Eggless chocolate cake recipe | Chocolate cake with condensed milk

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Eggless chocolate cake recipe – soft, moist cake recipe made with condensed milk or mithai mate

Eggless chocolate cake recipe | Chocolate cake with condensed milk

I know everybody likes chocolate cake. This is simple Chocolate cake recipe with Chocolate ganache frosting. It is very easy to make. Just mix dry ingredients and then add all wet ingredients. Pour into the pan and bake. Isn’t it very simple?

In this chocolate cake recipe, I have used sweetened condensed milk (Mithai mate). This is act as an egg in this recipe. It also helps in making moist and soft cake. And no extra sugar is added as condensed milk is sweet enough for entire cake.

I have already shared two more eggless cake recipe with condensed milk – Eggless vanilla cake and Eggless mango cake

Eggless chocolate cake recipe | Chocolate cake with condensed milk

I have made ganache frosting for this yummy cake. I have shared the recipe for it as well. It is very chocolaty, shiny and rich frosting. But you can use any frosting recipe you like.

This recipe is tried by many readers and they got good results. Do give this cake a try and let me know how you like it. If you take a pic, send it to my email spiceupthecurry[at]gmail[dot]com. or share on my facebook page. I would be happy to see it.

— Checkout other eggless cake recipes  —
orange cake  — carrot cake  — lemon cake


Basic Info:


Preparation time: 20 minutes
Cooking time: 45 minutes

Servings: 8

Cuisine: World
Category: Dessert

 


Ingredients:


  • For cake
    All purpose flour (maida) – 1 ½ cup
    Unsweetened cocoa powder – 3 tablespoons
    Baking powder – 1 ½ teaspoons
    Baking soda – ¾ teaspoon
    Sweetened Condensed milk (Mithai mate) – 1 cup
    Unsalted Butter – ¾ cup, melted and cooled
    Pure Vanilla extract – 1 ½ teaspoons
    Water – ¾ cup
  • For Ganache frosting
    Semi sweet chocolate – 6 oz or 170 grams, roughly chopped
    Heavy whipping cream – ½ cup
    Unsalted butter – 1 ½ tablespoons

How to make eggless chocolate cake (Step by Step Recipe with Photos):


1) Preheat the oven to 350 degree F or 180 degree C for at least 10 minutes.

2) Take butter in a bowl.

3) Melt it in a microwave. You can melt on stove top as well. Do not let it boil. heat the butter till it is just melted. Let it cool down to room temperature.
Eggless chocolate cake recipe | Chocolate cake with condensed milk

4) While butter is cooling prepare the cake pan. Take 9 inch round cake pan. Brush the bottom and sides of the pan using the melted butter.

5) Alternately you can spray with nonstick cooking spray or grease it with oil. Keep it aside till needed.
preparing the cake pan | grease the cake pan

6) Take dry ingredients (all purpose flour, cocoa powder, baking powder and baking soda) in a bowl.

7) Mix well using wire whisk. Don’t worry about the lumps, we will sift the mixture later on.
Eggless chocolate cake recipe | Chocolate cake with condensed milk

8) Now melted butter is cooled. Add water to it.

9) Whisk it well.
Eggless chocolate cake recipe | Chocolate cake with condensed milk

10) Then add sweetened condensed milk.

11) Again whisk till everything is incorporated well.
Eggless chocolate cake recipe | Chocolate cake with condensed milk

12) Then add vanilla extract.

13) Mix well.
Eggless chocolate cake recipe | Chocolate cake with condensed milk

14) Now sift the half of the flour mixture into the wet mixture.

15) Whisk it till incorporated.
Eggless chocolate cake recipe | Chocolate cake with condensed milk

16) Now sift the remaining flour mixture. You can see the lumps here. That’s why I recommend to sift it.

17) Again mix it. Half way through switch to the spatula. Make sure everything is incorporated well. Do not overmix it.
Eggless chocolate cake recipe | Chocolate cake with condensed milk

18) Pour the batter into prepared cake pan. Lightly tap it on the countertop. So batter will spread out evenly and if there are any air bubbles, it will also get removed.

19) Bake into preheated oven for 30 minutes.

20) While cake is baking, let’s prepare for the frosting. Roughly chop the chocolate into small pieces and take into a bowl. Keep it aside.
Eggless chocolate cake recipe | Chocolate cake with condensed milk

21) Check the cake by inserting a toothpick in the center of the cake. If it comes out clean that means cake it ready. Remove it from the oven and put on the wire rack. Let it cool down for 10 minutes in the pan itself.

22) After 10 minutes, run the butter knife around the edges to loosen up the sides.

23) Then invert the cake upside down to the cooling rack.  Many beginners asks me that how to invert the cake. For those I have shown the step by step photos. Once the sides are loose, put the wire rack on top the cake pan. Then invert the upside down. Lightly tap on the cake pan. And gently lift the cake pan.

24) Let the cake cool down completely on wire rack. It will take about 1 to 1 ½ hours depending the weather. Then frost the cake.
Eggless chocolate cake recipe | Chocolate cake with condensed milk

25) For making ganache frosting, Take heavy cream and butter in a pan. Turn the heat on medium.

26) Bring the mixture just to a boil. As soon as it comes to a boil, turn off the stove.
Eggless chocolate cake recipe | Chocolate cake with condensed milk

27) Pour the hot cream mixture into the chocolate bowl.

28) Let it stand without disturbing for 2 minutes. By this time chocolate will get melted.
Eggless chocolate cake recipe | Chocolate cake with condensed milk

29) Then start whisking the mixture. It will look dull and ugly in the beginning. You may feel that something gone wrong. But don’t worry it is perfectly normal.

30) Keep whisking till it get shiny, smooth and everything is incorporated well.
Eggless chocolate cake recipe | Chocolate cake with condensed milk

31) Now put the cake with rack on the baking tray. So you will not have messy countertop and tray will catch the excess drip.

32) Pour the ganache on the cake.
Eggless chocolate cake recipe | Chocolate cake with condensed milk

33) Scrap the bowl and pour everything on top of the cake.

34) Using butter knife, spread it evenly
Eggless chocolate cake recipe | Chocolate cake with condensed milk

35) and let it cover the sides as well.

36) Let the ganache frosting set for 1-2 hours. Then slice the cake.
Eggless chocolate cake recipe | Chocolate cake with condensed milk

Once the ganache is set, you can also decorate this eggless chocolate cake however you like. I am not good at decorating stuff. So I am just giving you the best chocolate cake recipe here.

Eggless chocolate cake recipe | Chocolate cake with condensed milk


Additional Info:


Taste: buttery, chocolatey with soft and moist texture

Shelf life: Once the frosting is set. Cover the cake and keep in the refrigerator. It stays good for 3-4 days depending the climate where you live.

Serving suggestions: Enjoy the slice of chocolate cake as a dessert. It makes a perfect birthday cake. To make it layered cake, you can cut the cake horizontally. Double the frosting recipe and frost the cake.

 

FAQs


1) Can this be made in pressure cooker?
Ans: Not sure. I have never used pressure cooker for baking purpose.

2) Can I use salted butter?
Ans: Yes you can. The taste will be slightly different, but definitely it tastes good

3) Can I substitute the sweetened condensed milk?
Ans: No you cannot. It provides richness, sweetness and flavor to the cake. Also it acts as an egg replacer. If you are looking for cake make without condensed milk then check out my eggless chocolate cupcakes made with oil and vinegar.

4) Can I bake this cake in different size cake pan?
Ans: Yes you can. Few things to keep in mind.
— I am using 9 inch cake pan. It measures 6 cups. Try filling you cake pan with water and measure how many cups equals your pan. And decide from there that you need to half the batter or double or triple the batter. For example, you want to bake in 10×10 inch square cake pan which is approx. 12 cups. So you might need to make double the batter.
— Secondly, The baking temperature will be the same. But baking time may vary. You need to bake for less time if cake pan is smaller. Or bake for more time if cake pan in larger.

Eggless chocolate cake recipe | Chocolate cake with condensed milk


Eggless Chocolate Cake Recipe (Printable):


4.8 from 18 reviews
Eggless chocolate cake recipe | Chocolate cake with condensed milk
 
Prep time
Cook time
Total time
 
Eggless chocolate cake recipe made using sweetened condensed milk and topped with ganache frosting.
Author:
Category: Dessert
Cuisine: World
Yield: one 9 inch round cake
Ingredients
For cake
  • All purpose flour (maida) – 1 ½ cup
  • Unsweetened cocoa powder – 3 tablespoons
  • Baking powder - 1 ½ teaspoons
  • Baking soda – ¾ teaspoon
  • Sweetened Condensed milk (Mithai mate) – 1 cup
  • Unsalted Butter – ¾ cup, melted and cooled
  • Pure Vanilla extract – 1 ½ teaspoons
  • Water – ¾ cup
For Ganache frosting
  • Semi sweet chocolate – 6 oz or 170 grams, roughly chopped
  • Heavy whipping cream – ½ cup
  • Unsalted butter – 1 ½ tablespoons
Instructions
  1. Preheat the oven to 350 degree F or 180 degree C for at least 10 minutes.
  2. Take butter in a bowl.
  3. Melt it in a microwave. You can melt on stove top as well. Do not let it boil. heat the butter till it is just melted. Let it cool down to room temperature.
  4. While butter is cooling prepare the cake pan. Take 9 inch round cake pan. Brush the bottom and sides of the pan using the melted butter.
  5. Alternately you can spray with nonstick cooking spray or grease it with oil. Keep it aside till needed.
  6. Take dry ingredients (all purpose flour, cocoa powder, baking powder and baking soda) in a bowl.
  7. Mix well using wire whisk. Don’t worry about the lumps, we will sift the mixture later on.
  8. Now melted butter is cooled. Add water to it. Whisk it well.
  9. Then add sweetened condensed milk. Again whisk till everything is incorporated well.
  10. Then add vanilla extract. Mix well.
  11. Now sift the half of the flour mixture into the wet mixture.
  12. Whisk it till incorporated.
  13. Now sift the remaining flour mixture. You can see the lumps here. That’s why I recommend to sift it.
  14. Again mix it. Half way through switch to the spatula. Make sure everything is incorporated well. Do not overmix it.
  15. Pour the batter into prepared cake pan. Lightly tap it on the countertop. So batter will spread out evenly and if there are any air bubbles, it will also get removed.
  16. Bake into preheated oven for 30 minutes.
  17. While cake is baking, let’s prepare for the frosting. Roughly chop the chocolate into small pieces and take into a bowl. Keep it aside.
  18. Check the cake by inserting a toothpick in the center of the cake. If it comes out clean that means cake it ready. Remove it from the oven and put on the wire rack. Let it cool down for 10 minutes in the pan itself.
  19. After 10 minutes, run the butter knife around the edges to loosen up the sides.
  20. Then invert the cake upside down to the cooling rack. Many beginners asks me that how to invert the cake. Once the sides are loose, put the wire rack on top the cake pan. Then invert the upside down. Lightly tap on the cake pan. And gently lift the cake pan.
  21. Let the cake cool down completely on wire rack. It will take about 1 to 1 ½ hours depending the weather. Then frost the cake.
  22. For making ganache frosting, Take heavy cream and butter in a pan. Turn the heat on medium.
  23. Bring the mixture just to a boil. As soon as it comes to a boil, turn off the stove.
  24. Pour the hot cream mixture into the chocolate bowl.
  25. Let it stand without disturbing for 2 minutes. By this time chocolate will get melted.
  26. Then start whisking the mixture. It will look dull and ugly in the beginning. You may feel that something gone wrong. But don’t worry it is perfectly normal.
  27. Keep whisking till it get shiny, smooth and everything is incorporated well.
  28. Now put the cake with rack on the baking tray. So you will not have messy countertop and tray will catch the excess drip.
  29. Pour the ganache on the cake. Scrap the bowl and pour everything on top of the cake.
  30. Using butter knife, spread it evenly and let it cover the sides as well.
  31. Let the ganache frosting set for 1-2 hours. Then slice the cake.

 

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Comments

  1. neha dewangan says

    hello mam,
    the cake looks yum…will surely try it this weekend…I wanted to ask can we use amul regular butter(which is salted) in this recipe??if yes do we need to skip a pinch of salt mentioned in recipe???

    • says

      As mentioned above in FAQs. Yes you can use salted butter.
      There is no salt in the recipe, But for any other recipe, yes skip the salt if using salted butter

  2. Sweta says

    Hi ! I cooked the cake for husband birthday and it turned out very good. Everyone loved it.thank you for the recipe!

  3. Sarah says

    What a brilliant cake, thank you.
    I made it for my sons birthday as one of his friends is allergic to eggs. The friend was so happy to be able to eat birthday cake for once!
    This cake is so successful it is now our No 1 Chocolate Cake :) whoever comes to share.
    I like that it is not too sweet, has a great texture and everyone loves it.
    I have also experimented and added chocolate buttons to the mixture (for a special children event) and that was also very successful.

    Thank you and best regards
    Sarah

  4. Janhavi Nikam says

    Thank you for the recipe. It really worked out. Only thing I did was replaced water with drinking soda. N cake was yummy. Nice recipe.

  5. Ketki says

    Cake looks delicious!!!
    can oil be used instead of buter? if yes, then how much? rest of the ingredients and their quantities remain the same?

  6. Sana says

    Iam allergic to eggs and most of my life just wondered what those yummy cakes tasted like. Iam so glad i found this website. Hope to try it today and see how it goes. All the recipes on this website look soo tempting. Thank you so much kanan!

  7. Anjali says

    Hi, if I want to make a small cake say only for 3 persons then what should be the quantity of the ingredients? Please advise.

    • says

      You can halve the recipe. But need to make in smaller cake pan or in cupcake form. Baking temperature will be same but baking time will be less.

  8. Ruchi Jain says

    Hi,

    I recently started following your recipe. They are amazing !! thanks for sharing them :)
    I had a question : when I bake cake it bakes good and rises well in the pot but whenever I check the cake by pricking with a toothpick or a knife to see if it is done, the cake contracts back and the deflates again. What shell I do ?

    • says

      there is any of below issue
      1) baking powder is old or expired
      2) leavening agents (baking powder and baking soda) are not measure properly. One might eyeballed them
      3) if the batter is got over beat. So the batter has too much air and cake deflates as it cools
      4) if oven temperature drops while baking. If happens when you are opening the door too many times to check the cake during last 10-15 minutes.

  9. Jalpa says

    The condensed milk makes the cake quite dense. What can I use to substitute condensed milk and make the cake moist and fluffy?

  10. niti says

    Hi Mam,
    Could I use self raising flour instead of all purpose flour ??Or could u give me an idea wat is all purpose flour..Is it wheat flour or something???

    • says

      self rising flour is combination of all purpose flour, salt and baking powder. If using self rising flour then skip the salt and baking powder in the recipe,
      All purpose flour is not wheat flour. In hindi it is called maida.

    • says

      I am not sure what do you mean by chocolate topping. Can you please elaborate?
      If you are talking about the frosting/ chocolate ganache then the quantity is mentioned in ingredient list.

  11. lalitha says

    Can this cake be baked in a pressure cooker? How do the proportions or ingredients change, if any, if using a pressure cooker?

    Thanks
    Lalitha

  12. Shilpa says

    Hi

    I am desperately looking for a recipe without eggs. I have had past experience with eggless cake where my cake did nt hold up together. just wanted to confirm if there are any chances of this cake falling apart and how can I avoid such situations.

    • says

      You can make this in 8 inches pan with 2 inches high sides.
      If your 8 inches round pan has 1 1/2 inches high sides then you will have little leftover batter. You can make couple of cupcakes with this leftover batter.
      FYI – I use 9 x 1 1/2 inches – volume is 6 cups
      8 x 2 inches – volume is 6 cups
      8 x 1 1/2 inches – volume is 4 cups

  13. MR says

    Hi,
    I haven’t tried that many eggless cakes, but today have to urgently fix an eggless version too. I wanted to confirm what cup measurements you have used. Is one cup 250ml in this recipe?

    Thanks and wish you a very happy new year.

  14. Nikkin says

    hi, I’ve just made this cake but need to make a second batch but only have half the amount of condensed milk. Can the condensed milk be substituted with anything. Or will the best results come with the condensed milk

    • says

      Sorry for your fail, Please provide some information like you did any substitution or how was the batter or temp was ok in your oven? So I can comment, without knowing, I can’t say.
      something went wrong as this cake is soft and fluffy.

  15. prerna says

    Hie I tried it.. It’s awesome and the cake is delicious just the middle portion of the cake setted down and
    became like a hole in between.. The surface was not straight.. Can you suggest why that happened??

    • says

      Hi Prerna, there might be two reasons for sinking the cake in the middle:
      1) baking powder is old 2) leavening agents means baking powder and baking soda are little extra (it is possible if one eyeball it)

  16. sandeep says

    Hello Ms Kanan
    i never back a cake but always had a desire to do so , so first time I tried this recipe on janmastami for our little krishna and it turn out just ow-some , thanks for sharing it

    Hare krishna
    sandeep

  17. says

    Hey.. I just rrad the recipe n d comments.U told somebody to use malai instead of cream so i wanted to know dat how much malai is to be,used. N also i wanted to know dat for frosting how muh coclate is needed?

    • says

      Yes use the same quantity (1/2 cup for this recipe) and chocolate quantity is also same.
      If using malai, whisk it little or till you get smooth texture (no lumps at all) and then use in the recipe.

  18. Anjana says

    Hi Kanan,

    Thanks for the recipe. I am planning to try it out. Are you using an electric whisk for mixing the ingredients? In the snaps, it seems like you are using a normal whisk. Is that enough?

  19. says

    he KARAN
    In my entire life 1st time i have tried some thing to prepare nd thats my fev. chocolate cake i just love cake nd cocolates nd when i made it first time its not prfectly baked then i tried again nd finally its the supb one,,,,,, thnkx . thnkx a lot karan,,, nd hope like this u will submit more intrestiong testy nd simple dishes,,,,,

  20. pooja says

    Tried this recipe just now and eating it warm straight from the baking tin :) It turned out really well, soft and spongy and delicious. this was my third cake from ur recipes as I prefer eggless cakes as well. I skipped the ganache as I wanted just the cake. Another cool thing about this recipe is there is no whisking, I simply mixed the ingredients as given in ur instructions and it worked fine. thanks !

  21. Dasainy says

    Hye Kanan,
    I had tried make this cake today and it had turn out extremely amazing. Thank u soo Much .
    I hope u submit more super intresting dishes n bakings and i would like to try it all at my home. MGBU

  22. Shaurya says

    Hi Kanan! I baked this one in the microwave in convection mode for 30 minutes. But the middle portion of the cake did not get baked well. Rest all was good.
    Can you tell me the possible reason? Should I increase the baking time.

    • says

      You have removed the cake before it gets cooked all the way through. Every oven is different. In your oven it might take few minutes more to cook. Always check the by inserting a toothpick in the center of the cake, if it comes out clean then cake is done. If not then let cook for some more time and check again.

  23. babita Agarwal says

    Cake has cum out very nice…just had one confusion. .should I use grill rack or not to back d cake. Thanks

    • says

      You can put the cake pan directly on the rotating table.

      But it depends on the oven type. Is your oven has heating coil on the top? If yes then put the pan on rotating table without grill rack so it prevents over browning on the top.
      If ans is No, then use the rack to put the pan.

  24. vinita singh says

    Hi kanan

    thank you sooooo much for this delicious cake
    recipe. Today i tried it and it has come out amazingly well. Thanks a lot.

  25. Shraddha says

    Hey ,
    It looks really yummy :) and i am surely gonna try it .
    just wanted to ask which brand of cream did you use for the frosting?
    i have tried using amul cream for my frostings earlier but they never did come in that soft and creamy texture ,even after wipping it hard! .i tried a lots of time with diffrent recipes for a good frosting but it never came out right.Please help me out! :)

    • says

      In USA, there are many different brands available, those all works fine. I have used Tuscan heavy cream. I have never used Amul.
      1) check if your cream has more that 33-35% fat content. IF Yes then it will whip very nicely
      2) Make sure that bowl, whisk and cream is chilled (not at room temperature). Keep in freezer 15 mins and then start whipping for best results.
      3) I have heard from many readers that Amul cream has not enough fat so it does not whip up to stiff peak. Some says that it works fine for them. Personally I have no experience with amul.
      4) instead of using store bought cream. Use ‘Malai’ which we get from the top of the milk after boiling it.

      FYI, the frosting recipe ‘ganache’ in this cake does not require whipping the cream. So use any cream, no worries about fat content.

  26. TKB says

    Hi Kanan
    Can i use any other chocolate other than semi chocolate like areo or maybe hershey’s?
    Thanks

    • says

      I have used the semi sweet chocolate which are for the baking purpose. I have never tried of using chocolate which we find in the candy section of the store. I am not sure which Hershey’s chocolate are you talking about? Please give some details so I can reply.

  27. RS says

    Perfect!!! Tried the recipe for my son’s bday and it has come out amazingly well!!! This page is going to be bookmarked for lifetime! :) Thanks a lot!

  28. says

    brillent recipes ideas will use these at tesco greenford.com for the canteen.. thankyou so much umm yummy..
    Nancy waller catering assistant tesco.com AT Greenford.

  29. gouri sharma says

    Lots n lots of love to u… this is the 1st time i m making cake coz 2 days back we bought convection micro oven… n todaythis yummy fluffy cake i made…
    Now demand of my family is yummy black forest cake
    Can u plz post recipe for me..

    Thanks a lot

    • says

      Very glad to know that cake came out good and yea congrats for new kitchen appliance. :)
      Yes, I will sure post the black forest cake recipe. Actually hubby birthday is coming after one and half months, so I already planned to make it and will shoot the photos for the website.

  30. SN says

    Hi Kanan,

    Thank you so much for this recipe and a detailed explanation with wonderful pics.

    1. Can I use 3/4 cup oil instead of 3/4 cup butter for the proportions you have mentioned?
    2. You have mentioned 1 Cup condensed milk. Could you please tell me in grams or Oz?

    Thanks

    • says

      1. I have never tried with oil. But as per my experience, I think you can use same amount of oil as this recipe calls for melted butter.
      2. Not sure exact oz or grams. You can eye-ball or calculate as per this. One 14 oz can (400 grams) of sweetened condensed milk is equal to 1 1/4 cups.

  31. Neha C says

    I tried this cake twice.. it was really tasty.. But my cake did not fluff up at all… where am i going wrong?

    • says

      Exactly not sure what happened. But I can think one issue: Baking powder or baking soda is expired or not good. Thus cake did not get rise while baking in the oven and it makes it dense (not fluffy).

  32. Tanisha says

    Hie Kanan,

    Made this yummmm cake for my husband s bday!! It was tasting totally delicious….I cut the cake half horizontally n added strawberry slices to it too…..was tasting great!! Thanks so much….could you share any pineapple cake recipe too?? Plz plz :))

  33. Ganesh says

    Thanks Kannan, I baked this last week and it came out excellent.
    I also used choco chips and caramel chips for decoration on the frost.

  34. meenu says

    Simplest n easiest recipe, n it came out realllllly well.. so moist !!! Everyone loved it !! N to top it, its eggless !!!

  35. Tanisha says

    Hi Kanan,

    How r u?
    I m planning to make this yummy looking cake for my husband s bday. Wanted to know, wud it be possible to write happy bday on top of ganache frosting? Also, if I wanna decorate on the round edges…can I do tht?? Wud cream cheese frosting taste gud on top of this??

    Thank u so much,
    Tanisha

    • says

      Yes you can write on top of ganache using other frosting, just let the ganache set properly. You won’t be able to decorate around the edges using ganache, because it has runny consistency, not piping. for decorating purpose, cream cheese or butter cream frosting is perfect. Yes, cream cheese frosting will taste good.

  36. debbie says

    just irresistible!!!!!!!!!!!!!!!!just outstanding!!!!!!!!!gonna make it!!!!! the person who made it is a pure GENUINENESS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  37. GREATNESS ISAACZ says

    Thanks kanan i have always thought of such an idea but couldnt figure out how to do it. but is it complusory unsalted butter and not adding egg does it make it to stay longer? if it does then for how long? also can i design with colourful designs just the way i would do if am designing a lemon cake? am new to baking help me.

    • Kanan says

      1) It is not must to use unsalted butter.
      2) as mentioned in the recipe, after the frosting is set. Then you can cover it and keep in refrigerator up to 3-4 days.
      3) yes you can make design on top of it. But for that you need to skip the Ganache part and instead you should make some butter cream frosting which is easy to pipe and design.

    • Kanan says

      Yes You can use normal Salted Amul butter. Only difference will be the very very little salty flavor because of salted butter. otherwise it is perfectly fine to use.

  38. deepa Menghani says

    Thanks for such a wonderful recipe. We are using Microwave Conviction model. I’ve Pre-Heated at 230 for 10 minutes. Pls suggest, how long, cake should be kept for baking once pre-heating is complete. Pls suggest. Thanks Kanan.

    • Kanan says

      Oven should be preheated to 180 C or 350 F for 10 minutes not at 230.

      Cake should be baked for 25-30 minutes in convection mode after pre-heating as mentioned in the recipe. please refer your oven manual for settings.

  39. says

    Hi Kanan…ur recipe for eggless chocolate cake is awesome…i just wanted to inquire s to wat Otg to purchase…cn u plz help & guide me…whch solves dual purpose of bakng s vel s grillng..

    • Kanan says

      I am sorry Sonal. I have no experience and much knowledge about good OTG brand or type. though I only know the functionality of OTG . I am using Gas oven range from the beginning.

  40. Alpa Mistry says

    Hey have a question am trying to bake this cake in a 11 by 8 inch hello kitty shape pan…can you help me with the measurements of ingredients for this pan…thanks

    • Kanan says

      I have never tried baking in 11×8 Hello kitty pan. So not sure, but you can try this way –

      this cake baked in round 9 inch cake pan size = 6 cups. try filling water in your cake pan using cup measurement and measure the size. and then adjust the quantity accordingly.

      For example, as per size mentioned (11×9), I assume that, it might be 8-9 cups. so make 1 + 1/2 quantity batter. Baking temperature should be same as mentioned in the recipe. Baking time might change. but check at mentioned time, and bake accordingly. Hope this helps.

  41. Jayashree Venkat says

    Awesome recipe!I made this cake as explained to the dot and the result was amazing.It was my daughter’s 20th birthday and the Cake with Ganache was a hit celebrated in her college.Thanks a million/

  42. priya says

    Hi..Thanks for the recipe..
    The cake looks super yummy..
    I have a query regarding the OTG..
    Which of the 3 rods should be heated up in order to get a perfect spongy cake and for how long should the cake be baked?

    • Kanan says

      I have never seen any OTG with three rods. So I cannot comment on that. I have seen only 2 rods (top and bottom) in OTG.

      – Baking mode (for cakes, cookies, muffins, pizza, bread) – bottom rod heated up
      – Grill mode – top rod heated up
      – toast mode – top and bottom (both) rods heated up

      Thus, for baking this cake in OTG, bottom rod should be heated up. Baking temperature should be same as mentioned in the recipe. Baking time should be also same as mentioned in the recipe. Make sure to pre-heat the oven at mentioned temperature for at least 10 minutes.
      Hope this helps. :)

      • priya says

        Hey..
        It was a typo error..I meant 2 rods only..
        I just ended up baking this cake..
        So, here is a confession..
        Its been quite long since I have been trying to make a perfect chocolate cake.
        And I searched a lot, tried many recipes..but none of them was worthy enough to be called as a professionally baked cake. But this was the exception. It turned out to so soft and tasty..Thanks a lot for it..:)
        Totally paisa vasool..!

    • Kanan says

      I am sorry for the fail but without looking at the batter, I can’t say what was wrong. Please let me know any details like you substitute something or did any step differently or used different sized pan or any other info. after that I can comment.

  43. New baker says

    Hello,

    I made this cake today for my grandad’s birthday. Everyone in my family was very pleasantly surprised. It’s the best cake I have ever made. Thank you so much for this wonderful recipe.

  44. jayashree says

    Hi … I made this cake it was superb… But the taste of baking soda or baking powder remains in mouth. Wht should be its exact ratio.. So tht such taste doesnt remain in mouth.

    • Kanan says

      Hi Jayashree, there might be few reasons that I can think of and you can check-
      1) did you mix/shift dry ingredients well? if there are lumps of baking soda or powder and did not mix properly then those lumps gives bitter taste after baking.
      2) your baking powder and baking soda are fresh or expired? if expired then it tastes bad.
      3) did you measure the baking powder and soda perfectly or just eyeball it? if measured carefully then it won’t taste bad.

      if all above points are done properly then try using aluminum free baking powder. more about it please read here.

      I made this chocolate cake so many times and I have never faced this issue.

      FYI – The general rule of thumb for amount of baking powder in recipes: 1 to 2 teaspoons (5-10 grams) of baking powder leavens 1 cup of flour. The amount will depend on the ingredients and how they are mixed.

  45. Aadeeti says

    Hi
    I had a query. I tried your lemon cake and let me just say it was fantastic :)
    In the lemon cake , we whisked the butter for the cake batter. however, for this chocolate cake we use melted butter. Could you please explain why .

    • Kanan says

      Thanks for the feedback Aadeeti.

      Creaming method and one bowl method are two different baking techniques and both gives different results.

      1) Creaming method – which we used in Lemon Cake. when your rub the sugar crystals against the fat, it will create air bubble. as you continue creaming, air bubble get larger and strengthen. and these will give the cake spongy and airy texture.

      2) one bowl method – which used in this chocolate cake. in this method, first dry ingredients are mixed and then melted butter and other liquid is added. by doing this, it reduces the gluten formation. and that’s why This method gives melt in your mouth, smooth and velvety texture to the cake. and of course when it comes to the chocolate everyone likes it smooth, velvety. and there are other leavening agents are used which gives rise to the cake in oven and makes it soft.

      there is another method of using cold butter, which I used in pistachio cookies. addition of cold butter to the flour mixture will give the crispy and flaky texture, which is perfect for cookies.

  46. TSS says

    can you please update with what is 1 cup equivalent in grams ? Every site gives different weights for 1 cup. Looking for weight in grams for flour, condensed milk, milk and butter etc.

    Thanks in advance.

    • Kanan says

      Hello, below are the conversion.
      –cake–
      all purpose flour – 1 1/2 cups = 195 grams
      cocoa powder – 3 tablespoons = 19 grams
      sweeten condensed milk – 1 cup = 300 grams
      butter – 3/4 cup = 170 grams
      water – 3/4 cup = 175 ml
      –frosting–
      semi sweet chocolate – 6 oz = 170 grams
      heavy cream = 1/2 cup = 120 ml
      butter – 1 1/2 tablespoons = 21 grams

      Hope this helps.

      • TSS says

        Hi,

        Thanks. I made it. It tasted good but was harder compared to the egg variation that I make. After I added the wet ingredients to the dry ones, I mixed (folded with hand and not whisked) for a couple of minutes. Is that the cause? Or anything I missed out ?

        • Kanan says

          I do not think that folding part can make cake hard. There might be three reasons for hard cake – 1) Over baked 2) Wrong oven temperature 3) too much sweet ingredient, baking powder/baking soda

  47. Ishita Trivedi says

    Is there any heavy cream substitute that you know? Because the only available cream is the Amul one which has just 25% fat content compared to 40% in heavy cream. Please let me know. Thanks!

    • Kanan says

      you can try this substitute – 1/2 cup heavy cream = 1/3 cup whole milk + 2 1/2 tablespoons melted unsalted butter. Hope this helps.

  48. Ratika says

    My search for an awesome Chocolate eggless cake recipe has finally come to an end.. I just modified it using milk instead of water.
    Thanks a lot !!

  49. Raksha says

    This is THE BEST EGGLESS CHOCOLATE CAKE I have baked since I have become a vegetarian 5 years ago !!! Iit requires the minimum of ingredients and doesn’t take much time either ! Will definitely be baking this again n again ….. Thanx for this site and your recipes !!

    • Kanan says

      Thanks Raksha. Happy to hear that cake came out good. As you are vegetarian, you will find lots of veg recipes here on spiceupthecurry.com

  50. Anonymous says

    Kanan I hav tried out a lot of cake recipes from many websites. This is the only one tat was the best. The cake was perfect and stayed soft even the next 2 days. Lovely. Post more eggless baking recipes plzzz

    • Kanan says

      Thanks. glad that it came out perfect. I will sure post some more eggless recipes. Even I just make peanut butter cookies yesterday. I will post it soon.

  51. Suryansh says

    Hi Kanan. Thank you so much for coming up with this amazing recipe. I made this cake for my friend and she cudnt believe it was made at home. The cake was perfect. And the best part of it was the Ganache, which I am very happy to say was my first ever frosting (although I made it using drinking chocolate, but it turned out to be equally good). So thank you soooo much and plz keep sharing such wonderful recipes :)

  52. Rima says

    I tried ur receipe for eggless chocalate cake … It was mind blowing …. Chocolate granache was amazing too …. It was Sooo delicious … U made my day …thank u Sooo much ..I serf lots of recipe for this but this is the best eggless cake recipe !!! Thanks once again… :))))))

    • says

      No you can’t substitute condensed milk with milk and sugar. your cake won’t come out good.
      BECAUSE condensed milk or mithaimate is very thick and sweet. procedure to make condensed milk is – sugar n milk is combined and cooked until it reduces to 60%.
      Here condensed milk is used as an egg substitute. So it is not good idea to use milk and sugar instead.

  53. says

    Beautiful cake..I have a can of condensed milk..would love to trythis one..
    Thanks for visiting mine so that I could find yours..beautiful blog , very well organised..am surely visiting you again and again..

      • Kanan says

        I have not tried it so not sure but you can try. need to adjust the water quantity as your are using liquor or juice to marinate.

        • Ingrid says

          Hi, can I use this receipe to make a chocolate orange cake by using same quantity of orange juice instead of water and add some orange zest? Thank you.

            • Susan Walsh says

              Can the original recipe eggless chocolate cake (with condensed milk) be cooked as patty cakes please. I will be cooking in camp oven over open fire so will need to know approximate (oven) time for cup cakes. Thank you

              • says

                Hi Susan, the first Q, I do not understand. what do you mean by ‘Patty cake’? for cupcakes, bake at 350 degree F for approx. 18-20 minutes. Please check few minutes before and judge accordingly.