I restrict baking to early hours of the day even if it means waking up an hour early than usual during summer season. Nehal wanted me to bake a chocolate cake and with a lone egg sitting in the refrigerator and too early in the day for the stores to open, I decided to bake an eggless chocolate cake since I had a tin of condensed milk, the main ingredient that goes into its making.
This is a decadent eggless chocolate cake – moist, with a tender crumb. Absolutely delicious and needs no adornment. Biting into a slice of this cake is a heavenly experience. Its sure to win raves among family and friends. I baked a plain chocolate cake but you can try adding chopped toasted nuts, prepare muffins or replace water with black coffee.
Eggless Chocolate Cake Recipe
Preparation: 10 mts, Baking: 45-50 mts
1/2 cup melted butter
2 tbsps brown sugar
2/3 cup (150 ml) water
2 tsps vanilla essence
1 tin condensed milk (400 gms)
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1 3/4 tsps baking pwd
1/4 tsp salt
1 Preheat oven to 150 C. Grease and flour an 8″-9″ inch baking pan.
2 Sieve maida, baking pwd, baking soda, salt and cocoa pwd, thrice. Keep aside.
3 Cream the sugar, melted butter, condensed milk and water till smooth using a wooden spoon or hand blender.
4 Slowly add little flour-cocoa mixture. Follow this procedure till the dry ingredients are completely blended with the wet ingredients. Add vanilla essence and combine well.
5 Bake in preheated oven for 45-50 mts or till a toothpick inserted into the cake comes out clean.
If you want to frost the cake follow this icing recipe – Sieve 1 cup icing sugar with 2 tsps cocoa pwd, slowly add little hot water till it forms a flowing consistency. Place cake on a plate and pour the icing all over the cake.