Eggless Sponge Cake, Choco Lava Cake

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choco lava Cut into this delightful nugget and watch that stream of warm sweet chocolate ooze out, only to be captured by your spoon!

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  • 4
  • Average
  • 15 mins
  • 40 mins
  • Average budget

Ingredients

  • Eggless Sponge Cake
  • Refined flour (maida)1 cup
  • Soda bicarbonate 1 1/2 teaspoons
  • Baking powder 1 1/2 teaspoons
  • Sugar 3 tablespoons
  • Unsalted butter 55 grams
  • Condensed milk 1/2 tin
  • Milk 1 cup
  • Vanilla essence 1 teaspoon
  • For Choco Lava
  • Refined flour (maida)1/2 cup + for dusting
  • Baking powder1/2 teaspoon
  • Baking soda1/2 teaspoon
  • Cocoa powder6 tablespoons
  • Dark chocolate,chopped1/4 cup
  • Butter1/2 cup
  • Castor sugar (caster sugar)1/2 cup
  • Yogurt3/4 cup
  • Milk1/2 cup

Preparation

Step 1

Eggless Sponge Cake
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease an eight-inch round cake tin and lightly dust it with flour. Sift flour with soda bicarbonate and baking powder.

Cream together the sugar and butter, till light and fluffy. Add the condensed milk and beat well. Stir in the milk and vanilla essence. Gradually add the flour, mixing well after each addition. Mix well for three to four minutes till the mixture is smooth and light.

Pour the batter into the prepared tin and bake for about thirty to thirty five minutes. Remove from the oven and turn out onto a wire rack and leave to cool completely.

Step 2

For Choco Lava
Preheat the oven at 180° C. Sieve together refined flour, baking powder, baking soda and cocoa powder into a bowl.

Place dark chocolate and butter in another bowl and melt in a microwave oven for a minute. Whisk well till well blended. Add castor sugar to the chocolate mixture and mix well. Fold in the flour mixture.

Add yogurt and milk and mix till the mixture is smooth without any lumps. Pour the mixture into four individual silicon muffin moulds and bake in the preheated oven for seven minutes.

Take the moulds out the oven and let them cool slightly.Remove from the moulds and serve hot.

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Makes one (400 g) 8-inch cake

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