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Chocolate Cake

Eggless Chocolate Cake

This recipe Eggless Chocolate Cake in Kadai is foolproof, effortless and comforting.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Servings 4 people

Equipment

  • Kadai
  • Hand Mixer

Ingredients
  

Dry Ingredients –

  • 1 Cup Maida
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1/2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 3/4th Cup Sugar

Wet Ingredients –

  • 1/2 Cup Unflavoured Oil
  • 1/4th Cup Curd
  • 1/4th Cup Milk
  • 1 Tsp Vanilla Essence

Coffee Concoction –

  • 1/4th Cup Hot Water
  • 1 Tsp Instant Coffee Powder
  • 1/4th Cup Chocolate Chunks

Other Ingredients -

  • 1 Cup Salt

Instructions
 

Pre-heat Kadai –

  • Add salt at the base of kadai. Spread evenly all over.
  • Place a ring or katori over the salt.
  • Cover and let it pre-heat on a high flame for 10 mins.

Grease the cake tin –

  • Brush any unflavored oil or butter in a cake tin evenly.
  • Dust the flour and spread evenly including sides.
  • Remove excess flour.

Preparing Cake Batter –

  • In a mixing bowl sieve maida, cocoa powder, baking powder and baking soda. Mix well and set aside.
  • In another mixing bowl, add sugar, curd, oil and milk.
  • Whisk everything well together till smooth and fluffy.
  • Add dry ingredients to wet ingredients in two batches. Combine everything well together using cut and fold method.
  • Make a coffee concoction – Stir in coffee powder with hot water.
  • Add the coffee concoction to the batter. Stir in gently.
  • Stir in some chocolate chunks for the added chocolaty flavour.
  • Transfer the cake batter to the baking dish and tap twice to remove air bubbles, if any.

Baking the cake in kadai –

  • Place the baking dish in a pre-heated kadai, over the ring.
  • Cover and bake on a low flame for about 30-40 mins. or till done.
  • Do a toothpick test, insert the toothpick in the center of the cake, it should come out clean.
  • Once the cake is done, bring out the cake tin and let it cool before demolding.

Video

Notes

 
• Mix the batter gently using cut and fold method.
• Bake the cake in kadai on a low flame.
• Prefer heavy bottom kadai for even baking.
• Grease the cake tin properly to avoid sticking to the bottom.
• Let the cake cool down before demolding.
• All the ingredients should be at room temperature, um=nless mentioned otherwise