Basic eggless chocolate cake recipe
Prep time
Cook time
Total time
eggless chocolate cake - basic eggless chocolate cake recipe made with whole wheat flour. the cake is soft and moist and can be used a base cake for various chocolate frostings.
basic eggless chocolate cake recipewith step by step photos – a simple and easy recipe of eggless whole wheat chocolate cake. yes the cake is made from whole wheat flour. so one can have the cake and eat it too
i have already made this cake a couple of times to use it a basic cake for various chocolate frostings. i have even made eggless black forest cake from this basic chocolate cake.
the texture of the cake is soft and moist. not very moist like the eggless chocolate cake recipe i have already posted. the recipe is also vegan as i have used oil. but you can add melted butter too.
i have also shared the method of cocoa frosting which is very easy. you canserve the cake as it is plain or with the chocolate frosting. but with the chocolate frosting its better
Author: Mridul
Recipe type: dessert
Cuisine: world
Serves: 4-5
Ingredients
- 1 cup whole wheat flour/atta, levelled, 120 gms (you can use all purpose flour/maida also)
- 3 tbsp cocoa powder
- ½ tsp baking soda
- a pinch of salt
- ¾ cup sugar, 150 gms
- 1 cup cold water, 250 ml
- ¼ cup oil or melted butter, 62.5 ml
- 1 tbsp lime juice
- ½ tsp vanilla extract or vanilla powder
for the cocoa frosting:
- 2 tbsp unsalted butter at room temperature
- 4 tbsp cocoa powder
- 3 tbsp milk
- 4 tbsp sugar or add as required
step by step basic eggless chocolate cake recipe:
for the eggless chocolate cake:
1. first grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. preheat your oven to 200 degrees celsius/392 degrees fahrenheit.
2. seive 1 cup whole wheat flour (you can use all purpose flour/maida also), 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. use good quality cocoa powder.
3. here are the sieved dry ingredients.
4. in another pan or bowl, take ¾ cup sugar.
5. add 1 cup cold water and stir so that the sugar dissolves.
6. now add ¼ cup oil or melted butter. i added oil. if using butter, the let the butter come at room temperature after you melt it. or you can also use butter which has softened at room temperature. then you just have to mix and whip them till the mixture looks homogeneous – meaning the water and butter should not look separate. you can also use an electric beater if required. the butter will solidify due to the cold temperature of water, so the only way to mix it evenly with the water is by briskly beating with a spatula or with an electric beater. use a wide deep bowl, so that the mixture does not spill out while mixing with the electric beater.
7. stir briskly so that everything is mixed well.
8. next add 1 tbsp lime juice. stir again.
9. now add ½ tsp vanilla extract or powder. here i added vanilla powder.
10. add the sieved dry ingredients to the wet mixture.
11. using a wired whisk, mix everything well.
12. there should be no lumps in the cake batter. the batter is not thick but thin.
13. pour the cake batter in the prepared cake pan.
14. tap the sides so that the extra air bubbles are let out.
15. bake the cake in a preheated oven for 200 degrees celsius/392 fahrenhiet for 35 to 40 mins. since temperatures vary from oven to oven, do keep a check. for baking in a convection mode of microwave oven, preheat the oven at 180 degrees for 15 minutes. then bake the cake at 180 degrees celsius for the 30 to 35 minutes.
16. for doneness check the cake with a tooth pick. the tooth pick should come out clean. once the cake becomes warm or cools down, unmold and place it on a wired rack. if the tooth pick is sticky, then place the cake bake in the oven and continue to bake for some more minutes. before frosting, let the cake cool completely.
for the cocoa frosting:
17. take 2 tbsp butter and 4 tbsp sugar in a saucepan.
18. heat and melt the butter. also the sugar should dissolve. once the sugar has dissolved switch off the stove top. the sugar should be just dissolved. we don’t need to cook the sugar in its various stages.
19. next add 4 tbsp cocoa powder.
20. with a spatula stir so that the cocoa powder gets mixed evenly with the butter-sugar mixture.
21. add 3 tbsp milk. to make a slightly thick frosting, you can also add 2 tbsp milk.
22. stir very well. the cocoa frosting is ready.
23. while still hot, spread the frosting on the cake as well as the sides with a spatula. you can also slice the cake in halve and spread frosting in the center and then on the top. usually i wrap a medium sized plate with aluminium foil and then keep the cake on it. this make the frosting work easier. this time i just kept the cake directly on the plate. keep the cake covered in the fridge for the frosting to set. you can use a dome shaped bowl to cover the cake. make sure the there is enough space between the cake and the bowl which you are using for covering the cake.
24. the frosting will set after some hours. i kept overnight.
25. next day, i sieved some icing sugar and cocoa powder on the cake. this is optional.
26. the eggless chocolate cake is ready to be served
No comments:
Post a Comment