Monday, 4 February 2013

Chocolate cake topped with Chocolate Ganache & Cashew praline ---> Eggless

As you all know, I love baking and one thing that I really get excited about is when I get to bake for my near and dear one's. Any occasion is a wonderful excuse ;) So not to mention my delectation when Nikhil's Birthday came round the corner. All my vigorous enthusiasm aside, I had a challenge, we were fasting during the month and I had to make the cake without the use of any eggs or gelatin. So I bookmarked the egg-less cake on Ria's blog (thank you so much Ria) and made it special by baking the cake in a heart shaped tin :) Cake topped with chocolate ganache renders it the glossy rich & chocolaty appearance. To add more crunch and cream, I tossed a little cashew praline and piped whipped cream rosettes. I suggest you grab your apron and baking aids, make that special someone feel more special on their special day!

Chocolate cake topped with Chocolate Ganache & Cashew praline
Recipe adapted from Ria's Collection & Divine Taste
Chocolate cake topped with Chocolate Ganache & Cashew praline, For him on his Birthday :D


1 & 1/2 cup Plain Flour
1/4 cup Cocoa powder
2 tsp Baking powder
1 tsp Bicarbonate of Soda
4 Tbsp Sugar
397 g Condensed milk (1 tin)
150 g Unsalted Butter, melted
1 Tbsp vanilla extract
1 cup Water

125 g Dark chocolate (good quality)
125 ml Double cream (pouring type)
2 Tbsp Caster sugar


  • Preheat the oven to 150 C/ fan 130 C/ gas 2.
  • Prepare an 8 inch cake tin. (I had used a single 8 inch tin and had to bake for an extra 15 mins or so).
  • In a large bowl, mix the flour, cocoa powder, baking powder, bicarbonate of soda and sugar.
  • Add the melted butter, condensed milk, vanilla extract and water to it and beat on high till there are no lumps (almost for 1 minute). Make sure not to over-beat. 
  • Pour the batter into the cake tin and bake for 30 mins or until the skewer comes out clean.
  • Cool in tin for 5 mins and then invert onto a cooling rack and cool completely.
  • Place the cake on a serving plate and cover it with Chocolate Ganache. 
  • Sprinkle the praline over the cake and its sides. 
  • Decorate the top with rosettes using whipped cream. 

  • Chop 125 g good quality dark chocolate into small pieces and tip into a bowl. 
  • Pour 125 ml pot of double cream into a pan, add 2 Tbsp caster sugar and heat until it is about to boil.
  • Take the cream off the heat and pour it over the chocolate pieces. 
  • Stir until the chocolate has melted and the mixture is smooth.
  • Keep the chocolate mixture aside for few mins and let it cool. You can chill it for 15 mins, if you prefer a thicker consistency.

Notes: This chocolate cake is indeed a dense & moist cake, so there is no need to moisten it further. The chocolate ganache made it special and the cashew praline added the delicate crunch!
For preparing the cashew praline please refer Pineapple Praline Gateau recipe (click here). 

                                       ♥ Thank You ♥


  1. awesome nami...(bala)

  2. Awesome! Nami! Awesome! There was absolute silence as 5 of us sat around the table and gorged on the cake :) The cake was too yummy! Ditn do the praline thing as Dia likes it mushy mushy.. Jus made some design with dark choc and milk choc. It was a hit and i'm very proud B-) All thanks to u :)

    1. am very happy to know that the cake was a hit and enjoyed by all!!! now Dia will get some yummy treats from her mommy darling every now & then :) proud of u :)


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