EGGLESS CHOCOLATE CAKE, RECIPE-1
Been a lil while I’ve been away from my space now. Kinda held up with work and home. I’m back with an eggless treat for you all. As I always say, your feedback posts are my motivation and drive to do more.
There were quite a few requests asking for an eggless chocolate cake version. Tried different permutations and combinations but this one happens to be the bestest of the whole lot.
Can anyone get enough of chocolate??!!
Will you ever say ” I’ve had too much of chocolate in my life, I’m not gonna have any more!” ????
If you do, you’ve gotta be kidding me, right!
The feedback received for my eggless vanilla cake was massive. So I decided to follow along the same line for the choc version. Slightly tweaked the ingredients for a moist n yummilicious eggless chocolate cake. Wee bit of cracks but a superb even top which is perfect for a layered cake. Frost it up as per your desire to see that wow look for someone dear to you. Rich and decandant that you will be asked to bake it more often.
It’s highly approved by my very fussy son too. So, there you have it!!!
Hope I’ve driven you enough to go bake this cake…
Whenever you feel a lil low, have you tried nibbling on a piece of chocolate. It’s therapeutic. I did read the science behind it but don’t recollect it well enough to pen it down.
Anyways…. Bake well and looking forward for your feedbacks.
Ingredients
- All-purpose flour, sifted – 256 grams or 2 cups
- Cocoa Powder – 48 grams or around 6.5 tablespoons
- Baking powder – 1.5 teaspoon
- Baking soda – 1 teaspoon
- Salt – 1 teaspoon
- Butter – 1 stick or 113 grams
- Sugar – 8 Tablespoons
- Sweetened condensed milk – 1 tin 398 grams
- Vanilla essence – 2 teaspoon
- Sour Cream – 1 Cup
- Coke – as required (I used around 150 ml)
Instructions
Ensure all the ingredients are at room temperature before you begin. It is better to keep the butter you will use outside the refrigerator for an hour before you begin the mixing process.
Grease 2, 8 Inch baking tin with butter and dust with a little flour. Tip out all the excess flour. You can even grease and line the baking tin with baking paper.
Add salt, baking powder, baking soda, cocoa powder to the flour, and sieve the mix a few times and then set aside.
Preheat the oven to 180 oC.
In a mixing bowl, add the measured 113 grams of softened butter and 8 tablespoons granulated sugar powdered. Start creaming the butter and sugar mixture with a mixer or with a spatula. Continue creaming until it is soft and fluffy.
Add in the condensed milk, and cream the mix together until it is smooth and fluffy.
Whisk the sour cream well and add along with the vanilla essence to the butter and condensed milk mix. Fold the mix till it is uniformly incorporated. Gradually add the flour mix in three parts, and fold in till completely mixed and no more flour is seen in the mix. Finally add coke as required and fold gently with the least number of mixes n folds.
Pour the cake batter into the prepared baking tins. Tap on the work table, so that any air trapped in the batter can be expelled. You should push the batter from the center out to the edges just before you put the cake in the oven. This ensures a leveled cake top, rather than a domed one.
Place the cake in the preheated oven and allow it to bake for 10 minutes at 180 C and then reduce to 160 C. Bake for another 20 to 30 minutes, or until a wooden skewer inserted in the center comes out clean and dry.
Remove the cake from the oven and let it rest for 5 to 10 minutes.
Gently tap the bottom of the baking tin or if required run a knife along the outer edges. Unmold the cake from the baking tin and let it cool completely on a wire rack. Slice the cake with a serrated bread knife and enjoy.
You can wrap the cake with baking paper and seal it in cling foil and store at room temperature for a week. It can also be refrigerated in an air tight container.
Happy baking….Enjoy
Note:
To prepare sour cream at home, mix equal parts of hung curd and thick cream and leave it overnight or for a day at room temperature and use.
what can i substitute sour cream with in this recipe? will white vinegar do the trick ?
No
what can i substitute sour cream with in this recipe? will white vinegar do the trick ? if so at what quantity should i add the vinegar?
Read the recipe..
And follow the Recipe
I substituted the sour cream with milk and vinegar. Add 1tbsp vinegar to 1/2 cup milk and let it stand. It will coagulate and you can use the same.
Cake turned out great 👍
I substituted the sour cream with milk and vinegar. Add 1tbsp vinegar to 1/2 cup milk and let it stand. It will coagulate and you can use the same.
Hi sumod..could you please tell about the cup measurement you used..200 ml or 250 ml.
250 ml
Can this cake be used for fondant covering
You have to try..
I bake for family
can this cake be used as base for Fondant decoration
I bake for my family..
You can always try
Hi Sumod,
My oven can only take 1 tin a time
Pls help me to half the receipe
Yes
Hi, This is a lovely food recipe, thank you for sharing it with us. I am a good food lover and I enjoy baking chocolate cake.
I need to bake 2 cakes but they are too close to each other when kept side by side in the oven .sgould I put them on different racks in the oven simultaneously and also should I use the fan setting instead of the conventional setting .If yes then please could you help me with the timing and temperature of the oven and also the placing of the cakes .
Follow the oven instructions
I need to make a 3 layer cake so could I make 1+1/2 times the recipe together and let the batter sit out .My oven takes only 1 cake at a time .So the batter for the third cake would be sitting out for 1 1/2 hours .