A rich and moist eggless chocolate cake perfect for any occasion.
Ingredients
Cake
- 1 1/2cupmaida
- 3/4cupcocoa powder
- 1/2tspbaking soda
- 1tspbaking powder
- 3/4cupvegetable oil
- 1 1/2cupcaster sugar
- 1cupcurd
- 1/2tspvanilla extract
- 1tspvinegar
- 1/2cupmilk
Frosting
- 1cupbutter
- 2cupsicing sugar
- 3/4cupcocoa powder
- 1cupmelted chocolate
- 1cupwarm cream
How to make Eggless Chocolate Cake
Cake
Pre-heat the oven to 180°C. Line two 6-inch baking pans with parchment paper.
Mix milk and vinegar in a small bowl and set aside.
In a bowl, sift cocoa powder, flour, salt, baking soda, and baking powder.
In another bowl, beat together oil and sugar until the mixture is pale and light.
Add yogurt and mix well.
Beat in vanilla using a mixer at low speed.
Add the flour mixture to the wet ingredients, alternating with the milk and vinegar mixture, starting and ending with the flour mixture. Mix only until well combined. Do not over mix.
Pour the batter into the pans and bake at 180°C for 30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool down.
Frosting
In a bowl, add butter and sift in icing sugar and cocoa powder.
Whip this mixture using a hand whisk or an electric mixer at high speed until you get a fluffy and light mixture.
Add vanilla and beat it in as well.
Warm your cream and mix it in.
Melt your chocolate and let it cool down slightly before adding it to the frosting mixture.
Combine everything using your whisk. Mix well until the frosting is thick but slightly liquidy.
Refrigerate the frosting for 30-40 minutes.
Use it to layer up the cakes. Decorate the cake with some chocolate shavings.
Tips & Tricks
Ensure all ingredients are at room temperature for better mixing.
Do not over mix the batter to keep the cake light and fluffy.
Refrigerate the frosting if it becomes too soft to handle.
FAQS
How can I make an eggless chocolate cake without curd?
If you don't have curd, you can substitute it with unsweetened applesauce or a mixture of 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it thickens. Both options will help maintain the moisture and texture of the cake.
What is the best way to store an eggless chocolate cake?
To store your eggless chocolate cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, consider freezing it for up to 3 months.
Can I use whole wheat flour instead of maida for this eggless chocolate cake?
Yes, you can use whole wheat flour instead of maida, but keep in mind that it may result in a denser texture. You might want to add a little extra liquid to the batter to compensate for the absorbency of whole wheat flour.
What are some good pairings for serving eggless chocolate cake?
Eggless chocolate cake pairs wonderfully with vanilla ice cream, fresh berries, or a drizzle of chocolate sauce. You can also serve it with a dollop of whipped cream or a side of fruit compote for a delightful contrast.
How do I know when my eggless chocolate cake is done baking?
To check if your eggless chocolate cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes and check again.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia