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Eggless 3 in 1 Cake with Dark Cholocolate Ganache Recipe
AuthorMeg's KitchenAs the name suggests this is a 3 in 1 recipe. You learn how to make a basic vanilla sponge cake, light chocolate cake and a dark chocolate cake!! Isn’t that amazing?? The idea to do this recipe came to me because of you all. Had been receiving umpteen requests for basic cake recipes that you could make for birthdays, anniversaries and other celebrations during the lockdown!! What is a cake without some amazing gooey chocolate ganache to go with it?? I have simplified the method of making each of the 4 recipes involved in this process to the extent that you will be tempted to make it right away. Let’s start!
2 cups Flour/ Maida
2 tbsp Dark and Light Cocoa Powder
1 ¼ tsp Baking Powder
1 ¼ tsp Baking Soda
1 ½ cups Castor or Powder Sugar
½ tsp Salt
1 cup Homemade Hung Curd or Market bought thick curd
½ cup Milk
1 tsp Vinegar
⅓ cup Oil
1 tsp Vanilla Essence
Water - As needed
Ganache
150 g Dark Chocolate
140 g Cream
1
- In a bowl, add sifted flour, baking powder, baking soda and salt. Mix well.
- In another bowl take the hung curd and sugar, beat for 2 minutes. using a whisk or hand mixer.
- Now add, milk, vinegar, vanilla essence and oil to the curd bowl. Combine well.
- Combine the contents of both the bowls, mixing very gently.
- Now divide the batter into 3 parts of approximately 160-170 gms each.
- To one part, add light cocoa powder and 1 1/2 tbsp of water and mix well.
- To the second part add dark cocoa powder and 1 1/2 tbsp of water and mix well.
- Now pre-heat to oven to 160 degrees Celsius.
- Line an 8” round tin or 7” x 3” loaf tin with melted butter and flour.
- Now pour the dark chocolate batter in the tin first, followed by light cocoa batter and then the vanilla batter. You can spread out evenly using a spatula or use a piping bag to spread evenly.
- Bake for 30-35 minutes in case of a round tin and 40-45 minutes in case of a loaf tin.
- While the cake is baking, prepare the ganache.
- On low heat, warm up the cream until you see slight bubbles. Switch off the flame and add chopped chocolate.
- Mix well till all the chocolate is melted. If needed, warm slightly again.
- You can use the microwave to do this process. Rest aside covered till ready to use.
- Check for doneness of the cake and remove.
- Let is sit in the tin for a few minutes on a cooling rack. Then unmould.
- Spread out the ganache on the top of the cake using a spatula or spoon.
- Sprinkle some nuts if you like and cool completely before you slice the cake!
- Enjoy with some ice-cream or a warm slice on its own.
NOTES
2
- Please treat this recipe as 4 different recipes.
- Use only vanilla sponge cake for the entire recipe.
- Convert into dark chocolate by adding 1/4 cup dark cocoa powder + 3 tbsp water.
- Convert into light chocolate by adding 1/4 cup light cocoa powder + 3 tbsp water.
- Please feel free to add, fresh fruits, roasted nuts, berries, chocolate chips etc (all 1/4 cup) and convert the recipe into your favourite flavour.
- Use ganache if you like, else skip it.
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Ingredients
2 cups Flour/ Maida
2 tbsp Dark and Light Cocoa Powder
1 ¼ tsp Baking Powder
1 ¼ tsp Baking Soda
1 ½ cups Castor or Powder Sugar
½ tsp Salt
1 cup Homemade Hung Curd or Market bought thick curd
½ cup Milk
1 tsp Vinegar
⅓ cup Oil
1 tsp Vanilla Essence
Water - As needed
Ganache
150 g Dark Chocolate
140 g Cream
Directions
1
- In a bowl, add sifted flour, baking powder, baking soda and salt. Mix well.
- In another bowl take the hung curd and sugar, beat for 2 minutes. using a whisk or hand mixer.
- Now add, milk, vinegar, vanilla essence and oil to the curd bowl. Combine well.
- Combine the contents of both the bowls, mixing very gently.
- Now divide the batter into 3 parts of approximately 160-170 gms each.
- To one part, add light cocoa powder and 1 1/2 tbsp of water and mix well.
- To the second part add dark cocoa powder and 1 1/2 tbsp of water and mix well.
- Now pre-heat to oven to 160 degrees Celsius.
- Line an 8” round tin or 7” x 3” loaf tin with melted butter and flour.
- Now pour the dark chocolate batter in the tin first, followed by light cocoa batter and then the vanilla batter. You can spread out evenly using a spatula or use a piping bag to spread evenly.
- Bake for 30-35 minutes in case of a round tin and 40-45 minutes in case of a loaf tin.
- While the cake is baking, prepare the ganache.
- On low heat, warm up the cream until you see slight bubbles. Switch off the flame and add chopped chocolate.
- Mix well till all the chocolate is melted. If needed, warm slightly again.
- You can use the microwave to do this process. Rest aside covered till ready to use.
- Check for doneness of the cake and remove.
- Let is sit in the tin for a few minutes on a cooling rack. Then unmould.
- Spread out the ganache on the top of the cake using a spatula or spoon.
- Sprinkle some nuts if you like and cool completely before you slice the cake!
- Enjoy with some ice-cream or a warm slice on its own.
NOTES
2
- Please treat this recipe as 4 different recipes.
- Use only vanilla sponge cake for the entire recipe.
- Convert into dark chocolate by adding 1/4 cup dark cocoa powder + 3 tbsp water.
- Convert into light chocolate by adding 1/4 cup light cocoa powder + 3 tbsp water.
- Please feel free to add, fresh fruits, roasted nuts, berries, chocolate chips etc (all 1/4 cup) and convert the recipe into your favourite flavour.
- Use ganache if you like, else skip it.
Notes
Mam cup measurements
Secondly which cream do v use for ganache, heavy or amul fresh cream
Please use an online conversion chart for cup measurements. Regular Amul Cream is just fine for ganache.
Megha this is a really versatile recipe and all variations taste delicious. Tried layers, marbled ,only chocolate and today making only vanilla. Always with ganache;)
Thank you so much Smita!! Glad to know you are enjoying the recipe and experimenting.