Eggless Super Moist White Chocolate Mocha Cake Recipe

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=NrTlo204fLI

Eggless Super Moist White Chocolate Mocha Cake – As promised, here is the eggless version for this super soft and moist eggless white chocolate mocha cake. For eggless cakes, I like to bake it on a flat pan or divide into 3 pans because it is so much easier to cook it. It takes less time and the cake will not over baked which it can remain soft and moist texture. I have provided some tips in the instructions below, it’s important to check it out. I hope you’ll be inspired and give this cake a try. Many had asked me to use butter instead of oil. I find that using butter, the cake is super moist and not dry. The cake turned out very fluffy and the texture is very close to any egg version of cakes. I hope you’re inspired with my eggless recipes and give it a try. Should you have any questions or feedback, please do not hesitate to leave me your message in the comment box down below. Enjoy! • If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON. • Ingredients: • • Eggless White Chocolate Cake • 36x26cm flat pan • 240g [2 cup] cake flour • 7g [1½ tsp] baking powder • 3g [½ tsp] baking soda • 3g [½ tsp] salt (I accidentally left it out in the video) • 130g [¾ cup] white chocolate • 150g [⅔ cup] unsalted butter • 100g [½ cup] caster sugar • 120g [½ cup] plain yogurt • 1 tsp vanilla extract • 180g [¾ cup] whole milk • Remark/Tips: • 1. If you desire coffee in the cake, you can dissolve 1-2 tsp of instant coffee in the milk. Just slightly warm up the milk so that you can dissolve the instant coffee completely. • 2. I discovered for any eggless cakes, bake them on a flat pan or divide the batter into 2 or 3 pans, would reduce in baking time, hence the cake will remain super moist and soft texture, instead of baking in one pan. Alternatively, you bake the cake in 3 6-inch pans if you desire. • • • White Chocolate Mocha Frosting • 130g [¾ cup] white chocolate • 250g [1 cup + 2 tbsp] unsalted butter, softened • coffee mix: • 3g [1 tsp] instant coffee • 5g [1 tsp] hot water • • • Coffee Syrup • 2g [1 tsp] instant coffee • 15g [1 tbsp] sugar • 15g [1 tbsp] hot water • Deco: • Piping tip #869 • Coffee beans • • Instructions: • • Eggless White Chocolate Cake • 3. Preheat oven at 170°C/340°F. • 4. Sift all the dry ingredients, give it a quick mix and set aside. • 5. Double boil to melt the white chocolate. Set aside. • 6. In a large bowl, add butter (softened) and sugar. With an electric mixer, mix on high speed for 2 minute until creamy, fluffy and pale. • 7. Add in the yogurts and vanilla. Continue mixing until well combined. • 8. Add in the sifted ingredients in 2 batches, alternate with the milk. Fold in to combine. • 9. Add in the milk in 2 batches, alternate with the sifted ingredients. Fold in to combine. • 10. Add in the melted white chocolate. Mix just until combined, do not over mix. • 11. Transfer the batter onto a 36x26cm flat pan. You can also divide batter into 3 6-inch pans if you desire. Spread the surface evenly. • 12. Bake in the preheated oven at 170°C/340°F for 23-25 minutes. • 13. Remove the cake from the pan. Let it cool on the cooling rack. • 14. Slice the cake into 4 equal sheets.*** • ***Remark: If you find the cake is too soft and crumbly, refrigerate for 1 hour before slicing. • • • White Chocolate Mocha Frosting • 1. Double boil to melt the white chocolate. Set aside for cooling. • 2. Dissolve the instant coffee in the small amount of hot water. Make sure it’s completely dissolved. Set aside and use when it’s cooled. • 3. Add softened butter into a large mixing bowl. Mix on high speed for about 1 minute or until creamy, fluffy and pale. • 4. Add in the melted white chocolate and coffee mix. Continue mixing on high speed until well combined. • • • Assemble the Cake (refer to video) • • Follow me at: • Instagram: @gracioustreatz • Email: [email protected] • Copyright © Gracious Treatz. All rights reserved. • Unauthorized usage or stealing this video is prohibited.

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