No Oven Decadent Chocolate Cake
No Oven Decadent Chocolate Cake

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, no oven decadent chocolate cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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No Oven Decadent Chocolate Cake is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. No Oven Decadent Chocolate Cake is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have no oven decadent chocolate cake using 20 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make No Oven Decadent Chocolate Cake:
  1. Prepare Dry Ingredients for Cake-
  2. Prepare Whole Wheat Flour
  3. Take Cocoa Powder
  4. Prepare Baking Soda
  5. Get Salt
  6. Make ready Caster Sugar
  7. Make ready Wet Ingredients-
  8. Take Water
  9. Get Flavourless Oil
  10. Take Vinegar
  11. Prepare vanilla essence
  12. Prepare Instant coffee powder
  13. Get Chocolate Frosting-
  14. Get Dark Chocolate
  15. Get Fresh Cream
  16. Get Chocolate flower decoration
  17. Get Parle-g Biscuit
  18. Make ready Choco Powder
  19. Make ready Caster Sugar
  20. Make ready Milk

Cover it & Heat on high flame. This Chocolate Cake No Oven No Eggs recipe is perfect for those who want to try no-oven version with no eggs on their cake. But if you happen to have oven and want to try it baked, no worries. This recipe can also be baked.

Instructions to make No Oven Decadent Chocolate Cake:
  1. First mix whole wheat flour, cocoa powder, baking soda, salt and caster sugar. Sieve all the ingredients in a bowl.
  2. Mix all the wet ingredients.
  3. Grease a 6 inch square or circle mould.
  4. Before you mix all the ingredients, it is important to pre heat the kadhai. Take a heavy bottom kadhai, add salt at the bottom & keep a stand of at least 1 inch height. Cover it & Heat on high flame for about 5 to 7 minutes.
  5. When the Kadhai has been pre heated, mix the dry ingredients into the wet ingredients to make a smooth batter. Make sure you do not over mix the batter.
  6. Pour this batter immediately in to the baking / cake tin & place it instantly on the stand in the Kadhai. Cover it.
  7. Cook on medium high flame for the first 10 minutes & then reduce the flame to low and cook for the next 20 to 25 minutes. This time depends on the size of the tin. After 30 mins, check the centre of the cake using a skewer or toothpick. If it comes out clean, that means the cake is ready.
  8. Remove from the Kadhai and let it cool for about 5 minutes. Brush the top with milk, this will soften the top. Cool the cake further and then unmould and cool on a wire rack. Cover it using a muslin cloth so that it doesn’t dry out.
  9. While the cake cools down, make the ganache for frosting. For the frosting - first heat the fresh cream and pour it on chopped chocolate. Mix it so that the chocolate melts and the mixture becomes smooth.
  10. Pour this liquid ganache on the cake.
  11. Prepare a dough with Chocolate flower ingredients. knead the dough until it is smooth and supple.
  12. Roll the chocolate dough.Use a small round cutter to cut circles from the dough. For one full-sized rose, you will need six circles,the size of the circle cutter determines the size of your finished rose.
  13. Begin by forming the center of your rose: take one of the cut circles and roll it into a cylinder. Leave a small hole at the top of the cylinder, and a larger hole at the bottom.
  14. Take another circle, and use your fingers to flatten one end of it. This will be the top of the petal, and it helps give the rose a more delicate look. Wrap your petal around the cylinder, making the top of the petal level with the top of the cylinder.
  15. Thin out the edge of another circle to add a second petal to your blossoming rose. The trick to getting a lifelike rose is to slip the second petal underneath the edge of the first one. Add a third petal whose edge starts just under the second one to complete the first layer of petals. If you want to make a rosebud, your flower is now complete. To make a full rose, continue to the next step.
  16. Use the remaining three petals to add a second layer to the rose, thinning the top edges as before, and sliding the edge of each new petal under the previous one as with the first layer. Curl the outer petals back slightly to make your rose bloom.

But if you happen to have oven and want to try it baked, no worries. This recipe can also be baked. Read the recipe notes below for more details for baking chocolate moist cake. How to Cook Chocolate Moist Cake without Oven. There are so many chocolate cake recipes out.

So that’s going to wrap it up with this special food no oven decadent chocolate cake recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!