Eggless Chocolate Cake with whipped cream topping

When it was time for some cousins staying across seas to visit us, I had decided I had to bake something. And I baked this chocolate cake for them the previous evening. It came out very nice in all respects, except that it kinda stuck to the pan :(. It was not a big deal as I anyway wanted to serve as squares, serve along with vanilla ice cream and chocolate sauce, topped with some toasted nuts. And everyone enjoyed it, including those who didn’t at all have a sweet tooth, and I was flattered with compliments!

The next time I made it for a friend’s birthday, this time lining the pan with parchment after the previous experience. I wanted to try out my whipping cream powder bought a couple of months ago, but still untouched in the fridge. So, after office I headed straight into the kitchen and got started with the cake. And while the cake was cooling, I gathered courage to whip the powder.

Guess what? I don’t have electric hand mixer, and believe me, I used the manual one, where you need to press the handle for the blades to turn!! It is quite a bit of effort, but was totally worth it! Proves that nothing can stop you, once you’re determined!!

And I topped the cake real fast, as I didn’t want to visit her at midnight!! Yeah, I know it’s a clumsy work, but then, I was happy to have used whipped cream and it did taste YUMMY!!

And I baked it for a third time, for in-laws’ anniversary party and this time, the decoration was better! It was pretty easy and quick, but with D’s help for whipping the cream by hand.

If you don't want to bake with eggs and LOVE chocolate cake, this is the recipe!

Eggless Chocolate Cake (with Vinegar) - With Whipped cream decoration!

Preparation time : 10 min
Baking time : 35-40 min
Recipe Source: Madhuri’s Cook Curry Nook

Ingredients:
All purpose flour (or Maida) – 1 ½ cups
Unsweetened Cocoa powder – ¼ cup
Sugar – 1 cup
Baking Soda – 1 tsp
Salt – a pinch
Cooking oil – ½ cup
Distilled White Vinegar – 1 Tbsp
Vanilla essence – 1 tsp
Instant Coffee powder (optional) – 2 tsps or Strong Coffee decoction - 2 Tbsp
Warm water – 1 cup (minus 2 Tbsp if using decoction instead of coffee powder)

For Cream decoration:
Whipping cream powder - ¾ cup or more if you want more of cream :)
Chilled water - ½ cup - used as necessary
Vanilla essence - a few drops

Procedure:
• Pre-heat oven to 180°C /350°F. Line and grease a 9-inch round pan and set aside. I used two smaller pans
• Sift together the flour, unsweetened cocoa powder, baking soda and salt. Set aside.
• In a large bowl, combine the sifted mixture, sugar and instant coffee powder (if using).
• Add water, oil, vinegar and vanilla essence and decoction if using and stir with a balloon whisk until just combined.
• Pour batter into readied pan, and bake for 35-40 minutes or till done.
• Cool completely on a wire rack.

Decoration:
• Chill a bowl, beater blades in freezer before starting to whip
• Chill water too in the freezer, but let it not form into ice
• Take out the whipping cream powder and the other stuff from freezer just before beginning the process
• In the chilled bowl, add the powder and add a few tablespoons of water and start beating
• Add more water depending on the consistency you need and continue
• As is said above, I used a manual beater/churner and it took me 6-8 minutes for peaks to appear
• I was scared of over-whipping and stopped after a couple of minutes more and the result was a fluffy cream
• Keep this refrigerated till the cake is cool
• Once the cake is completely cool, spread the cream on the surface of the cake and decorate as you please
• I sprinkled some chocolate shavings on top and placed some glazed cherries and voila! It was yummyyyyyy.

Notes:
• The cake stuck to the pan first time. So generously grease and dust the pan or line with parchment for easy removal.