hope to share in the days to come. 


So coming back to this cake, if you have guests coming over for a house party or a birthday party which needs a 'different' kind of a cake or expect guests with special needs (allergic to eggs, on a diet or religious requirements) you can bake this cake as it makes no use of eggs and the best of all is it does not need butter! Finding unsalted butter is a big challenge for me in the area where I live so I totally adore cakes that make use of regular/olive oil. 

I know cakes with refined flour (all purpose/maida) are not the best bet from a health point of view and if you are watching your weight, then forget about having cakes with heavy icing - whipped cream & the sort. This nutty cake (unless you are allergic to nuts!) is the best bet for parties where you have a mixed bunch of guests - vegetarians and those with special needs (I remember throwing office parties not so long ago with so much attention being paid to the cakes - eggless and with egg - phew!).


Like I said, I randomly tried this cake and it turned out very delicious. Since Jen's family loves chocolate in any form especially dark chocolate, it was an instant hit in their house. You can use semi sweet or regular cocoa powder while you bake the cake. If you just have dark (more than 75%) cocoa, then increase the sugar by 1/4 cup or just be more generous while you sprinkle the sugar over the walnut crumble. Ideally you can use real vanilla extract (recipe to follow) by using Vanilla beans soaked in Vodka or Rum for at least 2-3 months, but if you don't have that just use synthetic vanilla essence. The original recipe asked for Vanilla Sugar but I did not have any so I used regular granulated sugar + home made Vanilla extract.

 This cake is a perfect tea time cake (because it is delicately sweet) and also a dessert (try serving it warm with some vanilla ice cream!), the toasted walnuts and the sugar give that extra crunch! Try it!!


Eggless Dark Chocolate and Walnut Cake
Recipe Source: Passionate About Baking

You Need:
  • 1 cup all purpose flour (maida)
  • 1/2 cup cocoa powder (I used Hintz dark cocoa)
  • 1 cup thick yogurt
  • 3/4 cup caster/powdered sugar 
  • 1/2 tsp baking soda
  • 1-1/4 baking powder
  • 1/2 cup odourless oil (I used Borges olive oil)
  • 1 tsp pure vanilla extract/essence

For the crumble
  • 1/2 cup chopped walnut kernels
  • 1-1/2 tbsp granulated sugar (for the crumble)
  • 1 tsp pure vanilla extract/essence

Method:
1. Preheat oven to 200 degree C. Line a 6" or 7" round tin with parchment paper.
2. Sift the flour & cocoa powder 2-3 times. Keep aside.
3. Beat the yogurt, sugar and vanilla essence on high speed. Add the baking powder & baking soda and whisk it lightly. Allow to stand for 3 minutes - you will notice that the mixture has turned a little frothy. Add the olive oil and mix well.
4. Add the flour in 3-4 parts mixing until all the flour is well incorporated. The mixture will be rather thick but that's ok. Pour it into the prepared tin. Cover the surface with the chopped walnut kernels and generously sprinkle the granulated sugar and vanilla essence over it.
5. Bake at 200 degree C for 10 minutes and reduce the temperature to 175 degree C and continue to bake for 40 minutes or till the skewer comes out clean.
6. When done, remove and allow to cool for 30 minutes before turning over a wire rack to cool further. Remove the parchment paper carefully and serve.


I am sending this entry to Aipi's Bookmarked Recipes Every Tuesday Event Volume 52

and Iftar moments held by Jabeen's corner

33 comments:

  1. Oh dear, that is really a sinful treat... Looks more like a brownie.. Just give that plate to me and some ice cream I would just finish it off.

    ReplyDelete
  2. Hello
    First time to your space, I'm loving it. No doubt i'm following your blog.
    I will be very Delighited to find you in my followers list.
    Good Food Recipes
    Food Blog News

    ReplyDelete
  3. Wow! This is simply picture perfect n a total stunner and I bet it’s dreamy delicious!
    Would love to have a slice of this awesome cake :)
    Thanks a lot for linking to bookmarked event :)
    Us Masala

    ReplyDelete
  4. Hi There,

    It's my first time on your space and you have blown me away with this cake. This looks absolutely delicious. Keep the great recipes coming in :)

    ReplyDelete
  5. That cake looks STUNNING shir! Early in the morning I am drooling here.. U know I am a chocoholic...And the fact that it is butterless and eggless is good for me too :) Yet to try the roast. Will do it some time soon..

    ReplyDelete
  6. Wow yummy looking cake...very delicious looking too

    ReplyDelete
  7. Gorgeous cake!!! Bookamarked!!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  8. pic is so fantstic cake is sure very delicious and soft

    ReplyDelete
  9. Pictures are so inviting.. Love the recipe..

    Thanks For Linking it with Iftar Nights..

    Jabeen's Corner

    Ongoing Event-Iftar nights

    ReplyDelete
  10. hi friend
    first time here,came to know thru blog hopping....loved your space n u have more delightful recipes...this cake looks so gorgeous n very tempting pictures...bookmarked !!!
    following u...plz visit my space when u find time :)

    ReplyDelete
  11. Wow! Thanks Shireen! I'm a new fan! :)

    ReplyDelete
  12. Thank you so much for the lovely recipe....i made this on my husbands birthday with layer and made choc ganche ...he loved it ..

    ReplyDelete
  13. Thank you so much for the feedback Harsha! Glad ur hubby liked it :) do keep checking for more recipes :)

    ReplyDelete
  14. LOVE this cake. Halved the measures and the baking time and tried it as muffins. That was great too. Thank you :)

    ReplyDelete
  15. Thank you so much everyone for the lovely comments! I will visit your spaces slowly but certainly!

    @Swati: So glad to hear that you enjoyed this cake even as muffins!

    ReplyDelete
  16. Hi Shireen. I tried this cake yesterday and it turned out great. We loved it. If you remember I had left a comment in your choc bottlegourd cake and had plans of making that. But that didnt happen for some reason. May be next time. For now thanks for sharing this recipe which is really good.

    ReplyDelete
  17. Hi Shireen,

    I have just gone thru this recipe. What is this amp. Could u please tell me, as I wish to try out this recipe

    Van

    ReplyDelete
  18. @ Van: So sorry about the 'amp' - it's nothing but ampersand - the symbol '&' is called an ampersand in the computer world and when I had written this post there was some error while typing and everywhere I keyed in the symbol "&" it automatically inserted 'amp' - Sorry for the confusion, I have deleted it now. Please go through the recipe once again and I hope it makes much more sense now :) Do let me know if you require any help!

    ReplyDelete
  19. I tried this cake this weekend. Just one word AWESOME. My kids loved it and so did my guests. Thanks a ton dear.

    Vanessa

    ReplyDelete
  20. Hi Shireen,
    I tried this cake today. I doubled the quantities and baked it but it did not cook in the center. Also the cake sat in the center an rose only from the sides. What do you thinks must have gone wrong ?

    Doreen

    ReplyDelete
  21. Hi Doreen,

    What was the size of the cake tin that you used? Did you double the quantities but still use a 6" or 7" pan? If yes, there was too much batter for a small tin. Whenever you double the quantities, the tin size must also increase slightly. Secondly did you bake the cake in the microwave or oven?

    ReplyDelete
  22. Thanks Shireen for reverting. I baked the cake in an OTG. This is the first time I baked a cake and I bought my tin from the Dmart store. I did not check the size. How do you get to know the size ?

    ReplyDelete
  23. Hi Doreen,

    The size of the pan should always be suitable for the amount of batter. Most supermarkets sell tins with the size mentioned, but I usually take my measuring tape along when I buy. It's good to have an 8" or 9" round tin as most recipes are meant for this size. If you are an enthusiastic baker you can buy two pans of the same size if you intend making cake with several layers - it may be difficult to buy the same size and make of tin at a later point - but this is just my tip. For brownies also a 7" or 8" SQUARE tin is more than enough.

    Like I mentioned, maybe you cake tin was too small to accommodate the batter which had double the ingredients, thereby resulting in a cake that didn't cook in the centre. An OTG is a good investment to bake. Good luck for the next time you try it, don't give up!

    ReplyDelete
  24. Thanks Shireen. Your tips are surely helpful for first timers like me. By the way, the cake tasted FAB !!!!! It was perfectly moist and not very sweet. Thanks for posting such lovely recipes.

    ReplyDelete
  25. Doreen, great to hear that!! Glad you like my recipes! By the way, are we related?

    ReplyDelete
  26. I dont know if we are related :-) I used to be Sequeira before getting married. Now I'm D'sa.

    Doreen

    ReplyDelete
  27. Aah..I realised we are not..cuz the distant aunt I know has a different spelling of 'Dorine'..but nice to connect with u Doreen :)

    ReplyDelete
  28. Hi Shireen, This cake really looks wonderful - Do you know the bake times in Fahrenheit? I will surely try it. It looks heart-friendly too :)

    Thanks,

    Loretta Moniz

    ReplyDelete
  29. Hi Loretta,

    I googled it for you. 200C is 392F and 175C is 347F. Hope it helps! Happy baking! Rgds, Shireen

    ReplyDelete
  30. Hi Shireen,
    That looks dellicious! Just thought you should know though, that it isn't vegan as it has yoghurt. Vegan cooking doesn't use any animal products, including dairy.
    Sonia

    ReplyDelete
  31. Thanks Sonia! You are right, it was a mistake, have corrected it now :-)

    ReplyDelete
  32. Hey can I use same quantity of melted butter instead of oil. ...

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)