Wednesday, February 27, 2013

Eggless Hershey's Perfectly Chocolate Cake

 Dear Friends ,

      This post is really special for me .. This is my First Post in the Blog and its the first time i am participating in the Egg less Baking owned by +Gayathri Kumar .I Just started following her blog only couple of weeks back and i happened to see her Baking Egg less Group . It was quite challenging because she suggests a recipe which has eggs in it and the members in the Baking Egg less Group converts the cake to Egg less version . So this time she picked Hershey's Perfectly chocolate cake as the recipe and everyone in the group converted and presented it as the egg less version.

   So  here comes the original recipe and my version of recipe . I just made only quarter of the recipe and  it yield  9 cupcakes. The changes i made was instead of vegetable oil i used Extra Virgin Olive oil without fragnance and little butter , Extra milk , Instead of eggs i  used Silken Tofu + 1/4 cup curd . The cupcakes were soo moist , spongy and it just melted in the mouth . And i garnished with simple chocolate butter cream Frosting.

    Original Recipe                                                             My Version Of Recipe

1/2 cup Vegetable oil                                                    2 TBSP Olive Oil + 2 TBSP Butter
 2 Teapoon Vanilla                                                       1/2 Teaspoon  Vanilla
1 Cup Boiling water                                                     1/4 Cup Boiling Water
2 eggs                                                                           1/4 Cup Tofu
1 Cup Milk                                                                   1/4 Cup Milk + 2 TBSP
1-1/2 Tspn Baking Soda                                               1/2 + Pinch of Baking Soda
1 Teaspoon Salt                                                            Didn't use salt as butter was Salted
1-3/4 cup of Flour                                                        1/4 Cup+ 4 TBSP Flour
3/4 Hershey's Cocoa Powder                                       4 TBSP Cocoa Powder
1-1/2 Teaspoon Baking Powder                                   1/2 + Pinch Baking Powder
 2 Cups of sugar                                                           1/2 cup Sugar
                                                                                      1/4 Cup Curd

 As it is the First time to participate , i couldn't click the Pictures step by step . I just have the End Results
Instruction :
  1. Preheat the oven for 350F.
  2. Aline the Cupcake liners in the Muffin Pan and keep aside.
  3. Grind the Sugar and keep aside.
  4. Grind the Tofu along with Butter and Curd and Half the milk.
  5. Sieve the Flour , Baking Powder, Baking Soda , Cocoa Powder to avoid Lumps.
  6  Then add grinded sugar in the flour mixture and mix well .
  7  Add Tofu Batter and olive oil to the flour mixture
  8  Once well combined add rest of the milk and boiling water and mix well.
  9. Add the batter in the muffin Pan and bake for 15-20 minutes.
 10.  while cake is in the oven prepare the Chocolate Butter Cream Icing.
 Once the Cakes are taken out of the oven , keep it in the wire rack and allow it to cool.
 Then frost it and serve


  1. I love the peaks in buttercream. Want to lick them right off the screen.

    great space. first time here. happy to follow

  2. Hey .. Thank you for visiting my blog ..
    First post , First comment ..
    You got to be special to me :)
    The butter cream was yummy as well..
    Loads of recipies to post ..

  3. A perfect way to start. Lovely cakes.

  4. Beautiful cucpakes, so your egg substitute is tofu, fantastic bake.

  5. Yes priya I added tofu and curd :)

  6. Sharanya, that cupcake looks fantastic. happy to have you n the group...

  7. I like the idea of replacing eggs with tofu, cake looks perfect..