Sandhya's Kitchen

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Eggless Butterless Chocolate Indulgence Layer Cake

Eggless Butterless Chocolate Indulgence Layer Cake

Yes…. You heard it right.. An eggless butterless Chocolate Indulgence cake.. and guess wot ?? It didn’t taste any different and the texture and the softness stayed right throughout 🙂 This was one of my happy baking…time and I will truly cherish…. Using an egg is not an issue at all. The thought that if I bake a cake at any point of time in India, the elderly crowd wud just stay away coz its got an egg… So didn’t want to drive them away from such delectable desserts .

Well.. since this recipe has my first layering & frosting effort… I did read a couple of blogs , web pages to know how its really done and tried to understand the different kinds…Felt, it was difficult .. only until I started the process. I did not realize when it was all done…
Madhuram’s Eggless Baking is the lovely blog that I came across every time in my search .Totally appreciate her for the choice of ingredients and  the substitutions. For the Original Cake Recipe click here . I have done a couple of variations – Used Self Raising flour instead of All Purpose flour ,Low fat stirred yogurt instead of Silken Tofu. Used Low-fat Baking Vegetable Oil instead of Canola Oil & eliminated the use of salt. I tried a Ganache frosting and not the one in the recipe..

Let me wish all my blog friends a Merry Christmas and a Happpy New Year. On this note.. I would like to add that  I will be on a break until end of Jan.Will b missing all the beatiful blog posts and would love to catch up when time permits.  See you all in the new year .


Eggless Butterless Chocolate Indulgence Layer Cake

 Eggless Butterless Chocolate Indulgence Layer Cake

INGREDIENTS:

For the Cake:

Self Raising Flour :2 Cups
Baking Powder : 1 Tsp
Baking Soda : 2 Tsp
Unsweetened cocopowder : 3/4th Cup
Granulated White Sugar : 1.5 Cups
Low fat Vegetable Oil for lighter baking : 1 Cups
Hot Coffee Decoration : 1 Cup
Milk : 1 Cup
Vanila Extract : 1 Tsp
Low fat stirred yogurt : 1 Cup

 

Yogurt is an excellent and an easily available egg substitution.  We replace every 1 egg with 1/4th cup of Yogurt. So egg lovers can make the same recipe with 4 eggs .


Ganache Frosting :

Butter  :2 Tsp
Chopped Dark Chocolate : 80gm
Chopped Milk Chocolate : 100gm
Creme fraiche or ( Heavy Cream) : 300ml
Vanilla essence : 2 Tsp
Royal Icing Sugar ( Silver Spoon Brand) : 200gm


DIRECTIONS :

Preparations:

  • Hot Coffee Decoration: Mix 1 tsp of Dogwe Egbert Instant coffee with 1cup of Boiling Water .
  • Yogurt Mix : Mix every 3 table spoon of stirred yogurt with 1 table spoon of water.


Method:

Cake Preparation:Method for any cake preparation is the same.Preheat the oven . Mix all the dry ingredients & wet ingredients separately. Prepare a well and incorporate the wet ingredients slowly  into the dry and blend well.We follow just the same process here too.

  • Preheat the oven to 180 C . In a large mixing bowl , mix Self Raising Flour , Baking Powder , Baking Soda  & Granulated Sugar . Swift them well with a spatula and make a well kind in the center.
  • Add the butter at room temperature , Hot coffee mix , Milk , Vanilla essence  & stirred yogurt one by one with regular mixing after each incorporation.
  • Using a hand blender , whisk the mix for about 1-2 minutes until all the lumps are gradually gone.
  • Grease the Cake tin with a lil butter and dust a bit of coco powder all around. Pour the cake mix into the tin  up to 3/4th and place it in the oven.  The remaining mix could be poured into a muffins mold.
  • Bake for nearly 1h -1.10h until a wooden skewer inserted comes out neat. (My cake wasn’t done in 30 minutes like most recipes said.)  Let it rest on the wire rack for a while( about 30 minutes) until the cake cools.This is a highly impatient period when we cant wait to see out results of our efforts.

For Frosting :

  • Heat the sauce pan filled up to 3/4 full of water in a medium flame and place another vessel over it.
  • Add 2 tsp of butter and once it begins to melt , add  the broken chocolate pieces in batches and keep stiring until they all melt. Incorporate Creme fraiche and a couple of drops of vanilla essence and keep stiring for 30 seconds. Include the icing sugar and stir for another 2-3 minutes.
  • Keep this indulgent frosting aside for 30 minutes (room temperature) until it cools a bit and starts holding itself.


Assembling:

  • Carefully turn the cake upside down from the baking tin and place it in a large plate. Since I didn’t use 2 separate cake tins , I had to carefully slice it horizontally with a large knife and keep it aside in another large plate. This gives us 2 layers. We will need additional flat spatula’s to move and lift the cake coz there is a tendency to break.This procedure requires FRAGILE handling.
  • Now over one of the cake layers , spread the frosting with a knife and allow it to flow in the sides.
  • Gently and carefully place the second layer over the first . Pour the frosting all over the cake and gently spread over the top and sides.
  • I didn’t have any decoration… Wasnt prepared with it. SO used  Dark Chocolate chips to do the decoration bit.. and  my Indulgence chocolate cake was ready to be served.
  • Allow the cake to cool and settle and serve after an hour or the next day.

KITCHEN NOTES:

  • I have used less of sugar in my cake preparation  as the frosting was extra sweet and I was sure the taste will blend well.
  • For those who are interested in trying just the cake , increase the sugar by another 1/2 cup.
  • I do not use Salt in my Cake or muffin preparations. I feel the flour already has some salt.I have had a horrible experience with my first muffins too. I did add 1/2 tsp salt as in the recipe.. and it tasted awfully salty.. and had to bin the whole thing.
  • Being a layer cake , I should have ideally used 2 cakes baked separately and then piled one above the other. But since I had all the ingredients , I didn’t want to wait for another tin but decided to bake 1 cake in 9″ round cake tin and cút them when cooled. It had to be done really really carefully and requires a special skill.
  • I somehow managed to cut them horizontally ( on a sad note , it did chip a bit . I rectified it by sticking a few broken bits. Ganache frosting was melting on it and it did the needful.)
  • The cake tasted moist and better the next day and even better when kept in the fridge the day after.
    Updated: This mix yields 2 sandwich tins sized 21 cm and 1 medium sized cake tin of 21cm.

 

 

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Reader Interactions

Comments

  3. Great detail of explanation!!..Cake looks very soft and fluffy… YOu know what I like to make eggless and no onion/garlic version of recipes just so that I can share them back home !!

    Reply

  10. Dear sandhya
    This is certainly not my cup of ,,er I mean my bite of cake.. I just cant make it !! Let me see if I can frame a right strategy to make SOMEONE bake it for me ( New year cake or so)

    This is just awesome , the look, description every thing
    Thanks for sharing and have a nice day

    Reply

  21. Wish you a Merry X-mas and Happy New Year dear! The cake looks wonderful, so moist, icing also looks perfect…I think I can try out your cake recipe for my hubby's b'day next month…thanks dear 🙂

    Reply

  38. hey sandy… i have been using a recipe given by a friend for all my eggless cakes and thought i wud compare it to yours. i have a question for you… in the cake preparation step 2, you have talked about butter. but butter is not listed in the ingredients for the cake. am i missing something here?

    Reply

  43. Hello sandhya,
    This looks amazing. truly. I am definitely gonna try it. Just one question, how did the original recipe from madhuram turn out?Did it taste the same as this version of yours?

    Reply

  44. Hi sandya, I have another question. in your ingredients, you mentioned that we need 1 cup of stirred yogurt. how long do I stir the yogurt? also, you mentioned that for 3 tblspn of yogurt u stir one tblspn of water.does it mean that a)i measure 1 cup of yogurt, stir it, then from the cup, i take 3 tblspn yogurt with 1 tblspn water, or b) I mix the yogurt first, then measure it 1 cup?

    Reply

  45. Hi Mindhaven…
    Sorry for being late in replying ..
    COming to the stirred yogurt – We get it readily available at store called Low Fat Stirred Yogurt .Its normally beaten curd (but very thick) If u have set yogurt at home , beat it with a spoon .I m sure u will get a stirred yogurt consistency.
    Well coming to mixing the water — For every 3 tblspn of yogurt , add 1 tblspn of water and then mix it.. It will b slightly diluted.
    Hope this answers ur query well.
    Cheers
    Sandhya

    Reply

  46. Hi Mindhave…
    I never tried the original recipe.. Firstly cause I didnt have Silken Tofu… and secondly , flour in Uk have salt in it.. so eliminated it..

    But this version was a bliss( My H requested to make it again).. and if time permits , I m planning to try the same cake for my son's bday party..

    Reply

  47. Hello sandhya,

    This is Ratna aka mindhaven here. I must tell you that your cake was an absolute BLAST in my house!!!My sister has been posting messages on her facebook wall 2 days after her cake-eating experience. It was a dream come true, to have finally found THE recipe for a mindblowing chocolate cake. You're, indeed, a legend, sandhya. Hatsoff to u!

    p/s:my family and i thank u from the bottom of our hearts:)

    Reply

  48. hi sandhya loved ur receipe…bt i have always tried dozens of eggless cakes..bt whenever i make i have to throw it in bin as its always dry..its so much dry tht its not at all worthy of eating..stucks up in throat..plz tell me if u have ny advice on it…:(

    Reply

  49. Hi Sandhya..I have never written comment on any recipe before but I must thank you .you bought a smile on everyone's face on my hubby's bday party..cake was a proper hit.THANK U a lot.xx

    Reply

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