Name: Eggless Chocolate Cake with Chocolate Frosting recipe by manju shah at BetterButter
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: For the cake - All purpose flour - 1 ½ Cup; Coco Powder - Äµ cup; Brown sugar - 3/4 cup; Oil - 1/4 cup; Baking powder - 1/8 tsp; Baking soda - 1 tsp; Salt - 1/8 tsp; Vanilla essence - 1 tsp; Water - 1 cup + 2 tbsp; Lemon juice - 1 tsp; Choco chips - 2 tablespoon; Coffee - Äµ tsp; For Frosting:; grated dark chocolate - 3/4 cup; Choco chips - 1/2 cup; Milk - 1/2 cup; Drinking Chocolate powder - 3 tablespoon; Vanilla Essence - 1/2 tsp; Castor sugar - 1 tablespoon; FOR HONEY SYRUP:; Honey - 1 tablespoon; Water - 1 tablespoon

Ingredients Serving: 8

For the cake - All purpose flour - 1 ½ Cup
Coco Powder - Äµ cup
Brown sugar - 3/4 cup
Oil - 1/4 cup
Baking powder - 1/8 tsp
Baking soda - 1 tsp
Salt - 1/8 tsp
Vanilla essence - 1 tsp
Water - 1 cup + 2 tbsp
Lemon juice - 1 tsp
Choco chips - 2 tablespoon
Coffee - Äµ tsp
For Frosting:
grated dark chocolate - 3/4 cup
Choco chips - 1/2 cup
Milk - 1/2 cup
Drinking Chocolate powder - 3 tablespoon
Vanilla Essence - 1/2 tsp
Castor sugar - 1 tablespoon
FOR HONEY SYRUP:
Honey - 1 tablespoon
Water - 1 tablespoon

Instructions

Take a square 8 inch baking pan or two round 4 inch baking pans and grease with oil then dust with some flour. Keep aside.
Sieve & sift together all purpose flour, coco powder, baking powder, baking soda and salt. Set aside.
In a mixing bowl, take water and add in brown sugar, vanilla essence, oil and lemon juice. Mix everything well so that sugar gets dissolved. Add coffee and mix again.
Preheat the oven at 180°C.
Take the flour mix and add in little by little to sugar-water mix. Mix well to avoid any lumps.
Finally add in the chocolate chips and give a quick stir.
Shift the batter to baking pan/pans. (If using two baking pans divide the batter equally in both the pans).
Bake for 35 minutes or till a knife inserted in the middle comes out clean.
Remove from oven and let it cool for 5-10 minutes (not more than that).
Take it out from the pan and keep on a wire rack till it gets cool.
Take grated chocolate and chocolate chips in a mixing bowl. Keep aside.
Take the milk in a saucepan and put it on high flame. Add in castor sugar and let the milk boil. Once boiled remove it from the flame and add vanilla essence.
Pour the boiled milk over the chocolate chips and leave it for 2 minutes.
Whisk well and keep it in the fridge and keep whisking after every 1 hour till you get the right consistency. Once the chocolate gets melted with milk add in drinking chocolate powder and whisk again.
Again put it in the fridge to get the desired consistency.
If you want a thick frosting add some more drinking chocolate powder or if you want a thin frosting add some more milk. The frosting is ready.
In a small bowl, add honey and water. Mix very well. Syrup is ready.
Preparing the assembly:
Take the cake, honey syrup and frosting.
I made one square cake and cut it into half to make the double layer. If you make two small cakes, take one cake and brush the honey syrup generously over it.
Repeat the same with the lower part of the other cake. Leave the cakes for 10 minutes.
Then take the first cake and put some frosting over it. Spread the frosting over the cake evenly and sandwich with the other cake and frost it similarly with the frosting.
Cover the whole cake with the remaining frosting from all sides. Decorate with sprinkles and glazed cherries.
Keep the cake in the fridge to let it set at least for 2 hours before serving.

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