Do you want an easy butterscotch chocolate cake recipe fit for birthdays and some casual indulgence? This moist butterscotch chocolate cake from scratch has the sweet hint of homemade butterscotch syrup with the rich cocoa flavor. And this article gives you all the help you need to bake a cake in an oven or try the butterscotch chocolate cake in the pressure cooker or a kadhai. The cake is perfect for beginners, and the easy steps show you how to make butterscotch and chocolate cake at home. You can now prepare an eggless version of the butterscotch chocolate cake and frost it with whipped cream for added visual appeal. If you are having a debate between butterscotch cake or chocolate cake, go for something that gives you the pleasure of both worlds in one delicious dessert!
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Recipe Moist butterscotch chocolate cake in pressure cooker or kadhai
Eggless Chocolate Butterscotch Cake from Scratch
Ingredients
- 3/4 warm cup Milk
- 1 tbsp Vinegar
- 6 tbsp Oil / Tel
- 1/2 cup powdered Sugar / Cheeni
- 2 cup Refined flour / Maida
- 1/2 cup unsweetened coco powder
- 1/4 tsp Salt / Namak
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1 cup Milk more
- 1 tsp Vanilla
- 250 ml Whipping creamkkk
- About a cup shredded Chocolate
- Some sprinkles
BUTTERSCOTCH SYRUP
- 1/2 cup / Sugar / Cheeni
- 25 gm Salted Butter
- 100 ml fresh cream
SUGAR SYRUP
- 4 tbsp Sugar / Cheeni
- 1/2 cup Water / Pani
Instructions
- In a Kadai keeping a stand cover it up and let it preheat overhead low for about 10 minutes.
- In 3/4 cup warm milk mix vinegar and let it sit aside for a while.
- Now taking a bowl whisk Sugar and Oil together adding vinegar mixed milk.
- Gradually sift and mix all-purpose flour,cocoa powder,Salt,Baking powder and Baking soda.
- To make the Cake batter we will also be requiring Vanilla and 1 cup more of milk.
- Pour the batter in the cake tin lined with greased parchment paper.
- Tap and level and let it bake in a preheated Kadhai for 20 minutes then on low for about 60 minutes or until toothpick comes out clean.
- Take out let the cake sit covered with a cloth until it cools down.
- To make butterscotch syrup,in a pan add Sugar and continuously keep on stirring over low-medium till Sugar melts into a golden syrup.
- Lower the heat making sure Sugar doesn’t burn ,at this point add butter and fresh cream.
- This syrup will come to a boil and you need to keep on boiling it for just a minute then switch it off.
- Whisk the whipping cream till stiff peaks adding about 2 to 3 tablespoons of the made cold butterscotch syrup to it.Frosting is ready.
- Removing paper horizontally slice cake into two halves ,drench first layer with Sugar syrup which is made by boiling Sugar with Water.
- Apply thick layer of frosting,keep second layer pierce it with a toothpick and then again drench with Sugar syrup.
- Now apply frosting all over ,make design,sprinkle shredded chocolate along the border and some coloured sprinkles in between.
- Cake is ready ENJOY !
note
- We have used 250 ml cup and 6.5 inch Cake mould.
- All ingredients should be at room temperature.
- The Cake batter should be of a ribbon consistency.
- In oven bake at 180°C for 40-45 minutes or until toothpick comes out clean.
- If you over bake the cake it will become hard.
- Covering the cake with the cloth and ensures that we get a soft cake top.
- Butterscotch syrup will get thicker when it comes down to room temperature and if you refrigerate it for just 10 to 15 minutes it will become much more thicker.
- Drop little frosting on the cake board so that the cake sticks to it.
- Cake is big enough to be made into three layers.
- Every time you level your frosting clean your spatula or the cake scraper.
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