If you have been following me for a while now, you must be aware of my obsession with chocolate. And a classic like chocolate cake never goes out of style. This recipe of my favourite eggless chocolate cake is made without curd or condensed milk. It’s simple, super moist and decadently delicious. With just a few basic ingredients, you can bake yourself an absolutely airy and dreamy eggless chocolate cake. Let’s discuss these ingredients in detail.
INGREDIENTS USED IN MY FAVOURITE EGGLESS CHOCOLATE CAKE
MILK AND VINEGAR
My favourite moist and heavenly eggless chocolate cake without curd or condensed milk has a cup of buttermilk. It gives my cake the perfect soft crumb and a beautiful structure. You can either use a store-bought buttermilk or make your own. It’s super easy to make homemade buttermilk. Just combine a cup of warm milk with a tea spoon and a half of white vinegar. You can also use fresh lemon juice in place of vinegar in case you don’t have that in hand. Let the mixture sit for a while and curdle. That’s your buttermilk.
I have used castor sugar for my favourite eggless chocolate cake. I recommend using castor sugar instead of granulated sugar because granulated sugar does not melt completely in the oven when baking the sponge. I always use superfine sugar in all my desserts, until mentioned otherwise.
For this eggless chocolate cake, you also need vegetable oil. You can also use olive oil. Do not use any strong tasting and smelling oil like mustard oil. If you want to make this cake with butter, you can replace oil with equal quantity of softened butter. As simple as that! This is truly a very easy to bake chocolate cake.
Using a good quality cocoa powder is very important. I personally really like using Hershey’s but you can use any good dark cocoa powder. Cocoa powder is actually the most significant ingredient in this eggless chocolate cake.
OTHER DRY INGREDIENTS
A few other dry ingredients you will need for my favourite eggless chocolate cake are all purpose flour, baking powder and baking soda. You can replace half of the maida with whole wheat flour if you want to make a little healthier version. If you wish to replace it completely, you will need to adjust the buttermilk as whole wheat flour absorbs more liquid.
PROCESS OF MAKING MY FAVOURITE EGGLESS CHOCOLATE CAKE
The procedure of this eggless chocolate cake is fairly simple. You will need to start by combining milk and vinegar. Let it rest, that’s your buttermilk. In a small mixing bowl, sift your dry ingredients that is- all-purpose flour, baking powder, baking soda and cocoa powder. In another medium sized mixing bowl, add vegetable oil and castor sugar. Whisk until the mixture becomes a little pale and sugar starts to dissolve. Once that’s done, mix in your dry mix in batches alternating and ending with buttermilk. Your cake batter is ready. Bake it at 180C for 25-30 minutes or until the skewer inserted in the centre comes out clean.
To frost my favourite eggless chocolate cake, I made a salted caramel chocolate ganache which is a very interesting twist on your regular chocolate ganache. It’s intense, slightly salty and chocolatey at the same time, making it the perfect companion to your valentine’s indulgence! If you are feeling lazy and don’t want to make a salted caramel, you can easily frost this cake with a normal chocolate ganache or a whipped chocolate ganache. Both works equally well with this chocolate cake! But I will always push you to expand your horizons and go the extra mile – so go make my salted caramel chocolate ganache and frost your cake with it. Trust me, you’ll be thankful that you did! Click here for the recipe.
BAKING TIPS FOR MY FAVOURITE EGGLESS CHOCOLATE CAKE
- Before making this eggless chocolate cake, make sure you line your baking tin with parchment paper. If you don’t have parchment paper, you can brush the pan generously with melted butter/ oil.
- Make sure you use warm milk to make buttermilk. Vinegar tends to react quicker and better with warm than cold milk.
- Do not use any flavoured vinegar like apple cider or chilli vinegar for your buttermilk. Either white vinegar or fresh lemon juice works absolutely fine.
- Make sure you sift all the dry ingredients before adding to your sugar-oil mixture.
- While combining dry and wet ingredients, be sure to NOT over-mix. By over-mixing, you will knock out all the air and land up with a dense cake. Simply use an offset spatula and gently fold the dry ingredients into the wet ingredients.
- Preheating the oven is as important as any other step in the recipe.
- Let the cake cool completely before you start frosting it.
And if you try this recipe and like it, do try other cake recipes from the blog. I am sure you are going to love them too!
OTHER CAKE RECIPES ON THE BLOG
- 1 cup milk
- 1+ ½ teaspoons vinegar
- 1+ ½ cup caster sugar
- ¾ cup vegetable oil
- 1+½ cup all-purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pre-heat the oven to 180 degrees celsius. Grease an 8-inch square baking pan with oil and line it with parchment paper.
- In a bowl, mix together milk and vinegar using a spoon and set it aside for 5 minutes to curdle. This is your buttermilk.
- Whisk together cocoa powder, all-purpose flour, salt, baking soda and baking powder in a bowl.
- In a separate bowl, beat together oil and sugar until the mixture is pale and light.
- Add the flour mixture to the wet ingredients alternating with the buttermilk, starting and ending with flour mixture. Mix only until well combined. Don't over mix.
- Transfer batter into prepared cake pans and bake at 180C for 20-25 minutes.
If you like my favourite eggless chocolate cake recipe and happen to make it in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!