Eggless Chocolate Sponge Cake | Moist Chocolate Cake | 1 KG Cake Recipe | चॉकलेट केक | Basic Cake
In today's video, I've showed how to make a basic moist chocolate eggless sponge cake. Its pretty simple to make at home for your loved ones.
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Chocolate Coffee Cake | EXTRA *moist* | Eggless Chocolate Ganache Cake
You know those flavour combinations that feel like a match made in heaven? Chocolate and coffee is hands down one of them. It’s amazing how the two flavours complement each other and bring out the best taste. This chocolate coffee layered cake is going to be loved by everyone who takes a bite. It is unbelievably soft, moist, and decadent!
May I go ahead and also say, this might be the best recipe on my channel
#BakeWithShivesh
Written recipe -
Ingredients -
For cake
¾ cup (90gms) cocoa powder
¾ cup (180ml) hot water
1 tbsp (12gms) coffee
1 + ½ cups (300gms) castor sugar
¾ cup (180ml) vegetable oil
1 tsp (5ml) vanilla extract
1 cup (285gms) yogurt
1 + ½ cup (180gms) maida
1 tsp (4gms) baking powder
½ tsp (3gms) baking soda
Pinch of salt
For dark chocolate ganache
2 cups (350gms) dark chocolate (chopped)
2 cups (460gms) whipping cream
2 tbsp coffee powder
Sugar syrup
¼ cup (50gms) granulated sugar
¼ cup (60ml) water
Dark Chocolate -
Coffee I use -
Cocoa powder -
6” cake pans -
Parchment paper -
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Moist Eggless Chocolate Cake With Eggless Ermine Frosting!
How to make a moist and fluffy eggless chocolate cake with ermine frosting. Tastes so good, you won’t even notice it’s eggless!
BOSCH MIXER LINK ►
HOW TO USE A SCALE FOR BAKING ►
PRINTABLE RECIPE ►
EGGLESS CHOCOLATE CAKE RECIPE ►
12 ounces (340 g) all-purpose flour
16 ounces (454 g) granulated sugar
4.5 ounces (128 g) natural cocoa powder like Hershey's
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
5 ounces (142 g) unsweetened applesauce
9 ounces (255 g) buttermilk or regular milk plus 1 Tablespoon of white vinegar
9 ounces (255 g) hot coffee
5 ounces (142 g) vegetable oil
1 Tablespoons vanilla extract
ERMINE FROSTING RECIPE ►
14 ounces (397 g) granulated sugar
3 ounces (85 g) all-purpose flour
16 ounces (454 g) milk
16 ounces (454 g) unsalted butter softened but not melted
2 teaspoons vanilla extract
1/2 teaspoon salt
CHAPTERS ►
00:00 Intro
00:18 Egg replacements
02:20 Replacements for other recipes
03:00 Making eggless chocolate cake
03:56 Baking the cakes
04:34 Cooling the cakes
04:55 Testing the cake texture
06:05 Making ermine frosting
09:46 Frosting the cake
10:46 Decorating the cake
11:17 Tasting the cake
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Quick & Easy Chocolate Cake - No eggs. No butter. One bowl.
INGREDIENTS:
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder (preferably Dutch-processed)
1 teaspoon baking soda (not baking powder)
1/2 teaspoon salt
1 cup cool water
6 Tablespoons vegetable oil
1 Tablespoon fresh lemon juice or distilled white vinegar
1 teaspoon vanilla
FULL RECIPE:
VANILLA CAKE:
No mixer needed (except for frosting). Jenny Jones shows how to make her easy one-bowl chocolate cake from scratch with no butter or eggs.. It’s moist & delicious and ready in 40 minutes.
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Eggless Moist Chocolate Cake Recipe
Eggless Moist Chocolate Cake is a light, moist and delicious cake. I always love cakes with eggs but this time, I couldn’t tell that this is actually eggless. I decided to do a chocolate ganache frosting to go with it. It was heavenly when both the ganache and the cake melted in my mouth. Since there are quite a few requests on eggless cake, I hope this will be helpful and inspiring. Hope you’ll enjoy this video.
Ingredients:
Two 8 inch baking pans
Chocolate cake
224g (1 3/4 cup) cake flour (or all-purpose flour)
96g (3/4 cup) cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
280g (1 1/3 cup) castor sugar
112g (1/2 cup) coconut oil (or other types of vegetable oil)
120g (1/2 cup) yogurt
1 tbsp apple cider vinegar (or regular vinegar)
120 ml (1/2 cup) milk
178ml (3/4 cup) hot water + 2 tsp strong coffee powder
2 tsp vanilla extract
Chocolate Ganache Frosting
500g dark chocolate (or semisweet chocolate)
250g whipping cream (hot)
2 tbsp honey
Instructions:
1. Preheat oven at 350°F / 180°C. Prepare two 8 inch baking pans, grease and lay with parchment paper on the bottom of pans. Then dust some flour along the sides of the pan (optional). This is so that the cake doesn’t stick on the sides.
2. Sift all the dry ingredients (flour, baking powder, baking soda and salt). Set aside.
3. In a large bowl, add sugar and oil. Give it a good whisk until smooth. Add the yogurt, and continue whisking.
4. Add the vinegar and milk and whisk until well incorporated. Then add in the hot coffee and whisk until well incorporated.
5. Add the sifted dry ingredients in the batter, add in 2 batches. Mix until the flour disappear and the batter is smooth and creamy. Do not overmix.
6. Pour the batter into two 8 inch pans evenly. Tap the pans a few times on the table to release air bubbles.
7. Bake at 350°F / 180°C for 35 minutes. Test the cake with a cake test to make sure the cake is well cooked. Set aside on the cooling rack.
8. Prepare the frosting. In a large bowl, add the chocolate. Pour the hot whipping cream (not boiling) onto the chocolate. Let it sit for about 2 minutes. Use a spatula to fold in the cream and chocolate until it is smooth. If the chocolate is not smooth, you may put into the microwave for 15-20 seconds to prevent any lumps. Add in the honey. The chocolate will be runny at this point. Refrigerate the chocolate for about 30 minutes to get a thicker consistency.
9. Assemble the cake. The cake is ready to serve after the assembling.
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Vegan Chocolate Cake Recipe
This vegan chocolate cake is the best vegan cake I've ever made! This cake is sot, moist, rich and very easy to make. The cake is covered with delicious vegan chocolate frosting. Whether you are vegan or not, you are going to fall in love with this chocolate cake. If you are looking for an egg-free, dairy free cake, this cake is for you. The perfect vegan chocolate birthday cake.
Full recipe:
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Ingredients:
For the cake:
1½ cups (190g) All-purpose flour
1/4 cup (30g) Cocoa powder
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup (200g) Sugar
1/3 cup (80ml) Vegetable oil
1 cup (240ml) Water
1 teaspoon Vanilla extract
1 tablespoon Vinegar or lemon juice
For the frosting:
200g dark chocolate
200g full fat coconut milk
Directions:
1. Make the cake: Preheat oven to 350F (180C). Grease a 8-inch (20cm) round cake pan and set aside.
2. In a large bowl, stir flour, cocoa powder, baking soda, salt and sugar.
3. Add water, oil, vinegar and vanilla extract. Stir until combined.
4. Pour the batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, release from the pan, then let to cool to room temperature.
5. Make the frosting: chop the chocolate into small pieces and place in a heatproof bowl. Set aside. In a small saucepan heat the coconut milk, pour hot coconut milk over the chocolate and let sit for 2 minutes, then mix until melted and smooth.
6. Chill in the fridge for about 30-60 minutes or until set, beat the frosting until fluffy and frost the cake as desired.
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