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Sep 17

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Eggless Chocolate Cake without oven

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Eggless Chocolate CakeEver popular and everybody’s favorite chocolate cake is easy to make at home. Follow these steps to get a moist and spongy Eggless Chocolate Cake.

 

 

 

 

 

 

 

Makes – 1 Cake (7″)
Preparation time – 5 mins
Baking time – 35 to 45 mins
Ingredients

  • All Purpose Flour (Maida) – 1 Cup + 1 Tbsp extra for dusting the pan
  • Milk Powder – 3 Tbsp
  • Unsweetened Cocoa Powder – 6 Tbsp
  • Salt – 1/4 tsp
  • Baking Soda – 1 tsp
  • Baking Powder – 1/2 tsp
  • Sugar – 3/4 Cup
  • Yogurt (Curd) – 1/4 Cup at room temperature
  • Hot Water – 1/2 Cup
  • Whole Milk (full fat milk) – 1/2 Cup at room temperature
  • Butter – 1/2 Cup (melted)
  • Vanilla Extract – 1 tsp
  • Distilled White Vinegar or Lemon or lime juice – 1 Tbsp
  • Instant Coffee Powder (like Nescafe instant Coffee) – 1 tsp (Optional)

Process:

  1. In a mixing bowl, sift All purpose Flour, unsweetened Cocoa Powder, salt, baking soda, baking powder, milk powder. Set it aside.
  2. In another bowl, add sugar, melted butter, yogurt, milk, vanilla. Mix until homogeneous . Set it aside.
  3. Into boiling water add in instant coffee powder and mix until homogeneous. Set this aside. Omit coffee and use just hot water if you don’t want to use coffee.
  4. Just before mixing the dry and wet ingredients, start preheating any thick pan or a pressure cooker with 2 Cups of salt or sand.
  5. Place another small bowl or cooker plates after adding the salt. Preheat the pan for five mins covered with a lid on HIGH heat.
  6. Now start greasing the pan and lining with parchment paper or dusting with flour, so that cake doesn’t stick and comes out clean.
  7. Next mix in the dry ingredients with the wet all together.
  8. Mix well until you get a smooth batter.
  9. Once the pressure cooker is preheated and ready, then mix in the vinegar or lemon juice with the batter just until combined.
  10. Immediately add the batter into the cake tin and place on top of another bowl or cooker plate. Cover with the lid. Bake on MEDIUM heat for 5 mins.
  11. After 5 mins. reduce the flame to LOW MEDIUM and bake for 35 – 40 mins or until tooth pick inserted at the center of the cake comes out clean.
  12. Once the cake is baked, carefully move it onto a wire rack and rest it in the pan for 5 mins.
  13. After 5 mins of resting, invert the cake onto a cake cooling rack and serve it as it is.
  14. Let the cake cool completely if you want to frost it.
  15. Garnish with some fresh berries and sprinkle some powdered sugar.

Tips:

  1. Timing is important while cooking. So, mixing the dry and wet ingredients should be done just while pan or the pressure cooker is preheating.
  2. Mixing vinegar into the cake should be done just before baking.
  3. Omit coffee if you are making for kids.
  4. Depending on the type of the pan you are using, baking time varies. So, keep an eye so that you don’t end up with an over baked cake.
  5. Cover it with Chocolate Ganache or frosting of your choice once the cake has cooled down completely.
  6. One can bake the same cake in oven at 350 F for 25 – 35 mins.

 

 

 

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3 comments

1 ping

  1. shyla

    have you taken 250 ml measuring cup to make eggless chocolate cake?

    1. admin

      Yes, the standard measuring cup Shyla.

  2. Aishwarya

    In the choco cake recipe one cup of apf is equal to how many grams of flour, can you tell me?

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