Eggless Chocolate Cake

Eggless Chocolate Cake

What about frosting or topping?

Leave the cake plain, top it with fresh whipped cream, brush some honey or melted jam and sprinkle coconut, using glaze icing or frosting of your choice. For the celebration I used chocolate ganache.. my all time favorite.

Some Cakes you may want to check out:

• Eggless Pear Upside Cake  – I’ve used the below recipe and the cake turned out really good.
• Coffee and Walnut Cake – this one with eggs has a soft crumb and with coffee and walnuts makes a perfect tea time cake.
• Mango marble Mini Bundt Cakes – eggless, bake them as one big bundt, mini bundts or as a loaf.
• Orange Saffron Semolina Cake – have you ever tried semolina cakes?
• Easy Christmas Cake – this one doesn’t require you to soak the dried fruit for weeks.
• Jamaican Toto Coconut Cake – delicious with fresh or desiccated coconut and coconut milk
• Pistachio and Rose Cake – just love this one with exotic flavors and aroma.
• Eggless Chocolate Banana Bundt Cake – soft and moist.
• Eggless Upside Down Mango Cake – I used the below recipe to bake this superb mango cake.
• Fig Lemon Cake – with fresh figs and lemon zest, its a perfect dessert cake
• Eggless Mango Chocolate Cake – using the recipe below baked a chocolate cake and topped it with whipped cream and fresh mango.
• Eggless Pineapple Upside Down Cake – Love this cake.
• Marble Banana Cake, eggless – this cake is perfect for tea time or even for brunch

What is Ganache?

Ganache is a mixture of cream and chocolate. Cream is heated up and chocolate is added and whisked till the chocolate melts. For topping on cakes and desserts, the ganache should be a bit liquid, pourable. Ganache is also used for making chocolates and truffles. For a little firmer ganache, more chocolate is added than the cream. Its allowed to set a bit in the fridge before rolling into truffles.

Ingredients required for Eggless Chocolate Cake

• Plain Flour – all purpose flour.
• Sugar – normal refined sugar or caster sugar
• Yogurt – plain thick yogurt which is not sour
• Cocoa Powder – unsweetened
• Butter – I generally use salted but you can use unsalted
• Soda Bicarbonate – baking soda as the leavening agent
• Salt – to bring out the sweetness of the cake
• Vanilla Extract – for flavour, can use any other extract. Sometimes I add orange zest, lemon zest

For the Ganache if you’re using any:

• Fresh Cream – I use the ones that are available in the market in tetra packs. When I bake the cake in India I use Amul cream.
• Dark Chocolate – any of your choice but use a good quality one.

Watch How To Bake Eggless/Egg Free Chocolate Cake

EGGLESS CHOCOLATE CAKE

Soft,moist, melt in the mouth, eggless chocolate cake with ganache topping makes a wonderful celebration cake for any occasion.

5 from 22 votes

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Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Dessert, Tea Time

Cuisine American, British

Ingredients

  

For The Eggless Chocolate Cake

• 1½ cups plain flour
• ½ cup unsweetened cocoa powder
• 1 cup sugar
• 1 cup plain thick yogurt
• 125 g butter, room temperature
• 1 tsp soda bicarbonate
• ¼ tsp salt
• 1 tsp vanilla extract
• little extra butter for greasing

For The Chocolate Ganache:

• 100 ml fresh cream
• 100 g dark chocolate, chopped

Instructions

 

• Preparation of the Eggless Chocolate Cake:
• Preheat the oven at 180°C.
• Grease a round 10" or 12" cake tin. Sprinkle a bit of flour into it and move the tin around at all angles till the tin is coated with flour. Turn the tin upside down and bang it over the sink. The excess flour will come off. Or just line the tin with a greaseproof paper.
• Sieve the flour, cocoa, salt and soda bicarbonate together.
• In another bowl cream the sugar and butter till it is light, fluffy and pale in colour.
• Add the vanilla extract and yogurt. Mix well.
• Add the flour mixture and fold in with a spatula or a spoon till all the flour has been mixed in. Do not over mix at this point as the mixture may become glutinous.
• Pour the batter into the prepared tin. Level out the top gently with a spatula.
• Bake for 30 to 35 minutes or till the cake is done.
• A toothpick or knife or fork inserted in the middle of the cake should come out clean.
• Remove the cake from the oven. Leave it in the tin for 10 minutes. 
• Remove the cake from the tin. Run a spatula around the edge of the cake.
• Place a plate over the tin. Turn it over. Put the plate doen on the counter top.
• Tap the bottom of the tin gently. The cake should come out onto the plate.
• Place a wire rack over the cake and turn it over with the plate.
• Let the cake cool down completely on the wire rack.

Preparation of the Chocolate Ganache:

• Add the cream in a heavy bottomed pan. Place the pan over low heat.
• Heat the cream, stirring it all the time, till it becomes hot. You don't want it to boil.
• Take the pan off the heat.
• Add the chocolate and whisk till the chocolate melts completely.
• Let the ganache cool down completely before pou°ring it over the cake.

Notes

• Before you add the batter to the prepared tin, take a spoon and do the drop test. Take some batter with the spoon and let the batter drop from about 5-6 inches away from the bowl. If it drops easily within 5-6 seconds then the batter is fine. If it doesn't then you need to add 1-2 tbsp of water or milk. Some flours absorb more moist than others.
• If the cake does not bake in the middle when you insert the toothpick or fork, then lower the temperature to 150°C and let it bake till the middle gets done.
• It is important to use the correct size of the cake tin so that the cake bakes well. If its too high then it will be raw from the middle.
• If the ganache becomes too thick, just add a tsp or two of milk and mix.

Keyword baked, chocolate, delicious bake, eggfree, eggless, moist, soft

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If you do try this recipe then please either

• add a comment below,
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