Egg Free Chocolate Caramel Cake Food

EGGLESS CARAMEL CAKE RECIPE | EGG FREE CARAMEL CAKE

Steps:

• Take a bowl, add curd, sugar, oil and milk. Make sure curd and milk should be at room temperature.
• Whisk it to mix everything well. Not necessary that sugar should be dissolved.
• Now add caramel sauce and whisk very well so that it emerges finely.
• Place a sieve on the bowl and sift all purpose flour, baking powder, baking soda & salt in it.
• Add butterscotch essence. In case of non availability, you can add vanilla essence.
• Mix it. Make sure it should be lump free. And also don't overdo.
• Transfer the batter to the greased oil tin and tap it so that air releases, if any.
• Bake in a preheated oven @180°C for 40 - 45 minutes.Then check it by inserting tooth pick , if it comes out clean your cake is properly baked.
• Take it out of oven and let it cool on cooling rack.
• Invert and enjoy by cutting into slices.

CHOCOLATE CARAMEL CAKE

Steps:

• Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
• In a large mixing bowl, add your dry ingredients and mix well. Add your wet ingredients and mix until a thick cake batter remains.
• Transfer your cake batter into the greased pan. Bake for 25-30 minutes, or until a skewer comes out clean. Allow the cake to cool in the pan completely.
• Once the cake is cool, frost with the caramel. For a salted caramel, add a sprinkle of salt all over it. If you make a layer cake, feel free to add chocolate frosting on top.

EGG-FREE CHOCOLATE CARAMEL CAKE

Steps:

• In a large bowl, beat the first six ingredients until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, combine the confectioners' sugar, caramel topping, butter, vanilla and enough milk to achieve a spreading consistency. Frost cake. Store in the refrigerator.

CHOCOLATE CARAMEL-CREME CANDY CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
• Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
• Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
• Make the caramel creme: Heat 1/2 cup sugar in a small nonstick skillet over medium-high heat. Cook, stirring with a rubber spatula, until it turns dark amber in color, 4 to 5 minutes. Remove the pan from the heat and pour in the heavy cream (mixture will bubble up). When the bubbles subside, add the remaining 1/4 cup sugar and the salt and stir until both dissolve in the caramel. Scrape the caramel into the bowl of a food processor and let cool completely.
• Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the caramel creme filling into a bowl and refrigerate, checking every 5 minutes, until it is just thick enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.) Before layering the cake, give the mixture a good whisking to aerate it slightly. This will make for a lighter texture.
• Place one cake on a cake stand and pile the caramel filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
• Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
• Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

CHOCOLATE CARAMEL CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.
• Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.
• When you're ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.

EGG FREE DAIRY FREE MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 and grease or spray a 13 x 9 pan with cooking spray.
• Sift together dry ingredients. Add remaining ingredients and mix until combined and smooth.
• Pour into prepared pan and bake for 35-40 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan before removing. Frost if desired.