How to make Eggless Chocolate cake with Ganache

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    Eggless Chocolate Cake
    Eggless Chocolate Cake

    First of all, my apologies to all those who have been continuously asking me for an eggless chocolate cake. This has been a long pending recipe.  Finally, I am with my no-fail, tried and tested, triple chocolate cake recipe with whole wheat.

    Moreover, if you were looking recipes for a chocolate birthday cake, this eggless chocolate cake recipe is for you.

    My Ladoo is an active participant of speech and drama in his school. He has seen me making video recipes for quite some time now. As a consequence, his interest towards making his video recipe started growing. His love for chocolate is second to none. And there is no wonder that chocolate tarts and chocolate muffins are his all-time favorite snacks.

    This time when he heard about making the triple chocolate cake, he popped out of his seat. I was a little hesitant at first because I know it’s not an easy task. But when he insisted me, I then said okay to him. In fact, he has been baking with me for long now and understands basics of baking. Therefore, for this chocolate sponge cake, he only took 10 minutes and grasped everything.

    Watch my junior master chef making his first video recipe. I wonder if he is one of the youngest YouTube chef. Felt excited when Jayashree Trao from Evergreendishes.com featured this recipe in her Mega Diwali Collection post. Thanks Jaya.

    Video Recipe

    How to make a chocolate cake

    For this homemade chocolate cake recipe, we have used whole wheat. It will reduce the calories you are going to eat, then that’s not true. However, whole wheat has more nutritional values than all-purpose flour. Read the benefits of whole wheat at Healthline.

    In this moist chocolate cake recipe we have also used dark chocolate Ganache. We used Lindt dark chocolate.

    If all the above makes you think that we have been eating a lot of chocolates, you might be wrong. The average chocolate per capita in 2012 said that average Swiss citizen had 11.9kg of chocolate. That’s almost eating 250 chocolates in one year.

    Good to start the recipe? Let’s start.

    Ingredients

    Use Conversion Table to convert cups into grams

    For Cake sponge

    Items Quantity
    Whole wheat flour 200 gm
    Sugar 100 gm
    Unsweetened cocoa powder 20 gm
    Chopped Dark chocolate 30 gm
    Coffee powder 1 tsp
    Baking powder ½ tsp
    Baking soda ½ tsp
    Salt ¼ tsp
    Oil 80 ml
    Milk 250 ml
    Chocolate essence 1 tsp
    White Vinegar 1 tbs

    For Ganache

    Lindt Dark Chocolate 125 gm
    Fresh Cream 60 gm
    Butter 1 tsp
    Honey 1 tbs

    Recommended Ingredients Recommended Tools

    Calories Count

    Total Calories 2275.2 Cal
    Total Servings 8 pieces
    Calories per Serving 284.4 Cal/Piece

    Instructions

    To prepare Ganache, in a pan take fresh cream and butter. Bring it to boil. Turn off the flame and add chopped dark chocolate and honey to it. Stir it until chocolate dissolves. Chocolate ganache is ready. Transfer the ganache to a bowl and let it cool completely.

    Eggless Chocolate Tart Ganache

    In a large mixing bowl, take milk, oil and sugar. Whisk it well until sugar dissolves. Add chocolate essence and stir it.

    Liquid Ingredients

    Sift all the dry ingredients like, whole wheat flour, Cocoa powder, Baking powder, Baking soda, salt and coffee powder together. Mix all the dry ingredients into wet ingredients to make a smooth batter.

    Dry and wet ingredients

    Once you get smooth batter, add Vinegar and chopped dark chocolate to it. Fold it well into the batter. Meanwhile preheat the Oven at 180 °C for 10 minutes.

    Chopped chocolate with batter

    Take a greased baking tin (8 inches). You can line the tin with butter paper as well. It will help you to de-mould the cake after baking without creating any mess. Pour the prepared batter into tin and tap it on counter.

    Cake before baking

    Bake the cake at 180 °C for 25 to 30 minutes or until it passes the toothpick test. Once baked, take the tin out from oven and de-mould the cake. Place it on a wired rack an allow it to cool.

    Cake after baking

    Pour the Prepared ganache on top of the baked cake. Spread it gently and sprinkle some grated dark chocolate on top.

    Chocolate cake

    Our Eggless Triple chocolate whole wheat cake is ready to serve. Slice it and enjoy it.

    Sliced cake

    How to make Eggless Chocolate cake with Ganache
    Print Recipe
    Servings Prep Time
    8 Pieces 10 minutes
    Cook Time
    30 minutes
    Servings Prep Time
    8 Pieces 10 minutes
    Cook Time
    30 minutes
    How to make Eggless Chocolate cake with Ganache
    Print Recipe
    Servings Prep Time
    8 Pieces 10 minutes
    Cook Time
    30 minutes
    Servings Prep Time
    8 Pieces 10 minutes
    Cook Time
    30 minutes
    Ingredients
    Servings: Pieces
    Instructions
    1. To prepare Ganache, in a pan take fresh cream and butter. Bring it to boil. Turn off the flame and add chopped dark chocolate and honey to it. Stir it until chocolate dissolves. Chocolate ganache is ready. Transfer the ganache to a bowl and let it cool completely.
    2. In a large mixing bowl, take milk, oil and sugar. Whisk it well until sugar dissolves. Add chocolate essence and stir it.
    3. Sift all the dry ingredients like, whole wheat flour, Cocoa powder, Baking powder, Baking soda, salt and coffee powder together. Mix all the dry ingredients into wet ingredients to make a smooth batter.
    4. Once you get smooth batter, add Vinegar and chopped dark chocolate. Fold it into the batter.
    5. Meanwhile preheat the Oven at 180 °C for 10 minutes.
    6. Pour the prepared batter into a greased tin and tap it on counter.
    7. Bake the cake at 180 °C for 25 to 30 minutes or until it passes the toothpick test.
    8. Once baked, take the tin out from oven and de-mould the cake.
    9. Pour the Prepared ganache on top of the baked cake. Spread it gently and sprinkle some grated dark chocolate on top.
    10. Our Eggless Triple chocolate whole wheat cake is ready to serve. Slice it and enjoy it.
    Recipe Notes
    • The batter for cake should be of pouring consistency. If you feel your batter is thick, add little milk accordingly.
    • Sifting the flour is very important. Don’t skip this step.
    • Preheating the Oven is important for even baking
    • To bake this cake on gas stove, in a pressure cooker put salt and place a stand of it. Now keep the baking mould on that stand and close the lid (remove whistle and gaskit). Bake it on medium flame for 20 minutes.

    Idli Maker Inside

    • To bake this cake convection Microwave, bake at 160 °C for 20 minutes.
    • Pour the ganache when cake is warm.

    Disclaimer: Opinions expressed within this article are personal. The calories count is indicative using Google as a reference point. The links carry affiliate links. If you click and buy Sonlicious will get a small commission that helps in keeping the blog up and running. The brands gave nothing to recommend their product.

    16 COMMENTS

    1. As soon I added the dry ingredients to wet ingredient it became thick n lumpy I added more milk but the lumps didn’t break n my cake came out gluteny…I didn’t overbeat it just mixed it..my batter was pouring consistency but lumpy …Kindly help

      • Hello Alpa,

        Over the surface the problem seems to be with the mixing only.
        if you are new in baking, try these steps:
        Break the portion of dry ingredients into three portions
        Mix only one portion at a time in the liquid ingredients and mix before you add the next portion.

        Hopefully, this should solve your problem.
        Remember: Milk is only required, if the batter is thick. Otherwise you don’t need it.

        Sonia

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