Super soft birthday eggless chocolate cake recipe

Super soft birthday eggless chocolate cake recipe

Super-soft-birthday-eggless-chocolate-cake

Super soft birthday eggless chocolate cake: Generally, eggs are used to make a chocolate cake or any cake but the cake we are going to make today is not used in eggs but still, its texture is very soft. This cake is perfect for vegetarians, vegans, and those who are allergic to eggs. 

In this eggless cake, butter (butter) and condensed milk have not been used along with eggs. In addition, boiled coffee is used in this recipe to give a taste of dark chocolate and how to make chocolate ganache at home is also told to decorate the cake.
  • Eggless Chocolate Cake Recipe
  • Pre-Preparation Time: 15 minutes
  • Cook time: 35 minutes
  • For how many people: 4

Ingredients for Super soft birthday eggless chocolate cake:

  • 3/4 cup maida
  • 1/2 cup sugar (or 1/3 cup)
  • 2 tablespoons cocoa powder (not sweet)
  • 1/2 tsp baking soda
  • A pinch of salt
  • 1/2 cup black coffee (mix 3/4 tsp instant coffee powder or espresso powder in 1/2 cup hot water)
  • 3 tablespoons oil
  • 1½ tsp lemon juice or vinegar
  • 3-4 drops of vanilla essence or (1/4 tsp vanilla extract)
  • Ingredients for ganache frosting:
  • 55 grams of chocolate chips (or chocolate)
  • 1 tablespoon butter
  • 2½ Tablespoon Fat Milk (Full Fat Milk)

Method of making super soft birthday Eggless Chocolate Cake:

  1. Preheat the oven to 350 F (180 C) for at least 10 minutes. To make black coffee, mix 3/4 tsp instant coffee powder in 1/2 cup of hot water. In a bowl add black coffee, oil, lemon juice (or vinegar), and vanilla essence and mix well.
  2. Sieve the flour, cocoa powder, baking soda, and salt in a bowl. Add sugar to it. If the sugar grains are big then grind them coarsely in a grinder.
  3. Mix well.
  4. Add the wet mixture to the flour mixture.
  5. Mix them well. Do not mix too much.
  6. The mixture should be slightly diluted (like pakoras solution), they should not be too thick.
  7. Grease the inside surface of a cake cooking pot (6.5 inch square or round pan) with oil or butter. Add the prepared solution to it.
  8. Put it in a pre-heated oven to bake (to bake) and let it bake for 30 minutes. Remove pan from the oven. To check if the cake is cooked or not, add a toothpick or knife and if it comes out clean then the cake is cooked. Otherwise, let it cook for another 5 minutes.
  9. Allow the cake to cool to room temperature. Separate the cake from the pan with a knife at the edges of the pan. Place a rack or a plate on top of the cake.
  10. Flip both the pan and the rack together, this will lead to the top of the cake rack. If the cake does not come out easily, gently knead the pan.
  11. Now let's make frosting to decorate the cake. Take chocolate chips or (chopped chocolate) in a bowl.
  12. Heat milk and butter in a small pan on medium heat.
  13. When the mixture starts boiling then let it cook for a minute.
  14. Turn off the gas. Pour hot mixture over the chocolate and leave it for 2 minutes. Because the mixture is hot, the chocolate will melt.
  15. Whisk until the mixture becomes soft and shiny, using a whisk or spoon. Initially, the mixture will not look good but later it will start to get shiny. Ganesh Frosting is ready.
  16. Spread aluminum foil on the bottom of the rack or place it on the cake plate. When the frosting is placed on top of the cake in the next step, more ganache will fall in it.
  17. Put ganache on the cake and spread it evenly.
  18. If you like it, sprinkle some chopped almonds on it. Let it sit for 1-2 hours. Eggless Chocolate Cake is ready. Cut and serve it in pieces of your choice.
Suggestions and Variations:
  • The cooking oil that you use to make the cake should not be very fragrant, otherwise, it will smell in the cake.
  • To make the cake for 8 servings, double the amount of all the ingredients and to make the cake, use an 8-inch square pan or 9 inches round pan. Bake the cake for 35-40 minutes instead of 30 minutes.
  • If you do not want to make chocolate ganash, then decorate the cake with powdered sugar.
  • Do not reduce the amount of lemon juice.
  • You cannot use baking powder in this recipe instead of baking soda.
  • Taste: Chocolate with a sweet and soft texture
  • Ways to Serve: Serve it as a dessert after dinner or make and serve it for a child's birthday party.

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