Egg-less chocolate cake


So here we are putting forth our first post and since we are both “Chocoholics”, what can be better than our first post being about our all time favorite chocolate cake 😉

This cake is quite famous among our family and friends. This recipe is full-proof. The cake is light, fluffy, moist and an absolute chocolate delight.

Happy baking!! 🙂



  • 100 gm…. All purpose flour
  • 100 ml…. Plain drinking soda
  • 50 gm…. Butter (little extra for greasing the cake tin)
  • 200 gm…. Condensed milk
  • 2 tbsp…. Cocoa powder
  • ½ tsp…. Sodium bi carbonate
  • ½ tsp…. Baking powder
  • 1 tsp…. Vanilla essence
  • 8” Round tin or desired shape

For the filling and frosting:

  • 200 gm…. Dark compound chocolate
  • ½ cup…. Heavy cream
  • 1 tbsp…. Butter

For keeping the cake moist:

  • ½ cup…. Plain drinking soda
  • 1 cup…. Water
  • ½ tbsp…. Sugar



1. For sponge:

Whisk together butter and condensed milk, till it forms a smooth mixture. No lumps should be present and sieve all the dry ingredients in a separate bowl.


Combine the dry and wet ingredients and add drinking soda little by little. Whisk till smooth batter has been formed. Pour the batter in the lined tin and keep in oven at 180⁰ C/ 360⁰ F for 25-30 min – until it’s done. (Check if the cake is completely baked by inserting a skewer, if it comes out clean- cake is baked completely.)


Let it rest in tin for 5 min and then transfer to the wire rack for cooling.


2.For filling and frosting:

Melt the chocolate over a double boiler till it’s completely melted; make sure there are no lumps.
Turn the heat off and combine the butter and cream, keep on whisking till it forms a smooth sauce.
Rest in refrigerator for 5 min or till it comes to spreadable consistency.


3.For sugar syrup:

Combine the sugar in warm water till it completely dissolves.
To the above add the plain drinking soda.


Cut the cake in two layers evenly.

Place one bottom layer on a tray or plate and brush the top surface to the layer with sugar syrup till cake is completely moisten, do not over moisten or it will fall apart.


Spread the icing evenly.Place the top layer and moisten it with sugar syrup.

Spread the frosting onto the entire cake, filling all the all gaps and crevices.

Decorate the cake as desired.


Wrap the tin’s side with thick moist cloth to have even flat surface.

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3 thoughts on “Egg-less chocolate cake

  1. Yogita D Karbele July 17, 2013 at 6:44 PM Reply


  2. humairah November 9, 2013 at 2:17 PM Reply

    yummmmy ………. :p

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