Best Eggless Chocolate Cake Without Oven

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A decadent, moist and rich chocolate cake with a tender-moist crumb is every chocoholic's dream. And let me tell you, this chocolate cake is JUST THAT; soft, moist, rich with that perfect amount of sweetness.

Being under the lock-down for almost a month now, life has kind of become so gloomy and monotonous that you sometimes start feeling extremely low and depressed. To break that run-of-the-mill routine, I decided to bake this yummy chocolate cake... after all, nothing better than a slice of rich and dark chocolate cake to activate your happy hormones, right? So, the story goes the way that although I was up with all the zest and excitement to bake this cake, suddenly I realized that my oven broke down just a couple of days before the lockdown started. Nevertheless, that didn't put my plans on hold; searched for the biggest of my flat pans/kadhais and proceeded with my cake project...😁😁

Trust me, oozing with the heavenly chocolaty flavor in every bite, the cake came out wonderfully moist and delish. And the crumb was simply to die for....I frosted it with a layer or chocolate ganache and further topped with a sprinkle of cocoa powder for that irresistible touch!!

Want to know the recipe? Scroll down below.....

Best Eggless Chocolate Cake



Best Eggless Chocolate Cake




INGREDIENTS

  • Maida/Plain Flour/All Purpose Flour - 1 cup
  • Unsweetened cocoa powder - 1/2 cup
  • Instant coffee - 2 tsp
  • Brown sugar - 1 cup
  • Cornflour - 1 tbsp
  • Baking powder - 1 tsp
  • Baking soda - 1/2 tsp 
  • Thick curd at room temperature - 1/4 cup
  • Olive oil - 1/2 cup
  • Vinegar - 1 tbsp
  • Vanilla essence - 1 tsp
  • Cold milk - 2/3 cup


Best Eggless Chocolate Cake


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Best Eggless Chocolate Cake



METHOD

  • Start by lining an 8'' cake pan with butter/parchment paper. Or you can grease the pan with some butter/oil and dust it with some flour to make it stick-proof. Keep aside.
  • Place a cooker or a flat deep and wide pan on medium flame to pre-heat for 15 minutes. Fill it with about an inch of layer of salt. Also, do cover with a lid. If using pressure cooker, remove the whistle and the gasket before pre-heating. 
  • Mix vinegar in the cold milk and keep aside.
  • In a mixing bowl, whisk together oil, curd and sugar until nicely emulsified.
  • Next, add vanilla essence.
  • Sift flour, cocoa powder, cornflour, baking powder, baking soda, coffee and a pinch of salt.
  • Now, fold the dry ingredients in the wet ingredients in batches. Add a part of vinegar mixed milk with each batch and mix nicely. Doing so, make sure you do not over mix the batter.
  • Pour the batter in the greased cake pan. Place a trivet in the cooker/pan whichever you are using to bake the cake. Carefully place the cake pan over the trivet and cover with the lid.
  • Bake the cake for 30 to 35 minutes over medium heat. Check for the doneness of the cake by inserting a skewer or a toothpick in the center of the cake. If it comes out clean, the cake is ready.
  • Take the cake pan out and let the cake cool down for 10 minutes.
  • Run a knife along the edges of the cake pan and invert the cake on a plate. Let it cool completely on a wire rack before frosting. You can have it even without frosting.
  • To prepare the frosting, heat about a cup of cream on medium in a saucepan. Do not boil.
  • Pour this heated cream over a cup of chopped dark chocolate and whisk rigorously. Frosting or ganache is ready. Refrigerate it for 15 minutes. Pour over the cooled cake and spread evenly. Finish by sprinkling some cocoa powder on the top. 



Best Eggless Chocolate Cake


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