Eggless Chocolate Cake With Water

About the Recipe

This is a chocolate cake recipe that is delicious and looks beautiful. No one will ever believe it was made at home using only simple ingredients mixed with water and decorated with our home-made rose petal nozzle. The cake is baked perfectly soft and moist by using Oddy Ecobake, which is very convenient to use and can be reusable.

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Ingredients

Warm water-3/4 cup, Oil-1/4 cup, Vanilla essence-1 tsp
All purpose flour-1 cup, Powdered sugar-3/4 cup, Baking powder-1 tsp
Baking soda-1/4 tsp, Salt-1/8 tsp, Cocoa powder- 3 tbsp+3 tbsp
Vinegar-1 tbsp, Cold whipping cream- 1 cup+ 3 tbsp
Powdered sugar- 2 tbsp, Sugar syrup: 1 tbsp sugar+ 1 /3 cup water
Dark /Dutch processed cocoa powder-1 tbsp, Disposable glass
Oddy Ecobake

Directions

Line a 7-inch baking pan with Oddy Ecobake. Cover and preheat a kadai for 10 minutes. Take warm water, oil, and vanilla essence in a jar and mix them together.
Add the sifted dry ingredients to a bowl and whisk well. Add the wet ingredients to it gradually to make a smooth batter. Transfer the batter into the baking pan and tap well.
Cover and bake for 40–45 minutes on a low flame. Check with a toothpick—a clean toothpick means a perfectly baked cake. Unmould it after it has completely cooled.
Cut the cake into three layers. Beat cold whipping cream, powdered sugar, and cocoa powder in a bowl until stiff peaks form to make chocolate cream, and keep aside a portion of it.
Place a layer of cake on the cake board, moisten with sugar syrup, and apply chocolate cream. Repeat the process for other layers. Frost the cake with cream and smooth using a spatula. Mix a portion of chocolate cream with dark cocoa powder and transfer into a piping bag.
Decorate the sides of the cake as shown. Mix whipping cream with chocolate cream and red gel food colour to make red cream. Take a disposable glass and cut a piece of it, secure it with tape, and make a slanting cut as shown to make our own rose petal nozzle.
Make roses on a flower nail or glass as shown using red cream filled in a piping bag with our rose petal nozzle. Place the roses in the center of the cake on the dark chocolate cream base as shown using a spatula
Use green cream to decorate as leaves. Decorate using dark-shaded chocolate cream as shown. The delicious and beautiful chocolate cake is ready.

Recipe Images

Recipe by

Classy Bhava Kitchen

An MBA Lecturer & Personality Development Trainer by profession & a full-on food enthusiast. She believes that great food is the foundation of genuine happiness.