Kek Coklat Tanpa Telur

Assalamualaikum.. bertemu di minggu yang baru. Weekend baru ni tak sempat nak update blog. Ni kek yang saya buat semalam untuk makan makan. Pepulak ntuk Bais yang suka makan kek coklat tu. Kek ni lembut dan tak banyak beza dengan kek coklat yang menggunakan telur. Mungkin pada texture kek tu ada sedikit lain tapi rasa yang tak muak sebab penggunaan kopi membuatkan kek ni ada aroma yang wangi. Dapat resepi masa ronda ronda blogresepi dan mekasih ye untuk resepi yang sedap ni. Saya mintk izin tepek resepi di sini pula.



Eggless Chocolate Cake Recipe
Source: Blogresepi.com

All Purpose Flour 1 cup
Baking Powder 1/2 teaspoon
Baking Soda 1 teaspoon
Unsweetened Cocoa Powder 6 tablespoons
Granulated Sugar 3/4 cup
vegetable oil 1/2 cup
Hot Coffee 1/4 cup (1 tsp of coffee in 1/4cup hot water)
Milk 1/4 cup
Yogurt (I used plain non fat, measured it with dry measuring cup) 1/4 cup
Vanilla Extract 1 teaspoon

Yield: One 8-inch or 9-inch cake. (saya guna loyang kecil dari ukuran di beri)

Preheat the oven to 170 C. Lightly grease an 8-inch round cake pan and dust it with cocoa powder.
In a large bowl sift together the all purpose flour, whole wheat flour, baking soda, baking powder, cocoa powder and sugar. Make a well.
Add all the wet ingredients one by one.
With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it.
Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.
Bake for about 30 min. Check the cake with tooth pick. Toothpick inserted in the middle of the cake should come clean whrn the cake is ready.
Once out of the oven, transfer the pan to a wiring rack to cool. After about an hour remove the cake from the pan and let the cake cool completely before frosting.



Frosting Recipe (saya tak buat just guna coklat strawberry plus butter)

Margarine/butter at room temperature 3 tablespoons
Powdered sugar 1 1/2 cups
Unsweetened cocoa powder 1/4 cup
Milk, fat free 3-4 tablespoons
Yield: About 3/4th cup of frosting, enough for one 8-inch or 9-inch cake.

In a medium size bowl add the margarine, powdered sugar and cocoa powder. Start beating with an electric mixer on low speed. At this stage it may seem to be very dry. Don’t panic. Wait until you add the milk.
Add milk little by little and continue beating the mixture till you get a nice spreadable consistency.
Now transfer the cake to a plate and start frosting it.
Cool down in fridge for at least one hour (the texture of the frosting will look better after at least one hour in fridge).