Chocolate biscuit cake recipe (No bake, No oven & No egg)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F) for at least 15 minutes.
2. Grease an 8 or 9 inch round cake pan and dust it with flour, or line it with parchment. Set aside.
3. Mix the flour, cocoa powder, salt and baking soda. Sift at least twice (four times if using wheat flour).
4. Add the sugar and mix well.
5. Make a well in the center and pour in the water, oil or melted butter, vanilla and vinegar. Mix gently from the center outward until just combined; do not overmix.
6. The batter will be runny. Pour it into the pan and knock the pan on the counter a few times to release air bubbles.
7. Bake for 30 to 35 minutes, checking at 27 minutes, until a skewer inserted in the center comes out clean.
8. Cool in the pan on a wire rack for 8 to 10 minutes, then turn out onto the rack to cool completely.
9. For the chocolate sauce: whisk 3/4 cup milk, 2 tablespoons cocoa, 1 teaspoon vanilla and 4 to 6 tablespoons sugar until smooth. Cook on low to medium heat, stirring constantly, until slightly thick and creamy; add more sugar if needed and bring to a boil. Cool completely, then pour over the cake on a tray.
10. For the buttercream instead: beat the soft but cold butter until fluffy. Sift in the cocoa and powdered sugar, add vanilla and 2 tablespoons milk or cream, and beat until smooth and spreadable; add 1/2 to 1 tablespoon more milk if too thick. Do not overbeat.
11. Spread the frosting on the cake, then chill for about 40 minutes, smooth the surface with a spatula, and serve.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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