Tuesday, January 3, 2012

Welcome 2012- Coffee Chocolate Chequered Cake (eggless)

Wishing all of you a very happy and successful New Year! I hope this year bring loads of love, joy and happiness to your lives.

I welcomed the new year by making this chequered cake. Normally, when I bake a cake for just the 2 of us, I avoid using rich icing, but since this cake was meant not just for us, I took the liberty and used a very (calorie) rich icing.




The cake turned out quite well, in fact, my hubby especially wished for this cake on his birthday. The combination of both the cakes and the espresso-butter icing complemented each other really well. Now that definitely is a good way to start a new year :-)

Ingredients

Coffee Cake

1 cup - whole wheat flour
3/4 tsp - baking powder
1/4 tsp - soda bicarbonate
3 tbsp - sugar
a pinch of salt
100 ml - condensed milk, sweetened
5 tbsp - buttermilk 
5 tbsp - sunflower oil
1 - nespresso chocolate espresso (approx 50 ml), cooled


Method
  1. Preheat the oven to 180 degrees C and grease generously a 21 cm / 8 inch round cake pan.
  2. In a bowl, mix together the flour, salt, soda bicarbonate, baking powder and sugar.
  3. In another bowl, mix well the condensed milk, oil, buttermilk and espresso.
  4. Make a hole in the center of the flour mix and tip in the liquid ingredients and mix lightly.
  5. Pour the batter in the greased cake pan and place the pan in the center of the preheated oven and bake for approx 25 mins or until a skewer inserted in the center of the cake comes out clean.
  6. Let the cake rest in the pan for a couple of minutes.
  7. Invert the cake and let it cool completely on a wire rack.

Chocolate Cake

1 cup - whole wheat flour

3/4 tsp - baking powder
1/4 tsp - soda bicarbonate
3 tbsp - sugar
4 tbsp - cadburys cocoa powder
a pinch of salt
100 ml - condensed milk, sweetened
5 1/2 tbsp - sunflower oil
7 tbsp - buttermilk

Method
  1. Preheat the oven to 180 degrees C and grease generously a 21 cm / 8 inch round cake pan.
  2. In a bowl, mix together the flour, cocoa powder, salt, soda bicarbonate, baking powder and sugar.
  3. In another bowl, mix well the condensed milk, oil and buttermilk.
  4. Make a hole in the center of the flour mix and tip in the liquid ingredients and mix lightly.
  5. Pour the batter in the greased cake pan and place the pan in the center of the preheated oven and bake for appx 25 mins or until a skewer inserted in the center of the cake comes out clean.
  6. Let the cake rest in the pan for a couple of minutes.
  7. Invert the cake and let it cool completely on a wire rack.
Espresso Butter Icing

250 grams - unsalted butter at room temperature
1 3/4 cup - sugar
1 tsp - vanilla extract
2 - nespresso chocolate espresso, cooled

Add the butter and vanilla extract to a large bowl. Cream the butter using an electric mixer. Add the sugar and espresso, a little at a time and beat well on medium speed until creamy and light.




Assembling the Cake
  1. Cut out two small circles from each cake. I used a 5 inch and a 2 inch cookie cutter to cut out the circles. So now you have, for each cake, an 8 inch ring, a 5 inch ring and a 2 inch circle.
  2. Brush the sides of the cut out circles and the insides of the cakes with the espresso-butter icing. 
  3. Reassemble the cakes with the cut-out pieces, replacing the middle ring with the piece of the alternate colour - you will now have two cakes with alternate coloured rings. 
  4. Apply the icing on the top of one cake and carefully place the other cake on top.
  5. Cover the sides and the top of the cake with the rest of the icing.
  6. I decorated the cake with some chocolate ganache and dusted the cake with cocoa powder.
Notes
  1. If you have just 1 cake tin then let it cool completely after the first cake before baking the second in it.
  2. Let the cake cool completely before cutting out the circles.
  3. Brushing both the sides and the insides of the circles helps in keeping the pieces together, and more icing is not necessarily bad either.
  4. For leveling the icing on the cake: Dip the knife in hot water for a minute, wipe the knife and carefully use the hot- dried knife to level the icing on the cake. This will enable you to give the icing a smooth and even look. Repeat if required, but always use a hot dry knife.
  5. Both the cakes are supposed to be less risen than normal.

Enjoy!

45 comments:

  1. oooohhhh...lovely cake..:)

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  2. Yummy delicious soft cake..I love the assembling idea..

    Erivum Puliyum

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  3. Looks great Rachana, quite a lot of hard work too! Happy new year :)
    I want to know how you bake with 2 cake tins at the same time?
    Keep them side by side or on 2 different racks? Thanks!

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  4. Fantastic cake Rachana, beautiful and eggless too! Brava!

    Happy New Year 2012 to you and your family!

    Ciao
    Alessandra

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  5. Delicious cake Rachana. Happy New year to you and your family.

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  6. Cute cake!!Worth the effort!!

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  7. Delicious cake Rachna.Happy 2012 to you as well.

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  8. Happy New Year! Love the cake... looks like labor of love again...

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  9. Looks absolutely delicious... Wish you and your family have a Happy and Joyful 2012 Rachana :)

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  10. Simply outstanding looking cake. Marvelous recipe.

    Deepa
    Hamaree Rasoi

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  11. OMG!!! A masterpiece, seen checkered cookies, first time a home made cake!!! Yumm :) So impressive

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  12. drooling over here. wonderful clicks and nicely done

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  13. Awesome and beautiful! May 2012 bring more joy and happiness to you and family!

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  14. Yummy and moist. Love the way you have assembled it

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  15. Looks gorgeous! That too with wheat flour .

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  16. Lovely looking cake.. very delightful and looks super moist..:))
    Best wishes for a wonderful year ahead..:)
    Reva

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  17. Wish you and your family a very Happy New Year.
    Very beautiful cake. Looks soft, spongy and mouth watering.

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  18. first time in ur space..following u...awesome cake for the new year..do visit mine if u get time.

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  19. That is an amazing cake.. No doubt your husband must have been really pleased.. I think I am going to try it soon.. This cake is really tempting me to forget all about healthy eating.. I think I will share it with a bunch of friends.. Thanks for the lovely recipe.. You Rock!!

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  20. Omg, wat a stunning and super irresistible cake, who will say no to them,feel like having a slice rite now..Great work dear.

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  21. Looks delicious...perfect cake. Happy new year

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  22. Perfect way to start new year,so cute n yummm...Happy New Year..

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  23. WHat a pretty cake... espresso cream icing sounds fabulous. Happy New Year!

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  24. Wish you and your family a very Happy New Year...super delicious cake...

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  25. This cake is very impressive! I have a lot to learn from you with this bake. What a "super-delicious" way to celebrate New Year!

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  26. Beautiful cake! Wishing you a very Happy New Year!

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  27. This looks beautiful. I like the flavours in the cake. Ensuring that you get perfect rounds would be so difficult. Kudos to you!!

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  28. Wow, beautiful cake , it seem a lot of steps to prepare this cake , but I know this is worth it! You too have a good New Year ahead.

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  29. That is certainly a beautiful cake, well worth the effort! Wish you a very happy new year!

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  30. Beautiful cake, looks so soft n spongy.
    Wish u a very happy new year 2012.

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  31. Wow! This cake is quite a marvel to look at and I bet even better to taste!

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  32. This looks amazing! I wager it tastes as good as it looks. You did a great job with the cake. I hope you have a great day. Blessings...Mary

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  33. Excellente année à toi aussi.
    Une réalisation de chef. Un damier qui vaut le déplacement.
    A très bientôt

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  34. Cake looks so amazing and careful work dear. Beautiful creation. Thanks for the recipe...will be much useful.

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  35. Have been meaning to make this for quite some time now..Looks truly sinful and decadent!

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  36. Cake looks so soft and yummy ..Happy New year wishes to u ..Thanks for dropping by in our blog ..

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  37. il est magnifique et bien réussi, un grand bravo pour ce superbe travail
    bonne journée

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  38. Wishing you a happy 2012 Rachna. What a great and delicious way to ring in the new year. Awesome looking chequered cake !!! I just want to eat that slice of cake rt away..the one in the last click..thats my share...LOL

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  39. Dear Nish

    If your oven is big enough, place the 2 cake pans side by side. Hope it helps.

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  40. Oh ok, cool. I was wondering if it affects the temperature or the baking or something by keeping 2 at the same time or at different locations.
    But I guess it's okay to do so! Thanks Rachana :)

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  41. Wow loved your cake! I never knew egg less cakes do come out so good. Loved your clicks..

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  42. hi rachna..stumbled on to your blog while searching for eggless chequered cake..and i was stuck to this..made this last week and i was so happy that it came out well..just waiting for another occasion to make it again..!the cake was absolutely yummy with subtle flavours..thanks once again for sharing the recipe..looking forward for more wonders from this beautiful space..!

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  43. Looks pretty Rachna. I love the chequered cake and altho there are checkered pans I prefer doing them the old fashioned way!

    Shobha

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