This chocolate caramel cake is a no oven cake moist and tender layered with caramel and frosting and topped with smooth caramel. It is made without butter and eggs, you can simply make it with one mixing bowl. I have always been a fan of chocolate and caramel combination and this no oven layered salted caramel chocolate cake is moist, fluffy and ridiculously fool proof to make. This is also egg-less chocolate caramel cake, make it and spoil your family with its taste.
Take a 6" cake mold, grease it and place a baking paper in the bottom. If you do no have baking paper dust the pan with some all purpose flour and put it aside.
In a bowl take coffee powder, add hot water in it and combine well. Put it aside.
In a mixing bowl add cooking oil, yogurt and powdered sugar.
Combine these things well for 30-40 seconds.
Put a strainer on the bowl and add all purpose flour, coco powder, baking powder and baking soda in it.
Strain al these things and also add pinch of salt in it.
Combine all the ingredients gently using cut and fold method. Do not over mix the batter.
Add prepared coffee concussion in this mixture now. If you do not want, you can skip the coffee concussion but coffee will enhance the flavor of chocolate.
Gradually add the milk in it to make a smooth cake batter that should have ribbon consistency.
Mean while put a big pot, kadai or pateela on the stove, place a wire stand in it, cover the pateela or kadai and pre heat it on medium flame for 10 minutes.
Add the prepared cake batter in the cake mold, tap it a bit.
Place the cake mold in the pre-heated pot, cover the pot and let the cake bake on low flame for 30-35 minutes.
Insert a toothpick in the center if it comes out clean cake is ready.Take out the cake and let it cool down.
______________ For Homemade Caramel Sauce ________________
In a pan add sugar and let it melt down on low flame. Do not stir it before the sugar starts to caramelize.
After it starts to melt and caramelize stir it till the sugar completely melts.
Add butter or ghee in this caramel and combine it well.
As soon as butter or ghee melts add cream and combine it well.
When the cream mix completely take the caramel sauce out of heat and let it cool down completely. If you feel it is liquidy do not worry as it will thickened after it cools down.
Whip the whipping cream till the stiff peaks forms in it.
Run a knife around the cake and de-mold it easily. Cut the cake in 3 layers.
Place the base layer on turn table or any serving plate, soak it with sugar syrup and then cover it with whipping cream. Smooth it a bit and add some chocolate chips or caramel sauce on it.
Place the second layer over it. I used the top part of cake in the middle as it was not smooth and in middle it will be covered easily. Repeat the same process of sugar syrup, cream and caramel sauce on this layer as well.
Then place the final layer, soak it and cover the top of cake with whipping cream.
Now cover the sides of cake with whipping cream as well. Smooth the top and sides a bit.
Decorate the top of the cake with piping cream and star nozel as per your choice.
Put the caramel sauce in a piping bag and cover the top of the cake and sides with caramel sauce.
Place the cake in the fridge before serving for 30 minutes.
No oven no eggs chocolate caramel cake is ready to enjoy.
____________Note:
__________ For baking in the oven bake at 180 °C for 30-40 minutes or till a toothpick inserted comes out clean.
_______ For soaking the cake prepared sugar syrup. Add 1.5 tablespoon powdered sugar or normal sugar in a bowl along with 1/2 cup hot water and combine till sugar melts completely. cool it down completely as well before using.
