Eggless Ombre Cake 

This Eggless Chocolate ombre cake has 3 layers and every layer has its own taste from dark chocolate to sweet chocolate and lastly with mild vanilla flavour.

Ingredients:

• All Purpose Flour: 2 Cups (250 Gms)

• Corn Flour: 2 Tablespoon

• Powdered Sugar: 1 Cup (appx 120 Gms)

• Baking Powder: 2 Teaspoon

• Baking Soda: 1 Teaspoon

• Cocoa Powder: 1 -2 Teaspoon

• Chocolate Powder: 2-3 Teaspoon

• Salt: a pinch (Omit if using Salted Butter)

• Neutral Oil/Butter/Ghee: 110 ML (1/2 cup – 2 tsp)

• Vinegar: 1 Tablespoon

• Milk: 180-200 ML (3/4 cup + 1 tbsp)

• Vanilla Extract: 1 TSP

Recipe:

1. Place a Steel hot pot stand or any steel plate in a cooker and preheat the cooker with lid on low heat. If using a Cooker lid remove Whistle and Rubber Ring.

2. Take a Bowl and sift, dry Ingredient i.e. flour, baking powder, baking soda and salt (except Cocoa powder and Chocolate powder). Repeat this process 2 times for aeration to make the cake light and fluffy. 

3. In a large bowl add oil, powdered sugar, vanilla extract and vinegar and whisk together. Now add approx 180 ml milk and mix well.

4. Now gradually pour the dry ingredients into wet ingredients. Add Corn Flour and gently mix them together and make a thick cake batter by adding required amount of milk.

5. For chocolate layer cake divide cake batter in three equal portions.

6. For the first layer i.e. Dark Chocolate layer, take one portion of cake batter, add Approx 2 Tsp of cocoa powder, mix well and set aside.

7. For the second layer of Chocolate layer cake, take one portion of cake batter, add 2-3 Tsp of chocolate powder, mix well and set aside.

8. Keep the third portion of batter as it is (i.e. Vanilla flavour). Grease a Loaf Tin with oil and place a parchment paper at bottom.

9. Start pouring with first portion i.e. Dark Chocolate layer, spread the batter evenly.

10. Now pour the second portion of cake batter (batter with Chocolate powder) over the first layer and spread evenly with the help of a spoon. Similarly pour the third layer of cake batter on top and spread evenly. Tap the cake tin gently.

11. Now bake on preheated 10mins oven for 40 mins and 180° temperature. 

12. Serve it with lots of love ❤ 

Notes:

● Instead of oil you can use butter or Ghee in equal amount.

● Apple cider vinegar or white vinegar both will work.

● You can add 1 Tsp of instant coffee powder diluted in 1 tsp milk instead of 2 tsp chocolate powder.

‘Pihu Bakes’ by TheFoodBag

Special Credits
Chef Harish Joshi. & Chef Sunny Kumar.