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Eggless White Chocolate Cake Recipe

5 from 1 vote

Ingredients
  

For The Eggless White Chocolate Cake

  • White Chocolate - 100 gm
  • Oil- 125 gm
  • Sugar - 1/3 cup
  • Water-1/2 cup
  • Vanilla Essence - 1 tsp
  • Maida - 1 2/3 cup
  • Baking Soda - 1/2 tsp
  • Baking Powder- 3/4 tsp
  • Curd / Yogurt - 2 tbs

For Syrup

  • Water-1 cup
  • Sugar - 1 cup

For Frosting

  • Whipping Cream - 1 cup dairy or non dairy
  • Vanilla Pudding Powder - 2 tbs
  • tbs Icing Sugar - 4 if using dairy cream

For Filling

  • Cherries glazed or tinned

For Chocolate Collar

  • White Chocolate - 50 gm
  • Gel Colour - a few drops

Instructions
 

The Chocolate Cake

  • Preheat oven to 180°C.
  • Grease, dust and line two 6" tins.
  • In a bowl mix together chocolate, water, oil , sugar and vanilla.
  • Heat in MW or on stove until the chocolate melts.
  • Let it cool.
  • Mix together maida, baking soda and baking powder.
  • Add warm chocolate mixture and whisk until you get a lump free smooth batter.
  • Add curd and whisk to combine.
  • Divide the batter between two tins, level and tap on counter.
  • Bake for 25 - 30 minutes or until a tooth pick inserted comes out clean.
  • Flip it onto a wire rack, remove pan and lining paper and allow it to cool.
  • Wrap in two or three layers of cling wrap and refrigerate until use.

Frosting

  • Whip cream until soft peaks form.
  • If using unsweetened dairy cream, add in the icing sugar and whip at this stage.
  • Then add pudding powder and beat until stiff peaks form.
  • Make sure that the bowl, beater and cream are all chilled while beating.
  • Cover and refrigerate until use.

Sugar Syrup

  • Boil together sugar and water until sugar dissolves.
  • Cool and transfer to a bottle with nozzle.

Arranging The Cake

  • Trim the top of the cake with a bread knife.
  • Drench both the cakes with the syrup.
  • Apply a blob of whipped cream on cake board and place a cake on it.
  • Spread chopped cherries as an even layer.
  • Add whipped cream and spread it evenly with a spatula.
  • Now place the second cake on top.
  • Apply some cream and seal the gap between layers.
  • Crumb coat the whole cake.
  • Refrigerate the cake for 30 minutes.
  • Now add more frosting and using spatula and dough scraper, frost the cake evenly.
  • Refrigerate it again for 30 minutes and then add one more layer of frosting.
  • Refrigerate the cake and work on the chocolate collar.
  • Cut a strip of paper measuring the height and the circumference of the cake.
  • Melt white chocolate and add some gel colour and mix well.
  • Pour it into a piping bag or zip lock and cut out a small hole.
  • Pipe 45° lines on the paper. Keep lines near to give strength to the collar.
  • Once done with the drizzling, remove the paper and place it on a neat surface.
  • Bring the chilled cake and wrap the paper around the cake. Do not overlap the paper.
  • Trim off any excess paper.
  • Chill until the chocolate is firm.
  • Gently remove the paper.
  • Fill a piping bag with star nozzle and whipped cream.
  • Pipe out small rosettes and place half cherry on top.
  • Chill and serve.