CHOCOLATE MINI CAKE | TIN CAN CAKE | EGGLESS CHOCOLATE CAKE

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Recipe source -www.Hersheys.com
You can find the original recipe here

Ingredients

1. All purpose flour- 3/4 cup
2. Sugar-1/2 cup
3. Cocoa powder-1/8 cup
4. Instant coffee powder-1/2 to 3/4 tsp
5. Salt-1/8 tsp
6. Baking soda-1/2 tsp
7. Vegetable oil-3 tbsp
8. Water-1/2 cup
9. White vinegar-1/2 tbsp
10. Vanilla essence-1/2 tsp

METHOD

• Preheat oven to 180 Deg C.
• Prepare two tin cans by brushing the sides with oil.Line with parchment paper and keep aside.
• In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,salt ,coffee powder and baking soda until combined.
• Pour in oil,water,vinegar and vanilla essence .Mix gently using a spatula until combined.Do not over mix.
• Pour the batter equally into the prepared tin cans.(Do not fill more than half of the can)
• Bake at 180 deg C for about 20 to 25  minutes or until a cake tester inserted into the center of the cake comes out clean.
• Allow it to cool completely.Gently invert the can to release the cake.
• Remove the crust,if desired.Cut the cake horizontally into 3,using a serrated knife.
• Place the first layer on to a cake plate and spread an even layer of the ganache,leaving about 1/4 " around the edges.Place another cake layer and repeat the same procedure until you reach the last layer.
• Frost the entire outside of the cake with the ganache. Create a swirled effect using the back of a spoon,if desired.Sprinkle grated chocolate on top of the cake.

Note:You can also use whole wheat flour instead of all purpose flour for a healthier cake,like i did.

STEP BY STEP PICTURES

• Preheat oven to 180 Deg C.
• Prepare two tin cans by brushing the sides with oil.Line with parchment paper and keep aside.

• In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,salt ,coffee powder and baking soda until combined.
• Pour in oil,water,vinegar and vanilla essence .Mix gently using a spatula until combined.Do not over mix.
• Pour the batter equally into the prepared tin cans.(Do not fill more than half of the can)

• Bake at 180 deg C for about 20 to 25  minutes or until a cake tester inserted into the center of the cake comes out clean.
• Allow it to cool completely.Gently invert the can to release the cake.
• Remove the crust,if desired.Cut the cake horizontally into 3,using a serrated knife.

• Place the first layer on to a cake plate and spread an even layer of the ganache,leaving about 1/4 " around the edges.Place another cake layer and repeat the same procedure until you reach the last layer.

• Frost the entire outside of the cake with the ganache. Create a swirled effect using the back of a spoon,if desired.Sprinkle grated chocolate on top of the cake.

CHOCOLATE GANACHE

Ingredients

1. Chopped Dark chocolate- 1/4 to 1/2 cup
2. Cream- 1/2 cup( see note for vegan version)

Method

• In a sauce pan bring cream to just under a boil.
• Transfer this into a bowl,and add the chopped chocolate.Mix well until smooth.
• Allow this to cool completely and  refrigerate  for 1 hour or until  required.

NOTE: For vegan ganache use 3/4 cup grated vegan chocolate and 1/2 cup coconut cream.