This Eggless Chocolate cake is very special to me because as a child I used to love baking this and couldn't wait till it came out of the oven and boy,it would be over in minutes. It was an old kept secret in my mother's recipe books and has been carried down to my children as well.
This cake has no eggs, no butter and very little oil. It is super moist and has the perfect chocolate taste one loves.
Also back in the day when dark chocolate would not be available we would just make a chocolate sauce with cocoa, sugar and milk. But now you can easily layer the cake with ganache of your choice or stick to the good old chocolate sauce over the cake.
Just poke some holes in the cake with a dowel/straw and let the the sauce seep in and also cover the top to make it tastier.
People wonder if an eggless cake can be as good as a one with eggs but I am out to prove them wrong. Try this recipe and you will love it forever.
Here I am sharing the recipe of this dark chocolate cake with a rich ganache
Condensed milk 1/2 tin
Milk 1/2 cup (add 1/2 teaspoon vinegar and keep it aside)
Oil 1/2 cup
Powdered sugar 3 tbsp
All purpose flour 1 cup
Cocoa powder 1/4 cup
Baking soda 1/2 tsp
Baking powder 1 tsp
Salt 1 pinch
Vanilla extract 1tsp
A baking tin 7"-8” diameter
Dairy cream 200 gms
Dark chocolate 200 gms
For the cake
Preheat your oven to 160 degrees Celsius
Grease and dust your tin and keep it aside
Sieve the flour salt cocoa powder soda bicarbonate and baking powder in a separate bowl and keep it aside.
Whisk the milkmaid along with sugar and oil until well mixed.
To this add half quantity of milk and half of the flour. Beat well along with the essence.
Add the remaining flour and milk, beating well after each addition.
Whisk well for 3 to 4 minutes until the batter is smooth and of a thick pouring consistency.
Transfer the batter to the greased baking tin.
Bake for 40 minutes
Remove cake from the oven and transfer to a rack and let it cool.
For the Icing
Heat the cream in a pan till bubbles form.
Then add your dark chocolate, and mix together.
Let it cool to 35 degrees and then add 1 tbsp of soft butter and blend only till the butter dissolves.. Do not over blend.
Keep it in the fridge to thicken a little.
Slice your cake into 2-3 layers.
Layer it with the ganache and chill for 10 minutes.
Warm the ganache a little to a thin pouring consistency and cover the cake, letting it drip on the sides.
Chill the cake for about 2 hours before cutting.
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