Cake and Cupcakes/ Desserts and Sweets

CHOCOLATE MINI CAKE | TIN CAN CAKE | EGGLESS CHOCOLATE CAKE

Recipe sourcewww.Hersheys.com
You can find the original recipe here

Ingredients

  1. All purpose flour- 3/4 cup
  2. Sugar-1/2 cup
  3. Cocoa powder-1/8 cup
  4. Instant coffee powder-1/2 to 3/4 tsp
  5. Salt-1/8 tsp
  6. Baking soda-1/2 tsp
  7. Vegetable oil-3 tbsp
  8. Water-1/2 cup
  9. White vinegar-1/2 tbsp
  10. Vanilla essence-1/2 tsp
METHOD
  • Preheat oven to 180 Deg C.
  • Prepare two tin cans by brushing the sides with oil.Line with parchment paper and keep aside.
  • In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,salt ,coffee powder and baking soda until combined.
  • Pour in oil,water,vinegar and vanilla essence .Mix gently using a spatula until combined.Do not over mix.
  • Pour the batter equally into the prepared tin cans.(Do not fill more than half of the can)
  • Bake at 180 deg C for about 20 to 25  minutes or until a cake tester inserted into the center of the cake comes out clean.
  • Allow it to cool completely.Gently invert the can to release the cake.
  • Remove the crust,if desired.Cut the cake horizontally into 3,using a serrated knife.
  • Place the first layer on to a cake plate and spread an even layer of the ganache,leaving about 1/4 ” around the edges.Place another cake layer and repeat the same procedure until you reach the last layer.
  • Frost the entire outside of the cake with the ganache. Create a swirled effect using the back of a spoon,if desired.Sprinkle grated chocolate on top of the cake.

Note:You can also use whole wheat flour instead of all purpose flour for a healthier cake,like i did.

STEP BY STEP PICTURES

  • Preheat oven to 180 Deg C.
  • Prepare two tin cans by brushing the sides with oil.Line with parchment paper and keep aside.
  • In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,salt ,coffee powder and baking soda until combined.
  • Pour in oil,water,vinegar and vanilla essence .Mix gently using a spatula until combined.Do not over mix.
  • Pour the batter equally into the prepared tin cans.(Do not fill more than half of the can)

  • Bake at 180 deg C for about 20 to 25  minutes or until a cake tester inserted into the center of the cake comes out clean.
  • Allow it to cool completely.Gently invert the can to release the cake.
  • Remove the crust,if desired.Cut the cake horizontally into 3,using a serrated knife.
  • Place the first layer on to a cake plate and spread an even layer of the ganache,leaving about 1/4 ” around the edges.Place another cake layer and repeat the same procedure until you reach the last layer.
  • Frost the entire outside of the cake with the ganache. Create a swirled effect using the back of a spoon,if desired.Sprinkle grated chocolate on top of the cake.

CHOCOLATE GANACHE

Ingredients

  1. Chopped Dark chocolate- 1/4 to 1/2 cup
  2. Cream- 1/2 cup( see note for vegan version)

Method

  • In a sauce pan bring cream to just under a boil.
  • Transfer this into a bowl,and add the chopped chocolate.Mix well until smooth.
  • Allow this to cool completely and  refrigerate  for 1 hour or until  required.
NOTE: For vegan ganache use 3/4 cup grated vegan chocolate and 1/2 cup coconut cream.

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31 Comments

  • Reply
    Vimitha Durai
    February 8, 2013 at 4:24 pm

    Cake looks so rich and chocolate-y

  • Reply
    Unknown
    February 8, 2013 at 4:43 pm

    wow my dream is chocolate 🙂 stunning loving the mini version

  • Reply
    virunthu unna vaanga
    February 8, 2013 at 5:01 pm

    wow wow… awesome cake and very unique… drooling here…

  • Reply
    divya
    February 8, 2013 at 5:04 pm

    Superb pictures, can't take my eyes of them,cake looks gorgeous..

  • Reply
    Az
    February 8, 2013 at 5:06 pm

    wow – jabarjast is the only word that came to my mind looking at this – so professionally done! Love it!

  • Reply
    Prathima Rao
    February 8, 2013 at 5:06 pm

    LOVE the way you have decorated the cake..!!!! Stunning & droolworthy!!
    Prathima Rao
    Prats Corner

  • Reply
    PrathibhaSreejith
    February 8, 2013 at 5:23 pm

    Lovely, so chocolatey. beautiful pics 🙂

  • Reply
    Unknown
    February 8, 2013 at 5:42 pm

    This looks awesome, lovely clicks too.

  • Reply
    Reshmi
    February 8, 2013 at 7:13 pm

    wowowoooo… love the snaps
    Noel Collections

  • Reply
    Anonymous
    February 8, 2013 at 7:52 pm

    This is beautiful idea and perfect when you crave for a tiny bite!

  • Reply
    Divya A
    February 8, 2013 at 8:31 pm

    Stunning clicks and super duper cake 🙂 Looks so chocolaty!!

  • Reply
    Torviewtoronto
    February 8, 2013 at 10:26 pm

    beautiful step by step instructions looks wonderful

  • Reply
    Suja Manoj
    February 8, 2013 at 10:26 pm

    Wow cool idea,elegant cake looks so yum

  • Reply
    great-secret-of-life
    February 9, 2013 at 4:02 pm

    wow! super stunning cake.. Can I hv a slice?

  • Reply
    Carol Pereira
    February 9, 2013 at 4:27 pm

    thats the first tin cake I have seen…….and made so beautifully….lovely pictures and delicious cake….thankyou for sharing 🙂

  • Reply
    Princy Vinoth
    February 9, 2013 at 5:19 pm

    OMG thats so gorgeous!thanks for sharing i have to try it.

  • Reply
    Unknown
    February 10, 2013 at 1:13 am

    So well made & totally delicious

  • Reply
    Sona
    February 10, 2013 at 1:41 am

    cake looks delicious and rich. The pics are lovely and inviting.

  • Reply
    Vineetha Sush
    February 10, 2013 at 7:58 pm

    Thats a beautiful one..I would have finished it in a go :)beautiful pics and nice presentation.

  • Reply
    Srikitchen
    February 11, 2013 at 5:48 am

    looks yummy!
    regards,
    srilekha
    http://www.srishkitchen.com/

  • Reply
    Unknown
    February 16, 2013 at 9:16 pm

    Thanks for sharing with us.

  • Reply
    Unknown
    February 26, 2013 at 5:14 am

    nice idea to use the can….lovely choc cake

  • Reply
    Preetha
    June 7, 2013 at 7:22 pm

    Wow… such a lovely cake n lovely clicks.. superb……..a defenite try…….
    From Preetha………………My Blog: http://abowlofcurry.blogspot.in

  • Reply
    Jimi Patel
    October 4, 2013 at 7:15 am

    Hi, this is a great recipe. And what i like the most about it is that you do not need any special ingredients. You have mentioned about using whole wheat flour instead of all purpose flour. Is your whole wheat flour the same as the one that is used in indian cooking to make chapatis and paraths?

    • Reply
      Kurryleaves
      October 12, 2013 at 7:16 pm

      Thank you for the feedback!!
      Yeah !! you can use whole wheat flour for the recipe( i.e chapati atta)…..for a lighter texture use whole wheat pastry flour…
      Happy cooking…
      Regards
      Vidya

  • Reply
    Jolca
    October 18, 2013 at 11:19 am

    Hi, the cake looks amazing and I am planning to try it out this weekend. Just one question, so with this recipe, you end up with 2 mini cakes since you bake in 2 tin cans, correct? Thank you 🙂

    • Reply
      Kurryleaves
      October 18, 2013 at 7:13 pm

      Yes ..this recipe is for 2 mini cakes….again make sure that u do not fill more than half of the tin can…okie..
      Happy cooking
      Vidya

  • Reply
    Unknown
    November 2, 2013 at 4:35 pm

    such a clever idea using a can!! gonna actually start 'recycling' them into a cake tin. cant stop smiling at the idea! lovely photography by the way!

  • Reply
    Unknown
    July 30, 2015 at 7:44 am

    Hi WHat will be the quantity of whole wheat flour if we were to use that ?

    • Reply
      Kurryleaves
      August 10, 2015 at 12:17 pm

      The same quantity( 3/4 cup)…for the cake in the picture i have used whole wheat flour..

  • Reply
    Deeksha
    January 31, 2016 at 11:08 am

    Wonderful idea for a tall cake…. What r the dimensions of your tin

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