Eggless Chocolate Cake
Eggless Chocolate Cake
This eggless chocolate is my no fail cake recipe and I’ve been baking it for a very long time. I mostly get requests to bake an eggless cake for parties, for religious gatherings and for tea time. Whenever we have guests coming home for tea of dinner, I get requests to bake an eggless cake. I’ve tried the condensed milk one, even ones with flax egg but I prefer to make this recipe with yogurt. The yogurt makes the cake crumb soft and melt in the mouth kind. People cannot believe that this cake is without eggs.
A Century – my 100th Recipe
Cannot believe that I’ve actually posted 99 recipes. Wow! Most of my family members thought that I would give up blogging like I’ve done with so many other hobbies I’ve picked up and dropped like hot potatoes. Well, lets see how far I get. However 100th blog post meant that celebration was in order. What better way to celebrate than with a cake and one that I bake often.
Does it have to be a Chocolate Cake only?
Not at all. I’ve often baked vanilla ones especially for religious functions as some don’t eat chocolate. I just replace the amount of cocoa with plain flour. I’ve also made coconut cake, adding desiccated coconut. I like to use this foolproof recipe for eggless upside down bakes, add sometimes dried fruits and nuts.
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
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
- 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.
- 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.
Pin for later:
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email firstname.lastname@example.org
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962