Eggless spongy chocolate cake

Eggless chocolate cake

Ingredients

2 tbsp cocoa powder (sifted)
1 1/4 cups plain flour (maida)
1 1/2 tsp baking powder
3/4 cup condensed milk
4 tbsp melted butter
1 tsp vanilla essence
1 cup salt
1/2 tsp melted butter for greasing
plain flour (maida) for dusting

Method

Grease a cake tin or cooker vessel with butter on all the sides. Dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour and keep aside.

Sieve the plain flour, cocoa powder, baking powder and soda bi-carb in a deep bowl, mix well and keep aside.

Combine the condensed milk, melted butter, vanilla essence in a deep bowl and mix well.

Add the prepared sieved plain flour-cocoa mixture and approx. 6 tbsp of water and mix gently with help of a spatula.

Pour the prepared cake batter into the greased and dusted tin and spread it evenly.

Sprinkle the salt at the base of a pressure cooker, and place a steel ring stand and a perforated plate over it. Cover it with a lid (with the ring on the lid but without the whistle) and heat on a medium for 5 minutes.

Open the lid of the pressure cooker, place the cake tin on the perforated plate. Cover it with a lid (with the ring on the lid but without the whistle) and steam on a medium for 20 to 22 minutes or till the cake is done.

Allow the steam to escape before opening the lid. Keep aside to cool for 10 minutes.Invert the tin over a plain flour greased plate and tap sharply to unmould the cake or use a knife to loosen the edges of the cake. Yummy spongy chocolate cake is ready to eat

I made toppings with homemade cream and grapes with almond nuts on the cake homemade creamer.

Homemade creamer

Blend the plain butter (2 tbsps), sugar (2 tbsp) and baking soda (1 tsp). You can decorate with nuts, fruits or cream with different flavours.