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
Serving: Yields about 1/2 kg cake
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
1/4th cup water
1 tsp coffee powder
1 tsp sugar
2 cups/250 gms chopped dark chocolate (I use Morde Dark compound)
1 cup cream (I used Amul fresh cream)
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.
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.
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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