This delicious rich eggless chocolate cake is a favorite of my family and friends. I have been a home baker for more than 10 years and delivered this same chocolate cake to many people and they all love it. This eggless chocolate cake tastes better than the one with egg in it.
Preparation of the actual cake is very easy, it does not have any complicated steps, even kids can do it. This cake has just the right amount of sweetness and that make it very delicious. Cake is layered with whipped cream frosting and glace cherries. Cake is decorated with whipped cream rosettes and edible silver pearls.
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How to make 8-inch Eggless Chocolate Cake
What you’ll need
For Eggless Chocolate Cake:
Plain Flour – 1 cup
Baking Powder – 1 tsp
Baking Soda – 1/2 tsp
Cocoa Powder – 3 tbsp
Powdered Sugar – 3/4 cup
Oil – 1/2 cup
Hot Water – 1/4 cup
Milk – 1/4 cup
Curd – 1/4 cup
Vanilla Essence – 1 tsp
Vinegar – 1/2 tsp
Dark Chocolate Chips – 2 tbsp
Coffee – 1 tsp
Salt – a pinch
** This is for only one 8 inch cake
** 3/4 cup of sugar must be powdered
For Frosting & Decoration:
Whipping Cream – 1 litre
Icing Sugar – 1 cup
Vanilla Essence – 3 tsp
Food Colour
Edible Silver Pearls
Glace Cherries
** This is for frosting a four layered cake
Tips
Cake:
- Check the baking of the cake after 35 minutes in the oven. Cooking time of cake may differ.
- It is always good to freeze your cake, as chilled cake reduces the crumbs and it is easier to stack and frost.
Whipping Cream:
- Freezing the bowl and blender blades before whipping will help you to get the stiff peak of whipped cream easily.
- The cream must be cold enough before whipping it. If the cream is warm, keep it the freezer for at least 15 minutes and then whip it for best results.
- If you are whipping the cream for the first time and bit tensed take a deep breath and do it in parts:
- Add cream and whip till the cream is little thick.
- Then add vanilla essence and icing sugar and whip it again.
- Check the consistency in between. When you stop whisking and pulling up the blades, if the cream on the blade holds the shape your whipping cream is ready.
- Always check the cream in between, never keep whisking as there are chances the cream gets curdled.
- Sometimes you can save your curdled cream, by adding more cream and whisking it slowly till combined.
- The consistency of the whipping cream after whipping should be stiff. The cream should have a shiny texture, not a grainy texture.
- If you overwhip the cream it will be clumpy and curd like structure which we don’t want. Once the cream reaches a soft peak consistency, be careful because there will be only few more seconds for the cream to be of stiff peak.
- Add food color to your whipping cream initially when the cream is soft.
How to make it
- Grease 8 inch baking tin with butter. Dust it with 1 tbsp of plain flour.Line the baking tin with parchment paper and keep it aside.
- Sift 1 cup of plain flour, a pinch of salt, 1 tsp of baking powder, 1/2 tsp of baking soda and 3 tbsp of cocoa powder into a bowl and keep it aside.
- Add 3/4 cup of powdered sugar and 1/4 cup of curd into a bowl and mix it well to form a smooth batter.
- Add 1/2 cup of oil and mix.
- Add 1/4 cup of milk, 1 tsp of vanilla essence and mix.
- Add 1/2 tsp of vinegar and mix.
- Add the sifted dry ingredients and mix it well to make a lump free batter. At this time, preheat the oven at 170°C.
- Add 2 tbsp of dark chocolate chips, 1 tsp of coffee, 1/4 cup of hot water and mix. Add this mixture into the batter and mix it.
- Pour the batter into the greased baking tin and level it. Swirl to remove the air bubbles.
- Bake it in a preheated oven at 170°C for 40 minutes.
- After 40 minutes, check if the cake is baked. Once the cake is baked, take it out from the oven and place it on a cooling rack.
- After 5 minutes, remove the cake base and let the cake cool completely.
- Once the cake cools, cover it with cling film and keep it in refrigerator for minimum of 1 hour or 15 minutes in a freezer.
- For a four layered cake, prepare another 8 inch cake using the same recipe and keep it in the refrigerator.
- After an hour, remove cling film from the cake and level the top of the cake.
- Slice the cake into half carefully and keep it aside.
- Level and cut the second cake as well into half.
- To make whipped cream frosting, add 750 ml of whipping cream, 2 tsp of vanilla essence, 3/4 cup of icing sugar into a bowl and whip till it forms a stiff peak. Start whipping on a slow speed and then on a high speed.
- Scrape off the sides and beat it again for another 30 seconds.
- Transfer the whipping cream into a piping bag with nozzle.
- Spread little cream on the centre of a cake board and place the first layer of the cake.
- Pipe the whipping cream on the top of the cake.
- Spread it evenly using a palette knife. To spread the cream evenly dip the palette knife in hot water and wipe it.
- Add the chopped cherries.
- Pipe some more whipped cream and spread it again.
- Set two more layers of the cake in the same way.
- Pipe the cream on the top layer of the cake.
- Remove the cake crumbs on the bottom of the cake.
- Pipe cream on the sides of the cake and level it with a palette knife
- Level the cream until the sides are smooth.
- Level the top gently using the palette knife.
- Refrigerate the cake for 1 hour or 15 minutes in a freezer.
- After 1 hour, remove the cake from the fridge and pipe more cream on the sides and level it.
- Refrigerate the cake for 30 more minutes.
- To make cream for decoration, add 250 ml of whipping cream and 1 tsp of vanilla essence into aowl.
- Add 1/4 cup of icing sugar and whip it on a low speed initially and then on a high speed.
- Add the colour of your choice and whip it again till stiff peaks.
- Add more colour if needed.
- Scrape off the sides and beat it again for another 30 seconds.
- Once the cream is ready, transfer it into a piping bag with 1M nozzle.
- Using a heart shape cutter make an outline and place the edible silver pearls.
- Pipe two layers of rosettes.
- Decorate with more edible silver pearls.
- Pipe a border on the bottom of the cake.
- Refrigerate the cake for 1/2 an hour before serving.
- Cake is ready to serve.
To bake the cake without oven
- Prepare a stove top by placing a heavy bottom vessel.
- Place a small hot pot stand in it and keep it on a medium-high heat for 10 minutes.
- After 10 minutes, place the baking tin carefully on the hot pot stand.
- Close and cook on a medium heat for 50-55 minutes.
- After 50 minutes, check if the cake is baked.
- Once the cake is baked, take it off from the stove and place it on a cooling rack.
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