3 Ingredient Eggless Chocolate Cake(without otg/oven)

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Ingredients:

3 packs of 120 gms Oreo biscuit

1 cup milk

1 pack of eno

salted Butter

2-3 dry cherries


For Sugar Syrup:

1 cup of sugar

1/2 cup water


For Chocolate Frosting:

1 cup of fresh heavy cream

1 tbsp coffee

1 cadbury chocolate


Recipe:

1. Take two bowls.Remove the white cream in one bowl and the biscuits in another.

2. Blend the biscuits in a blender, add milk 1 tbsp at a time to achieve thick cake batter consistency.

3. Remove it in a bowl. Keep it aside.

4. Grease the cake mould with butter and dust the same with little maida, this will help to remove the cake from the mould without breaking. Else use parchment paper.

5. Take a 4mm thick kadai which has a glass cover. Preheat the kadai on low-med flame for 5 mins.

6. Add eno to the cake batter and mix the batter with cut and fold method, slowly. Pour the cake batter to the cake mould. Gently tap the mould to remove the bubbles if any.

7. Take a steel stand and keep it inside the per heated kadai, now keep the cake mould inside the kadai over the steel stand. Cover the kadai with glass cover and keep the cake to bake for 35-40 mins.

8. Check the cake after 35 mins with toothpick. In case the toothpick comes out clean, the cake is done. Else keep it for more 5 mins and do the test again.

9. Once the cake is baked, keep it aside for cooling. Let it cool completely before trying to un-mould.

Else the cake will break.

10. When the cake is cooling, prepare the sugar syrup. Once the cake is unmoulded on a plate, spread the sugar syrup evenly on the cake. The cake will soak the syrup and become moist. Keep it aside.


Frosting for the cake:

1. In a bowl take milk cadbury chocolate and melt it using double boiler method. 

2. To this add coffee powder and mix well.

3. Then add in heavy cream and blend to form smooth consistency. It should be of spreadable consistency (not very thick and not running too).

4. Add butter to the melted chocolate and blend it well using hand or electric blender.

5. Keep the cake over a grill stand or over parchment paper. Take a scoop of frosting and start spreading the same over the cake from middle to sides. 

6. once applied keep the cake in fridge for half an hr for frosting to set and then remove the cake a smoothen the frosting using spatula or baking knifes.


Cake Decoration:

1. Take the white cream removed from the biscuits before blending in a bowl. Add 2-3 tbsp of milk to the same and blend in electric blender to smooth paste.

2. Pour this paste in two circles over the frosted cake. Use toothpick to draw the design as shown in the pic above.

3. Keep the cherries in middle of the cake.

4. Yummy Simple Cake is ready to serve.

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