Eggless Moist Chocolate Cake Recipe
Likes: 31145 – Dislikes: 943
Eggless Moist Chocolate Cake is a light, moist and delicious cake. I always love cakes with eggs but this time, I couldn’t tell that this is actually eggless. I decided to do a chocolate ganache frosting to go with it. It was heavenly when both the ganache and the cake melted in my mouth. Since there are quite a few requests on eggless cake, I hope this will be helpful and inspiring. Hope you’ll enjoy this video.
Ingredients:
Two 8 inch baking pans
Chocolate cake
224g (1 3/4 cup) cake flour (or all-purpose flour)
96g (3/4 cup) cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
280g (1 1/3 cup) castor sugar
112g (1/2 cup) coconut oil (or other types of vegetable oil)
120g (1/2 cup) yogurt
1 tbsp apple cider vinegar (or regular vinegar)
120 ml (1/2 cup) milk
178ml (3/4 cup) hot water + 2 tsp strong coffee powder
2 tsp vanilla extract
Chocolate Ganache Frosting
500g dark chocolate (or semisweet chocolate)
250g whipping cream (hot)
2 tbsp honey
Instructions:
1. Preheat oven at 350°F / 180°C. Prepare two 8 inch baking pans, grease and lay with parchment paper on the bottom of pans. Then dust some flour along the sides of the pan (optional). This is so that the cake doesn’t stick on the sides.
2. Sift all the dry ingredients (flour, baking powder, baking soda and salt). Set aside.
3. In a large bowl, add sugar and oil. Give it a good whisk until smooth. Add the yogurt, and continue whisking.
4. Add the vinegar and milk and whisk until well incorporated. Then add in the hot coffee and whisk until well incorporated.
5. Add the sifted dry ingredients in the batter, add in 2 batches. Mix until the flour disappear and the batter is smooth and creamy. Do not overmix.
6. Pour the batter into two 8 inch pans evenly. Tap the pans a few times on the table to release air bubbles.
7. Bake at 350°F / 180°C for 35 minutes. Test the cake with a cake test to make sure the cake is well cooked. Set aside on the cooling rack.
8. Prepare the frosting. In a large bowl, add the chocolate. Pour the hot whipping cream (not boiling) onto the chocolate. Let it sit for about 2 minutes. Use a spatula to fold in the cream and chocolate until it is smooth. If the chocolate is not smooth, you may put into the microwave for 15-20 seconds to prevent any lumps. Add in the honey. The chocolate will be runny at this point. Refrigerate the chocolate for about 30 minutes to get a thicker consistency.
9. Assemble the cake. The cake is ready to serve after the assembling.
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Imaginary Day by HookSounds Creative Commons — Attribution 4.0 International — CC BY 4.0 Music provided by Music for Creators
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hi mam can we skip the yougurt part?
Is it compulsory to add honey and can I use dark chocolate to make the ganach??
My daughter tried to make this cake by herself I don’t like it I love it 🤤🍰
thank you soo very much….the cake was scrumptious and we loved it
God bless you ❤️ dear
Amazing taste.. MUST TRY
Amazing recipe 👌👌
I have tried it today and it became so fluffy and delicious.
If anyone's cake is became good like the comment.
I have made this cake 5 times since July and it never fails me. Ty.😀
I tried this cake but it sank down from middle..any reason for it?
Can I make this cake in one 6 inch cake Tin……will I reduce the quantity of ingredients…pls reply
I tried this….cake was too soft…and very tasty… it was so soft that I had to freeze before cutting into layers…even after that it was super soft…u think i should bake for couple of mins more…?
I'm glad she didn't edit much in her video cus some people edit too much and the cake ends up looking like a robot baked it
This recipe is is awesome!! Thank you!! Can I make a cupcakes from this recipe? Or need to modify something? How many cupcakes I will get from this?
We can do this in cooker also
I tried this resepi it cames out very tastely
Why do we use coconut oil?? Wont it leave its flavor…is it used in chocolate cakes to make it moist
Thank you! Can I use olive oil instead of coconut oil?
We don't have to pre heat the oven ?
Can i make this in a 6 inch tin