Eggless Zebra Cake

Once in a while there comes an opportunity to bake for a dear friend. RJ and I are from the same town, almost same growing up environment. Even though he comes from an entitled family, his heart is pure gold. He is down to earth and believes in working hard and paving a way for himself. This cake for a celebration of him, his birthday. 🙂

Processed with VSCOcam with c1 preset
Processed with VSCOcam with c1 preset
200 gms Amul whipping cream
200 gms dark chocolate
50 gms powdered sugar
10 gms butter
  • Gently heat the cream in a bowl.
  • Remove from heat and add finely chopped chocolate.
  • let it stand for 3-4 min and then mix until the chocolate melts.
  • Add the butter.
  • If the chocolate/butter still has lumps, put it on the gas for few seconds and take it off immediately. It only needs gentle heat.
  • Mix well and let it stand. It needs about 4-5hours to thicken well.
  • Using a hand beater, beat the mix for 5 min, it should increase in volume.
  • Put it in the fridge for 15 min before putting on the cake.
Filling with chocolate chips
Filling with chocolate chips
All purpose flour( Maida)- 2 cups
  Thick curd-1-1/4 cup
  Sugar powder-1.5 cup
  Baking soda-1 tsp
  Baking powder-1 tsp
  Cooking oil-1/2 cup
  Vanilla essence – few drops
  Cocoa powder-3 tbsp
  Milk- 3/4 cup [Put 2 tsp vinegar in it and let it stand for 10 min. It will thicken] and 3 tbsp
  • Pre heat oven to 180C for 10 min on bake mode.
  • Mix curd and sugar in a bowl. Mix until the sugar dissolves
  • Add the baking soda and powder to it and keep it aside for 5 min. It will start to bubble.
  • In another bowl, mix the milk, essence and oil.
  • Sift the flour 2 times.
  • Add half the flour and half the liquid mix to the curd mix. Mix with a spatula only until combined. Do not over beat.
  • Add the remaining flour and liquids and mix.
  • In a smaller bowl, mix the 3 tbsp cocoa powder and 3 tbsp milk.
  • Add half the cake batter to the cocoa mix and mix gently until combined.
  • Line a cake tin with butter paper/dust with butter and flour.
  • Using same size spoon [I used 1/4 cup measures], alternate the batters in the tin to form concentric circles.
  • Bake for 25-30 min or until a toothpick inserted in the center comes out clean.
  • Take it out of the oven and let it sit for 15 min before demoulding it.

Processed with VSCOcam with c1 preset

Processed with VSCOcam with m5 preset
Processed with VSCOcam with m5 preset

eggless marble cake7 (1)

Do write to me, once you bake it 🙂



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