An eggless chocolate cake that turned out great !!
Makes:
16 square slices
Ingredients
(Cake)
125g
unsalted butter, soften
170g
(3/4cup) cup sugar
2
eggs →
Replace
eggs with 4 tbsp potato starch + 80ml low-fat milk
180g
(1 ¼ cups) self-raising flour
45g
(½ cup) cocoa powder
1
tsp baking powder
250ml
(1 cup low-fat milk)
Any
berries, ½ punnet
Ingredients
(Chocolate Glaze)
Methods
Preheat
oven to 180ºC.
Cream
the butter and sugar with an electric beater.
Beat
in potato starch, mixing well.
Sift
self-raising flour, cocoa powder and baking powder.
Fold
in the flour mix and milk in intervals.
Mix
until batter is well-combined.
Pour batter into a 20-inch square tin.
Bake
in the oven for 40 minutes (pierce the centre with a skewer to make
sure
cake is cooked through).
Allow
to sit in tin for 10 minutes before transferring it to a wire rack.
Melt
the margarine, dark chocolate, whipping cream and peppermint flavour
in a
saucepan over simmering water (stirring
constantly).
Allow
to cool before spreading it on the cooled cake.
Top
with berries immediately and let cake sit for glaze to harden.
Recommendation
May
try to decrease sugar to ½ cup
Add
more peppermint flavour for glaze – 2 tsp
May
replace butter with margarine for cake
Reduce
baking temperature to 160ºC
and bake for 50 minutes
 |
| Cream the butter & sugar |
 |
| Creamed mixture should look something like that |
 |
| Sift the dry ingredients (except corn starch) |
 |
| Get ready to combine all cake ingredients |
 |
| Batter done ! |
 |
| Pour the batter into a 20-inch square tin |
 |
| Cake cracked a little at the top...so might want to try to decrease the baking temperature in the next attempt (but this varies for different oven) |
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| Happy Birthday Mama :) |
