My apologies to all those who have been continuously asking me for a chocolate cake eggless recipe. Finally, I am here, with my no-fail, eggless whole wheat chocolate cake recipe.
Interesting Fact: In 2012 the average chocolate per capita for an average Swiss citizen was 11.9kg. That’s almost eating 250 chocolates in one year.
If you were looking for an eggless chocolate cake recipe for a birthday, this recipe is for you.
I have been making youtube video recipes and Garv has been watching me doing so. Kids generally copy their parents and finally, he did the complete video recipe for this chocolate ganache layer cake. Trust me this generation of kids is brilliant. He only took 10 minutes and grasped everything. Scroll down and watch my junior master chef making his first video recipe. I wonder if he is one of the youngest YouTuber chefs.
Like mother like son, he is just too fond of chocolates. If you also like chocolate cakes, don’t miss the following recipes:
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
Moist Chocolate Cake Recipe
For this easy chocolate ganache cake, we have used whole wheat. Whole wheat will keep the chocolate healthier than an all-purpose flour cake.
The recipe was so very liked by food blogger and Food write Jayashree Trao from evergreendishes.com that she featured the recipe in her Mega Diwali Collection post
Let’s make the Chocolate Cake recipe easy for you
To prepare chocolate ganache filling for cake, in a pan take fresh cream and butter. Bring it to boil. Turn off the flame and add chopped dark chocolate and honey to it. Stir it until chocolate dissolves.
Chocolate ganache is ready.
Transfer the ganache to a bowl and let it cool completely.
In a large mixing bowl, take milk, oil, and sugar. Whisk it well until sugar dissolves. Add chocolate essence and stir it.
Sift all the dry ingredients like whole wheat flour, Cocoa powder, Baking powder, Baking soda, salt and coffee powder together. Mix all the dry ingredients into wet ingredients to make a smooth batter.
Once you get a smooth batter, add Vinegar and chopped dark chocolate to it. Fold it well into the batter. Meanwhile, preheat the Oven at 180 °C for 10 minutes.
Take a greased baking tin (8 inches). You can line the tin with butter paper as well. It will help you to de-mould the cake after baking without creating any mess. Pour the prepared batter into the tin and tap it on the counter.
Bake the cake at 180 °C for 25 to 30 minutes or until it passes the toothpick test. Once baked, take the tin out from oven and de-mold the cake. Place it on a wired rack an allow it to cool.
Pour the Prepared ganache on top of the baked cake. Spread it gently and sprinkle some grated dark chocolate on top.
Our Eggless Triple chocolate whole wheat cake is ready to serve. Slice it and enjoy it.
Watch little chef making Chocolate Cake
Buy Tools and Ingredients used in this recipe
Cooling Rack | Parchment Paper | Mixing Bowl | Dark Chocolate | Cocoa Powder | Chocolate Essence | Honey
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- 200 gm Whole Wheat Flour
- 100 gm Sugar
- 20 gm Cocoa Powder Unsweetened
- 30 gm Dark Chocolate Chopped
- 1 tsp Coffee powder
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 80 ml Oil
- 250 ml Milk
- 1 tsp Chocolate Essence
- 1 tbs Vinegar White
- 125 gm Dark Chocolate Lindt
- 60 gm Fresh Cream
- 1 tsp Butter
- 1 tbs Honey
- Grated Chocolate Optional
- To prepare Ganache, in a pan take fresh cream and butter. Bring it to boil. Turn off the flame and add chopped dark chocolate and honey to it. Stir it until chocolate dissolves. Chocolate ganache is ready. Transfer the ganache to a bowl and let it cool completely.
- In a large mixing bowl, take milk, oil and sugar. Whisk it well until sugar dissolves. Add chocolate essence and stir it.
- Sift all the dry ingredients like, whole wheat flour, Cocoa powder, Baking powder, Baking soda, salt and coffee powder together. Mix all the dry ingredients into wet ingredients to make a smooth batter.
- Once you get smooth batter, add Vinegar and chopped dark chocolate. Fold it into the batter.
- Meanwhile preheat the Oven at 180 °C for 10 minutes.
- Pour the prepared batter into a greased tin and tap it on counter.
- Bake the cake at 180 °C for 25 to 30 minutes or until it passes the toothpick test.
- Once baked, take the tin out from oven and de-mould the cake.
- Pour the Prepared ganache on top of the baked cake. Spread it gently and sprinkle some grated dark chocolate on top.
- Our Eggless Triple chocolate whole wheat cake is ready to serve. Slice it and enjoy it.
- The batter for cake should be of pouring consistency. If you feel your batter is thick, add little milk accordingly.
- Sifting the flour is very important. Don’t skip this step.
- Preheating the Oven is important for even baking
- To bake this cake on gas stove, in a pressure cooker put salt and place a stand of it. Now keep the baking mould on that stand and close the lid (remove whistle and gaskit). Bake it on medium flame for 20 minutes.
- To bake this cake convection Microwave, bake at 160 °C for 20 minutes.
- Pour the ganache when cake is warm.
Sonia , can the sugar be replaced with Jaggery
Sure, you can try. You will need to adjust the sweetener as generally jaggery is less sweeter than sugar.
You’re welcome, Renu.
Hello. Can you comment on the OTG settings for this cake. I used both bottom and top heater and fan on. My cake didnt rise and was dense.
Read the recipe, please. All the settings are mentioned in it.
Great blessing to ladooji he is on his mammas path definitely he will shine in what ever feild he chooses to go in his profession
Hi Sonia. Baked this cake as per my 5 yr old daughter’s request. Made the cake for the first time in Convection oven.Turned out super yummy and moist. Didnot prepare the ganache though .Its very tasty. Thank you for such a wonderful recipe. We loved it.
I am glad you liked the recipe.
Hi Sonia, I tried the recipe and cake turned out awesome.. Thanks for the recipe
I need the measurements in cups
My one cup is 240 ml
Can you tell the recipe in these measurements ?
Please refer to conversion table for the same.
Which vinager cn used
You can use any vinegar or can replace it with lemon juice.
Can v meke this cake in Bundt pan????
That should not be a problem Poonam.
Hi….mam i tried this recipe its was awesome….my children and hubby liked it very much…thank you…
Thanks much for liking the work. Happy to hear that folks at your home liked it.
I prepared this cake with leftover choco ganache and the rest everything as u mentioned. The result was fabulous. So soft and moist cake. Thank u so much
Thank you for your kind words. Your feedback has made my day.
I’ve been making another eggless whole wheat chocolate cake,but I used to make it in microwave and it wasn’t baking very well in the cooker and was turning out dense. This recipe was so good nobody could tell it was eggless and whole wheat! It rises beautifuly and has a moist crumb. Just loved it!
Thank You so much Zara for such a lovey feedback.
Hi sonia..can I double or tripple the recipe..as i want to bake big cake in 10” square tin..pls guide on this.Thank u..
In recipe card, the moment you will change the serving number, all the ingredients will automatically adjust. Try that.
Is vinegar necessary? Adding vinegar and milk together doesn’t seem to be a great idea.
For eggless recipes, this combination works well. There is no harm in using that.
Hi can I know if I can use this for making a Black Forest cake ?
Yes, You can.
This cake looks fantastic..
Can i use whipped cream to frost this cake ?
Why not. Go ahead.
Can you please help where dark chocolate chopped 30 grms is used and where dark chocolate Lindt 125 grms is used, means which is used for Ganache and which is used for batter.
And the quantity used in ganache and batter .
125gm Lindt chocolate is used for the ganache.
Hi… Can this be made in 6″ pan… Or 9″ is required…
I have used 8″ round pan.
Please suggest me good brand of baking soda..thanx in advance
Check this. https://amzn.to/2zWoOUT. I have been using this baking soda and completely satisfied with the results.
Can we use all purpose flour instead of whole wheat???
Yes you can bake with All purpose flour.
Amazing recipe !
Can I use Lindt milk chocolate instead of dark chocolate Sonia? Also soon after pouring the ganache can I stick kit Kats all around? I want to make this for my laddoo’s birthday ?
The answer to both of your question is Yes. As a tip, tie a ribbon around the cake so that it holds the kitkat for some time. This is to give additional support to kitkat.
I even sifted the dry ingredients thrice before adding
As soon I added the dry ingredients to wet ingredient it became thick n lumpy I added more milk but the lumps didn’t break n my cake came out gluteny…I didn’t overbeat it just mixed it..my batter was pouring consistency but lumpy …Kindly help
Over the surface the problem seems to be with the mixing only.
if you are new in baking, try these steps:
Break the portion of dry ingredients into three portions
Mix only one portion at a time in the liquid ingredients and mix before you add the next portion.
Hopefully, this should solve your problem.
Remember: Milk is only required, if the batter is thick. Otherwise you don’t need it.
Firstly I wud like to say I could finally make this cake using a little coarse wheat flour n it came out perfect …thank you for the lovely recipe… and another query Can I melt the dark chocolate n add it to
Hey Alpa, Thanks for your lovely feedback.
Yes, you can add melted dark chocolate, the texture will change a bit though.
Can I use the same recipe for a whole wheat vanilla cake by omitting cocoa amd coffee?
Absolutely you can Nina.
Would it be OK to use all purpose flower
Yes, you can use all purpose flour.
Hi.. can you plz tell which cream is used for ganache?? Whipped cream or normal malai..
I have used Fresh cream – Amul Blue Pack.
I want to skip dark chocolate does it affect the recipe?
I did not get the full context. Do you want to completely avoid chocolate and make a simple vanilla cake or you want to replace dark chocolate with some other chocolate?
Thanks for the quick response. Two cases actually
Can I follow the same recipe just not adding the dark chocolate?
And may I replace cocoa with wheat and how much quantity?
Yes I don’t want to put any choclate …. also instead of cocoa may I use wheat or maida and how much ?
Please ignore this last context copy paste error “Yes I don’t want to put any choclate …. also instead of cocoa may I use wheat or maida and how much ?”
Hi Deepali, replied in your earlier thread.
Yes you can skip dark chocolate and that will leave the cake as a basic vanilla cake.
Yes you can replace cocoa with wheat. (replace 2tbs of cocoa with 2 tbs of wheat flour)
Hope this helps
Which oil is the best to use for cakes.
I use olive oil / sunflower oil / rice bran.
Hi imVeena agrawal I will try this recipe in Philips OTG ihope my cake would be moist and soft