I made (read cook) this moist, delicious Eggless Chocolate Cake without oven here in my Australian Indian kitchen. Yes, I like to call my kitchen “Indian -Australian Kitchen”. Because here most of the time I cook Indian dishes with local Australian ingredients.
Now, you may ask why I have written that cooked a cake instead of baking?
The answer is unlike western countries in India every kitchen doesn’t have the oven. Buying an oven is still an expensive affair for common people. Then, there are people, who can easily effort to buying it, but for some reasons, they are more comfortable to make food on the gas stove than using an oven! Probably cooking habits could be one reason! But, one thing is common among all the home chefs, for the special occasions, homemakers love to explore recipes from global kitchen, make sweet and savoury delicacies for their family members, loved one.
Recently, a week before valentine’s day, I got a message from one of my viewers. She wrote that it would be great if I could share an eggless chocolate cake recipe that can be prepared without an oven!
On the same week, one of my friends called me and asked if I could bake an eggless chocolate cake! I replied to her, “Definitely I can, but I am just curious to know, why don’t you bake the cake? as I already shared my chocolate cake recipe with you and you wanted to try to bake the cake on your own?”
She replied, “Yes, I wanted to bake a chocolate cake by myself, as my kids love chocolate cake! But I am scared of using the oven on my own. I might try this cake recipe if you have ‘without oven version. This time I want you to bake a chocolate cake for our upcoming gathering. We are going to celebrate our friend R’s birthday’”! There were no reasons that I wouldn’t bake a cake. So I decided this time I will follow the same recipe and I will bake the cake in a Bundt pan! You will find the picture in the below.
Fear of using an oven!
What I realise that buying an oven is not only a problem. The other problem is also the fear of using it! But, I was happy that both of them wanted to celebrate their special moments with homemade food. It gives me immense pleasure when I connect with people who believe working with our hands is not a dishonouring. Cooking for our family, for our loved ones is not a backward activity! When we cook there is an interconnection with our mind and our organs. Today’s home-cooked meals, create tomorrow’s happy memories. On that moment I decided, I am going to make an Eggless Chocolate cake in my Kadai( cooking pan).
I Packed this cake for school lunchbox!
I packed this eggless chocolate cake for my daughter’s school lunchbox for the snack! No need to say, she was very happy. So you see, one home-cooked dish makes many people happy in many ways. Today, not only I am sharing a recipe but also sharing my happiness with you. If you follow this recipe or any of my recipes and created happy memories. Please tag us on Instagram and Facebook. your happy stories will inspire us to share more stories and food recipes.
You can look into the Baking section for my other cake and cookies recipes.
Now, I am leaving you with the recipe and notes to follow! Keep cooking and keep creating memories 🙂
To make the cake-
- 2 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- ½ cup of brown sugar
- ¼ cup dark choco chip
- 4tbsp unsweetened cocoa powder
- ½ cup melted unsalted butter
- 1 ½ cup warm milk
- 1 ½ tbsp white vinegar
- 1 tsp vanilla essence
To make the Whipped cream Chocolate Frosting
- 1 ¼ cup fresh cream
- ¼ cup choco chips
- ⅓ cup of powdered sugar( you can add less or more)
- 1 tsp vanilla essence
Pre-heat your cooking pot:
- Take a heavy-duty large vessel with a lid, pour about one kg cooking salt, then place a metal rack over the salt.
- Next, place a kitchen thermometer on the metal rack, cover the vessel with the lid(preferred metal lid) ane over medium heat pre-heat the pot till it reaches 200-degree centigrade.
- Take a 9-inch springform pan, apply some butter, line the bottom with some parchment paper. Keep aside.
Prepare the cake:
- Pour warm milk in a mug and add vinegar, give a quick stir with a spoon, keep aside.
- Take a large bowl and siever, place the siever on the bowl and sieve flour, cocoa powder, baking powder, salt together. Transfer them into another bowl.
- Next, in the same bowl, add melted butter, sugar and vanilla essence. With the help of a fork whisk them to get a smooth texture.
- Then, Place the siever on the bowl, add half of the flour mixture, sieve the dry ingredients once again, then pour half of milk and vinegar mixture.
- With a wooden spatula, mix the dry and wet ingredients by using cut and fold method.
- Repeat the same process one more time.
- When you get a smooth batter, add choco chips into the prepared batter and mix them.
- Pour the batter into your prepared pan, place that pan into your pre-heated vessel., cover the vessel with a foil, then put the lid on. Over medium heat bake for 20 to 25 minutes. Check the cake with a toothpick or fork, if it comes clearly, then turns off the heat.
- Remove the cake from the pan, keep on a cooling rack. Allow the cake to come to room temperature.
Prepare Chocolate Whipped Cream Frosting:
- While the cake is resting, to prepare the frosting, in a saucepan add choco-chips and ¼ cup of cream, put the pan over low heat just for a few seconds to warm the mixture, maybe 20 seconds. Then with a fork whisk the mixture to get a smooth texture.
- Next, in a large bowl, add powdered sugar, cream, vanilla essence and with your hand beater whisk to form stiff peaks.
- Add the prepared chocolate ganache in the cream frosting, whisk for another 10 seconds and the chocolate whipped cream frosting is ready.
Final Step - Frosting
There are two ways, you can do the frosting.
- One, you can do the way I did. When the cake is completely cool spread the frosting on the top of the cake. I made a thin layer, just because I wanted to pack the cake for the school lunchbox.
- Alternatively, you can cut the cake into half and then spread the frosting on the one portion, then place the other portion and spread the frosting on the top layer.
If you want to bake this cake in the oven, then preheat your oven to 200 degrees C.Then bake the cake at 180 degrees. If you don’t want to add choco-chips, add another cup of sugar. If you are making the frosting on a hot day, keep the bowl where you are going to make the frosting in the refrigerator, at least for 2-3 hours. Then before start beating the cream to make the frosting, place an ice-filled bowl under the bowl of cream. After spreading the whipped cream frosting, you need to keep the cake either in a cool place or in the refrigerator. If the room temperature is warm, the frosting can melt. you can store the cake in an airtight container up to a week.