The best eggless chocolate cake recipe with condensed milk! It’s a soft, moist, velvety cake brimming with chocolate and finished with shiny, rich chocolate ganache. A cake without eggs that fit for any celebration and is sure to impress!
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❤️About This Recipe
There is nothing like a decadent piece of chocolate cake covered in ganache frosting, is there?
And this isn’t just any eggless chocolate cake. This is the only chocolate cake you need in your recipe box! This is the version that I’ve tested and re-tested and perfected. Everyone always loves it (read in the comments below) and I think you’ll find it to be the best out there too!
It’s perfect for birthdays, holidays because everyone loves chocolate. Valentines, Christmas, July 4th and birthdays are always good reasons to make this eggless chocolate cake!
Taste & Texture:
- It’s super chocolatey thanks to cocoa.
- It has super moist, tender crumbs with a bursting chocolate flavor.
- It’s perfectly sweet.
- It is deliciously buttery and velvety. Many are oil-based but butter is so much better!
- And the chocolatey, rich, shiny ganache frosting just perfectly highlights it all.
🧾Ingredient Notes
You’ll need only 8 ingredients to make this BEST eggless chocolate cake. Plus, 3 more ingredients to make the ganache topping.
- Unsweetened Natural Cocoa powder: There are two types of cocoa powder - 1) Dutch-processed and 2) natural. Don’t use dutch processed.
In the USA, the cocoa powders (Hershey’s, Baker’s, Ghirardelli) available in grocery stores’ baking aisle are natural.
Baking science: Dutch-processed cocoa powder is made from cocoa beans that have been washed in an alkaline solution of potassium carbonate. And this process neutralizes their acidity. Vs natural cocoa powder is made from roasted cocoa beans and it is acidic, bitter with a strong chocolate flavor. This acid and baking soda react with each other and allow the cake to rise.
- Vanilla Extract: Yes, it adds some flavor even though it’s chocolate cake.
- Sweetened condensed milk - This acts as an egg in this recipe. And no extra sugar is added as condensed milk is sweet enough for the entire cake. Plus, the richness/fat of it helps in making a moist cake as the cocoa powder is a drying ingredient.
- Unsalted butter - If not available, you can use salted butter. The taste will be slightly different, but definitely, it tastes good.
- Water: It is room temperature water. For mocha flavor cake, you can add brewed coffee that is cooled to room temperature.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
Prep:
- Preheat the oven to 350°F (180°C) for at least 10 minutes.
- Melt the butter in a bowl in the microwave. Or melt it on the stovetop, but don’t let it boil. Let the melted butter cool down.
- Using this melted butter, grease a 9-inch round cake pan (w/ 2-inches high sides) using a pastry brush and keep it aside.
Making Eggless Chocolate Cake:
1) Place a strainer in the bowl and add dry ingredients (flour, cocoa powder, baking soda, baking powder) into the strainer. Sift this mixture into a bowl to break all the lumps.
2) Using a wire whisk mix them well.
3) In another bowl take melted butter, vanilla, condensed milk and water.
4) Beat it using a wire whisk until everything is well combined.
5) Add dry flour mixture into the wet mixture.
6) Start mixing using a whisk and halfway through switch to a spatula to avoid overmixing.
7) Make the batter using a spatula with a folding motion.
8) Pour the batter into the prepared cake pan. Spread the batter evenly.
9) Bake into the 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 the cake is ready.
10) Let the cake cool down in the pan for 5-10 minutes. Then loosen the sides using a butter knife. Then invert the cake upside down to the cooling rack and let it cool down completely.
Making Ganache:
1) Take heavy cream and butter in a saucepan. Turn the heat on medium.
2) Bring this mixture just to a boil. As soon as it starts boiling, turn off the stove.
3) Pour this hot mixture over the chopped chocolate.
4) Let it stand for 2 minutes without disturbing. During this time, chocolate will get melted.
5) Then start whisking the mixture. In the beginning, it will look curdled. You might think that something went wrong.
6) The mixture looks ugly in the beginning and as you continue whisking it starts to become smooth.
7) Keep whisking until the mixture becomes smooth and shiny.
8) Place the cake rack on the parchment-lined tray to collect the excess drip. Pour the ganache on the cooled cake.
9) Using a spatula (or offset spatula) spread it evenly and let it drip to cover the sides.
10) Let it set for 1-2 hours before slicing the cake.
💭Expert Tips
- No substitute for condensed milk: Many readers ask me in the comments what they can use instead of condensed milk. Sorry to say, there is no replacement for it in this eggless chocolate cake.
- Don’t over-mix the batter or it will end up dense. Once you start mixing in the flour only mix just until combined.
- Don’t over-bake or it will start to dry. Mine is perfect at 30 minutes but each oven varies a bit so do the toothpick test for doneness. A moist crumb attached is fine but there shouldn’t be batter.
- Wait and let cool completely before frosting the cake or it will melt! You can speed up cooling in the refrigerator if needed.
- 2-layer cake: This is a tall cake, you can cut it in half horizontally to make a double layer cake.
- Frosting: I like ganache for rich luxurious option. But chocolate buttercream frosting is perfect for a birthday cake or occasion cake to do some cake decorating.
🎂 Storage Instructions
- Store the cake in an airtight container (e.g. cake carrier).
- At room temperature, it stays good for a couple of days depending on the weather climate where you live.
- In the refrigerator, it stays good for 4-5 days. Once chilled, it gets hard. Because butter in the cake will solidify and becomes hard. So bring it to room temperature before serving to enjoy the soft, fluffy texture.
Check Out Other Eggless Cake Recipes
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Eggless Chocolate Cake (With Condensed Milk)
Ingredients
For 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:
- 6 oz or 170 grams Semi sweet chocolate roughly chopped
- ½ cup Heavy whipping cream
- 1 ½ tablespoons Unsalted butter
Instructions
Prep:
- Preheat the oven to 350°F (180°C) for at least 10 minutes.
- Melt the butter in a bowl in the microwave. Or melt it on the stovetop, but don’t let it boil. Let the melted butter cool down.
- Using this melted butter, grease a 9-inch round cake pan (w/ 2-inches high sides) using a pastry brush and keep it aside.
Making Cake:
- Place a strainer in the bowl and add dry ingredients (flour, cocoa powder, baking soda, baking powder) into the strainer. Sift this mixture into a bowl to break all the lumps. Using a wire whisk mix them well.
- In another bowl take melted butter, vanilla, condensed milk and water. Beat it using a wire whisk until everything is well combined.
- Add dry flour mixture into the wet mixture. Start mixing using a whisk and halfway through switch to a spatula to avoid overmixing. Make the batter using a spatula with a folding motion.
- Pour the batter into the prepared cake pan. Spread the batter evenly.
- Bake into the 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 the cake is ready.
- Let the cake cool down in the pan for 5-10 minutes. Then loosen the sides using a butter knife. Then invert the cake upside down to the cooling rack and let it cool down completely.
Making Ganache:
- Take heavy cream and butter in a saucepan. Turn the heat on medium. Bring this mixture just to a boil. As soon as it starts boiling, turn off the stove.
- Pour this hot mixture over the chopped chocolate.
- Let it stand for 2 minutes without disturbing. During this time, chocolate will get melted.
- Then start whisking the mixture. in the beginning, it will look curdled. You might think that something went wrong. The mixture looks ugly in the beginning and as you continue whisking it starts to become smooth.
- Keep whisking until the mixture becomes smooth and shiny.
- Place the cake rack on the parchment-lined tray to collect the excess drip. Pour the ganache on the cooled cake. Using a spatula (or offset spatula) spread it evenly and let it drip to cover the sides.
- Let it set for 1-2 hours before slicing the cake.
Notes
- No substitute for condensed milk: Many readers ask me in the comments what they can use instead of condensed milk. Sorry to say, there is no replacement for it in this eggless chocolate cake.
- Don’t over-mix the batter or it will end up dense. Once you start mixing in the flour only mix just until combined.
- Don’t over-bake or it will start to dry. Mine is perfect at 30 minutes but each oven varies a bit so do the toothpick test for doneness. A moist crumb attached is fine but there shouldn’t be batter.
- Wait and let cool completely before frosting the cake or it will melt. You can speed up cooling in the refrigerator if needed.
- 2-layer cake: This is a tall cake, you can cut it in half horizontally to make a double layer cake.
- Instead of ganache, try chocolate buttercream frosting. It is perfect for a birthday cake or occasion cake to do some cake decorating.
- Storage: it stays good for a couple of days at room temperature in an airtight container (like cake carrier) and 4-5 days in the refrigerator. The chilled cake will harden as butter will solidify. So bring it to room temperature before serving to enjoy the soft texture.
Debbie Courtney
This cake was easy to prepare, and the directions were perfect. I used Kerry unsalted butter (higher fat and omega 3 content) and I also added 1/2 tsp of almond and 1/4 tsp. of orange extracts as well as the vanilla. That made the flavors pop (I tasted the batter before and after adding the extra extracts)! The cake's texture was a bit denser, more like a flourless cake, but very tasty. I will make this again!
Kanan Patel
Thank you for your detailed review.