Fudge? Pudding? Naah! Chocolate Loaf Cake & That Too, Egg-less.

This is a post I had written and saved a draft of quite sometime back. I am posting it today because I simply have to share this wonderful recipe with you guys:

I have been seeing chocolate loaf cakes everywhere recently. First, on tv, as I watched Nigella prepare her most dense, moist, chocolatey Dense Chocolate Loaf Cake. And then, on the internet, as I read about Heidi’s Chocolate Loaf Cake that almost gave up on itself, but then won her over. The words “dense” “dark” “moist” “chocolate” ran across my mind, conjuring up images of me biting into huge slices of this enticing, intriguing chunk of chocolate.

Sometime back, I attempted my own version of a vegan, egg-less, loaf cake, drawing inspiration from both of my inspirations and a vegan recipe scribbled on the back of a tin of cocoa powder. Heeding Heidi’s advice, I let my version of this loaf cake age overnight – as I bit into a slice of it the next morning, I was really glad I did. It was just perfect. Each bite brought new sensations – fudge, no no its a pudding, nyaah its a dense loaf cake! Even though I used ingredients far different from what both Heidi & Nigella used, it tasted just as Heidi described: chocolate-fudge with moist center. It was definitely not a good looking cake – but it was perfect when it came to taste.

I cannot explain it any more, you just have to believe me and go for it. You will not regret it, my friend.

Vegan Fudgy Chocolate Loaf Cake:

Ingredients for the cake:

• 1 cup full fat yogurt/curd
• 50 grams semolina (suji)
• Some soda bicarb and some baking powder
• 100 ml vegetable oil or 100 grams butter
• 200 grams sugar
• 50 grams cottage cheese (paneer)
• Some cocoa powder
• 200 grams plain flour (maida)
• 1 cup milk
• 1/4th cup of molten chocolate (melted on a double boiler on in the microwave)

For the icing:

• 100 grams icing sugar
• 50 grams butter
• 2-3 tablespoons milk
• Some cocoa powder

Procedure:

• Mix yogurt/curd, semolina and 1/2 teaspoon soda-bicarb. Keep aside.
• Mix together vegetable oil or butter, 150 to 200 grams sugar and the cottage cheese in a food processor. I also tried using cream cheese the next time – works the same.
• Add this to the yogurt-semolina mixture and mix well.
• Now add the plain flour, 1 teaspoon baking powder, 4 tablespoons dark cocoa powder to this and mix well.
• Finally, add in the milk & the molten chocolate and mix well.
• Pour this  batter into a greased loaf tin. Bake at 180 degree Celsius for 50 minutes or so, till a fork inserted into the center comes out with only a few moist crumbs.
• For icing – add 100 grams icing sugar to 50 grams butter. Add 1.5 tablespoons cocoa powder  and 2-3 tablespoons milk and mix well. Slather onto the top of the cake.

Remember, the cake will be moist and fudgy in texture, so don’t worry if the center doesn’t appear to be completely cooked. Let it be a bit moist.

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