- Making the Batter:- First grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) for 15 minutes.
- Sieve 1 cup whole wheat flour (you can also use all-purpose flour) and 5 tablespoons cocoa powder. Use good quality cocoa powder. Keep a plate or tray below the sieve.
- Add a pinch of salt and ½ teaspoon baking soda. Keep the sieved dry ingredients aside.
- In another pan or bowl, take ¾ cup sugar. I have used raw unrefined cane sugar; however regular white sugar can also be used. Add 1 cup cold water. The water has to be cold and chilled.
- Stir with a small whisk till the sugar dissolves. Now add 1/2 cup oil. I added sunflower oil. I would not suggest adding butter as a few readers did tell me that the butter solidifies and it becomes difficult to get it to a homogenous mixture.
- Stir briskly so that everything is mixed well. It should be a homogenous mixture. Next add 1 tablespoon lemon juice. Stir again. You could even use 1 tablespoon of apple cider vinegar or white vinegar in place of lemon juice.
- Now add ½ teaspoon vanilla extract. You can also add chocolate extract or chocolate essence instead of vanilla. Mix very well. Add the sieved dry ingredients to the wet mixture. Using a wired whisk, mix everything well.
- There should be no lumps in the eggless cake batter. The batter is slightly thin and not thick.
- Baking Eggless Chocolate Cake Pour the eggless chocolate cake batter into the prepared cake pan. Tap the sides so that the extra air bubbles are let out.
- Bake the eggless chocolate cake in a preheated oven for 200 degrees Celsius (392 degrees Fahrenheit) for 35 to 40 mins.
- Since temperatures vary from oven to oven be sure to keep an eye on it. Do not open the oven door many times. Only open it after three-fourth of the baking is done.
- For baking in a convection mode of a microwave oven, preheat the oven to 180 degrees celsius (355 degrees Fahrenheit) for 15 minutes. Then bake at 180 degrees celsius (355 degrees Fahrenheit) for 30 to 35 minutes
- For doneness check the chocolate cake with a bamboo skewer or toothpick. The bamboo skewer should come out clean. Once the eggless chocolate cake becomes warm or cools down, remove and place it on a wired rack.
- If the toothpick is sticky with the batter, then place the eggless cake back in the oven and continue to bake for some more minutes. Before frosting, let the eggless cake cool completely.
- Making chocolate Ganache: 1 cup chopped chocolate 2 tbsp butter 1 tbsp milk Melt the chocolate suing double boiler technique. Rest for 10 mins. Transfer It in piping bag and Voila!
- For having the snowy effect: Sprinkle coconut powder above the frosted cake
- How to make Snow Globe • Ingredients:- • 6 Tbsp. of unflavored gelatin • 12 Tbsp of cold water • paper towels (to wipe the balloons with vegetable oil) • Additional Tools heatproof bowl small balloons cooling rack (to dry bubbles) sharp scissors
- Begin by adding 12 Tbsp. of cold water to a bowl. Pour in 6 Tbsp of unflavored gelatin (ratio should always be 2 parts water, 1 part gelatin). Gently swirl the water in the bowl to fully incorporate the gelatin in the water.
- Let the mixture sit for couple minutes to bloom (absorb water). Once the mixture firms up, pop the bowl into the microwave for about 20 seconds (time can vary based on your microwave). The gelatin should be warm and very fluid, but not too hot!
- Gently stir in a few drops of gel food coloring (and/or luster dust), being sure the gelatin is fully dissolved. Partially inflate small balloons, tying a knot high up at the neck of the balloon to make it into a (somewhat) spherical shape.
- Cover each balloon with a thin coat of vegetable oil. This will make it so much easier to remove the balloons later in the process. Using your fingers, gently drip each balloon into the gelatin, rolling it to cover a majority of the balloon.
- Be sure to cover each balloon in a thin and even coat of gelatin. Gently rest balloon (with tie side down) on a cooling rack, and repeat with each balloon.
- If your gelatin cools off and thickens, pop it into the microwave and heat for 10 seconds to get it back to the right consistency.
- I chose to dip my balloons twice, and repeated this process once I had covered each balloon in its first coat of gelatin. This ensured they were nice and strong, and colorful (probably not necessary, but I was paranoid they would shatter!)
- Once the balloons have sat for about 30 minutes (I found they were had started to set by this point), you can use a small fan (on a LOW SPEED) to speed up the drying process. Be VERY careful when you do this. If your fan is too strong, it will blow your bu
- My bubbles dried after about 4 hours, but without a fan they will need about 12 hours to harden.
- Once the bubbles have hardened, use scissors to gently puncture the exposed balloon. Once it shrinks, you can easily loosen the balloon from the bubble, and remove it.
- If your bubbles collapse a bit during this process, don't worry! They are rather sturdy, and any indents can be popped back into place.
- Use sharp scissors to trim away any jagged edges around the base of the bubble. Repeat with all balloons, then carefully press into place on a buttercream cake.
Snow Globe Christmas Chocolate Coconut Cake
By Riyanka Roy
Dec, 25th
875
Servings
4 persons
Cook Time
2 hr
Ingredients
11
- 13
Ingredients
- Oil
- AP Flour
- Cocoa Powder
- Salt
- Baking Soda
- Sugar
- Lemon Juice
- Vanilla Extract
- Chopped Chocolate
- Butter
- Milk
- Gelatine
- Water
