Enjoy it as is or frost it with chocolate ganache or chocolate buttercream. You will fall in love with it.
Super Soft and So moist - Make it today
We all love chocolate cake just so much. Isn’t it? Be it a cake with eggs or without eggs, it is every person’s favorite. Some people do not prefer eating a cake with eggs into it. May be they are allergic to eggs or may be because of their faith. So, this cake is for all you my pure vegetarian friends. It is as moist and delicious as the one with the eggs. You will love it totally. A perfect eggless chocolate cake is so tricky to come by. But, when it turns out exactly the way you want, then, a great feast is ready. Rave reviews are your way, always! I have tried so many eggless cakes, but most of them turned out to be a big failure. So, I kept on doing trials and errors. At last, I then settled on this no fail eggless chocolate cake recipe. No complains at all! This fabulous eggless recipe do not require any fancy elements. And, the cake batter takes not more than 10 minutes to come together. Yes! This the best eggless chocolate cake ever, the one that you are looking for. With few simple ingredients handy, you can create this magic anytime and every time. Did I tell you that this chocolatey goodness makes stunning eggless birthday cake? Yes indeed, frost it with your favourite frosting and you are all set.
Ingredients
So, below are the ingredients that goes in this decadent moist eggless chocolate cake. Dry ingredients: All purpose flour (Maida), unsweetened cocoa powder, sugar, salt, baking soda, baking powder. Wet ingredients: As I love butter cakes, so I have used melted butter in this recipe. Further, I have also used milk, hot water, vinegar, vanilla essence and a tablespoon of espresso coffee. Though, adding coffee to the batter is totally optional. But, I like to add it as it enhances the taste of the cake. Some of the best desserts you may wanna try: Spiced Blueberry Crumb Coffee Cake Eggless Chocolate Chips Oats Cookies
Step by Step Instructions
To begin with, preheat the oven at 170 degrees for at least 15 minutes. Grease and line 8 inch pan and set it aside. Photo 1. In a bowl, sieve together, all purpose flour, unsweetened cocoa powder, baking soda, baking powder and salt. Set it aside. Photo 2 and 3. Mix together milk and vinegar and set it aside for 10 minutes. Photo 4. In another bowl, add melted butter and sugar, whisk it until combined. Photo 5 and 6. Add prepared milk and vinegar mixture and vanilla extract, give it a whisk. Photo 7 and 8. Then, half of the flour mixture and mix. Photo 9. Then, add hot water and whisk again to combine every thing. Photo 10. Now, add remaining flour mixture and give a gentle mix. Do not over mix the batter. Photo 11. Then, pour the batter into prepared tin and place it in the middle rack of the oven. Photo 12. Bake it in pre-heated oven for 35-40 minutes or until the tooth pick comes out clean. Let the cake cool in tin for 15 minutes. Then, unmold and cool on wire rack completely.
How to make it in Instant Pot?
To make eggless chocolate cake in Instant Pot, follow the method to make the batter as mentioned above. Then, pour the batter in greased and lined tin and cover with aluminium foil. Photo 13. Pour one cup of water in the inner pot of IP and place the trivet. Now, place the prepared cake tin over the trivet. Photo 14. Place the lid with vent in sealing position and pressure cook on high for 25 minutes. Photo 15. Once the cooking cycle is complete, let the pressure release naturally (NPR). Open the pot and carefully remove the cake tin and remove the foil. Note: I overfilled the tin hence the cake top got in contact with foil as you can see in photo 16. My Bad! So, never over fill the batter in the tin. Batter level should always be little less than ¾ the height of cake tin. Let the cake cool completely. Nice fluffy and moist eggless cake is ready to slice. Finally, unmold the cake, you can serve it as is or frost it with chocolate ganache.
Making chocolate ganache frosting
In a microwave safe bowl, combine 125 grams of semi sweet chocolate, 125 ml heavy cream and 2 teaspoon of butter. Photo 1. Microwave the mixture for a minute or two with the intervals at every 30 seconds. Combine well using whisk or spatula, you will have a nice and shiny chocolate ganache ready to dress your cake. Photo 2. Pour warm ganache over the cooled cake and spread it. Photo 3. Further, you can use colourful sprinkles or simply top the cake with chocolate shavings. Spice and serve.
Frequently asked questions
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