Chocolate Cake Recipe: Birthdays, anniversaries or special celebrations seem incomplete without cake. Many flavored cakes are easily found in the market, but the taste of love is hidden in the cake made with your own hands, so this time on any special occasion, make cakes at home and bring a smile on everyone’s face.
Classic Chocolate Cake Recipe: Eggs are usually used to make chocolate cakes. But the cake we are going to make today has not used eggs in it, yet its texture is very soft.
This Moist Chocolate Cake is perfect for vegetarians, vegans and those who are allergic to eggs. Egg, butter and condensed milk are not used in this Eggless cake. Also, the World’s Best Chocolate Cake Recipe uses boiled coffees to give a taste of dark chocolate and how to make Chocolate Ganache at home to decorate Small Chocolate Cake.
- Refined flour – 2 cups
- Butter – ½ cup
- Powdered Sugar – 1/2 cup
- Cocoa Powder – 1/2 cup
- Milk – 1 cup
- Condensed Milk – 1/2 cup
- Baking Powder – 1.5 tsp
- Baking soda – 1/2 tsp
How To Make Moist Chocolate Cake?
Start making Eggless Chocolate Sponge Cake by making Batter. For this, take refined flour in a bowl and add baking powder, baking soda, and cocoa powder and mix well. Sieve this mixture 2 times in a sieve so that it mixes well.
Add lightly melted butter and powdered sugar to a bowl and whisk well with a spoon. Add condensed milk in it and whisk it until it gets mixed well. After the mixture becomes fluffy, add some milk and mix it. Then add a little flour, mix of cocoa powder and a little milk, mix all the ingredients till they get mixed well. The batter for the cake is ready.
Lubricate Cake Container
Grease the inside surface of a cake cooking pot (6.5 inch square or round pan) with oil or butter. Add the prepared solution to it.
Bake Small Chocolate Cake
Preheat the oven to 180-degree centigrade, place the cake container on the middle rack of the oven and set the cake to bake at this temperature for 25 minutes and let the cake bake.
After 25 minutes, check the cake after removing it. If the cake is not ready yet, then bake it at 170-degree centigrade for 10 minutes.
Check the cake, put a knife in the cake and see if the cake is not sticking to the tip of the knife, then the cake is made. Allow the cake to cool slightly.
The Moist Dark Chocolate Cake is ready. After the cake cools, move the knife around the cake and separate it from the container. Then, place a plate on the container and tap the container slightly and it will come into the plate.
A perfectly spongy eggless chocolate cake is ready. You can eat this Simple Moist Chocolate Cake for 10 to 12 days.
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