KitKat Cake with Eggless Whole Wheat Sponge
Introduction:
Looking for a delightful and healthier twist on a classic cake? This KitKat Cake with an eggless whole wheat sponge is a favorite for people of all generations. It combines the rich, spongy texture of a whole wheat flour base with the deliciousness of KitKat bars and M&M’s chocolate candies. The cake is not just mouthwatering but also healthier thanks to the use of whole wheat flour and a chocolate ganache that adds a rich, creamy texture. Perfect for birthdays, celebrations, or any occasion where you want to impress your loved ones with a special dessert!
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Ingredients:
For the Sponge Cake:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1-1/2 cups |
| Milk | 1 cup |
| Oil | 4 tablespoons |
| Caster Sugar | 1 cup |
| Vanilla Extract | 1 teaspoon |
| Cocoa Powder | 3 tablespoons |
| Baking Soda | 1/2 teaspoon |
| Baking Powder | 1/2 teaspoon |
For the Chocolate Ganache:
| Ingredient | Quantity |
|---|---|
| Fresh Cream | 200 ml |
| Dark Chocolate | 200 grams |
Other Ingredients:
| Ingredient | Quantity |
|---|---|
| KitKat Bars | As required |
| M&M’s Chocolate Candies | As required |
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Total Time: 50 minutes
Instructions:
-
Preparing the Sponge Cake:
- In a medium-sized mixing bowl, combine the milk, oil, and caster sugar. Stir well until the sugar is completely dissolved, creating a smooth mixture.
- Add the vanilla extract to the mixture and give it another stir.
- In a separate bowl, sieve the whole wheat flour, cocoa powder, baking soda, and baking powder together to ensure they are well-mixed.
- Gradually add the dry flour mixture into the wet milk-sugar mixture. Using a whisk, mix the ingredients together thoroughly until you achieve a smooth, lump-free batter.
-
-
Baking the Cake:
- Preheat the oven (or microwave) to 180°C (350°F).
- Pour the batter into a greased cake pan and place it in the oven.
- Bake the cake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and allow it to cool for a few minutes.
-
Preparing the Chocolate Ganache:
- To make the chocolate ganache, heat the fresh cream in a saucepan over medium heat. Once it begins to simmer, remove from the heat and add the dark chocolate to the cream.
- Stir the mixture well until the chocolate is completely melted and smooth.
- Allow the ganache to cool at room temperature for a few minutes before refrigerating it for about 1 hour to thicken.
-
Assembling the KitKat Cake:
- Once the cake has cooled, spread the chilled chocolate ganache evenly over the entire surface of the cake.
- Refrigerate the cake for an additional 25 minutes to allow the ganache to set and firm up.
- Carefully arrange KitKat bars around the edges of the cake to form a beautiful border.
- Sprinkle M&M’s chocolate candies over the top of the cake, adding a colorful, playful touch.
-
Final Touch:
- Refrigerate the assembled cake for 1 hour to let everything set and firm up. Once ready, the cake is ready to be served!
Serving Suggestions:
This decadent KitKat Cake with Eggless Whole Wheat Sponge is perfect for any special occasion, including birthdays, anniversaries, or family gatherings. Serve it chilled with a scoop of vanilla ice cream or a drizzle of extra chocolate sauce for an added indulgence.
Nutritional Information (approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 4g |
| Carbohydrates | 50g |
| Fat | 15g |
| Fiber | 5g |
| Sugar | 30g |
This KitKat Cake with Eggless Whole Wheat Sponge offers a healthier and delicious alternative to traditional cakes, combining the wholesomeness of whole wheat flour with the indulgence of chocolate and KitKat bars. Try this recipe for your next celebration and watch your guests enjoy every bite!
