Wednesday, 27 February 2013

Eggless Hershey's "Perfectly Chocolate" Chocolate Cake - Eggless-baking February Challenge

My tryst with frosting cakes is not much to boast about. I have had the icing bags and nozzles for two years now and I have hardly used them. Firstly, baking the cake in the limited time I have on weekends is challenging enough, with a little pair of hands bungling the recipe unknowingly in her zest to help her mommy bake the goodies. Secondly, waiting for the cakes to cool down hardly happens. She wants a bite of the stuff immediately as soon as the cake is out of the oven. Thirdly, she might want to help me with the frosting too and thus I might finally snap at her after the prolonged attempts at bungling, sigh! I guess, I am the world's worst mom. She shows so much zeal and care to help me out and I call it bungling :(. 

Anyways, I have frosted cupcakes with buttercream a couple of times, and a bundt, pound cake with buttercream. I have used ganache once for an eggless chocolate cake. I have never used whipped cream to frost cakes. So why am I delving into statistics? To apologize in advance for any offensive attempts at frosting in this post!

This recipe seriously gave me jitters. I did not want to frost with buttercream. I certainly did not want to make 2 cups of buttercream and use it on a large cake. 
I decided to make the batter without adjusting the original recipe except for the eggless variation; I then decided to make two small 6 inch cakes and a host of cupcakes. I made just 1 cup of buttercream, and frosting 4 cupcakes and one 6 inch cake. 

As always, the original recipe from Hershey's goes first. I shall present the cake recipe only in both the original and eggless form. The frosting is normal chocolate buttercream and the recipe is from Hershey's verbatim.

Ingredients:

1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2  eggs
1 cup milk
1-1/2 teaspoons baking soda
1 teaspoon salt
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
2 cups sugar

Method
1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. 
Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. 
Cool 10 minutes; remove from pans to wire racks. Cool completely. 
Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

Variations
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. 
Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. 
Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. 
Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. 
Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. 
Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.




Now for the eggless version.
Eggless Variation

Ingredients:


1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup milk powder  + 1/2 cup milk (See Note)
1 cup milk
1-1/2 teaspoons baking soda
1 teaspoon salt
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1 1/2 cups sugar

Method
Heat oven to 180 degress C. Grease and flour two 6-inch pans and some cupcake moulds.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Dissolve 1/2 cup of milk powder in 1/2 cup milk and keep it aside. Add milk, milk powder paste, oil and vanilla to the dry flour mix; beat on medium speed of mixer 2 minutes. 
Stir in boiling water (batter will be thin). Pour batter into prepared pans. I used 2 small round cake moulds (5-6 inches) and 6 cupcake moulds.
Bake the small cake moulds for 40-45 minutes or until wooden pick inserted in center comes out clean. 
Bake the cupcakes for 22-25 minutes. 
Cool 10 minutes; remove from pans to wire racks. Cool completely. 
Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

Note I used Nestle's sweetened milk powder and so I reduced the quantity of sugar by 1/2 cup. Since adding 1/2 cup milk to the milk powder made the batter even thinner, I wonder if I should have just used the milk powder without the additional 1/2 cup milk. 


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING


1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.



I halved the recipe for the frosting and made 1 cup of buttercream. I used it to pipe some roses and stars on one 6-inch cake and 4 cupcakes. I still had about 1/4 cup buttercream. I plan to use it as a spread on bread within the next couple of days.



Verdict: The batter was too thin and I felt, I could have just used milk powder instead of dissolving it in another 1/2 cup milk. The texture was fine and the cake tasted good, except that one cake sunk in the middle.
priya's signature image at photobucket

5 comments:

Minu said...

It has turned out well. Lovely cakes

Suchi Sm said...

so perfect cakje...
http://sujitha-easycooking.blogspot.in/

Priya said...

Gorgeous and extremely inviting cake, drooling here.

Gajus kitchen said...

lovely yummy cake

Gayathri Kumar said...

The cake has come out very nice Priya. Daughters always want to help mothers while cooking and it is very hard to keep them away. That is why I cook only when my daughter is at school or sleeping...