Eggless Chocolate Cake
A traditional Kerala sweet that balances richness with restraint. Made with jaggery, coconut, and a careful hand, the sweetness is warm rather than overwhelming — the kind of flavour that lingers.
Ingredientsfor 3 servings
- 200 g Sweetened condensed milk
- 1 Level Baking powder
- ½ tsp Baking soda
- Self raising flour – 125 gm
- 1 ½ Cocoa powder
- 60 ml Melted butter or margarine
- 1 tsp Vanilla extract
Preparation
Step 1
Sieve the flour, cocoa, baking powder and baking powder together.
Step 2
Mix the condensed milk, flour, 75 ml water, vanilla extract and melted butter thoroughly.
Step 3
Grease and dust a 6 inch or 7 inch cake tin and pour the mixture into it.
Step 4
Bake in a pre-heated oven at 400F for about 10 minutes.
Step 5
Thereafter, reduce the temp to 350F and bake for a further 15 minutes.
Step 6
Cool, ice it and serve.
Tip
Ghee quality matters enormously in traditional sweets. Use homemade ghee if you can — the flavour is incomparably richer.
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