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Eggless Chocolate Cake Without Cocoa Powder and Baking Powder

Eggless Chocolate Cake Without Cocoa Powder and Baking Powder is the apt recipe that you can make with you don't have baking powder or cocoa powder on hand.
Course Desserts
Cuisine My Kitchen
Keyword Cake without Baking Powder, Cake without Cocoa Powder
By Cook Method Oven
Occasion Party, Weekend Special
By Diet Kid Friendly
Dish Type Eggless Cakes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9 inch cake
Author Srivalli

Ingredients

  • 230 gms All Purpose Flour / Maida
  • 85 gms Dark Chocolate Compound
  • 2 tsp Instant Coffee Powder
  • 1/2 tsp Baking Soda
  • 100 gms Butter unsalted
  • 1 cup Milk
  • 400 gms Condensed Milk
  • 1 tsp Vanilla Essence
  • 1 tsp White Vinegar

Instructions

How to make Eggless Chocolate Cake Without Cocoa Powder and Baking Powder

  • In a wide bowl take the butter and cream well. Next, add the condensed milk and continue beating till it is creamy.
  • Take the chocolate and melt in the microwave for 30 secs until it melts and add to the condensed milk.
  • Continue creaming until mixed well.
  • Now, add the instant coffee powder. You can mix 2 tbsp of hot water to the instant coffee powder and melt well.
  • Add vanilla essence and beat to combine.
  • Sift the flour a couple of times and keep it aside.
  • Now, add the flour in three batches alternating with milk to the condensed milk bowl.
  • Repeat until you complete both milk and flour. Beat until combined.
  • Preheat the oven to 185 C. Grease a 9 inch baking round tray and line it with a parchment paper.
  • To the mixing bowl, finally, add the Baking Soda and vinegar and gently fold in using a spatula.
  • Immediately transfer to the lined baking tin and tap it down so that it settles well.
  • Bake at 185 C for 35 to 45 minutes or until a toothpick / sharp knife inserted comes out clean.
  • Loosen the sides of the cake from the tin using a knife.
  • Flip it on to a wire rack and remove tin and paper.
  • You can frost it with Dark Chocolate Ganache or wrap it with cling film to use it later.

Notes

  1. I used about 85 gms of cooking chocolate, with 20 gms of milk chocolate and rest dark cooking chocolate.
  2. We can use about 100 gms of cooking chocolate.
  3. I added the instant coffee powder directly, the coffee powder will mix well if you melt with water.
  4. This cake was originally made with 1 tsp of Baking Powder, 1/2 tsp of Baking Soda.
  5. I replaced the baking powder with an extra 1/2 tsp of soda and a tsp of vinegar.
  6. If you don't have vinegar, you can use lemon juice in the recipe.
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