Eggless Strawberry Custard Cake With Chocolate Glaze Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180掳C. Grease and line a cake pan with parchment paper.
• STEP 2.In a bowl, whisk together yogurt, oil, sugar, and vanilla extract until well combined.
• STEP 3.In another bowl, sift together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
• STEP 4.Fold in the chopped strawberries. Pour the batter into the prepared cake pan and smooth the top.
• STEP 5.Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
• STEP 6.For the custard filling, prepare the custard as per the package instructions. Let it cool.
• STEP 7.Once the cake is cooled, slice it horizontally into two layers. Spread the custard filling on one layer and place the other layer on top.
• STEP 8.For the chocolate glaze, melt chocolate and butter in a heatproof bowl over simmering water. Stir until smooth and glossy.
• STEP 9.Pour the chocolate glaze over the cake, allowing it to drip down the sides. Let the glaze set before serving.
• STEP 10.Serve the Eggless Strawberry Custard Cake with Chocolate Glaze as a delightful dessert.

Cooking Tips

• Make sure the yogurt and oil are at room temperature to prevent the batter from curdling.
• You can use fresh or frozen strawberries for this recipe. If using frozen strawberries, thaw and drain them before adding to the batter.
• To make the chocolate glaze extra glossy, add a tablespoon of corn syrup or golden syrup to the melted chocolate and butter.

Storage and Serving

• Store the cake in an airtight container in the refrigerator for up to 3 days.
• Serve the cake chilled or at room temperature. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.