Mini Chocolate Cake Without Egg, Oven In 10 Mins | Chocolate cake in appam pan
This moist & fluffy mini chocolate cake recipe is easy to make and is a great any time snack recipe or a lunch box favorite for kids.
Course Dessert
Cuisine American, Indian
Keyword appam pan, cake pops, chocolate cake, mini chocolate cake, no egg, no oven
Prep Time 5 minutesminutes
Cook Time 2 minutesminutes
Total Time 7 minutesminutes
Author Sowji'sKitchen
Equipment
Appam pan or Takoyaki pan or paniyaram pan or Aebleskiver pan
Ingredients
1/2cupMaida/All-Purpose Flour
1/4cupCurd
1/4cupMilk
1/2tspBaking powder
1/4tspBaking soda
1 1/2tspCocoa powder
1/4cupPowdered sugar
1/4cupOil
1/2tspVanilla essence
Instructions
In a large mixing bowl, add oil, curd, milk, and make a mixture by whisking or beating in one direction till the mixture turns smooth and creamy.
Sieve the plain flour/all-purpose flour, cocoa powder, baking powder, baking soda, and powdered sugar into the same bowl.
Add vanilla extract and give a good mix.
The cake batter is ready and just ensure the batter is of smooth dropping consistency.
Let's prepare the appam pan, apply little oil to the pan. Do not turn on the heat yet. Pour a spoonful of cake batter into each indent/hole.
Now turn on the heat, put the appam pan lid, and cook on gas on high for 1 min (or electric at 250°F temperature).
Remove the lid, and check the cake with a toothpick or fork or knife. If the toothpick comes out clean, then the Cake is completely baked.
Make sure you check and cook for another min if required. Turn Off the heat and remove the appam pan from heat.
Let it cool down for a min, take the cakes out from the pan and transfer to a plate.
Mini Chocolate Cake is ready. Drizzle with melted white chocolate sauce or milk chocolate and serve the chocolate cake as a sweet dessert or as a snack. Optionally, you can top it off with whipped cream for more creaminess.
Notes
This chocolate cake tastes good warm or cold. Unlike a normal cake, you cannot slice them but you can have a chocolicious bite.
Do not over mix the batter.
Use oil instead of butter as butter hardens once cooled down completely