This moist eggless chocolate cake recipe is easy, has fruits and nuts and is baked without an oven (in a sufuria [cooking pot]).
There is just something that is so rewarding about baking this chocolate cake at home – and any other cakes as well – the warm inviting aromas are to die for!
I love experimenting with eggless baking and trying to find ways of coming up with soft, moist cakes, the ones where you would be hard pressed to notice that eggs are missing. Another reason for my eggless baking is the fact that some of my family members are deathly allergic to eggs and yet would still love to enjoy these baked treats every now and again.
I also like offering alternatives to people who do not have ovens and yet would like to enjoy homemade baking. Hence, my ovenless baking in a sufuria. You could also bake in a cooker (pressure cooker).
My chocolate cakes have to be super chocolatey and that is why I add lots of unsweetened cocoa powder, four table spoons of it to be exact!!! I also add one full teaspoon of instant coffee powder to bring out the chocolate flavour more.
If you like your cakes being super sweets then feel free to increase the amount of sugar. I am not so much of a sweet tooth, as evidenced from my chocolate frosting.
For this eggless chocolate cake, you can use curd or yoghurt to guarantee that it comes out moist and soft. The addition of the hot boiling water with coffee dissolved in it adds another layer of moistness in your cake. It also ensures that the cocoa powder gets dissolved completely, it’s notorious for partial dissolving.
Someone say cake decoration! I cannot decorate cakes to save my life. This is not my forte, so I love to keep this step very simple. For this particular eggless chocolate cake I used the star tip to pipe my decorations. You can refer to video for more details.
Another thing to note is that I prefer to use self rising flour when baking my eggless chocolate cakes. This is just a personal choice, you could use plain flour and add in your baking powder. Add 1.5 teaspoons into a cup of all purpose flour to come up with your own self rising flour.
Now, let’s talk about the chocolate frosting. I used double cream or whipping cream for this recipe. I first pour the hot cream over my dark, semi-sweet chocolate and allowing it to melt. You could also use unsweetened cocoa powder if there is no chocolate available.
I use normal iodized cooking salt in the sufuria. Sand is an appropriate substitute. Do not, EVER, use water or sugar.
I normally warm my sufuria on high heat, while covered, for about 15 minutes before placing the cake in there. Next step is to reduce the heat and bake for the recommended time, this totally depends on the recipe and what it calls for.
Ingredients for Moist Eggless Chocolate cake
- 1/4 Cup (60ml) Milk
- 1 Cup (240ml) Unsweetened Yoghurt
- 1/2 (120ml) Cup Vegetable oil
- 1 Cup (200g) Granulated White Sugar
- 1 tsp (5ml) Vanilla Essence
- 1 Cup (130g) Self Rising Flour
- 4 Tbs Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- Pinch of Salt
Rest of Cake Ingredients
- 1/4 Cup (60ml) Hot Boiling Water
- 1 tsp Instant Coffee Powder
- 1/4 Cup Raisins (Optional)
- 1/4 Cup Peanuts (Optional)
- 1/2 Cup (120ml) Milk
- 2 Cups (480ml) Double Cream
- 25g Sugar
- 170g Dark Semi Sweet Chocolate
- Start by pre heating the sufuria (while covered) for about 15 minutes on high heat.
- Add the first four ingredients in to a bowl and mix until all the sugar dissolves and the oil emulsifies into the yoghurt.
- Add in the vanilla essence and mix well
- Sift all the dry ingredients into the wet ingredients and gently fold them in until just combined.
- Dissolve the instant coffee in the hot water and pour it immediately over the eggless chocolate cake batter.
- Toss the raisins and peanuts in dry flour and shake off the excess flour. Add them into the cake batter.
- Fold and mix gently into the batter.
- Pour into a 7″ X 2″ cake pan that is oiled and lined with parchment paper.
- Tap down the cake tin a few times to get rid of any air bubbles.
- Bake for 30 minutes on medium heat or until toothpick inserted in the middle comes out clear.
- Let it cool slightly in the cake tin and then over turn it on to a wire rack to cool completely.
- As cake is cooling add the milk, cream and sugar into a sauce pan and bring to a gentle simmer while constantly stirring to prevent it from burning.
- Pour the hot mixture over the chocolate and leave to stand for 10 minutes undisturbed before stirring to dissolve.
- Once dissolved cover with plastic wrap and put in refrigerator for several hours until completely cold.
- Whip to stiff peaks and use for decorating your chocolate cake.
- Keep in the refrigerator for the frosting to firm up to make it easier to cut and serve.