A few day back I shared my Valentine Special DBC cake recipe and had used eggs in that amazing chocolate cake recipe. However, as anticipated and per the theme of my blog, many requested for a moist eggless homemade death chocolate cake recipe. Never knew that the volume of the request will be this high and I will be prompt to make my second eggless chocolate cake recipe in quick succession.
When I get such requests, I feel blessed as they all show their love and trust on me to try my recipes. Therefore, on popular demand and following the theme of my blog, I am sharing the moist eggless chocolate cake – homemade death by chocolate cake recipe.
How to make Homemade Death Chocolate Cake
For this recipe, we need to first make the Chocolate Ganache.
Take fresh cream in a non-stick pan and bring the cream to boil. Switch off the flame and add chopped chocolate to the hot cream. Stir it and add butter.
Mix everything until chocolate completely melts. Transfer the prepared ganache into a bowl and let it cool completely.
TIP: Always use a Conversion Table to measure your ingredients. Every ingredient and its quantity has its importance in getting the perfect recipe.
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
Let’s make the cake sponge now
In a bowl add condensed milk, oil and vanilla essence and mix all the wet ingredients. With the help of a sifter sieve flour, baking powder, baking soda, cocoa powder, and salt.
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Gently fold all the dry ingredients into wet ingredients. Add milk to the batter to make it of pouring consistency. Add vinegar to the batter and keep it aside for 5 min.
Meanwhile, keep your oven for preheating at 180 °C.
Tip: If you want a light and fluffy cake, do not skip sieving your dry ingredients. Sieving not only helps to remove unwanted particles from the flour but also aerates the flour that helps to raise the cake when in the oven.
Let’s Bake our Homemade Death Chocolate Cake
Grease an 8” round cake tin or line it with parchment paper for easy demolding. Prefer using parchment paper against butter paper or wax paper for better results and to avoid disasters.
Pour the prepared batter into the cake tin and bake it in a preheated oven at 180 °C for 25 minutes or until it passes the toothpick test.
Note: Time to bake the cake can vary depending on size and temperature of your oven.
So to bake a perfect cake it is very important to know your oven first. In my Murphy Richard, it took 25 minutes to bake this cake. When the cake is baked, take out the tin from oven and let it rest for 3-5 minutes before demolding.
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After demolding let the cake rest on cooling rack for minimum 1 hour.
After the cake has cooled down, cut the cake horizontally into two equal halves. Place one piece of a cake board.
Apply a layer of prepared ganache. Sprinkle finely chopped chocolates on it evenly. Place another layer of cake on it and pour chocolate ganache on it. Cover the cake with ganache.
Keep the cake in the refrigerator for 15 minutes. After 15 minutes take it out and using a scrapper, smoothen the sides.
Add your choice of chocolates to garnish the cake. And here is your whole-wheat eggless death by chocolate cake ready to serve. Slice and cherish it. This is going to be your best ever moist and eggless homemade death chocolate cake.