In this Corona Lockdown scenario when the market is closed, and you have limited ingredients at home - this chocolate cake recipe is just perfect. No Egg, No Maida, No Cream, No Butter, No oven required for baking this cake - Simply bake this cake in the Pressure cooker!

Learn how to make this Eggless Chocolate Custard Cake, a super soft, moist, healthy cake made using whole wheat flour (atta) insdead of maida. 

I have already shared many other healthy cake recipes like Oats CakeWhole Wheat Carrot Cake , Oats Orange Cake with Jaggery , Eggless Ragi Chocolate Cake , Eggless Whole Wheat Jaggery Fruit Cake , Semolina Cake . Do check out these wonderful eggless cake recipes :)



Here is the video recipe for easy reference:

Sharing the detailed recipe as well:

Ingredients:
Whole Wheat Flour (Atta) - 1 cup (125 gms)
Baking Powder (1 tsp)
Baking Soda (1/2 tsp)
Instant Coffee Powder (1 tsp)
Cocoa Powder (2 tbsp)
Curd (1/2 cup)
Milk(1/3 cup)
Oil (1/4 cup)
Vanilla Essence (1 tsp)
Powdered Sugar (1/2 cup)

For Chocolate Custard:
Milk - 1 cup
Sugar - 1/2 cup
Corn Flour - 2 tbsp
Coffee Powder - 1 tsp
Cocoa Powder - 1 tsp each
Dark Chocolate compound - 70 gms

Method:
1. Prepare Chocolate custard - In a pan mix  all ingredients except chocolate compound. Cook on low medium flame till the custard thickens. Immediately add chopped chocolate and mix well till we get a smooth chocolate custard ganache. Switch off the flame and keep it aside till it comes to room temperature. Keep the custard in refrigerator for 2 hours until set.
2. Cake batter - In another bowl, take oil, milk, curd, sugar, vanilla essence.Mix together till sugar dissolves.
3. Sieve dry ingredients in same bowl - whole wheat flour, coffee powder, cocoa powder baking powder, soda and salt. Combine dry ingredients with wet ingredients to prepare a semi solid batter.
4. Add in 1 tbsp milk, if the batter becomes too thick.
5. Grease a baking dish, line with parchment paper. Pour the batter and tap it for few times to level it up.
6. Baking options:
- Airfryer at 160 degrees for 20 min
- Preheat cooker with 1 cup salt for 15-20 min on medium to high flame. Bake in cooker for 25-30 min on low flame.
- Oven at 180 degrees for 30-35 min
7. Cool down the cake completely and cut off the dome on the top of the cake.
8. Spread chocolate custard on the top and sides of the cake. Keep it bake in fridge for 1/2 hour till the cake firms up and custard sets properly.
9. Crumble the left over baked cake material with help of chopper or pulse in food processor. Spread these cake crumbs all over and finally sprinkle few white choco chips.


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