Best Eggless Chocolate Cake
Best Eggless Chocolate Cake is the perfectly delicious moist chocolate cake recipe.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 9 inc cake
- 2 1/3 Cup all purpose flour (maida)
- 3/4 Cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 1/2 Cup white granulated sugar
- 1 teaspoon instant coffee powder
- 1 tablespoon warm water
- 1/2 Cup (113 grams) butter, softened
- 1/2 Cup yogurt, at room temperature (dahi)
- 1/2 Cup olive oil/refined oil
- 1 1/2 Cup buttermilk (see recipe)
- 1 teaspoon vanilla essence
Ingredients For Chocolate Frosting
- 1 Cup dark chocolate, chopped
- 1/2 Cup fresh cream
- 1 teaspoon butter, softened
Take 1 1/2 Cup milk at room temperature. Combine teaspoon vinegar in the milk. Mix nicely. Set aside till required.
Combine Wet Ingredients:
Whisk butter and sugar together until creamy and double in volume. Use electric hand blender with a whisk attachment for the purpose. Now add yogurt and whisk the batter for 3 - 5 minutes at medium speed. Add the oil and vanilla essence. Continue whisking the batter for 5 minutes. Next, add the buttermilk and coffee paste. Whisk the batter for 5 minutes.
Prepare Oven and Cake Tin:
Preheat oven to 180 degrees Celsius. Grease a round 9-inch cake tin with butter. Line it with parchment paper or butter paper.
Prepare Cake Batter:
Add dry ingredients in small batches to the wet ingredients. Combine nicely. Stop mixing once the batter is well combined and no streaks of flour visible.
Pour the cake batter into the greased tin. Bake for 30 - 35 minutes or until a toothpick inserted comes out clean. Allow the cake to cool down in the tin for 5 - 10 minutes before transferring to a cooling rack.
Heat cream in a non-stick pan till it comes to boil. Add butter and mix. Pour this hot liquid over the chopped chocolate and mix until a thick ganache is formed. Spread this frosting over the cake. Add chopped strawberries and chocolate curls. Serve eggless chocolate cake with vanilla ice-cream.
Make sure all the ingredients are at room temperature before making the cake batter.
Do not mix the cake batter for too long as it will harden the cake.