EGGLESS STRAWBERRY CHOCOLATE CAKE
| ULTIMATE RECIPE
Gracious Treatz at YOUTUBE.com
Eggless Strawberry Chocolate Cake – It’s strawberry season this month. I don’t know if other places still on season, but I saw plenty of fresh and huge strawberries on the shelves, I thought it’s good time to make a strawberry cake. I did an egg version last week, so this week will be the eggless version. I used to make moist chocolate cake using my ultimate chocolate cake recipe, but someone commented she wanted less oil or completely replace the oil. So this round I made the chocolate cake using butter based. This recipe turned out amazingly soft and moist as well. This cake is super light, chocolate flavour of cake and cream, with the fresh strawberries fillings, so delectable and refreshing. If this is your first time coming across my eggless sponge cake, I hope you’ll give this a try. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
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Eggless Chocolate Cake
3 6-inch pans
100g [¾ cup] semi-sweet chocolate
60g [¼ cup] whole milk
210g [1¾ cup] cake flour
15g [2 tbsp] cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
100g [¼ cup + 3 tbsp] unsalted butter, softened
100g [½ cup] fine sugar
180g [¾ cup] plain yogurt
1 tsp vanilla extract
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Chocolate Cream Frosting
480g [2 cup] whipping cream
20g [2½ tbsp] cocoa powder
45g [â…“ cup] powdered sugar
Fillings:
250g [1½ cups] strawberries, halves
Deco: (top and sides)
100g [¾ cup] strawberries, sliced and halves
Instructions:
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Eggless Chocolate Cake
1. Prep the 3 6-inch pans, greased and floured. Set aside.
2. In a bowl, add chocolate coins and milk. Place the bowl over a double boiler. Let it sit for 3 minutes. Mix until the chocolate is all melted and no lumps. Set aside.
3. Sift the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt.
4. In a large mixing bowl, add the butter (softened) and sugar. With an electric mixer, mix on high speed until creamy, fluffy and pale.
5. Add in the yogurt and vanilla extract. Mix until combined.
6. Add in the chocolate milk mixture in 2 batches, alternate with the sifted ingredients. Mix to combine.
7. Add in the sifted ingredients in 2 batches, alternate with chocolate milk mixture. Mix until combined, do not over mix. Use a spatula to scrape the bowl to ensure even mixing.
8. Divide the batter equally into 3 6-inch pans.
9. Bake in preheated oven at 180°C/355°F for 30 minutes or until an inserted skewer comes out clean.
10. Let it cool completely on the cooling rack before assembling.
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Chocolate Cream Frosting
1. In a large mixing bowl, add the cold whipping cream in a chilled bowl. Place the bowl over a bowl of ice. This method will increase the stability of the cream.
2. Mix on low speed to thicken the cream slightly.
3. Sift in the cocoa powder and powdered sugar. Mix until the cream is stiff, do not over mix.
4. Transfer the cream into a piping bag.
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Assemble the Cake (refer to the video)
1. Slice the strawberries for the fillings and side deco.
Cut some strawberries into halves for deco on top.
