Eggless Chocolate Cake with Chocolate Frosting | How to make Eggless Chocolate Cake with Chocolate Frosting

By manju shah  |  15th Sep 2015  |  
4.0 from 3 reviews Rate It!
  • Eggless Chocolate Cake with Chocolate Frosting, How to make Eggless Chocolate Cake with Chocolate Frosting
Eggless Chocolate Cake with Chocolate Frostingby manju shah
  • Prep Time


  • Cook Time


  • Serves





About Eggless Chocolate Cake with Chocolate Frosting Recipe

A delicious eggless chocolate cake topped with silky soft choclate frosting. A match made in heaven.

Eggless Chocolate Cake with Chocolate Frosting

Ingredients to make Eggless Chocolate Cake with Chocolate Frosting

  • For the cake - all purpose flour - 1 ½ Cup
  • Coco Powder - ĵ cup
  • Brown sugar - 3/4 cup
  • oil - 1/4 cup
  • Baking powder - 1/8 tsp
  • baking soda - 1 tsp
  • salt - 1/8 tsp
  • Vanilla essence - 1 tsp
  • water - 1 cup + 2 tbsp
  • lemon juice - 1 tsp
  • Choco chips - 2 tablespoon
  • Coffee - ĵ tsp
  • For Frosting:
  • grated dark chocolate - 3/4 cup
  • Choco chips - 1/2 cup
  • Milk - 1/2 cup
  • Drinking Chocolate powder - 3 tablespoon
  • Vanilla Essence - 1/2 tsp
  • Castor sugar - 1 tablespoon
  • FOR honey SYRUP:
  • honey - 1 tablespoon
  • water - 1 tablespoon

How to make Eggless Chocolate Cake with Chocolate Frosting

  1. Take a square 8 inch baking pan or two round 4 inch baking pans and grease with oil then dust with some flour. Keep aside.
  2. Sieve & sift together all purpose flour, coco powder, baking powder, baking soda and salt. Set aside.
  3. In a mixing bowl, take water and add in brown sugar, vanilla essence, oil and lemon juice. Mix everything well so that sugar gets dissolved. Add coffee and mix again.
  4. Preheat the oven at 180°C.
  5. Take the flour mix and add in little by little to sugar-water mix. Mix well to avoid any lumps.
  6. Finally add in the chocolate chips and give a quick stir.
  7. Shift the batter to baking pan/pans. (If using two baking pans divide the batter equally in both the pans).
  8. Bake for 35 minutes or till a knife inserted in the middle comes out clean.
  9. Remove from oven and let it cool for 5-10 minutes (not more than that).
  10. Take it out from the pan and keep on a wire rack till it gets cool.
  11. Take grated chocolate and chocolate chips in a mixing bowl. Keep aside.
  12. Take the milk in a saucepan and put it on high flame. Add in castor sugar and let the milk boil. Once boiled remove it from the flame and add vanilla essence.
  13. Pour the boiled milk over the chocolate chips and leave it for 2 minutes.
  14. Whisk well and keep it in the fridge and keep whisking after every 1 hour till you get the right consistency. Once the chocolate gets melted with milk add in drinking chocolate powder and whisk again.
  15. Again put it in the fridge to get the desired consistency.
  16. If you want a thick frosting add some more drinking chocolate powder or if you want a thin frosting add some more milk. The frosting is ready.
  17. In a small bowl, add honey and water. Mix very well. Syrup is ready.
  18. Preparing the assembly:
  19. Take the cake, honey syrup and frosting.
  20. I made one square cake and cut it into half to make the double layer. If you make two small cakes, take one cake and brush the honey syrup generously over it.
  21. Repeat the same with the lower part of the other cake. Leave the cakes for 10 minutes.
  22. Then take the first cake and put some frosting over it. Spread the frosting over the cake evenly and sandwich with the other cake and frost it similarly with the frosting.
  23. Cover the whole cake with the remaining frosting from all sides. Decorate with sprinkles and glazed cherries.
  24. Keep the cake in the fridge to let it set at least for 2 hours before serving.

My Tip:

White sugar can also be used in place of brown sugar. The batter should be a bit runny. If you find it thick add 1-2 tbsp water. You can replace the dark chocolate with chocolate chips. For the frosting, if you don't have drinking chocolate powder you can decrease the quantity of milk by 1/4 cup to make the frosting. Do not remove the cake from the pan immediately else it could break. Let it rest for 5-10 minutes. You can decorate the cake as per your wish. Keep checking the cake after 20 minutes of baking. Mine took exact 35 minutes to bake. However, every oven takes different time for the same job so keep an eye.

Reviews for Eggless Chocolate Cake with Chocolate Frosting (3)

Rekha Dahale2 years ago


Preeti Singh3 years ago

Yummy... !

Deviyani Srivastava3 years ago

I am going to try this very soon! Seems delicious!