VIMTO flavoured eggless chocolate cake with VIMTO spiked chocolate frosting for those who love both - VIMTO and Chocolate or cake?
No Ramadan is complete without a bottle of VIMTO! After I made the VIMTO eggless tiramisu and VIMTO Mango falooda with VIMTO ice cream, it became clear that we love this berry cordial. So, I had to try and add it to my favourite cake flavour - Chocolate! Berries and chocolate are a great pair already, right?
Without VIMTO and frosting, this is the classic Depression Chocolate Cake that was popular during the Great Depression. The cake continues to be popular these days because it is an eggless recipe. I adapted the recipe to make a small-sized cake that we finished the same day that is—from iftar to suhoor. 😛
What is VIMTO?
VIMTO is a fruit cordial made with berries and sugar. Available all through the year but the sale skyrockets during the month of Ramadan especially in the GCC countries. It smells and tastes like the tonic we used to have as kids and hence many dislike this even before tasting it. The classic way of serving VIMTO is to add chilled water with lots of ice cubes. But with a little bit of creativity, you can use VIMTO to make a plethora of desserts like Tiramisu, Smoothies, Mojitos, Ice Creams, Cheesecakes, etc.
Ingredients
- flour: I have used plain all-purpose flour.
- sugar: regular white granulated sugar
- cocoa powder: regular hershys
- baking soda
- salt
- VIMTO: I have used the bottled berry cordial. I have not tried with the canned soda version.
- vinegar: white
- oil: any neutral cooking oil like sunflower oil.
- water
- butter: unsalted for the frosting.
- icing sugar: You can grind regular sugar to make your own icing sugar. I have used it in the frosting. You may skip the frosting and just dust the cake with this powdered sugar.
See recipe card for quantities.
Hint: This Vimto chocolate cake tastes better after resting it for a few hours when the VIMTO is well absorbed.
📖 Recipe Card
VIMTO Eggless Chocolate Cake
Ingredients
Dry Ingredients
- ¾ cup all-purpose flour, plain flour or maida
- ½ cup sugar
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
Wet Ingredients
- 1 teaspoon VIMTO
- ½ teaspoon white vinegar
- 3 tablespoons oil, any neutral cooking oil
- ½ cup water
For the frosting
- 1 tablespoons butter, melted
- 2 tablespoons unsweetened cocoa powder
- 4 tablespoons icing sugar
- 1 tablespoon VIMTO
- 1 tablespoon VIMTO, for drizzingling over baked cake
Instructions
Cake
- Preheat the oven to 180C.
- Grease lightly and line a 6-inch round cake pan with baking paper. You may skip the paper and do a thorough grease and flour method.
- Combine the dry ingredients – flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl.¾ cup all-purpose flour½ cup sugar2 tablespoons unsweetened cocoa powder¼ teaspoon salt½ teaspoon baking soda
- In another smaller bowl, combine VIMTO, vinegar, oil and water.1 teaspoon VIMTO½ teaspoon white vinegar3 tablespoons oil½ cup water
- Add the wet ingredients to dry ingredients and fold until combined with no lumps.
- Pour the batter into the greased pan and tap it once on the counter to settle any bubbles.
- Bake in the middle rack of the preheated oven for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean.
- Remove from the oven and immediately spoon over a few teaspoons of VIMTO all over the cake.1 tablespoon VIMTO
- Let the cake cool completely before frosting.
Frosting
- Sift the cocoa powder and icing sugar into a bowl to make them lump-free.2 tablespoons unsweetened cocoa powder4 tablespoons icing sugar
- Stir in the melted butter and VIMTO to form a thick paste.1 tablespoons butter1 tablespoon VIMTO
- Whisk until the frosting is smooth and creamy.
- Spread the frosting on top of the completely cooled cake.
- Serve immediately and refrigerate any leftovers.
Comments
No Comments