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Perhaps the food just isn’t quite as good when cooked in the microwave, however it will save you money to use it over your oven. If you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. Compared with your stove, you can make boiled water or steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You might think that you save energy by washing your dishes by hand, nonetheless that is certainly not true. A dishwasher is particularly efficient when it’s full before a cycle is commenced. Don’t dry the dishes using heat, utilize the cool dry or air dry options to increase the money you save.

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We hope you got benefit from reading it, now let’s go back to chocolate decadent cake (no oven, no butter & no condensed milk) recipe. To cook chocolate decadent cake (no oven, no butter & no condensed milk) you need 22 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to cook Chocolate decadent cake (no oven, no butter & no condensed milk):

1. Take For Dry ingredients for the cake sponge:
2. Take whole wheat flour
3. You need powdered sugar
4. Prepare cocoa powder
5. Provide baking soda
6. You need salt
7. You need instant coffee powder
8. You need For Wet ingredients for the cake sponge:
9. Provide water
10. Take vinegar
11. Prepare olive oil
12. You need chocolate essence
13. You need For chocolate frosting and decorating the sponge:
14. Get fresh cream
15. You need milk compound
16. Use As required sugar syrup
17. Take chocolate chips
18. Take Few cherries
19. Use some kitkat chocolates
20. Provide some oreo biscuits
21. Use as required silver balls
22. You need Ferrero rocher chocolate

Instructions to make Chocolate decadent cake (no oven, no butter & no condensed milk):

1. For the cake sponge: First mix whole wheat flour, cocoa powder, baking soda, salt and instant coffee. Now seive everything 2-3 times.
2. Grease the 6"cake tin and dust it properly with whole wheat flour. Now keep the kadhai in which the cake is to be baked for preheating. Spread a layer of salt in it and a inverted dish of 1" height. Mix all the wet ingredients well in a bowl.
3. When the kadhai has been pre heated, mix the dry ingredients into the wet ingredients to make a smooth batter. Make sure you do not over mix the batter.
4. Pour this batter immediately in to the cake tin & place it instantly on the stand in the kadhai. Cover it.
5. Cook on medium high flame for the first 10 minutes & then reduce the flame to low and cook for the next 30 minutes. After 30 mins, check the centre of the cake using a toothpick. If it comes out clean, that means the cake is done.
6. Remove from the kadhai and let it cool for about 5 minutes. Brush the top with milk, this will soften the top.
7. Let the cake cool on wire rack after removing it from the mould. Now cling wrap it and keep it in the fridge for 3 hours so that the layers can be cut nicely!
8. Meanwhile by double boiler method make the chocolate ganache. In a bowl take milk compound and fresh cream and mix well till the mixture becomes homogeneous.
9. Now let the ganache cool at room temperature and set it in fridge for an hour.
10. Beat the ganache a little so that we can pipe it up!
11. Cut the cake sponge in two parts. Apply a little ganache on the cake board and place one layer. Soak the layer with sugar syrup and spread the ganache over it. Now sprinkle chocolate chips on it.
12. Carefully place the second layer on the bottom layer. Soak it with sugar syrup. Crumb coat the cake with chocolate ganache and let it set in the fridge for an hour.
13. Now decorate the cake with kitkat chocolates, oreo biscuits on the sides. Make rosettes on the outer side of the top of the cake and place cherries on each rossets. In the center make a rosette and place a Ferrero rocher on it. Sprinkle the silver balls in the remaining space on the top and your very tempting chocolate decadent cake is ready!

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