Eggless HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Dear Friends

It is best and delicious which has very low in fat as it has no butter and eggs.It is very tasty and moist.Here Gayathri has suggested Hershey's Chocolate Cake with Chocolate butter cream frosting as given by HERSHEY'S on Eggless Baking owned By Gayathri Kumar. It is very challenging task because it has to replace with eggs as it should be very moist.It works well without eggs too.It is so tempting..

You can make this cake of any various size or type of pan.You can do it very creative and make cake into an extra ordinary cake design.

I have made chocolate designs such as butterfly, daisy flower and writing design as "LOVE" and also made regular cupcake as DOGGY with chocolate butter cream all over.I had used choco chips for eyes nose,ears and M&M's gems red one :) And also made chocolate designs such as rose and heart.and decorated it on the top of the cupcake above the chocolate buttercream.

Here is the ingredients in which I have halved the recipe on my own.You can make it as full measurements

Recipe Source: HERSHEY's KITCHEN

Ingredients

Wet Ingredients:

• 1/4 Cup Vegetable Oil
• 1 Tsp Vanilla Extract
• 1/2 Cup Milk
• 1/2 Cup Curd for replacing 2 eggs
• 1/2 Cup Boiling water

Dry Ingredients:

• 1 Cup All purpose Flour
• 1/2 Tsp Baking powder
• 1/2 Tsp Baking soda
• 1/4 Tsp Salt
• 1 Cup Sugar
• 1/2 Cup HERSHEY's Cocoa powder

 Optional :Chopped Walnuts (A Handful)

For Frosting:

I have halve the recipe.You can increase the full measurements. 

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Method:

You can use any pan for 9 inch 2 round pans or square pan or cupcake pan or bundt cake pan.

 I had used 1 mini muffin pan and 1 regular muffin pan.

Preheat the oven to 350 F or 180 C.Put the baking cup liners over the muffin pan and keep aside.

1. In "DRY INGREDIENTS" mix all together and sieve it. 
2. Dry Mixture is ready.
3. Add all together into a bowl from WET INGREDIENTS
4. Whisk well until it is well mixed up.
5. Add the dry ingredient mixture into the wet ingredients in 2 additions. 
6. Make sure there is no lumps in it.Whisk well.
7. Chocolate batter is ready and should be thin by adding boiling water at last.
8. Transfer it into the muffin pan by adding Tablespoon of chocolate batter and add few chopped walnuts in each and every muffin pan.(Optional). Bake it for about 12 to 15 Minutes or until the tooth pick comes out clean. Meanwhile prepare the frosting recipe as follows.
9. Allow it cool.and pipe it on the cupcake by using chocolate buttercream on the top.
10. It is ready to serve.You can design it on your own.I had added chocolate  garnishes such as heart chocolate and rose on the top or Design it with any cupcake as you  like.I microwaved the chocolate chips for about 30 seconds  or until it is completely melted.,transfer it into the piping bag and pipe it as my own designs such as butterfly, Letters and flowers by free hand on the wax paper baking sheet and keep it in freezer.

Enjoy!!!

Happy Baking!!!

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