Friday, 7 June 2013


This is an eggless cake, very easy to prepare. The dark chocolate ganache gives it a rich royal taste.Use regular milk chocolate if you like it sweeter. 

Orange juice: 150 ml
Orange rind: 1 tsp
Plain flour: 225 g
Sugar: 150 g powdered
Curd: 250 g
Oil: ½ cup (measured in a 200 ml cup)
Vanilla essence/orange essence: 1/ 2 tsp
Baking powder: 1 ¼ tsp
Baking soda: ½ tsp


Pre heat oven to 1800C & grease & dust an 8” cake tin.
Sieve flour with baking powder & baking soda & keep aside.
Whisk curd, sugar, oil, orange juice, rind & essence.
Fold in flour & pour into prepared tin & bake at 1800 C for 40 minutes or till a tooth inserted in centre comes out clean.
Cool cake in the tin for 5 minutes & then on a wire rack.

For the ganache:

Fresh cream: 150 ml
Dark chocolate: 150 g grated
Butter: 1 tbsp

Heat cream & butter, pour it over grated chocolate.
Stir well till all the chocolate dissolves.
Cool it & pour over the cake.
Let it drip down on its own.  
Place a tray, under the wire rack with the cake, to collect the dripping.
Chill cake before serving.