Basic Eggless Chocolate Sponge Cake
All purpose flour/Maida – 1 & 1/2 cups
Condensed Milk – 3/4 cup
Milk Chocolate powder – 1/4 cup
Cocoa powder – 3 tbsp
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Melted butter – 1/3 cup
Milk – 1 cup
Apple Cider – 1 tsp *
Frosting of your choice
How to bake the basic Eggless Chocolate Sponge Cake
Pre heat the oven at 200 C.
Grease a 9” round pan and keep aside.
Take the flour, chocolate powder, cocoa powder, baking powder, baking soda and fluff together.
Melt the butter. In a bowl, take the butter and condensed milk, Beat well to get a creamy liquid, next add the milk and combine well. Add the apple cider, mix well and keep it aside.
Now add this to the flour mixture and and stir in one direction. Adjust the batter consistency. The batter will be smooth without any lumps.
Pour this into the greased pan and bake for 10 minutes at 200 C.
Then reduce the temperature to 150 C and bake for another 15 minutes. Check for doneness when a knife inserted comes out clean.
Let it cool, frost with your choice of frosting.
I used regular cocoa powder, if you have strong cocoa powder, you can use just 1 tbsp.
of Apple cider and milk, you can add 2 tbsp of areated water/ warm
water. You might still have to adjust with the batter consistency.
I showed the wet ingredients being mixed one by one. However creaming the wet ingredients gives a good and smooth texture.
Dark Chocolate – 1/4 cup
Milk Chocolate – 1/4 cup
Butter – 2 tbsp
Milk – 1/4 cup
How to make the Ganache
Take all the ingredients in a MW safe bowl, mw for 2 mins in 30 sec spurts. I took it straight from freeze, hence it took 2 mins. Normally at room temp, it shouldn’t take more than a minute.
Temper everything well and let it stand for 10 mins. The ganache will become thick and you can frost your cake.