Chocolate Cake recipe | Basic Indian Chocolate Cake | Eggless Chocolate Cake |
Tarla Dalal
• 06 August, 2018
Table of Content
About Chocolate Cake
|
|
Ingredients
|
|
Methods
|
|
Batter for chocolate cake
|
|
How to make chocolate cake
|
|
Nutrient values
|
Chocolate Cake recipe | Basic Indian Chocolate Cake | Eggless Chocolate Cake |
If you’re looking for a simple yet incredibly moist Eggless Chocolate Cake that never fails, this Basic Indian Chocolate Cake recipe is perfect for beginners and seasoned bakers alike. Made with just 2 tbsp cocoa powder and other pantry staples, it delivers rich chocolatey flavour without the need for eggs. This recipe is ideal for birthdays, celebrations or whenever you crave a quick homemade dessert.
The foundation of this Chocolate Cake recipe is a well-balanced dry mix, created by sifting together plain flour (maida), baking powder, baking soda, and cocoa powder. Sifting aerates the ingredients and ensures a smooth texture in the final cake. These basic steps make it a highly reliable and fuss-free recipe, especially for home bakers searching for an easy eggless option.
The wet mixture for this Indian Chocolate Cake uses butter, condensed milk, and vanilla essence, beaten until light and fluffy. This combination adds a natural sweetness and richness, making the cake soft and tender. The use of condensed milk is a classic Indian baking technique that gives eggless cakes a perfect crumb and structure.
Once the dry and wet mixtures are ready, they are gently combined with a little milk to form a smooth batter. Folding the mixture instead of overmixing is key to keeping the cake light. A quick blend with an electric beater ensures that the batter turns lump-free and creamy, which is essential for a consistent texture in any eggless chocolate cake.
The prepared batter is then poured into a lined and greased 6-inch baking tin, which helps the cake rise evenly. Baking at 180°C (360°F) for about 25 minutes allows the flavours to develop beautifully while ensuring the centre cooks perfectly. Always test with a knife or skewer—if it comes out clean, your cake is ready.
This easy chocolate cake recipe is not only delicious but also versatile. You can glaze it with chocolate sauce, dust it with icing sugar, or frost it with buttercream for a richer finish. Whether you're making it for a special occasion or a simple family treat, this Basic Indian Eggless Chocolate Cake offers delightful results every single time.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
0 Mins
Baking Time
30 Mins
Baking Temperature
180ºC (360ºF)
Sprouting Time
0
Total Time
35 Mins
Makes
1 cake
Ingredients
for Chocolate Cake
- 2 tbsp cocoa powder
- 1 cup plain flour (maida)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter (room temperature)
- 1/2 cup condensed milk
- 1 tsp vanilla essence
- 5 tbsp milk
Method
for Chocolate Cake
- Sift together the cocoa powder, plain flour, baking powder and baking soda in a deep bowl and keep aside.
- Combine butter, condensed milk and vanilla essence together in a deep bowl and beat using an electric beater for 2 minutes till light and fluffy.
- Add the plain flour-cocoa powder mixture and milk and fold gently using a spatula till well mixed.
- Beat using an electric beater for 1 minute or till smooth.
- Pour this mixture into a lined and greased 150 mm. (6") diameter baking tin.
- Bake in a pre-heated oven at 180°C (360°F) for 25 minutes or till a knife inserted into the cake comes out clean.
Chocolate Cake recipe with step by step photos
-
-
To make batter for eggless chocolate cake with condensed milk, assemble all the ingredients and keep the oven to pre-heat at 180ºC (360ºF).
-
Next to mix the dry ingredients, place the sieve over a deep bowl.
-
Add 1 cup plain flour (maida).
-
Add 2 tbsp cocoa powder.
-
Add 1/2 tsp baking powder.
-
Add 1/2 tsp baking soda.
-
Sift together and keep the dry ingredients aside. Sifting the dry ingredients helps in removing any lumps and impurities from the flour before it incorporates into the batter. It also helps in mixing all the ingredients evenly and introduces air to the cake batter.
-
For mixing together the wet ingredients in another bowl, add 3/4 cup condensed milk. In this eggless chocolate cake recipe, we have used condensed milk as an egg replacement that will help in keeping the cake soft and moist. There is no need to add any extra sugar as condensed milk is sweet enough for sweetening the entire cake.
-
Add 1/2 cup butter (room temperature). You can melt the butter in a microwave or on stovetop. Just heat the butter until it is just melted and bring down to room temperature before adding. If you are planning to store this eggless chocolate cake then typically, use oil instead of butter as butter solidifies after a day or so and the cake turns solid.
-
Add 1 tsp vanilla essence. Instead of vanilla essence, you can use vanilla powder or scrape a fresh vanilla pod. Any other essence of your choice like coffee powder, cardamom powder can also be used for flavouring.
-
Beat using an electric beater for 2 minutes till light and fluffy or beat well using a whisk.
-
Add the sieved flour mixture.
-
Mix well.
-
Add 5 tbsp milk.
-
Mix gently with the help of a spatula. While combining dry and wet ingredients, ensure you do not over-mix. By over-mixing, you will knock out all the air and end up with a dense chocolate cake.
-
The batter should be of dropping consistency.
-
-
-
To bake Indian style eggless chocolate sponge cake | eggless chocolate vegetarian sponge cake recipe | with condensed milk, greased 150 mm. (6") diameter baking tin with butter or oil.
-
Sprinkle plain flour (maida) evenly over it and knock out excess flour. Alternatively, you can line your cake tin with parchment paper or aluminium foil.
-
Pour the prepared cake batter into our greased and dusted cake tin. Lightly tap it on your kitchen worktop.
-
Bake in a pre-heated oven at 180°C (360°F) for 25 minutes or till a knife inserted into the cake comes out clean.. Settings for each oven is different but don't be tempted to open the oven before 18 minutes or else it will fall flat. Start checking the cake about 5-7 minutes before the suggested bake time
-
Remove and cool the cake slightly.
-
Then run a knife around the edges to loosen up the cake from sides. Invert the tin over a rack.
-
Tap sharply to unmold the cake.
-
Use as required.
-
Indian style eggless chocolate sponge cake recipe | eggless chocolate vegetarian sponge cake.
-
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per slice
| Energy | 283 cal |
| Protein | 5.4 g |
| Carbohydrates | 32.2 g |
| Fiber | 0.6 g |
| Fat | 15 g |
| Cholesterol | 37.4 mg |
| Sodium | 282.2 mg |
Click here to view Calories for Chocolate Cake
The Nutrient info is complete
Leena_Dhoot
July 15, 2022, 11:38 a.m.
a good multi-purpose cake base!stays for quite a while and if whisked well, its light and fluffy!
Eat to live
Jan. 22, 2021, 6:01 p.m.
Great eggless recipe. i add more cooca powder to make it dark chocolate cake. I have reduced the butter to half. It comes out light and moist.
Megha kaushik
Nov. 30, 2020, 5:09 a.m.
Hi can I use powered sugar . vegetable oil instead of butter
Tarla Dalal
Nov. 30, 2020, 5:09 a.m.
Hi, The proportion will vary, would request you to follow the recipe exact.
Foodie #668899
Nov. 23, 2020, 11:07 a.m.
can i use milk instead of condensed milk
neha
Oct. 29, 2020, 9:11 a.m.
hi.. can u plz tell the measurements in grams.. hw much is your one cup?
Renu
May 13, 2020, 2:27 a.m.
i like so much without egg cake .so this recepi is so helpful for me.awesome
Tarla Dalal
May 13, 2020, 2:27 a.m.
Thanks Renu. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Meghagautam kaushik
March 19, 2020, 9:58 a.m.
Hello maam, If I want to make it more sweet ,how much sugar shd i add.
Tarla Dalal
March 19, 2020, 9:58 a.m.
Hi, This is a sponge cake, that is why the sugar is in moderate. you can add 1/4 cup of more sugar.
yashica
Oct. 15, 2018, 3:28 p.m.
can we make this without the condensed milk
Tarla Dalal
Oct. 15, 2018, 3:28 p.m.
Hi, this taste best with condensed milk and one will get it everywhere...
Foodie #667171
Oct. 14, 2018, 7:28 a.m.
this was awesome..my niece n nephew loved it when I surprised them at midnight.. thank you
Upasna
July 31, 2017, 9 a.m.
Can we make cake with atta or whole wheat flour?
Tarla Dalal
July 31, 2017, 9 a.m.
Hi, Try using half and half flour.
Shikha sahoo
April 14, 2017, 1:49 p.m.
Tarla Dalal
April 14, 2017, 1:49 p.m.
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Foodie #497248
Nov. 4, 2016, 4:49 p.m.
my cake cracked. wat could be the reason? and burnt a little on top too. please tell me wat went wrong
Foodie #497248
June 6, 2016, 1:31 a.m.
thanks
Foodie #497248
April 10, 2016, 7:33 p.m.
it was very nice and tasty ??
Foodie #497248
March 15, 2016, 5:14 p.m.
thanks for letting me too I love you so much and I''m so glad you got to see on my phone so I will get it done
Foodie #497248
March 15, 2016, 5:10 p.m.
thanks for the update and for the record I have to go to the store and get some rest and feel better soon and that you are you still looking for a job in your company and the lichi ?? and I will be there at home and then go to the gym and then I will be able to make it to the meeting tonight but I will be there at home and then go to the gym and then I will be able to make it to
Foodie #690575
April 26, 2014, 9:58 a.m.
I made it.. Superb taste and texture
Foodie #666748
June 11, 2013, 10:30 a.m.
Supriya
Oct. 16, 2012, 3:25 p.m.
Is vanilla essence necessary?
Tarla Dalal
Oct. 16, 2012, 3:25 p.m.
Hi Supriya, Vanilla essence gives a nice flavour, we advise to use it.
Tanmay
June 8, 2012, 12:01 p.m.
great recipe!!! I followed the instructions in toto, but also added some dry fruits for a crunchy texture. the result was a spongy cake, delicious to the core..
Tarla Dalal
June 8, 2012, 12:01 p.m.
Hi, Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
