Making a cake with wheat flour has been in my to do list for long. I have made muffins, breads with wheat flour, but was never satisfied with the taste of cakes with wheat flour. Last time I asked readers to share their inputs regarding this and one of my readers Bharathi Jagadish messaged me saying that there is one shop in Madurai where one can get a variety of wheat, which would be perfect for cakes. I haven’t yet located that shop yet, but then found Sharbati variety of wheat also is perfect for cakes. I couldn’t find Sharbati variety also near my house, but there is Ashirwad’s sharbati atta which they claim to be amazing. So instead of the regular atta I buy, I bought sharbati atta and found that it was paler than the one I bought regularly and the aroma was also light. Keeping fingers crossed, I added it in this recipe for chocolate cake and the final cake turned out awesome. No earthly taste and the texture was also good. Now I need to make a vanilla cake to know more.
As I have revived my YouTube channel, I made a video for the cake, both in English and Tamil. And also if you have read my previous posts, I have started #bakingwithoutovenseries recently. This is to encourage those who doesn’t have an oven at home to bake. When I started baking, I had so many misconceptions, you can’t bake without eggs, you can’t bake without oven are some of them. Once I was satisfied that we can bake without eggs, it is time to bake without oven too. I get so many messages and mails from readers that I was inspired to start this series. Th first one in the series is the Eggless Mawa Cake which turned out amazing without the oven and eggs. That gave me a nice confidence to try out this recipe.
This cake uses wheat flour, brown sugar and organic cacao powder. For the frosting also, I have used brown sugar and Callebaut which made one luscious caramel ganache. My daughter was super happy with the cake as well as the frosting. When daughter is happy, mom is also happy. I would like to take my YouTube cghannels to the readers of Gayathri’s Cook Spot. Please take a look at them and subscribe, like and comment on videos. It would be a wonderful boost for me to make more videos in future. If you are part of Fun With Egg Free Baking group in FB, then keep an eye on the live sessions I will be doing regularly. I would answer viewers query as well share some pointers on baking in every episode.
Whole Wheat Flour – 125 gm
Cocoa Powder – 30 gm
Brown Sugar – 100 gm
Baking Powder – 1/2 tsp
Baking Soda – 1 tsp
Milk – 100 ml
Curd/ Yogurt – 100 ml
Coconut Oil/ Any Neutral Oil – 70 ml
Vanilla Essence – 1 tsp
Hot Water – 80 ml
Coffee Powder – 1 1/2 tsp (optional)
For The Caramel Ganache:
Brown Sugar – 50 gm
Water – 2 tbs
Butter – 20 gm
Amul Cream – 200 ml
Chocolate – 100 gm
Take a heavy bottomed pan, and place it on low flame.
Close and let it preheat for 15 minutes.
By the time it is preheating, let us make the batter.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, sugar until they are totally incorporated.
Add in the oil, curd, milk and vanilla and mix to form a thick batter.
Mix together coffee powder and hot water and add it immediately to the batter.
Whisk until a smooth batter forms.
Pour it into a greased and lined 6″ square tin or a circle tin.
Place it carefully into the preheated pan, close lid and let it bake on low flame for 35 – 45 minutes.
Check with a tooth pick. If it comes out clean, the cake is done.
Carefully remove the tin from the pan and allow it to cool a bit on a wire rack.
Flip the cake, remove the lining and allow it to cool completely.
For The Caramel Ganache:
In a heavy bottomed pan, take sugar and water.
Allow it to caramelize without stirring. Once the sugar is totally caramelized. add butter and whisk immediately to reduce the temperature of the caramel.
Now add the cream and whisk for a minute.
Remove from flame and add the chocolate.
Whisk until the chocolate melts and becomes a smooth mixture.
Allow it to cool completely.
Once both the cake and ganache are at room temperature, frost the cake with ganache.
Garnish with chocolate vermicelli.
Slice it up and enjoy!
Watch this small preview of the recipe
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