Eggless chocolate cake recipe

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

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

I have made ganache frosting for this eggless chocolate cake. 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.

Below I have answered FAQs, so read that if you have any confusion.

Check out other eggless baking recipes
Eggelss cookies  // Eggless brownies  // Eggless muffins  // Eggless cupcakes

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

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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.

9) Whisk it well.

10) Then add sweetened condensed milk.

11) Again whisk till everything is incorporated well.

12) Then add vanilla extract.

13) Mix well.

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

15) Whisk it till incorporated.

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.

18) Pour the batter into prepared cake pan. Lightly tap it on the counter top. 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.

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.

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.

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.

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.

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.

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

34) Using butter knife, spread it evenly

35) and let it cover the sides as well.

36) Let the ganache frosting set for 1-2 hours. Then slice the cake.

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.

Serving suggestion: Enjoy the slice of chocolate cake as a dessert. It makes a perfect birthday cake. To make it two layers 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 made without condensed milk then check out my eggless chocolate cupcakes made with oil and vinegar.

4) Can I bake this eggless chocolate 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.

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4.73 from 59 votes

Eggless chocolate cake recipe (Chocolate cake with condensed milk)

US measuring cups are used (1 cup = 240 ml)

Course Dessert

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 8 servings (one 9 inch round cake)

Author Kanan

Ingredients

For eggless chocolate cake:

• 1 ½ cup All purpose flour (maida)
• 3 tablespoons Unsweetened cocoa powder
• 1 ½ teaspoons Baking powder
• ¾ teaspoon Baking soda
• 1 cup Sweetened Condensed milk Mithai mate
• ¾ cup Unsalted Butter melted and cooled
• 1 ½ teaspoons Pure Vanilla extract
• ¾ cup Water

For Ganache frosting

• 6 oz or 170 grams Semi sweet chocolate roughly chopped
• ½ cup Heavy whipping cream
• 1 ½ tablespoons Unsalted butter

Instructions

Making eggless chocolate cake recipe:

• Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
• Take butter in a bowl. 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.
• 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.
• Alternately you can spray with nonstick cooking spray or grease it with oil. Keep it aside till needed.
• Take dry ingredients (all purpose flour, cocoa powder, baking powder and baking soda) in a bowl. Mix well using wire whisk. Keep it aside.
• Now melted butter is cooled. Add water to it. Whisk it well.
• Then add sweetened condensed milk. Again beat it till everything is incorporated well.
• Then add vanilla extract and mix.
• Now sift the half of the flour mixture into the wet mixture. Whisk it till incorporated.
• Now sift the remaining flour mixture. Again mix it. Half way through switch to the spatula.
• Make sure everything is incorporated well. Do not overmix it.
• 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.
• Bake into preheated oven for 30 minutes.
• 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.
• After 10 minutes, invert the cake upside down to the cooling rack.
• Let the cake cool down completely on wire rack. It will take about 1 to 1 ½ hours depending the weather.

Making frosting:

• Roughly chop the chocolate into small pieces and take into a bowl. Keep it aside.
• Take heavy cream and butter in a pan. Turn the heat on medium.
• Bring the mixture just to a boil. As soon as it comes to a boil, turn off the stove.
• Pour the hot cream mixture into the chocolate bowl.
• Let it stand without disturbing for 2 minutes. By this time chocolate will get melted.
• Then start whisking the mixture.
• Keep whisking till it get shiny, smooth and everything is incorporated well.

Frosting the cake:

• Now put the cake with rack on the baking tray. So you will not have messy countertop and tray will catch the excess drip.
• Pour the ganache on the cake.
• Using butter knife, spread it evenly and let it cover the sides as well.
• Let the ganache frosting set for 1-2 hours.
• Then slice the cake.

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