There are millions of vegetarian Indians who crave eggless cakes
There are millions of vegetarian Indians who crave eggless cakes. Check out Indian Style Eggless Cake, Eggless Sponge Cake Using Vanilla and Chocolate, Kids Favorite Eggless Chocolate Cake, Eggless Loaf Cake Quick Indian Eggless Cake.
Eggs are generally used to make a chocolate cake or any cake, but in the cake, we are going to make today, eggs have not been used, but still, their texture is very soft. This cake is perfect for vegetarians, vegans, and those who are allergic to eggs. Along with eggs, butter and condensed milk are also not used in this eggless cake. Apart from this, boiled coffee is used to bring a deep chocolate flavor to this recipe, and how to make chocolate ganache at home to decorate the cake is also explained.
Those who are fond of sweet food will like this chocolate cake with moisture. This cake is slightly moist with a taste of chocolate and coffee. This cake is baked to perfection. You will not be able to stop yourself from eating this mouth-watering cake.
|chocolate eggless and coffee cakes|
Cake making time
- Pre-preparation time: 20 minutes
- Cook Time: 30 Minutes
- For how many people: 5
Ingredients for Cake
- 1/2 cup sugar (or 1/3 cup)
- 4 cups flour
- 3 tbsp cocoa powder [not sweetened]
- 1/3 tsp baking soda
- 1/2 cup black coffee
- mix 3/4 tsp instant coffee powder or espresso powder in
- 1/2 cup hot water
- 4 tbsp oil
- 1½ tsp lemon juice or vinegar
- 4 drops vanilla essence or (1/4 tsp vanilla extract)
- A pinch of salt
- 60 g chocolate chips (or chocolate)
- 1/2 tbsp butter
- 2½ tbsp full-fat milk (full-fat milk)
|chocolate eggless and coffee cakes|
How to make Eggless Chocolate Cake
Preheat oven to 350 F (180 C) for at least 10 minutes. To make dark espresso, blend 3/4 tsp moment espresso powder in 1/2 cup of heated water. Combine the black coffee, oil, lemon juice (or vinegar), and vanilla essence in a bowl and mix well.
Sift all-purpose flour, cocoa powder, baking soda, and salt in a bowl. Put sugar in it. If the sugar grains are big, then grind them coarsely in a mixer, Mix well.
Stir wet mixture into flour mixture.
Mix them well. Don’t mix too much.
The mixture should be a little thin (like a pakora batter), they should not be too thick.
Grease the inside surface of a cake baking utensil (6.5-inch square or round pan) with oil or butter. Add the prepared solution to it.
Place it in the preheated oven to bake (to bake) and let it bake for 30 minutes. Remove pan from oven. To check whether the cake is cooked or not, insert a toothpick or knife and if they come out clean then the cake is cooked. Otherwise, let it cook for another 5 minutes.
Permit the cake to cool well at room temperature. Remove the cake from the pan by moving a knife along the edge of the pan. Place a rack or a platter on top of the cake.
Invert both the pan and the rack together so that the cake will rise over the rack. If the cake does not come out easily, tap the pan gently.
Now let’s make frosting to decorate the cake. Take chocolate chips or (chocolate chopped) in a bowl.
Warm the milk and spread in a little skillet over medium warmth.
When the mixture starts boiling, let it cook for a minute.
Turn off the gas. Pour the hot mixture over the chocolate and let it sit for 2 minutes. Because the mixture is hot, the chocolate will melt.
Using a whisk or spoon, whisk the mixture well until it becomes soft and shiny. Initially, the mixture will not look good but later it will start to become shiny. Ganache frosting is ready.
Lay aluminum foil on the bottom of the rack or place it on a cake plate. This will allow more ganache to fall into it when you pour the frosting over the cake in the next step.
Pour the ganache over the cake and spread it evenly.
If you like it, sprinkle some chopped almonds on it. Let it sit for 1-2 hours. Eggless Chocolate Cake is ready. Cut it into your desired shape and serve.