Chocolate cake
Let’s make simple chocolate cake,this is perfect for people on keto diet
I am also mentioning the recipe of usual chocolate cake together with this
I am using almond flour instead of all purpose or any other flours
Also can make it vegan as I explained in the video
Almond flour/all purpose flour:1cup
Unsweetened cocoa powder:1/2 cup
Sweetener:2tbs(Stevia,xylitol)
Baking soda:1/2tsp
Baking powder:1tsp
Salt:2 pinch
Sieve all dry ingredients well
Set them aside
Let’s grab our wet ingredients
Butter/oil:120gm(use avocado oil/olive oil instead of vegetable oil)
Milk/almond milk/black coffee:250ml
3 eggs or if you are vegan substitute eggs with 300ml black coffee
I like to add egg yolk and white beated separately as it makes my cake extra soft,you can add it whole
Beat the egg white with a pinch of salt in low to medium speed until stiff peaks form
If you are using ordinary sugar add 1/2cup into egg white while you beat them
If you are using honey incorporate it with the wet ingredients
I already added stevia into my dry ingredients
Let’s add the beated egg yolk into our dry ingredients,combine well,add butter,add milk
Water can also be used as a substitute for black coffee,egg or milk.But coffee is great to enhance the depth of cocoa flavour
Make the cake batter lump free,fold in the beated egg white so that it helps to loosen the cake mix
Preheat oven in 180 degree/if you are baking in a closed pan,put the lid on and preheat in low to medium heat for 10mins(do this before you combine your wet and dry ingredients)
You can also make this cake only using egg white,prepare this cake based on your diet preference or choice
Batter is ready
Grease a baking tin,line baking paper on it
Pour cake mix into baking tin
Level in the centre and tap a few times to let the air within the batter to escape.
Bake this in a preheated oven for 20-25mins in 160 degree
In gas top cook in low to medium heat for 25-30mins
Our cake is perfectly baked and the skewer comes out clean
Allow cake to rest for 10mins
Let’s separate our cake from the tin,it’s easy to separate as we lined our tin with butter and baking paper
Let it cool
For topping and layering I am just using cream and dark chocolate
Dark chocolate 150 to 200gm
Heavy cream 100ml
Melt and combine the chocolate into pouring consistency
Microwave in low or melt chocolate using a double boiler or add heated cream into the chocolate blocks and stir well
Let it cool for half an hour to 8hrs in room temperature or you can refrigerate it so that it is easy to whip for cream layering
This can be used as chocolate ganache once in room temperature
Let’s whip this ganache in low speed and layer on the cake
Use a turning table or a steel plate to rotate the cake as we layer it
You can add sugar syrup on the cake if you like
I am using a spoon to spread the chocolate layer to make it very easy for everyone
If you like to store your cake sponge and layer it another day,freeze it wrapped in a cling film or food bag
defrost it before use or bring it to room temperature
Do as much as layer the same way and refrigerate for half an hour to 1hour so that the chocolate sets a bit and the boarders are well defined
The paper makes it easy to move and handle the cake
I am topping the cake with remaining chocolate ganache
Top your cake with your favourite fresh fruits
Serve it cold or in room temperature
Stays fresh even outside the fridge for 3 to 4 days
#chocolatecake
#sugarfree
#dietfriendly
#noconfectionerysugar
#malayalamcooking
#keralacooking