Delish, Easy, Recipes

Decadent Eggless Chocolate Cake

Chocolate cake is a definite crowd-pleaser that everyone loves. Soft, moist and chocolaty, this chocolate cake made without eggs makes for a great base for various chocolate frostings and chocolate cake desserts. Not only does this cake taste good, but it is also quite a bit healthier than your classic chocolate cake. However, even though healthier ingredients are used, the cake still has a soft and moist texture, which means yes, you can have your cake and eat it too.

Ingredients

  • Serves 6
  • Ingredients For Chocolate Cake
  • 1 Cup Maida
  • 3 Tbsp Cocoa Powder (Good Quality)
  • 2 Tbsp Brown Sugar (Powdered)
  • 1/4th Tsp Baking Powder
  • 1/4th Tsp Baking Soda
  • 200 Gms Milkmaid
  • 50 Gms Butter + 2 Tbsp Cooking Oil
  • 1/4th Cup Water + 2 Tbsp Water
  • 1 Tsp Vanilla Essence
  • Ingredients For Chocolate Ganache
  • 200 ml Amul Cream
  • 250 gms Dark Chocolate
  • 2-3 Tbsp Chocochips
  • Some More Dark Chocolate (For Garnish)

Preparation

Prep: 20 minutes
Cooking: 30 minutes

  1. Baking The Cake – Preheat the oven to 180 degrees.
  2. Line a cake tin with butter paper and set aside.
  3. Measure out the maida and remove 3 tbsp out of it.
  4. After that add in the remaining dry ingredients and set aside.
  5. Mix all the wet ingredients in a separate bowl.
  6. Now combine the dry mix into the wet mix.
  7. Pour the batter into the cake tin.
  8. Bake for 30 minutes at 180 degrees.
  9. Allow cooling completely before removing from tin.
  10. Making the Chocolate Ganache – Heat the cream in a heavy bottom pan on light heat.
  11. Add the chopped dark chocolate and mix well.
  12. The ganache will become smooth and silky. 
  13. Allow this to cool completely and thicken. 
  14. To Assemble – Cut the cake from the middle horizontally and place the first slice on the serving/display plate. 
  15. Spread a generous layer of ganache on top of it and sprinkle choco chips. 
  16. Place the second layer on top. Now cover the entire cake with ganache and smoothen it out from all sides. 
  17. Garnish with some fresh strawberries and chocolate shavings or choco chips
  18. Allow the cake to chill in the fridge for at least 2 hours before cutting. This will help the cake to set properly and all the flavours to come together. 
  19. Cut individual portions and serve. 

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Jayashree Mudaliar

I was a banker by profession for over 14+ years but took a sabbatical from the corporate world to be a part-time Consultant for a couple of years. I'm 43 years old, been married for 20 years and have a 15-year-old son. My decision to quit my corporate job was to strike a balance between work and home. I have lived in various parts of India during my growing up years and that had a big influence on my life. I have imbibed various cultures and nuances from each place and this reflects in my approach towards life - Live and Let Live! I took up fitness in 2016. I'm a Marathoner and a budding cyclist. I also happen to be a good cook. My love for cooking is genetic and I come from a family of hoteliers and caterers. I document recipes as and when I get time, but now due to the lockdown, I'm quite regular. In August 2017, I turned vegetarian. My food philosophy is fresh, easy, healthy, local, farm to table food. I believe in sourcing the best quality ingredients from the right sources so that it nourishes the body in the right way. I develop recipes based on the ingredients I have in hand.