- Preheat oven to 180°C.
- In a pan mix together butter, chocolate, on medium flame and keep on stirring until the butter and chocolate are completely melted. Pour it out in a cup
- Now in the same pan melt jaggery and milk and keep stirring until it is slight creamy and thick.
- In another bowl seive together maida, baking powder, baking soda and cocoa powder.
- Add this to the warm chocolate butter mixture and and jaggery and milk mixture. whisk until incorporated.
- Grease, line and dust a sheet cake tray and pour the batter. Bake for 30-35 minutes or until a skewer inserted comes out clean.
- Demould the cake when the cake is completely cool. Now decorate it with Chocolate ganache and some cherries
Eggless sugarfree mud cake
By aparna Vats
Jan, 8th
689
Servings
6 persons
Cook Time
1 hr
Ingredients
7
- 9
Ingredients
- All purpose flour 1.5 cup
- Dark Chocolate 1 cup
- Butter 1/4th Cup
- Curd 1/2 cup
- Jaggery 1/2 cup
- Cocoa powder 1/4th cup
- Baking powder 1.5 Tbsp
- Baking soda 1 tsp
- Milk 1/2 cup
Instructions
Notes/Tips
Do not add boiling milk mixture with baking soda as it can bitter the taste of your cake. You can vanilla essence to enhance the flavor. Only cut and fold method is prefered during mixing of the cake batter
