I was in a quick mood to do things yesterday,

and I baked the eggless sponge without

checking the availability of cherries in my

fridge.

The mulberry preserve upheld me to another

variation, and all loved the taste.

I used brandy with the syrup to moisten the

cake ,and in the chocolate drizzle too.

Tasted excellent,so do try this recipe,for the

season of chocolate indulgence!

For the eggless dark chocolate sponge.

INGREDIENTS

1 cup all purpose flour

4-5 tblsp cocoa powder

1/4 tsp baking soda

a pinch of salt

3/4 cup brown sugar + white sugar mixed

1/2 cup olive oil/ oil you prefer

1/4 cup curd/ yoghurt

1/4 cup hot water

1 tsp instant coffee

1 tsp vanilla essence ( well,I added brandy)

2-3 tblsp.milk

METHOD

Mix all the dry ingredients and the wet

ingredients separately.

Add the wet ingredients to the dry ingredients

and mix .

Pour into a greased or lined mould and bake in

a moderate oven for 20-30 minutes,or till done.

(The cake should spring up when pressed lightly with a finger)

Cut layers after it is cool.

To moisten the cake

Add a little sugar and 1/4 cup warm water.

Mix well till sugar dissolves.Add a little rum

or brandy and set aside.

For the whipped cream

1 cup cream

2 tblsp powdered sugar

1/4 tsp.vanilla essence

Whip cream with sugar and essence till stiff.

For the chocolate drizzle

Heat a little cream and add to your favourite

dark chocolate and mix well till creamy . If too

thick add a little hot water to get required

consistency.

Final stage

Cut the cake into layers . Separate and moisten

with prepared syrup.

Add mulberry preserve ( you could add any preserve which will match the chocolate taste)

Top it with cream and rest the next layer on

it ,and repeat the preserve and cream .

Top the cake with cream,chocolate drizzle,and

chocolate curls.