I so so look forward to the weekend…Rob often does ask why…it’s most often frantic work days. This weekend was an action packed one! After my cooking demos at The Getaway Show, I raced off to the book store, and then raced back home to get to my piano lesson. Some days, I wonder if I am ever going to play ‘Moonlight Sonata’. I have seriously been considering taking up something like drumming that can help me de-stress!
I am still on the eggless faking mission….and the faker fans out there are egging me on! This is another one of my eggless experiments and believe me…eggless or not…this is a super-duper moist chocolate cake…a triple layer whopper of a cake…so I would suggest you make it for a special eggless celebration.
Just a few tips….I used the Spar cream cheese for this frosting. The fat content does sometimes differ with the different brands and I stick to the Spar brand because it’s just the nicest one I have tried. You just have to trust me on this one…Here is another recipe from earlier using the Spar Cream Cheese…a tangy zesty passionfruit cake will get your tastebuds going: https://yudhikayumyum.com/2012/04/25/troubled-by-temptation/
These cakes do sink slightly (very very slightly) in the centre once baked….don’t sweat it…the luscious frosting smooths over the bumps to give you a perfect cake. I used the fabulous Nomu cocoa powder for the frosting which results in a deliciously grown up topping. Some of the ingredients for this recipe are listed in grams so make sure you take a moment to read through it.
Just one more thing…I would love to hear from you…do leave a comment and share your cooking and baking experiences with me!
Eggless Coca Cola Cake
200 gm soft Spar butter
2 cans Spar condensed milk
60ml cold water
450g cake flour
20ml baking powder
10ml bicarbonate of soda
75ml cocoa powder
500 ml coke, at room temperature
Preheat the oven to 150 degrees celsius.
Grease and line 3x 20cm round cake tins.
Cream the butter and sugar until light and fluffy.
Pour the condensed milk into the creamed mixture and then ‘rinse out’ the empty tins with the 60ml cold water.
Pour the water into the mixing bowl and continue beating.
Sift the flour, baking powder, bicarbonate of soda and cocoa powder and add this to the creamed condensed milk mixture.
Continue beating and then add the coca cola to the mixture.
Beat until the ingredients are well combined.
Spoon the mixture into the baking tins and bake for 40 minutes or until the cake pulls away from the sides of the tin – a skewer should come out clean when they cake is tested.
Leave the cakes to stand for a few minutes and then turn them out onto a wire rack.
Leave to cool.
Chocolate Cream Cheese Frosting
200g Spar butter
400g sifted Spar icing sugar
90g cocoa powder
2 x 230g tubs Spar cream cheese
60ml fresh cream
Cream the butter until light in colour and gradually add the icing sugar.
Sift the cocoa into the creamed butter and continue beating.
Add the cream cheese and cream the mixture until the ingredients are combined.
Pour the fresh cream into the frosting and beat for a few seconds until light and fluffy.
Frost and sandwich the cakes.
Use a spatula to spread the frosting over the top and sides of the cake.
Decorate the top and sides with edible gold leaf.
Slice and tuck into a large piece of heaven on a plate.