Ultimate Eggless chocolate cake


Let me introduce my and my family's (both husband's side and mom's side) all time favourite Egg-less Chocolate cake with rich chocolate ganache. I have been making it since forever and this cake stands tall on our table for all the special occasions.

It is super moist, chocolatey and insanely delicious. It's absolutely full proof and don't even get me started on how easy it is! An absolute crowd pleaser!


Everyone wants a chocolate cake recipe in their life and this Eggless chocolate cake with chocolate ganache has my heart. Its the perfect chocolate cake and its the only recipe you will ever need.

Perfectly sweet and decadent, once you try this cake, I guarantee you will be making it for all of your celebrations too!


Its no secret that I totally adore dark chocolate and that's the reason why I often post recipes using chocolate. Some of my personal favourites are this No-Bake Chocolate tart, Eggless Double Chocolate Banana Bread, Mocha Banana Shake and Eggless Dark Chocolate and walnut brownies.

This Chocolate cake is super-moist, fluffy, tender and frosted with this unbelievable dark chocolate ganache. It is so good that I always lick the bowl with my daughter after making it. Sheer joy!


Egg-less, super-moist, chocolatey and rich Dark chocolate cake frosted with chocolate ganache- Perfect for all kind of celebrations

Type: Dessert
Diet: Vegetarian
Serving: Yields about 1/2 kg cake

Ingredients

125 gms flour
1/2 tin milkmaid
1 tsp chocolate essence
2 Tbps Cocoa Powder
2 Tbsp Drinking chocolate powder
1 tsp baking powder
1 tsp baking soda (meetha soda)
2 Tbsp powdered sugar
1 Tbsp semi soft butter or 60 gms butter
1/4th cup milk

Coffee mixture

1/4th cup water
1 tsp coffee powder
1 tsp sugar

Chocolate ganache

2 cups/250 gms chopped dark chocolate (I use Morde Dark compound)
1 cup cream (I used Amul fresh cream)

Method

Pre-heat oven at 180 degree Celsius for 10 minutes.

Grease spring-form cake mould with butter and dust with little cocoa powder. Tap away excess cocoa powder.

All the cake ingredients  ( except for dark chocolate) should be at room temperature.

Strain all dry ingredients i.e. flour, drinking chocolate, cocoa, baking powder, baking soda and powdered sugar together thrice. Divide it in three parts and keep aside.

Empty 1/2 tin milkmaid in a bowl and whisk using electric beater for 5 minutes. Now add butter and whisk together till mixture becomes lighter in colour.

Now fold dry ingredients and milk in the milkmaid mixture one part at a time. Add chocolate essence in the end.

Pour batter in the cake mould and bake at 180 degrees for 25-30 minutes or till baked through. Check by inserting a skewer or a knife.

    Take out of oven and let it rest for 10 minutes. Then release from the mould by unlocking the ring.

    Dust a plate/board with icing sugar and turn the cake upside down on that plate/board.

    Now gently remove the bottom plate of the springform cake mould.
      After 15 minutes, using a cake knife, carefully cut cake horizontally into two parts for frosting and keep aside.

      For making the ganache, heat cream in a non-stick deep pan over medium heat. Just when you see bubbles forming, turn off the gas.

      Immediately add chopped dark chocolate in cream and using a spatula stir in circular motion till chocolate is totally melted with cream. Mixture should be silky smooth without any lumps.


      Once the mixture comes at room temperature, check if it has a liquid or spreadable consistency. If its still quite liquid, refrigerate for half an hour.


      Assembling the cake



      To make the cake more moist, microwave 1/4th cup water with 1 tsp coffee powder and sugar for 30 seconds. Cool it down and moisten both halves of the cake with this liquid by spreading it evenly with the help of a spoon.



      Spread half of the ganache on 1st layer of cake evenly with the help of a palette knife. 


      Now place 2nd layer of cake over it and cover with rest of the ganache. Cover the sides of cake too with ganache for better finish and look.


      Stick chocolate chips on the side and decorate top of the cake with some ferrero rocher.


      For piping patterns on cake, put ganache again  in refrigerator for an 1/2 hour. Once set, fill a piping bag and pipe desired designs using different nozzles.



      If you try making this cake, don't forget to leave a comment. Also do take a picture and tag #fascinatingfoodworld on Instagram.

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      Mocha Banana Shake


      Say hello to my new favourite milkshake! Actually an old favourite ;)

      Somehow forgot about this energetic and delicious Mocha Banana Milkshake all this while.

      Made with only 5 simple ingredients, this Mocha banana shake is creamy, chocolatey and infused with the flavour of coffee. Its perfectly sweet with most of the natural sweetness lent by banana and little bit from honey.


      Chocolate and banana are magical together. Its one of my favourite flavour combination. Grilled Banana and Nutella sandwich is my ultimate comfort food. In case you haven't tried my Eggless Double Chocolate Banana Bread, you need to try it asap. Also my Vegan Chocolate and Banana chia pudding is pure love. Its one of the highest viewed recipe on blog and got featured on both Huffington post and Buzzfeed


      This energetic milkshake instantly lifts you up when you are feeling low on energy. Cold and refreshing way for your everyday caffeine fix!

      You can make it vegan by adding any other milk of your choice like cashew milk, almond milk or coconut milk and replacing honey with maple syrup.



      Cold, creamy and refreshing Mocha Banana shake

      Type: Beverage
      Diet: Vegetarian
      Serving: 2 persons

      Ingredients

      500 ml cold milk
      2 bananas- sliced
      2 tsp cocoa powder
      1 tsp instant coffee powder
      3 tsp honey

      Method

      Half an hour before making the milkshake, drizzle chocolate sauce in serving glass or empty bottles in an uneven pattern and place them in freezer.

      To make the milkshake, add milk, banana, cocoa powder, coffee and honey in a blender and blend till creamy.

      Taste and adjust to your liking. Add more cocoa powder if you want it to be extra chocolatey and more coffee if you'd like stronger coffee flavour.

      Take the glass out of freezer and pour milkshake in serving glasses or empty bottles. Serve immediately.


      If you try this milkshake, don't forget to take a picture and hashtag #fascinatingfoodworld on Instagram.

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      Looking for more chocolate based recipes, try these













      Healthy Paneer Schezwan frankie


      Quick meals are my favourite and when its a flavour bomb then even better!

      If you are looking for quick, healthy and yummy weekday meal recipes then this recipe is for you!


      I have been making these Schezwan Paneer wraps/frankie on repeat every alternate day. Super duper easy and quick to make, they are ideal for weekday lunch/dinner or snack. Not only are they delicious, they are incredibly healthy and high in protein because of paneer.

      Crunchy vegetable slaw paired with soft paneer in spicy schezwan sauce and wrapped up tight in whole wheat chapatis/tortillas! Such an awesome combination!


      This frankie will pair well with my Mango chilli lemonade, Cucumber and mint cooler and Lemon Iced tea. Have it with a salad like this Greek salad, Watermelon-tomato sald with basil vinaigrette or Mango salad with Mango-mint dressing for a more filling meal.


      Spicy, crunchy, healthy and protein packed Schezwan Paneer Frankie

      Type: Main Course
      Diet:Vegetarian
      Serving: 2 people

      Ingredients

      4 whole wheat chapatis/tortilla
      2 tsp olive oil
      1 cup crumbled paneer
      1 medium onion- finely chopped
      1/2 red bell pepper - finely chopped
      1/2 red yellow bell pepper- finely chopped
      3 Tsp schezwan saue
      salt to taste

      Vegetable slaw

      1/2 cup finely sliced cabbage
      1/2 cup finely shredded carrot
      1 thinly sliced onion
      pinch of salt
      1/2 tsp red chilli powder
      juice of 1/2 lemon

      Method

      Take a pan and heat oil. Add chopped onion and cook on medium heat for 5 minutes.

      Next, stir in chopped bell peppers and cook further  for 2-3 minutes.

      Now, add paneer along with schezwan sauce and salt. Mix everything together and take off heat.

      To prepare the slaw, mix cabbage,onion,carrot, salt,red chilli powder and lemon juice in a bowl.

      Assembling the frankie

      Heat a griddle/tava and slightly crisp up whole wheat chapatis on both sides.

      Spread vegetable slaw vertically in the centre and top with panner mixture.

      Fold and serve immediately.



      If you try this recipe, don't forget to give me your feedback and leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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      More weekday meal ideas you can try















      Greek salad


      Look at those colours!

      What I love about salads is not only are they healthy and super pretty with all the vibrant colours but they also provide such an amazing crunch. If you have been following my recent posts, you would know that I have been on a salad spree.

      Since salads are great for a light meal, this Greek salad, Soba noodle salad with Asian dressing, Watermelon and tomato salad and Mango salad with mango-mint dressing have been appearing on our table on rotation these days.



      Lets talk about this amazing Greek salad which is loved all over the world. Tossed in a simple oregano and basil based dressing, its a simple salad with bold flavours from fresh crunchy summer vegetables and feta cheese.

      All you to do is use basic vegetables like tomatoes, cucumber, bell peppers, onion and of-course a good feta cheese. I love Almarai brand but you can go for other brands too available in market.


      This salad is colourful, crunchy, healthy and delicious! Perfect summer salad and even great as snack anytime of the day

      Type: Appetizer
      Diet: Vegetarian
      Serving : 1 person

      Ingredients

      2 medium tomatoes- diced
      1 cucumber- diced
      1 capsicum- diced
      1 medium onion- thinly sliced
      1 cup roughly shredded ice berg lettuce
      1/2 cup crumbs of feta cheese

      Dressing

      2 Tsp extra virgin olive oil
      1 tsp lemon juice/red wine vinegar
      1/4th tsp black pepper powder
      5-6 leaves of basil- finely sliced
      1 tsp dried oregano
      salt to taste

      Method

      Add all the prepared vegetables in a mixing bowl.

      Generously spread crumbs of feta cheese over the salad.

      To prepare the dressing, add extra virgin olive oil,lemon juice, salt, pepper powder, oregano and basil in an air-tight container. Cover the lid and shake to make the dressing.

      Pour the dressing over the salad and serve.



      If you try making this salad, don't forget to take a picture and hashtag #fascinatingfoodworld on Instagram

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      If you are into salad, try these too














      Spicy soba noodle salad in Asian dressing


      I first tasted soba noodle salad in a popular eatery in Bandra and instantly fell in love with it. Since then, I have been wanting to try it so finally made this super delicious and colourful Soba noodle salad with Asian dressing at home.

      Meals like this are my favourite! Super fresh, delicious, quick, easy, lots of vegetables and tons of nutrition.

      So so good!!


      Soba noodles are made from buckwheat flour or "kuttu". Buckwheat is a grain which is gluten-free and a healthy alternative to wheat. It is used in India during fasting to make kuttu poori or pakora. Its a rich source of protein which is easy to digest too. It helps in lowering blood pressure and reduces cholesterol. Low in calories, buckwheat is used a lot in Japanese cuisine in the form of these Soba noodles.


      This salad is a perfect weekday meal and gets ready in literally 15 minutes. Nutty buckwheat noodles paired with crunchy vegetables and spicy dressing, I can have it everyday for lunch/dinner! I usually make an extra batch of it and refrigerate for my evening snack or have it again for dinner.

      For this salad, I have used carrot, cucumber and broccoli. You can use other crunchy vegetables too like bell peppers, purple cabbage, french beans, baby corn and even add mushroom for that matter. If
      you want to take the protein content further higher, add tofu or paneer( cottage cheese) to it.

      Now lets talk about the dressing. Its flavorful and perfectly coats the noodles and vegetables. Its spicy, sweet, sour with good heat of ginger and garlic. So yummy!


      I have been trying to eat right and this salad is one of the many recipes I have been testing to share with you guys. I have recently shared recipes of Vegan Mango colada smoothie bowl, Spicy potato tacos with mango salsa, Watermelon and tomato salad with basil vinaigrette and Mango salad with mango-mint vinaigrette which are all very healthy.



      Colourful, healthy and delicious soba noodle salad in spicy Asian dressing

      Type: Appetiser/Main course
      Diet :Vegetarian
      Serving :3-4 people

      Ingredients

      100 gms soba noodles
      1 cup broccoli florets
      2 medium carrot
      1 cucumber
      sesame seeds

      Dressing

      2 tbsp olive oil
      2 tbsp water
      2 tsp  dark soy sauce
      2 tsp lemon juice
      2 tsp sugar
      2 tsp grated ginger
      1 tsp grated garlic
      1/2 tsp chilli flakes
      Salt to taste


      Method

      Cook noodles according to package instructions. (Usually soba noodles are cooked in boiling water for just 150 seconds and then drained under cold water)

      Blanch broccoli florets in salted water for 5 minutes. Peel off carrot skin and thinly slice it.

      For cucumber, keep the skin on and thinly slice.

      To prepare the dressing, add olive oil, water, soy sauce, lemon juice, sugar, chilli flakes, grated ginger, garlic and salt in a glass jar. Cover the lid and give a good shake.

      To assemble the salad, add noodles, vegetables in a salad bowl and toss everything properly with the salad dressing.

      Chill for half an hour.

      Sprinkle sesame seeds and serve. Tastes best when cold.



      If you try making this salad, don't forget to take a picture and hashtag #fascinatingfoodworld on Instagram



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      More Asian inspired recipes