Decadent Eggless Chocolate Cake

Chocolate cake is definitely a crowd-pleaser that everyone loves. Soft, moist and chocolaty, this chocolate cake made without eggs makes great base for various chocolate frostings and chocolate cake desserts. Not only does this cake taste good, 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 that yes, you can have your cake and eat it too.

In this basic version of the recipe, you can serve the cake plain or with the chocolate frosting. As I’m sure you’ve guessed, it tastes better with the chocolate frosting!

Serves 6

Ingredients For Chocolate Cake
1 cup maida,
3 tbsp good quality cocoa powder,
2 tbsp powdered brown sugar,
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 of chocochips
More dark chocolate for garnish

Method:

Baking The Cake

Preheat the oven to 180 degrees
Line a cake tin with butter paper and set aside
Measure out the maida and remove 3 tbsp out of it
After that add in the remaining dry ingredients and set aside
Mix all the wet ingredients in a separate bowl
Now combine the dry mix into the wet mix
Pour the batter into the cake tin
Bake for 30 mins at 180 degrees
Allow to cool completely before removing from tin

Making Chocolate Ganache

Heat the cream in a heavy bottom pan on gentle heat
Add the chopped dark chocolate and mix well
The ganache will become smooth and silky
Allow this to cool completely and thicken

To Assemble

Cut the cake from the middle horizontally
Place the first slice on the serving/display plate
Spread a generous layer of ganache on top of it
Top it with chocochips
Place the second layer on top
Now cover the entire cake with ganache and smoothen it out from all sides
Garnish with some fresh strawberries and chocolate shavings or chocochips
Allow the cake to chill in the fridge for atleast 2 hours before cutting the cake
This will help the cake to set properly and all the flavours to come together
Cut individual portions and serve

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme

Comments

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