Eggless Chocolate Fudge Cake
Eggless Chocolate Fudge Cake is a soft fudgy chocolate cake which makes an amazing teacake to be served with a cup of coffee or tea.
Ingredients
For the Cake
- 75 g Butter
- 100 g Dark Chocolate
- 100 ml Milk
- 150 g Sugar Powdered
- 2 tsp Instant Coffee Powder Coffee
- 50 ml Curd
- 175 g Maida/ All Purpose Flour
- 15 g Cocoa Powder
- ½ tsp Baking Soda
- ¾ tsp Baking Powder
For the Chocolate Ganache
- 100 g Chocolate
- 50 ml Amul Fresh Cream
Instructions
For the Cake
- Preheat oven to 160C.
- In a large bowl, add powdered sugar, butter, chocolate and milk.
- MW on high power for 1-2 minutes or until the butter and chocolate melts.
- Add two tsp of instant coffee powder and let the mix come down to just warm to touch.
- Add curd and mix well.
- In another bowl, combine flour, baking powder, baking soda and cocoa powder.
- Add this to the liquid mix and combine to make smooth batter.
- Pour in a lined and greased 7” square cake tin.
- Bake for 35 minutes in the preheated oven.
- Allow the cake to cool completely before removing it out of the pan.
For the Ganache
- In a bowl, combine chocolate and cream.
- MW high for 40 seconds.
- Mix well until the chocolate melts and the mixture turns creamy and smooth.
- Allow it to cool completely.
- Cover with cling film and rest overnight at room temperature.
- Decorate the cake with chocolate ganache and serve.