Eggless Chocolate cake

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Eggless chocolate cake recipe | Best chocolate cake | super moist chocolate cake is simply moist, soft chocolate cake has no butter, no eggs, no vinegar, no lemon juice. Tasty chocolate cake is made with basic pantry ingredients. Eggless chocolate cake is popularly known as depression cake or wacky cake. Eggless chocolate cake is one of the quickest and can be made even by a beginner without any hassle. It turns out very moist, super soft, very light, and spongy. 6-inch cake.

Chocolate cake origin

When I was reading about chocolate cake I happen to know a few facts about chocolate cake. It was baked first during world war 2 by the British government. To overcome the food shortages they followed a cake recipe with basic ingredients like flour, oil, soda, and sugar. Since eggs and butter were in shortage those were skipped.

Can I use wheat flour instead of all-purpose/flour?

For a light and soft cake, all-purpose flour is preferred. Using wheat flour might result in a dense cake. If you prefer to use wheat flour choose fine ground flour and add an extra 2 or 3  tbsp of water.  Use a generous amount of chocolate syrup or simple syrup in between the layer to moist the cake.

Can I use butter instead of oil?

Yes, oil can be substituted with melted unsalted butter but as I told you in my Eggless white forest cake,  oil makes the moist cake.

Is coffee powder necessary for chocolate cake?

Little coffee enhances the chocolate cake taste. If you are serving this cake for kids skip it. Believe me, you won't even taste coffee.

Can I use whipped cream/cream cheese frosting for the cake?

I have used buttercream frosting but whipped cream /cream cheese frosting or any other frosting of choice can be used. Since I have poured chocolate ganache buttercream frosting was my personal preference.

Is chocolate syrup required for Eggless chocolate cake?

The cake is moist on its own. Chocolate syrup helps with extra flavoring and also makes the cake light.

Best Eggless chocolate cake

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Ingredients

• All-purpose-flour / maida - 1 cup
• Baking Soda - 1 tsp
• Baking Powder - 1/2 tsp
• Cocoa Powder - 1/4 cup tightly pressed
• Salt - pinch
• Sugar - 3/4 cup
• Milk - 1/2 cup
• Flavor less Oil - 1/2 cup
• Sour cream / Curd - 1/2 cup
• Water - 1/4 cup
• Vanilla - 1 tsp
• Instant coffee powder - 1/2 tsp
• Frosting:
• Unsalted butter - 3/4 cup
• Confectionery sugar - 2 + 1/2 cup
• Unsweetened cocoa powder - 1/3 cup tightly pressed
• Heavy cream - 3 tbsp
• Salt - pinch
• Vanilla extract - 1 tsp
• Chocolate ganache :
• Semi sweet chocolate chips - 2.5 oz
• Heavy cream - 2.5 oz
• Salt - pinch
• Vanilla extract - 1/4 tsp
• Coffee powder - pinch

Instructions

• Preheat oven to 350°F or 175°C
• Take two 6 inch cake pan and line them with parchment paper and grease with cooking spray or oil
• In a small mixing bowl add instant coffee powder and water; mix well till the coffee powder is well blended with water
• In a wide mixing bowl add flour, cocoa powder, baking powder, baking soda, and sugar; combine everything well with a whisk
• After the microwaved coffee is cool add milk, oil, and vanilla extract  and mix well
• Make a dent in the dry ingredients bowl
• Add the wet ingredients and sour cream, mix just until all the ingredients are incorporated; avoid over mixing
• Avoid over mixing  it yields a dense cake
• Divide the equal amount of batter between two tins and add
• Bake for 29 -33 minutes or until a toothpick/skewer inserted comes out clean
• Cooldown both the cakes for 10 minutes and carefully flip the cake on the rack, remove the parchment  paper, and allow both cakes to cool completely
• How to make chocolate frosting
• In a wide vessel add softened butter and beat it well on medium speed until creamy for about 2 -3 minutes
• Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract
• Beat on lowest speed for around 1 minute or until everything is combined well
• After the mixture is well combined slightly increase the speed and beat till you see creamy buttercream frosting
• Assemble the cake
• Add little frosting on the cake board and place the base cake
• Use a skewer and make holes around the cake and drizzle a generous amount of chocolate syrup on the entire cake
• Add a generous amount of frosting and spread
• Place another cake over the base cake
• Add a base coat of frosting and refrigerate the came for at least 1 hour
• After 1 hour add one more layer of frosting and level; refrigerate
• Chocolate ganache
• In a mixing bowl add chocolate chips, vanilla extract, salt, and coffee powder; mix well
• In a cooking pan add heavy cream and boil in low flame
• Cook till the heavy cream turns warm
• Switch off before they start boiling
• Add it to the chocolate mixture and let it sit for 4 minutes. Let the chocolates get well immersed in cream
• Stir well after 4 minutes
• In a colander strain the ganache and keep it at room temperature for least 20 minutes and refrigerate for 20 minutes
• Ganache drip
• Take a spoon and gently add ganache around the cake and add it to the top portion
• Refriegatare the cake for at least 2 hours
• Decorate the cake according to your preferences and refrigerated until use

Video

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Notes

1. You can also wrap it up in cling wrap and refrigerate to use it later
2. If the frosting is thin add more sugar to increase sweetness or cocoa powder to make it chocolatey
3. For thick frosting add a few tsp/tbsp of milk to make it spreadable texture  
4. Use a generous amount of chocolate syrup to make the cake soft and chocolatey
5. For light moist cake avoid over mixing
6. Vanilla essence is an artificial flavoring agent so use only a few drops
7. For the sugar syrup, boil 2 tbsps sugar in 4 tbsps water until the sugar dissolves and begins to boil well. Cool this and pour over the cake after cooling completely. Go ahead frosting the cake.
8. Avoid adding frosting/ ganache to the hot cake
9. Using a colander for me ganache is optional. Since I have used chocolate chips I did that to make sure I get a smooth ganache
10. You can use a chocolate bar  instead of chocolate chips

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Ingredients:

Cake:

All-purpose-flour / maida - 1 cup

Baking Soda - 1 tsp

Baking Powder - 1/2 tsp

Cocoa Powder - 1/4 cup, tightly pressed 

Salt - pinch

Sugar - 3/4 cup

Milk - 1/2 cup

Flavor less Oil - 1/2 cup

Sour cream / Curd - 1/2 cup

Water - 1/4 cup

Vanilla - 1 tsp

Instant coffee powder - 1/2 tsp

Frosting:

Unsalted butter - 3/4 cup

Confectionery sugar - 2 + 1/2 cup

Unsweetened cocoa powder - 1/3 cup, tightly pressed 

Heavy cream - 3 tbsp

Salt - pinch

Vanilla extract - 1 tsp

Chocolate ganache:

Semi-sweet  chocolate chips - 2.5 oz

Heavy cream - 2.5 oz

Salt - pinch

Vanilla extract - 1/4 tsp

Coffee powder - pinch

How to make Eggless chocolate cake:

• Preheat oven to 350°F or 175°C
• Take two 6 inch cake pans and line them with parchment paper and grease with cooking spray or oil
• In a small mixing bowl add instant coffee powder and water; mix well till the coffee powder is well blended with water

• In a wide mixing bowl add flour, cocoa powder, baking powder, baking soda, and sugar; combine everything well with a whisk or fork

• After the microwaved coffee is cool add milk, oil, and vanilla extract  and mix well 

• Make a dent in the dry ingredients bowl 
• Add the wet ingredients and sour cream, mix just until all the ingredients are incorporated; avoid over mixing

• Avoid over mixing as it yields a dense cake
• Divide the equal amount of batter between two tins and add

• Bake for 29 -33 minutes or until a toothpick/skewer inserted comes out clean
• Cooldown both the cakes for 10 minutes and carefully flip the cake on the rack, remove the parchment  paper, and allow both cakes to cool completely

How to make chocolate frosting

• In a wide vessel add softened butter and beat it well on medium speed until creamy for about 2 -3 minutes 

• Add powdered sugar, cocoa powder, heavy cream, salt, and vanilla extract

• Beat on lowest speed for around 1 minute or until everything is combined well
• After the mixture is well combined slightly increase the speed and beat till you see creamy buttercream frosting 

Assemble the cake

• Add little frosting on the cake board and place the base cake

• Use a skewer and make holes around the cake and drizzle a generous amount of chocolate syrup on the entire cake

• Add a generous amount of frosting and spread
• Place another cake over the base cake
• Add a base coat of frosting and refrigerate the came for at least 1 hour
• After 1 hour add the final  layer of frosting and level; refrigerate

Chocolate ganache

• In a mixing bowl add chocolate chips, vanilla extract, salt, and coffee powder; mix well

• In a cooking, pan add heavy cream and boil on low flame
• Cook till the heavy cream turns warm
• Switch off before they start boiling
• Add it to the chocolate mixture and let it sit for 4 minutes. Let the chocolates get well immersed in cream

• Stir well after 4 minutes
• In a colander strain the ganache and keep it at room temperature for least 20 minutes and refrigerate for 20 minutes

Ganache drip

• Take a spoon and gently add ganache around the cake and add it to the top portion

• Refriegatare the cake for at least 2 hours
• Decorate the cake according to your preferences and refrigerate until use