Eggless Chocolate Coffee Cake

Instructions

• Transfer the bowl of heavy whipping cream into freezer for at least 30 minutes before whipping it.
• Also put the blender blades in freezer along with heavy whipping cream.

For Eggless Chocolate Cake:

• Remove the whistle and rubber ring of the pressure cooker.
• Give a thin layer of salt at the bottom of the cooker.
• Close the lid and preheat the cooker on medium heat for about 10 minutes.
• Grease a 6” baking tin well with oil or butter and line up the base with wax paper or butter paper.
• You can us aluminium foil instead of wax or butter paper.
• In a bowl take maida.
• Add powdered sugar, cocoa powder, coffee powder, salt, baking powder, baking soda and mix everything well together.
• Sieve all these dry ingredients through strainer into another bowl.
• Add water, oil, vanilla essence and mix well using fold and cut method.
• Do not over mix or the cake won’t be nice and fluffy.
• Add lemon juice and mix well.
• Transfer the cake mixture into the baking tray and spread it evenly.
• Tap the tray for 10-15 times to remove air bubbles if any.
• Take the preheated cooker and put an empty pot in the cooker first and cake tin over it.
• Close the lid and bake the cake on medium heat for about 25-30 minutes.
• Turn off the gas and let the cake be in the hot cooker for another 5 minutes.
• Open the cooker and insert a tooth pick at the center of the cake.
• If it comes out clean it means that the cake is baked well.
• Take tin out and rest it at room temperature for 10 minutes.
• Loosen the edges of the cake with the help of knife and flip the tin over on a cooling rack.
• Take the tin off and remove the wax paper.
• Flip the cake over and let the cake cool down completely.

For Chocolate Ganache:

• Heat up a sauce pan on medium heat.
• Add fresh cream and bring it to boil.
• You can use heavy whipping cream in place of fresh cream.
• Turn off the gas and add dark chocolate.
• Mix well until it turns nice and smooth.
• You can add 1 tsp butter or oil along with chocolate if you want.
• When chocolate melts completely transfer the ganache into a bowl.

For Chocolate Frosting:

• Take the heavy whipping cream and blender blades out if freezer.
• Whip the cream on low speed for just about a minute.
• Whip in high speed for about 8-10 minutes to get stiff peak consistency.
• Add cocoa powder, coffee powder, icing sugar, vanilla essence and mix the dry ingredients with cream well.
• Blend again and chocolate coffee frosting is already.

For Cake Decoration:

• When the cake cools down completely cut it horizontally into 2 portions.
• Put pieces of wax paper under the cake to prevent the frosting from spilling in the plate.
• Brush the cake with sugar syrup. This helps to keep the cake moist.
• Frost the cake really good with chocolate and coffee frosting.
• Spread it well around evenly.
• Put another layer of the cake and brush sugar syrup on it.
• Frost the cake well from all sides.
• Transfer the cake into freezer for at least 15-20 minutes.
• Take the cake out of freezer and add ganache over it and spread it.
• Transfer the cake into freezer for about 1 hour.
• Decorate the cake with chocolate coffee frosting, chocolate balls, sliver balls.
• Remove the wax paper and eggless chocolate coffee cake is ready.