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Eggless chocolate cake recipe with condensed milk

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Eggless Chocolate Cake Recipe

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?

This eggless chocolate cake is perfect as a birthday cake. When cake cools completely then cut into horizontally into two layers. And double the frosting recipe and frost the cake.  And decorate the cake however you like.

Eggless Chocolate Cake Recipe

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

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

Step by step recipe for Eggless Chocolate cake:

1) Preheat the oven at 350 degree F or 180 degree C.

2) Prepare 9 inch round cake pan. Spray it with cooking spray or lightly butter the pan.

3) Sift all purpose flour, cocoa powder, baking powder and baking soda in a bowl.
Eggless Chocolate Cake Recipe

4) Then add water, melted butter, vanilla extract and condensed milk. Mix well using whisk. If there are lumps don’t worry about it.
Eggless Chocolate Cake Recipe

5) Pour the batter into a prepared cake pan. Tap the pan on the countertop to remove air bubbles.
Eggless Chocolate Cake Recipe

6) Bake into preheated oven for 30 minutes or till toothpick inserted in center of cake will come out clean.
Eggless Chocolate Cake Recipe

7) Remove it from the oven and let it cool on wire rack for 5 minutes. Loose the sides of the pan, invert it into cooling rack from the pan and let it cool completely before frosting.
Eggless Chocolate Cake Recipe

8) Chop semi sweet chocolates and put into a heatproof bowl.

9) Heat the heavy cream and butter in a sauce pan on medium heat. As soon as it comes to a boil. Turn off the stove.
Eggless Chocolate Cake Recipe

10) Pour hot cream and butter mixture into chocolate.
Eggless Chocolate Cake Recipe

11) Let it stand for 2 minutes.
Eggless Chocolate Cake Recipe

12) Then stir very gently with a spoon. This is how it looks while stirring half way.
Eggless Chocolate Cake Recipe

13) Keep stirring till it becomes shiny and smooth.
Eggless Chocolate Cake Recipe

14) Put the cake with cooling rack on a baking dish as shown below. So any access drip from frosting will not be wasted.
Eggless Chocolate Cake Recipe

15) Now pour the chocolate ganache frosting on the cake.
Eggless Chocolate Cake Recipe

16) Use back of spoon or butter knife
Eggless Chocolate Cake Recipe

17) Spread it evenly.
Eggless Chocolate Cake Recipe

18) Let the ganache frosting set for 1-2 hours before cut the cake.
Eggless Chocolate Cake Recipe

Here is a slice of this soft, yummy, moist eggless chocolate cake. Get in your kitchen and make it.

Eggless Chocolate Cake Recipe

Here is Eggless Chocolate Cake Recipe:

4.8 from 12 reviews
Chocolate Cake (Egg-less)
 
Prep time
Cook time
Total time
 
Eggless Chocolate cake - soft, velvety, spongy and moist cake made with condensed milk and frosted with delicious chocolate ganache.
Author:
Recipe Category: Eggless Baking, cake
Cuisine: World
Yield: one 9 inch round cake
Ingredients
For cake
  • All purpose flour – 1 ½ cup
  • Cocoa powder – 3 tablespoons
  • Baking powder - 1 ½ teaspoons
  • Baking soda – ¾ teaspoon
  • Sweetened Condensed milk – 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, roughly chopped
  • Heavy whipping cream – ½ cup
  • Unsalted butter – 1 ½ tablespoons
Instructions
Make Cake
  1. Preheat the oven at 350 degree F or 180 degree C.
  2. Prepare 9 inch round cake pan. Spray it with cooking spray or lightly butter the pan.
  3. Sift all purpose flour, cocoa powder, baking powder and baking soda in a bowl.
  4. Then add water, melted butter, vanilla extract and condensed milk. Mix well using whisk. If there are lumps don’t worry about it.
  5. Pour the batter into a prepared cake pan. Tap the pan on the countertop to remove air bubbles. Bake into preheated oven for 30 minutes or till toothpick inserted in center of cake will come out clean.
  6. Remove it from the oven and let it cool on wire rack for 5 minutes. Then using a knife loose the sides of the pan. And invert it into cooling rack from the pan and let it cool completely before frosting.
Make Ganache frosting
  1. Chop semi sweet chocolates and put into a heatproof bowl.
  2. Heat the heavy cream and butter in a sauce pan on medium heat. As soon as it comes to a boil. Turn off the stove. Pour hot cream and butter mixture into chocolate.
  3. Let it stand for 2 minutes.
  4. Then stir very gently with a spoon. It will look ugly half way through.
  5. Keep stirring till it becomes shiny and everything is incorporated well.
  6. Put the cake with cooling rack on a baking dish. So any access drip from frosting will not be wasted.
  7. Now pour the chocolate ganache frosting on the cake, using back of spoon or butter knife spread it evenly.
  8. Let the ganache frosting set for 1-2 hours before cut the cake.
Additional Info
Taste – buttery, chocolaty, soft and moist

Shelf life – after the frosting is set. Then you can cover it and keep in refrigerator up to 3-4 days.

Serving suggestions – have a slice of the cake as a dessert. It is perfect birthday cake and to make it more like store bought, cut into horizontally into two layers and double the frosting recipe and frost the cake.

Tips –
- Always preheat the oven for 15 minutes before baking at mentioned temperature.
- Do not over mix the batter.
- Check the cake using toothpick before five minutes of mentioned time.
- And bake accordingly because everybody oven temperature may vary a little bit.
- Let cake cool completely before frosting.

 


{ 133 comments… add one }

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  • swati August 24, 2014, 3:05 am

    I’m going to make this cake today..I have a question..
    On which gas mark should I bake the cake?

    Reply
    • Kanan August 24, 2014, 12:00 pm

      350 degree F or 18- degree C = gas mark 4

      Reply
  • sandeep August 21, 2014, 5:09 am

    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

    Reply
    • Kanan August 21, 2014, 3:06 pm

      Nice to know that cake came out good. Hare Krishna.

      Reply
  • Shiksha August 20, 2014, 5:46 pm

    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?

    Reply
    • Kanan August 21, 2014, 8:33 pm

      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.

      Reply
  • Anjana July 24, 2014, 11:01 am

    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?

    Reply
    • Kanan July 24, 2014, 4:15 pm

      I have used normal wire whisk and mixed batter with hand. You can use either electric whisk or regular one. The key is not to over mix the batter, otherwise cake will be tough.

      Reply
      • Anjana July 30, 2014, 3:50 am

        Thanks a million!! The cake turned out great :)

        Reply
  • simmi khan July 18, 2014, 3:19 am

    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,,,,,

    Reply
    • Kanan July 18, 2014, 9:02 pm

      happy to hear that cake came out good. Yea I will be posting more baking recipe

      Reply
  • Veer July 16, 2014, 4:14 pm

    Worked out beautifully. Thanks for sharing.

    Reply
    • Kanan July 16, 2014, 4:23 pm

      Nice to know Veer

      Reply
  • pooja July 15, 2014, 5:42 pm

    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 !

    Reply
    • Kanan July 15, 2014, 6:47 pm

      Glad to hear that You liked recipes.

      Reply
  • Dasainy July 15, 2014, 2:12 pm

    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

    Reply
    • Kanan July 15, 2014, 2:30 pm

      happy to hear that cake came out good. Yea Dasainy, I will be adding more baking recipes.

      Reply
  • karishma July 14, 2014, 7:38 pm

    y we cant make this cake recipe in cooker.

    Reply
    • Kanan July 14, 2014, 7:44 pm

      I am not sure that we can make this cake in cooker or not. Because I have never tried in cooker.

      Reply
  • Shaurya July 4, 2014, 6:13 pm

    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.

    Reply
    • Kanan July 7, 2014, 7:27 pm

      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.

      Reply
  • babita Agarwal June 22, 2014, 11:36 am

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

    Reply
    • Kanan June 23, 2014, 4:35 pm

      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.

      Reply
  • vinita singh June 12, 2014, 8:34 am

    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.

    Reply
    • Kanan June 12, 2014, 1:13 pm

      Nice to hear that you like this cake.

      Reply
  • Radha June 9, 2014, 1:34 pm

    Hi Kanan,
    I had a query, can we bake this cake in a cooker? If yes what would be the changes?

    Reply
    • Kanan June 9, 2014, 3:36 pm

      No you can not make this in cooker.

      Reply
  • Shraddha June 7, 2014, 10:59 am

    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! :)

    Reply
    • Kanan June 7, 2014, 3:31 pm

      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.

      Reply
  • TKB May 24, 2014, 9:14 pm

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

    Reply
    • Kanan May 25, 2014, 2:26 am

      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.

      Reply
  • RS May 22, 2014, 11:03 am

    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!

    Reply
    • Kanan May 22, 2014, 1:03 pm

      Thank you very much RS. :)

      Reply
  • archana May 15, 2014, 1:27 am

    Hi…………
    Cake has come out really well . thanks for the recipe.

    Reply
  • nancy waller May 13, 2014, 11:17 am

    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.

    Reply
    • Kanan May 13, 2014, 1:44 pm

      Thank you Nancy. Hope recipes are helpful.

      Reply
  • gouri sharma May 10, 2014, 7:49 am

    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

    Reply
    • Kanan May 10, 2014, 2:48 pm

      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.

      Reply
  • SN May 9, 2014, 11:05 pm

    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

    Reply
    • Kanan May 10, 2014, 12:49 am

      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.

      Reply
  • Neha C May 8, 2014, 3:54 am

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

    Reply
    • Kanan May 8, 2014, 8:21 pm

      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).

      Reply
  • mahie April 26, 2014, 8:00 am

    hey kanan
    listen don’t we have to mix sugar in this recipe..?

    Reply
    • Kanan April 26, 2014, 11:45 am

      Sweetened condensed milk is really sweet, so no need of any additional sugar.

      Reply
  • Yashodhra Desai April 14, 2014, 2:36 pm

    Thank you. The cake turned out to be moist and delicious. Everyone enjoyed it.

    Reply
    • Kanan April 14, 2014, 2:41 pm

      nice to know that cake turned out good. :)

      Reply
  • Raksha April 12, 2014, 2:59 am

    Morning Kanan how many grams is 6oz?

    Reply
    • Kanan April 12, 2014, 3:20 am

      6 oz = 170 grams

      Reply
  • Tanisha April 6, 2014, 11:51 am

    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 :))

    Reply
    • Kanan April 6, 2014, 5:33 pm

      glad to know that you liked chocolate cake, I will sure share pineapple cake recipe

      Reply
  • Ganesh March 10, 2014, 12:19 pm

    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.

    Reply
    • Kanan March 10, 2014, 12:22 pm

      Hi Ganesh, good to know that cake came out excellent. I like the addition of caramel chips.

      Reply
  • Sushmitha February 27, 2014, 10:42 am

    Hey thanks Kanan…the cake came out very well..easy and simplest…thanks a ton for this simple recipe…

    Reply
    • Kanan February 27, 2014, 12:35 pm

      happy to know that cake came out good.

      Reply
      • nanthinie March 1, 2014, 6:53 am

        hye kannan,

        how much ¾ cup in ml?

        Reply
        • Kanan March 1, 2014, 12:28 pm

          3/4 cup = 180 ml

          Reply
  • Tanisha February 17, 2014, 3:24 pm

    Hey Kanan, can I use choc chips for making ganache? Also, how much is 6oz in gms?

    Thanks.

    Reply
    • Kanan February 18, 2014, 12:41 am

      Yes you can use choco chips for ganache. 6 oz = 170 grams

      Reply
  • meenu February 17, 2014, 3:13 pm

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

    Reply
    • Kanan February 18, 2014, 12:38 am

      Glad to know Meenu that cake came out well

      Reply
  • Tanisha February 17, 2014, 10:15 am

    Thanks a ton Kanan. I m super excited to make it this weekend.

    Reply
  • Tanisha February 16, 2014, 12:00 pm

    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

    Reply
    • Kanan February 16, 2014, 2:09 pm

      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.

      Reply
  • Padminimala January 25, 2014, 8:11 pm

    Hi Kanan ,

    Can u tell me the brand/ name of Semi sweet chocolate which i used for Ganache Frosting ??

    Reply
    • Kanan January 25, 2014, 9:26 pm

      I have used Ghirardelli brand. I would say use the brand whose chocolate flavor you like to eat.

      Reply
  • debbie November 27, 2013, 8:50 pm

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

    Reply
  • GREATNESS ISAACZ November 20, 2013, 7:44 am

    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.

    Reply
    • Kanan November 20, 2013, 2:38 pm

      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.

      Reply
  • Deepa Menghani November 13, 2013, 8:08 am

    Is it mandatory to use Unsalted Butter? I was planning to use normal -Amul butter. Is it OKAY?

    Reply
    • Kanan November 13, 2013, 12:04 pm

      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.

      Reply
  • deepa Menghani November 13, 2013, 6:07 am

    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.

    Reply
    • Kanan November 13, 2013, 12:00 pm

      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.

      Reply
  • rachael ray cookware set November 8, 2013, 8:09 pm

    Everyone loves it when folks get together and
    share views. Great site, keep it up!

    Reply
  • Sonal October 21, 2013, 9:52 am

    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..

    Reply
    • Kanan October 21, 2013, 1:43 pm

      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.

      Reply
  • Alpa Mistry September 30, 2013, 11:15 pm

    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

    Reply
    • Kanan October 1, 2013, 1:18 am

      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.

      Reply
  • Jayashree Venkat September 30, 2013, 10:40 am

    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/

    Reply
    • Kanan September 30, 2013, 12:35 pm

      Glad to hear that Cake came out well and everyone liked it. :)

      Reply
  • priya September 30, 2013, 8:34 am

    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?

    Reply
    • Kanan September 30, 2013, 12:47 pm

      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. :)

      Reply
      • priya September 30, 2013, 1:35 pm

        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..!

        Reply
        • Kanan September 30, 2013, 1:54 pm

          Thanks for your feedback, Priya. I am very happy to hear that this time you get success.

          Reply
  • p September 21, 2013, 1:48 pm

    Made the cake left it in oven for 40 minutes but was still not fully made inside. Still really moist not fluffy. Help

    Reply
    • Kanan September 23, 2013, 2:23 pm

      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.

      Reply
  • bhanu September 17, 2013, 8:30 pm

    is it unsweetened cocoa powder??????

    Reply
    • Kanan September 17, 2013, 9:27 pm

      Yes Bhanu, it is unsweetened cocoa powder. I have used Hershey’s dutch processed unsweetened cocoa powder.

      Reply
  • New baker September 6, 2013, 11:02 pm

    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.

    Reply
    • Kanan September 7, 2013, 10:59 am

      Your feedback counts. very happy to hear that everyone liked it.

      Reply
  • leena balani September 5, 2013, 9:47 am

    i made these brownies were very tasty
    please tell me what is the shelf life in open
    and can i freez them

    Reply
    • Kanan September 5, 2013, 11:42 am

      yes, you can keep it at room temperature up to 2-3 days or you can freeze it for months.

      Reply
  • jayashree August 1, 2013, 1:19 pm

    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.

    Reply
    • Kanan August 1, 2013, 1:53 pm

      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.

      Reply
  • Aadeeti July 26, 2013, 7:42 am

    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 .

    Reply
    • Kanan July 26, 2013, 12:17 pm

      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.

      Reply
      • Aadeeti July 27, 2013, 5:35 am

        Thanks a lot Kanan.. I’ll be sure to update you how the chocolate cakes turns out :)

        Reply
  • TSS July 2, 2013, 10:50 am

    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.

    Reply
    • Kanan July 2, 2013, 11:23 am

      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.

      Reply
      • TSS July 9, 2013, 2:25 am

        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 ?

        Reply
        • Kanan July 9, 2013, 12:09 pm

          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

          Reply
  • Ishita Trivedi June 29, 2013, 6:15 pm

    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!

    Reply
    • Kanan June 30, 2013, 4:58 pm

      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.

      Reply
  • Ratika June 14, 2013, 4:20 pm

    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 !!

    Reply
    • Kanan June 14, 2013, 8:02 pm

      happy to hear that this recipe is helpful you.

      Reply
  • Raksha March 16, 2013, 5:44 pm

    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 !!

    Reply
    • Kanan March 16, 2013, 6:01 pm

      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

      Reply
  • Anonymous March 8, 2013, 11:56 am

    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

    Reply
    • Kanan March 8, 2013, 5:52 pm

      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.

      Reply
  • Suryansh December 16, 2012, 2:42 am

    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 :)

    Reply
    • Kanan December 26, 2012, 7:50 pm

      Hi Suryansh, Sorry for late reply. Thanks for your lovely feedback. I am glad that you liked the cake with ganache.

      Reply
  • Rima November 9, 2012, 10:41 pm

    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… :))))))

    Reply
    • Kanan November 10, 2012, 12:25 am

      Happy to hear that you liked it. Your comment made my day..:)

      Reply
  • Neha Gaba October 26, 2012, 8:13 pm

    Can we use milk and sugar instead of condensed milk??? Will it still be moist and of same texture??

    Reply
    • Kanan Patel October 27, 2012, 12:27 am

      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.

      Reply
  • Raksha Kamat July 8, 2012, 1:54 pm

    This cake looks super delicious. Just loved it a lot.

    Reply
  • gloria June 21, 2012, 1:27 pm

    This chocolate cake look delicious!

    Reply
  • Cass @foodmyfriend June 20, 2012, 4:10 am

    Such a great recipe for people with an egg allergy. Thanks :)

    Reply
  • Gayathri June 19, 2012, 11:07 am

    yummy super soft and moist cake …

    Reply
  • Shobha June 19, 2012, 10:07 am

    Love the rich texture and the cake looks professional..

    Reply
  • Swetha June 19, 2012, 6:21 am

    wow!, i feel like grabbing a piece now. Looks so soft and light and chocolate frosting is o die for . :)

    Reply
  • sowmya June 19, 2012, 12:26 am

    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..

    Reply
  • Lizy June 18, 2012, 5:56 pm

    came out perfectly moist…good one.

    Reply
  • radha June 18, 2012, 5:05 pm

    Super delicious. Love the frosting and the texture of the cake.

    Reply
    • kush singh December 22, 2013, 3:37 pm

      can we mix some nuts n raisens (marinated in rum,vodka,wine,bear,whisky,bear,juices.)……like a christmas cake………????????????

      Reply
      • Kanan December 23, 2013, 1:27 am

        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.

        Reply
        • Ingrid March 23, 2014, 1:15 pm

          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.

          Reply
          • Kanan March 24, 2014, 2:24 am

            By replacing water with juice, one needs to adjust the leaving or rising ingredients. I would rather make this orange chocolate cake. The recipe is for cupcakes but you can make in 9 inch round cake as well.

            Reply
            • Susan Walsh April 11, 2014, 12:20 am

              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

              Reply
              • Kanan April 11, 2014, 1:20 am

                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.

                Reply
                • Susan Walsh April 14, 2014, 3:26 am

                  Thank you Kanan. Yes I did mean cupcakes We always called them patty cakes. Will do as you say and I will give you their feedback when I return from ‘the outback’ Perfect recipe for camping.

                  Reply
                  • Kanan April 14, 2014, 12:06 pm

                    oh cool. I never heard patty cake word. Hope you enjoy at camping. :)

                    Reply