Eggless Chocolate Cake

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by Deeksha Pathak

Chocolate cake lifts up my mood if I am depressed. And if I am happy, then also chocolate cake is there to celebrate. It is favourite for kid’s birthday party, best for dessert option and the best companion while you are alone in the house and lazing around, reading a book or just watching tv.

Basically, chocolate cake can be baked for any occasion! Yes, you add on a few extra calories but then do some jogging, walking, or if there is no time for exercise in your busy schedule, then just don’t use lift while getting down from the office building, and if possible while climbing too.

So, now I guess you are all set to bake chocolate cake and give yourself a delectable treat 😋😋😋😋.

This recipe will give you a very moist chocolate cake. It is so good that you might not wait for any frosting. Just let it cool down and keep your plate ready!!

But if you are interested in a tall cake from this recipe, I would suggest you not to use this recipe. For tall cakes, we need butter as butter makes the cake sturdy.

The reason I am more in favour of oil cakes is that after keeping the cake in the fridge, it does not become hard. It remains soft and moist for 3 to 4 days.

Initially, for trial, I had baked this cake with only half of the recipe. My daughter isn’t fond of any icing on the cake (teenagers are difficult to please). She loved this cake a lot and shared it with her friends. I got wonderful feedback from her friends too!!

 

So I decided to go ahead with complete recipe. But now I chose to bake in two 6 inches tin, as my husband and I love frosting with chocolate cake a lot!! Ganache frosting  – Dark Chocolate Ganache – compliments chocolate cake a lot. But you can go ahead with your choice of frosting of whipping cream, chocolate mousse etc….

 

So this recipe is kind of one bowl cake recipe where we just take out the cake from the tin, smear it with frosting and give ourselves a delicious treat 😋.

This cake can be baked in one 9 inches tin or two 7 inches tin. The cup I use for measurement is 250 ml.

Ingredients:

All purpose flour (Maida) 1+3/4 cup
Granulated sugar 1 cup (after measuring powder it)
Baking soda 1 tsp
Cocoa powder 1/4 cup
Instant coffee powder 1 tsp
Salt 1/8 tsp
Oil 1/2 cup
Milk 1/2 cup
Hot water 1/2 cup
Vanilla essence 1 tsp
Vinegar 1 tbsp

Tips:

  1. All ingredients should be on room temperature, except hot water.
  2. Check expiry date before using your ingredients.
  3. Use good quality cocoa powder.
  4. Sieve dry ingredients 4-5 times for eggless cakes. It helps in keeping the flour light and airy.
  5. Do not open oven door until your cake has completely risen, otherwise cake might sink due to variation in room temperature.
  6. Don’t do over-mixing of the batter.
  7. After baking if the top of the cake has slight crust, don’t worry. It will become soft after cooling.
  8. Don’t transfer the cake on a plate while taking it out from the tin. Top layer might stick to the plate as cake will be still hot. Always transfer on a wire rack.
Process:

Grease and dust baking pans. If interested, you can use parchment paper also at the bottom of the pan.

I have used two 7 inch baking pans.

Heat 1/2 cup water and add Instant coffee powder, mix it and keep it separate. Preheat oven at 180 degrees for 10 minutes.

Spread newspaper on kitchen counter and sieve all dry ingredients. Using newspaper is not compulsory, but I find it very convenient if I have to sieve 4-5 times.

Transfer this sieved flour to a big bowl.

 

Collect all wet ingredients in another bowl. Just remember to add vinegar in the end and mix everything.

Pour this wet mix over dry ingredients slowly and simultaneously keep mixing with wire whisk. Don’t do over-mixing.

Pour this batter in ready tins, tap the tins 3-4 few times and keep them in preheated oven and bake for 35-40 minutes.

As each oven is different baking time might vary. (check tip no 5) Check the cake by inserting toothpick – if it comes out clean, cake is done.

Take out the tins from the oven and let them cool down on cooling rack. Clean the edges of the tin with the help of a knife and transfer cakes to a wire rack. Remove parchment paper and let the cakes cool down completely.

You can enjoy this delicious moist chocolate cake just like that….

Or frost it with dark chocolate ganache..

 

and relish your slice!!

 

Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

43 thoughts on “Eggless Chocolate Cake”

  3. Who would worry about the calories when such a yummy cake is freshly baked 😄… You write with so much ease that it looks so easy to make… Definitely trying. Thanks for sharing

    1. Gunjan,you are my soul mate 🤗 I completely agree with your philosophy with chocolate cake😀
      No matter how much health conscious I try to become,I just keep hovering around the fridge if chocolate cake is there….😃

    1. Amy, when this cake got over, I again craved for just one slice.I guess love for chocolate cake is universal😀
      Thank you so much for your sweet words of appreciation,means a lot🤗😊

  14. Chocolate cakes are a real retreat and this recipe turned out to be such a delicious one thank u deeksha for sharing this recipe

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