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Before you jump to Eggless chocolate cake with white fondant recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Money.

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Perhaps the food is not quite as good when cooked in the microwave, however it will save you money to use it over your oven. The energy used by cooking in an oven is actually greater by 75%, and maybe this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will certainly boil water or even steam vegetables more quickly than your stove, and use a lot less electricity. You could well be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned manner, but you would be wrong. Mainly if you make sure the dishwasher is full prior to starting a cycle. By cool drying or even air drying the dishes as opposed to heat drying them, you can increase the amount of money you save.

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We hope you got insight from reading it, now let’s go back to eggless chocolate cake with white fondant recipe. You can cook eggless chocolate cake with white fondant using 17 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Eggless chocolate cake with white fondant:

1. Provide 1 & 1/2 cup maida
2. Use 1 cup granulated white sugar
3. Use 1/4 cup cocoa powder
4. Get 1 tsp baking powder
5. Use 1/2 tsp baking soda
6. You need 1/3 cup unsalted butter
7. You need 1/4 tsp salt
8. Use 1 cup hot water
9. Use 1 tbsp lemon juice
10. You need 1 tsp vanilla
11. Get For the ganache
12. Get 170 gms dark chocolate
13. Use 3/4 cup cream
14. Use 1 tbsp butter
15. You need For decoration
16. Use 200 gms ready to use white fondant
17. Get Edible colours

Instructions to make Eggless chocolate cake with white fondant:

1. In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
2. Add in the melted butter, vanilla, lemon juice and hot water. Mix all the ingredients untill well blended.
3. Grease a 8 inch cake pan with some butter. Pour in the cake batter and give it a few taps to remove air bubbles. Bake in a oven preheated at 180°C for 30 minutes or until a skewer inserted comes out clean.
4. For the ganache : Heat the cream upto a boiling point in the sauce pan and switch off the flame. Add butter and chopped chocolate pieces to it. Cover and let it sit for 3 to 4 minutes. Whish well so that all the chocolate is melted and combined with the cream. Let the cream cool and sit on counter till thick and spreadable.
5. Once the cake cools down completely remove it from the tin and slice into one or two layers as per your choice. Spread some ganache between the layers and also coat it all over. Keep in the refrigerator for 10 minutes.
6. Roll out the fondant using some cornflour on a working surface. It should be big enough to cover the entire cake. Carefully lift the fondant onto tje rolling pin and place it on the cake. Lightly shape in all over the cake till it's fully and neatly covered. Trim out any excess fondant from the base. Decorate the cake using edible gels with the help of a clean painting brush. Enjoy!

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