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Homemade Death Chocolate Cake
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4 from 1 vote

Homemade Death Chocolate Cake

Best ever Moist and Eggless Homemade Death Chocolate Cake recipe. Be ready to see your loved one's heart melting as they eat this melt-in-mouth chocolate cake.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert, Parties
Cuisine: American
Servings: 8 people

Ingredients

For Cake

  • 120 gm Whole Wheat Flour
  • 100 ml Condensed Milk
  • 80 ml Milk
  • 50 ml Oil
  • 1 tsp Vinegar
  • 1 tsp Vanilla Essence
  • 2 tbs Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt

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.