Wednesday, May 23, 2012

Egg less Chocolate Cake with Chocolate Ganache

Egg-less Chocolate cake...........soaked with sugar syrup.........filled with Chocolate butter-cream icing........and topped with amazing sinful Chocolate try beating that.

This cake was like an eye opener for an arrogant person like me who always underestimated egg less cakes.....I always thought they were below me....little did I know.....I would anytime choose this egg less cake over my other cakes.....well ......excluding.....Strawberry Cream Gateau

This Veggie cake......Hot Veggie Cake  is a of now.......till the mind starts to act fickle again.

Recipe Source :Divine Taste


For Chocolate cake
  • 200g Plain Flour (1 1/2 Cups)
  • 50g Cocoa Powder (1/4 cup)
  • 30g Caster Sugar(4tbsp)
  • 2tsp Baking Powder
  • 1tsp Baking Soda
  • 400g  Sweetened Condensed Milk
  • 150g Unsalted Butter , melted
  • 250 ml Water (1 cup)
  • 1tbsp Vanilla extract

For Soaking Syrup
  • 125 ml Water  (1/2 cup)
  • 2 tbsp Sugar

For Chocolate Butter cream icing
  • 50g Butter ,softened (1/4 cup)
  • 100g Icing Sugar (3/4 cup)
  • 2 tbsp Cocoa Powder
  • 1/2 tsp Vanilla Extract
  • 1 to 2 tbsp Milk
For Chocolate Ganache
  • 200ml Cream
  • 200g Semi Sweet Chocolate chips


For Chocolate Cake
  1. Grease two 8 inch round cake pan and line with parchment/baking paper, grease the sides and dust with flour. Keep this aside.
  2. Preheat oven to150 Degree C.
  3. Now prepare batter. Sieve flour, cocoa powder, baking powder and baking soda into a big mixing bowl. Add caster sugar.
  4. Add condensed milk, water,melted butter and vanilla extract.Beat with electric beater or hand whisk till the batter is smooth and no more lumpy.Do not over beat.
  5. Divide this batter equally into the greased pans and bake for 20 to 30 minutes or till done.
  6. Let the cake cool in the pan for 5 minutes before inverting it onto wire rack.Let the cakes cool down completely before assembling.
For Soaking Syrup

While the cakes are baking in the oven prepare the syrup.Place sugar and water in a small saucepan and cook till the sugar dissolves and the syrup comes to a boil.Take off the heat and let the syrup cool down.

For Butter-cream icing

Combine all the ingredients except milk and beat till light ,add milk slowly till you get a smooth icing.

For Ganache
Melts chocolate in a microwave or on double boiler.Add cream and mix till cream and chocolate is well blended and you have a slightly thick and smooth sauce.

Assemble the cake
  1. Place one chocolate cake on a plate, soak it with half of the soaking syrup.
  2. Spread chocolate butter cream icing over the soaked cake.You can reserve little icing to decorate the cake.
  3. Place the second cake on the butter cream icing. Soak this cake with the remaining syrup.
  4. Pour the ganache over the cake and spread it around on the top and sides of the cake.
  5. Decorate the cake by piping some butter cream icing on the cake.
  6. Let the cake rest in the refrigerator for few hours before serving. 


  1. Superb Cherie! I think my prediction about u becoming a pastry chef has already come true. What neat work at decorating! U must start taking cake orders for birthdays at least. And yes, I had greatly underestimated eggless cakes like you. Not anymore! Your cake looks absolutely moist, creamy (love the buttercream) and oh-so-chocolatey! Good going girl!!

    1. thank you Shireen....u are always super sweet...u know baking is my passion,iam at peace when i bake....i have this weird feeling that if i start selling my passion will fade away slowly...and that is a very scary of now....'free cakes anyone' :)

    2. Free cakes?? Me me!! Honestly, I came back to ur blog just to see this cake again. It looks like a professional cake - u know that slice u just want to sink ur teeth into. Since the day u posted this cake..its been dancing in front of my eyes. Yes, like u said, cake orders can get crazy if u get many orders in a day, but do take up that course in baking/decorating - it will give u a high!

    3. Cherz...i came back to see this cake...i can't get it out of my head..neither can I bake it (you know why) - such torture :-(

  2. Cake's looking lovely and moist... the key is totally in the soaking :)

  3. really a nice cake. I will come here often to see ur baking recipes :)

  4. Omg,wat a fabulous and wonderful looking cake, those slices looks absolutely gorgeous,moist and super spongy, lovely frosting.

  5. Is there anything left foe me....or all liked off.....that's an super drool worthy cake.....

  6. Hey..m a complete novice at a baking..could you please tell me how long should I bake the cake and at what temperature.....? Thanks...!

    1. Hi Esha
      i baked this cake at 150 degree centigrade for 30 minutes.But not all ovens are the same....few take longer time few lesser.So i would suggest you to start testing your cake once it crosses 20 minutes bake time...just insert a wooden(not plastic) toothpick in center of the cake...if there is batter sticking to it then bake it for five more minutes, then check again...if the batter stuck to the toothpick is thick that means the cake will be done in few more minutes....once the toothpick has nothing stuck to it...then ur cake is not bake more than that or u will end up with a dry cake...everything depends on ur oven....just because the recipe says 30 minutes that does not mean that your oven too will take 30 minutes...hope this was helpful..anymore doubts please feel free to ask..:))) cherie

    2. but the middle part of the cake got became very chip chip

  7. loooks delicious.. guess ur gal couldn't eat that one! :(

  8. Hey,
    Awesom recipe..jst wnted to kno if i can use salted butter instead of unsalted one in the cake..

    1. hi sorry for the late reply....i have a feeling that the cake might turn out little salty if u use salted can increase the quantity of that case....thank you for visiting


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