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    Home » Eggless Bakes » Cake Recipes » Eggless Hershey’s “Perfectly Chocolate” Chocolate Cake

    Eggless Hershey’s “Perfectly Chocolate” Chocolate Cake

    Mar 2, 2013 · Modified: Dec 20, 2020 by Priya_Srinivasan ·

    We in Baking Eggless Group this month, baked a Chocolate Heaven!!! yup, a “Perfectly Chocolate ” Chocolate Cake from Hershey’s!!! This time also i have used Silken tofu as Egg Substitute. I followed Lataji’s Advice and Checked DK’s Chocolate cake where she has also used Silken tofu to get a Moist Cake. I followed the tips DK has mentioned in her recipe. Voila!!! Amazing results, the Cake was super moist and with the Chocolate Ganache, it was another heaven. The Plus of this Cake is, it tastes amazing the next day. 

    I made this Cake twice. Once it was gobbled up my family. The next time, i baked  this again for my BIL’s family outing. They even made a Ice-cream Sandwich with it!!! It was Delicious and definitely a Perfectly Chocolate Cake!!! Thanks to Gayathri and Gayathri of Gaju’s Kitchen for this Wonderful Recipe!!!

    Ingredients
    2 cups sugar
    1-¾ cups Cake flour
    ¾ cup HERSHEY’S Cocoa
    1-½ teaspoons baking powder
    1-½ teaspoons baking soda
    1 teaspoon salt 
    ½ Cup Pureed Silken Tofu (for 2 eggs)
    1 cup milk
    ½ cup vegetable oil
    2 teaspoons vanilla extract
    ¼ cup Boiling Water

    Chocolate Ganache
    100gms Dark Chocolate(i used lindt 80% Cocoa)
    100gms Milk Chocoalte (i used Galaxy Smooth)
    250ml Whipping Cream
    2 tablespoon Butter

    Method
    To make Cake Flour
    Measure the said amount of Flour in a Large Bowl. 
    Remove 3-½ tablespoon of Flour from the bowl.
    Add  the same amount, i.e. 3-½ tablespoon of Corn flour to the bowl.
    Sift 3 to 4 times. Cake Flour is ready.

    Bake the Cake
    • Preheat oven to 160C. Grease and flour two 9-inch round baking pans. I used 3 small rectangle aluminium-foil containers.
    • Puree  Silken Tofu in a Blender and measure half a Cup exactly. Now add Milk and Sugar to this pureed silken tofu and blend again once. Add Oil to this Mixture, Stir Once and Keep it in the fridge until use.
    • Sift together Flour, cocoa, baking powder, baking soda and salt in large bowl. 
    • Take the Silken tofu-Sugar-Oil Mix and Add little by little to the flour and Mix slowly with a spatula. Move the Spatula in a Single direction.
    • Add Boiling water and Vanilla Extract to the cake mix and Stir Slowly. Pour the batter into the prepared cake pans. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. remove from pans to wire racks. Cool completely. Chill in Fridge until frosting.

    To Make Ganache
    • Chop the Chocolates and take them in a bowl.
    • Heat cream and butter in a saucepan. When it begins to boil, take it of the stove and pour it over the chocolate.
    • Let it sit for few minutes undisturbed. When it cools a bit, slowly whisk to form a smooth ganache.
    • Chill until use.
    To Do the Frosting
    • Since i used a Rectangle Foil to bake the cake, i got 3 Rectangle loaves. I sliced the loaves lengthwise into two.
    • Apply Ganache smoothly over one loaf and close it with another. Roughtly spread the ganache all over the cake. This is called the crumb coat. Refrigerate for an hour.
    • After an hour, take the cake out and Apply a thick layer of ganche using a blunt knife and smooth it out using the same.i used my Cake Server Cutlery fo this.
    • Toast a handful Walnuts and chop them roughly. After applying smooth layer of Ganache, Spread some chopped walnuts on top, Chill for an hour or two. Cut n Serve.

    The Same Cake can be baked into many 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 (2-½ inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups ⅔ full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
    « Croissants- We Knead to Bake#2
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    Reader Interactions

    Comments

    1. kitchen queen

      March 02, 2013 at 5:19 pm

      yummy delicious moist and spongy cake.

      Reply
    2. Priya Suresh

      March 02, 2013 at 10:02 pm

      Who can resist to these prefect chocolate cake, we truly enjoyed this challenge, tofu as egg subsitute works out wonder na.

      Reply
    3. divya

      March 02, 2013 at 10:03 pm

      look absolutely tempting !! Gorgeous

      Reply
    4. Gajus kitchen

      March 03, 2013 at 1:57 pm

      looking super tempting and yummy.Just a doubt, will there be any taste of siken tofu when used in baking?

      Reply
      • Priya_Srinivasan

        March 03, 2013 at 2:09 pm

        Hi Gayathri, nope you won't get the taste of tofu in the cake!!!

        Reply
    5. Rajani

      March 05, 2013 at 5:00 am

      Looks super appetising. Any idea if silken tofu cna be replaced with normal tofu?

      Reply
    6. Gayathri Kumar

      March 06, 2013 at 4:52 am

      Delicious cake Priya. Loved the topping of walnuts…

      Reply

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