February 14

37 comments

Homemade Death Chocolate Cake

By Sonia Gupta

February 14, 2018

Chocolate, Eggless, Sweet

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.

Chocolate Ganache for Homemade Death By Chocolate Cake

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.

Homemade Death By Chocolate Cake dry and wet Ingredients

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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.

Homemade Death By Chocolate Cake Batter before baking

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.

Homemade Death By Chocolate Cake after baking

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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.

Homemade Death By Chocolate Cake assembling

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.

Homemade Death By Chocolate Cake Crumb covered with ganache

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.

Homemade Death By Chocolate Cake slice

Buy Tools and Ingredients used in this recipe

Dark Chocolate | Cake Tin | Condensed Milk | Cake Turn Table | Offset Spatula

If you like my recipes, follow me on Facebook, Instagram, and Pinterest. If you like to watch video recipes, check my YouTube Channel for more amazing recipes.

Homemade Death Chocolate Cake
4 from 1 vote
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert, Parties
Cuisine: American
Servings: 8 people

Ingredients

For Cake

For Ganache

  • 200 gm Dark Chocolate
  • 100 gm Amul Fresh Cream
  • 10 gm Butter

Instructions

  • For ganache, Take fresh cream in a non-stick pan and bring the cream to boil. Switch of the flame and add chopped chocolate to 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.
  • For cake, 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.
  • 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.
  • Pour the prepared batter into the greased cake tin and bake it in preheated oven at 180 °C for 25 minutes or until it passes the toothpick test.
  • Once baked, take the cake out and demould it.
  • After demoulding let the cake rest on cooling rack for minimum 1 hour. Once 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 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.

Notes

  1. While making the chocolate ganache, everything should be at room temperature.
  2. After preparing the ganache, cover it with cling wrap to avoid crust formation and let it cool.
  3. Sifting the dry ingredients in an important step, do not skip it.
  4. After adding dry ingredients to wet ingredients, do not over mix the batter.
  5. All the ingredients e.g. Baking powder, baking soda, Vinegar should be in their “Best to use “time period.
  6. This is a tried and tested recipe. Any change in ingredient or its measurement can change the final result as well.
  7. You can bake this cake in Microwave Convection at 180 °C for 20 minutes or until it passes the toothpick test.
  8. You can bake this cake on a gas stove, in a pressure cooker on medium flame. It will approximately take 35- 40 min.
  9. If you like extra moist crumb, you can brush the cake sponge with sugar syrup while assembling it. However I don’t like extra sugar in my bakes, so I skipped it.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

Sonia Gupta

About the author

Sonia is an award-winning baking instructor and her baking courses are recognized by all baking enthusiastic. She is a Baking Instructor, Blogger, YouTuber, Author, a Social Media Influencer. Holding her forte as being one of the top baking instructors when it comes to whole wheat baking, Sonia has gain mastery in eggless and healthy baking. She has trained more than 2000 people in the last 3 years and continues to satisfy her desire to transform "HomeMakers into HomeBakers". You can follow her on Facebook, Instagram, and Pinterest. If you like to watch video recipes, check her YouTube Channel.

  • Hi Sonia.. the cake looks awesome.. will be baking this definitely.. how much does this cake weigh for the given measurements?

  • 4 stars
    Hi, can you please suggest that in OTG while baking do we keep both the sides of rods – upper one and lower one on or use only the lower ones

  • The ganache worked perfectly for me, however the cake felt a little dry in texture. is it how the end product would be or have I gone wrong somewhere?

  • Hi . In most of your recipes vinegar is added to the milk or it is added with the wet ingredients.but here it is added in the last. Any specific reason.
    And what will be the temperature of I am using MW convection

    Thanks

  • Hi Sonia, can I use butter in place of oil.
    As sometime oil gives a different smell to the cake.
    Can you please share the brand of oil which you have used.

  • Hi Sonia,
    This looks to be a wonderful recipe:).
    Want to try for sure.
    Can I knw what else can be used instead of vinegar?!…curd /lemon juice.
    Tia.

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