Moist Eggless Chocolate cake ( Butter free )


Chocolate Cup cake /Cake





After trying out many recipes with condensed milk  to replace eggs and to get a moist cake, I finally tweaked some similar recipes and got the perfect one for a moist eggless cake recipe which is also butter free.


You can make cupcakes to with same recipe.

I referred to recipes by Sanjeev Kapoor, but did not want to use the condensed milk as I wanted to avoid the fat content in it.

This chocolate cake is so light, airy and almost crumbles , good to have with cofee and to satisfy your chocolate cravings.

This cake can be baked using chocolate bars, melting and then using it in the recipe but I decided to use the unsweetened cocoa powder lying unused for this purpose.
I checked out this site for the best recipe everhttp://www.bbcgoodfood.com/recipes/1896642/moist-eggless-chocolate-cake. and stuck to it.

Note : The same batter can be used to make cup cakes too instead of baking in a cake pan as I have done later. Choose your method

Important tips

Usually some tips are given at the end of the recipe but I want to give it right at the beginning as this is a very moist soft , light cake you will not get the desired results by hastening to unmould the cake as soon as it is done.

My experience while baking like cakes and  breads, so many small details need to be attended to, .the sifting of dry ingredie nts, adding the wet to the dry slowly, not rushing, folding very minimal, too much gives a tough cake, making the right consistency of batter as per recipe, no approximations, the cooling of cake for a bit before unmoulding, the greasing, dusting of the cake tin very well before batter is poured and the most important one, the preheating of oven to correct temp, not peeking too often in the oven, opening closing etc,testing with a tothpick or tester for doneness, some oven types vary so you may need to keep for 35 minutes instead of 30 minutes , so towards the last few minutes you need to be around the oven 


When the cake is done, let it rest in the pan for few minutes before attempting to unmould, as this is a super moist light cake, it is likely to crumble if you hasten to unmould  before it cools down, I let it remain in the pan out from the oven and after a good 10 minutes, attempted to unmould, by easing out with a knife all around the cake pan gently, 
Then tip the pan and the cake will fall off.

Let the cake cool completely before frosting.


I did not frost the cake but dusted with powdered sugar.


Ingredients:



1 cup all purpose flour

1/2 tsp baking powder

6 tbsp unsweetened cocoa powder

1 tsp baking soda

3/4 cup granulated sugar

1/2 cup oil

1 tsp coffee powder ( Instant)

1/4 cup hot water

1 tsp vanilla extract

1/4 cup yogurt

1/4 cup milk




Method


Preheat your oven to 170 degrees C

Take a large bowl and sift  all the dry ingredients, all purpose flour, baking powder, baking soda,cocoa powder, granulated sugar.

Mix all the dry ingredients well.

Add the coffee powder in the 1/4 cup of hot water and keep aside.

Now take another bowl and add all the wet ingredients one by one, the oil, yogurt, vanilla extract, 1/4 cup milk, 1/4 cup  hot coffee prepared,

Mix all the wet ingredients well and add slowly to the dry little by little, folding the mixture slowly.

Pour the cake batter into the prepared pan an 8 inch greased round pan will do.

Spread the batter by tapping gently.

Bake for 30   minutes or until done when the tester comes clean.




When the cake is done, let it rest in the pan for few minutes before attempting to unmould, as this is a super moist light cake, it is likely to crumble if you hasten to unmould  before it cools down, I let it remain in the pan out from the oven and after a good 10 minutes, attempted to unmould, by easing out with a knife all around the cake pan gently, 
Then tip the pan and the cake will fall off.

Let the cake cool completely before frosting.

I did not frost the cake but dusted with powdered sugar.


Suggested cake frosting.

Take 4 tbsp of softened butter, 1 1/2 cups of powdered sugar,1/2 cup cocoa powder and 3 tbsp of milk.
in a bowl.

Beat  all the ingredients on low speed until it reaches spreadable consistency .

Spread this frosting over the cake and refrigerate till serving.




































































 1/4 cup milk pic not shown also added as per recipe.









































Or as cup cakes..





























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