Eggless Chocolate Cake
I am sharing a basic recipe of an eggless chocolate sponge cake without an oven with a chocolate ganache, which is very simple to bake and the final result is super soft, moist, and spongy which can melt in the mouth.
Equipment
- Whisker
- Mixing Bowl
- Cake Mould
Ingredients
Eggless Sponge Cake
- 1 ½ Cup Maida/All Purpose Flour
- 1 Cup Powdered Sugar
- ½ Cup Cocoa Powder
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- 1 Tsp Instant Coffee
- 1 Tsp Salt
- ½ Cup Vegetable Oil
- 1 Cup Milk
- 1 Tsp Vanilla Essence
- 4 Tbsp Melted Butter
- ¾ Cup Cashewnut Chopped (Garnishing) Optional
- 1 Pcs Chocolate Ball (Optional)
Chocolate Ganache
- 100 gms Dark Chococlate
- 50 gms Fresh Cream
Instructions
Eggless Sponge Cake
- Add sifted maida/all purpose flour, powdered sugar, cocoa powder in a large mixing bowl.
- Add baking soda, baking powder, instant coffee & salt.
- Mix all ingredients well with the help of a whisker/spatula/spoon.
- Now add melted butter, vanilla essence, oil & mix.
- Add milk gradually to get a thick consistency for a chocolate cake batter.
- Make sure there are no lumps.
- Grease the cake mold with an oil or butter.
- Line the cake mold with parchment/butter paper.
- Grease the parchment paper/butter paper with an oil/butter as well.
- Parchment paper/butter paper helps the cakes to release seamlessly from the mold.
- Pour eggless chocolate cake batter into a greased cake mold.
- Tab the cake mold twice to level up uniformly and remove any air bubbles if present.
- Preheat a thick bottom vessel/pan, line up with some salt and place a wire rack.
- Salt prevents the vessel/pan from damaging.
- Cover & preheat vessel/pan on low to medium heat for 10mins.
- Place the cake mold in preheated vessel/pan on stand/wire rack.
- Make sure that the cake mold is not touching the base of the vessel/pan & not touching at the sides too.
- Close & bake the cake for 50-55 mins on low flame.
- You can alternatively, bake in a preheated oven on 180-degree Celcius for 40-45 mins.
- Insert a toothpick/knife and check if the cake has baked completely.
- Cooldown the cake completely and unmould the Eggless chocolate cake carefully.
Chocolate Ganache/Frosting
- Boil water in a pan and keep a large glass bowl on it.
- Melt the chopped dark chocolate on a glass bowl with the help of a double boiling method.
- Pour warm cream into melted dark chocolate and stir.
- Repeat until all the cream gets mixed in and ganache gets shiny and smooth.
- Our chocolate ganache is ready.
Assembling of Eggless Chocolate Cake
- Place the eggless chocolate cake onto a wire rack/stand.
- Add ½ tsp powdered sugar into 3-4tbsp of milk/water stir it and brush on the cake before frosting.
- Pour the chocolate ganache on the eggless chocolate cake evenly.
- Let it sit for a few mins.
- Garnish an eggless chocolate cake with chopped cashew nuts and chocolate ball or as per your liking.
- The eggless chocolate cake is ready.
Video
Notes
Baking Tip :
- Before making this eggless chocolate cake, make sure your all ingredients including milk, all are at room temperature.
- Make sure to line your baking tin with parchment paper/butter paper and grease with oil/butter.
- If you don’t have parchment paper/butter paper, you can grease the baking tin with oil/butter and simply dust some flour.
- While combining wet and dry ingredients, be sure not to over mix.
- Let the eggless chocolate cake cool completely before you start frosting.
Make sure to refrigerate for at least one hour before serving.
Nutrition
Serving: 100gCalories: 0.816kcalCarbohydrates: 107.3gProtein: 10.5gFat: 42.1gSaturated Fat: 12.5gCholesterol: 36mgSodium: 855mgPotassium: 504mgFiber: 4.9gSugar: 53.3gCalcium: 152mgIron: 5mg
Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @girlysh17 and tag #girlysh17!