Chocolate Cake Recipe – No Eggs, No Milk, No Butter
This chocolate cake is the easiest recipe for chocolate cake. This chocolate cake doesn’t require eggs, milk and butter. This vegan chocolate cake is quick and easy to make. Follow this recipe to learn how to make one bowl chocolate cake. The result is rich, soft and moist cake with vegan and delicious chocolate ganache on top. A must try recipe!
Printable recipe:
More chocolate recipes you may like:
Chocolate Cheesecake:
Chocolate Pudding:
Italian Hot Chocolate:
Chocolate Fudge Cake:
Chocolate Pancakes:
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Ingredients:
For the cake:
1½ cups (190g) All-purpose flour
1/4 cup (30g) Cocoa powder
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup (200g) Sugar
1/3 cup (80ml) Vegetable oil
1 cup (240ml) Water
1 teaspoon Vanilla extract
1 tablespoon Vinegar or lemon juice
For the chocolate ganache:
2 tablespoons (30g) Coconut oil
1/3 cup (40g) Cocoa powder
1/3 cup (100g) Maple syrup/agave syrup
1 teaspoon Vanilla extract
Directions:
1. Preheat oven to 350F (180C). Grease a 8-inch (20cm) round cake pan and set aside.
2. In a large bowl, stir flour, cocoa powder, baking soda, salt and sugar.
3. Add water, oil, vinegar and vanilla extract. Stir until combined.
4. Pour the batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, release from the pan, then let to cool to room temperature.
5. Make the frosting (optional): In a bowl stir coconut oil, maple syrup and vanilla extract. Add cocoa powder and whisk until combined and smooth.
6. Pour the glaze over the cake, spread evenly and refrigerate until set, about one hour.
Notes:
• The ganache is optional. You can serve the cake without the ganache and dust it with icing sugar.
• For extra rich flavour you can use coffee instead of water.
• Other options for chocolate ganache: coconut cream + dark chocolate. In a bowl place 100 grams chopped chocolate, pour 1/3 cup (80ml) hot coconut cream, let sit for 1-2 minutes, then stir and combined and smooth.
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Triple Layer Chocolate Fudge Cake Recipe By Food Fusion (Secrets Revealed)
We just raised the bar even further this time. This super moist triple-layer chocolate fudge cake is truly a crowd-pleasing delight. #HappyCookingToYou #FoodFusion #PakolaFullCreamMilk
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00:00 Triple Layer Chocolate Fudge Cake Recipe
00:17 Prepare Chocolate Fudge cake
01:49 Prepare Chocolate Ganache & frosting
03:05 Assembling
05:00 Aray waah
Recipe in English:
Ingredients:
Prepare Fudge Cake:
-Maida (All-purpose flour) 210g (1 & ½ Cup)
-Cocoa powder 56g (1/2 Cup + 2 tbs)
-Namak (Salt) ¼ tsp
-Baking soda ½ tsp
-Baking powder 1 tsp
-Anday (Eggs) 2 (room temperature)
-Pakola Full Cream Milk 1 Cup
-Cooking oil ½ Cup
-Bareek cheeni (Caster Sugar) 1 & ½ Cup
Prepare Chocolate Ganache & Frosting:
-Whipping cream 350ml
-Pakola Full Cream Milk 3 tbs
-Milk chocolate grated 400g
-Makhan (Butter) unsalted 60g (room temperature)
-Icing sugar ¾ Cup
-Chocolate chips
Directions:
Prepare Fudge Cake:
-Grease 8-inch baking pan with cooking oil & line with butter paper & set aside.
-On a bowl,place a sifter,add all-purpose flour,cocoa powder,salt,baking soda,baking powder & sift dry ingredients together,mix well & set aside.
-In a bowl,add eggs,milk,cooking oil,caster sugar & beat well.
-Now add dry ingredients & beat on low speed until combined then fold with the help of spatula.
-Pour batter in prepared baking pan & bake in preheated oven at 180C for 40 minutes (on lower grill).
-Take out from oven,spray water immediately to keep cake moist.
-Take out cake from pan and keep it on rack & let it cool completely.
Prepare Chocolate Ganache & Frosting:
-In a saucepan,add whipping cream & milk,turn on the flame,mix well & simmer on low flame until its hot (6-8 minutes).
-Remove from heat,add chocolate & mix well until chocolate melts.
-Add butter & mix well until well combined.
-Transfer to a bowl & let it cool completely while mixing at room temperature.
-Reserve 1 & ½ Cup of ganache for later use.
-Cover remaining ganache & refrigerate until chilled.
-Take out from refrigerator and beat well for 3-4 minutes.
-Add icing sugar,beat until soft peaks form & transfer to a piping bag.
-With the help of the layer cake slicer,horizontally cut three layers of cake.
-Place first layer of cake on cake stand,apply prepared chocolate frosting and add chocolate chips.
-Place another layer of cake,apply prepared frosting and add chocolate chips & repeat the same process for top layer of cake and cover the sides of the cake with frosting & refrigerate for 1 hour.
-Pour reserved chocolate ganache warm on the top of the cake,apply grated chocolate on the sides of the cake & refrigerate for 30 minutes.
-Decorate & serve!
How To Make The Ultimate Chocolate Cake
Reserve the One Top:
Get the recipe:
THE ULTIMATE CHOCOLATE CAKE
Servings: 12
INGREDIENTS
CAKE
1½ cups flour
1 cup Dutch processed cocoa powder
1 teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter, softened
1½ cups sugar
3 eggs
½ cup mayonnaise
4 ounces dark chocolate, chopped
BUTTERCREAM
1½ cups butter, softened
1 tablespoon vanilla extract
½ cup Dutch processed cocoa powder
5 cups powdered sugar
Fresh fruit, to decorate
PREPARATION
1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Decorate to your liking.
18. Enjoy!
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Triple Chocolate Mousse Cake Recipe 2 Ways | Gluten Free | Gelatin free
Gluten-Free Triple Chocolate Mousse Cake
All Recipes:
Written Recipe:
Bottom Layer
Ingredients:
150g Bittersweet Chocolate
1/2 cup butter
4 eggs
1/3 cup sugar
1/2 cup Cocoa powder
Method:
Combine chocolate and butter in a heatproof bowl. Melt in the microwave for 50 to 60 seconds.
Mix until combined and melted. Let it cool down.
Add eggs and sugar to a different bowl and whisk until combined.
Sift cocoa powder whisk until just combined, then add chocolate mixture and stir to combine.
Pour batter into the pan and bake in the middle of the oven. Bake at 190 °C for 25-30 mins, or until the top has formed a thin crust.
Set aside to cool completely.
Remove the parchment paper and put the cake back in the pan.
Middle Layer
Ingredients:
250g Bittersweet Chocolate
300ml cold whipping cream
Pinch of salt
1 tbsp sugar
2 tbsp cocoa powder
Method:
Melt the chocolate in the microwave for 50 to 60 seconds, and whisk until smooth.
Add whipping cream, salt, sugar and cocoa powder to the bowl.
Whip until soft peaks form.
Add chocolate little by little into the whipped cream and fold with a spatula until no white streaks remain.
Spread the chocolate mousse onto the cooled bottom layer and spread evenly.
Refrigerate for 30 mins.
Note: If your cake is not cooled completely, keep the chocolate mousse in the fridge.
Top Layer
Ingredients:
300ml cold whipping cream
1 tsp Agar Agar
200g white chocolate
Method:
Mix the 100ml cold whipping cream and Agar Agar.
Microwave for 60 seconds and mix until the chocolate is smooth.
Whip 200ml cold whipping cream until soft peaks have formed. Add the chocolate mixture to the whipped cream and fold with a spatula.
Pour the mixture into the cooled middle layer and spread evenly.
Place into refrigerator until set (about 2-3 hours).
Decorate as desired.
Slice the chocolate mousse cake with a hot knife.
Music: On My Way Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
How to Make a Wedding Cake: Stacking a 3 Tier Wedding Cake (Part 2) from Cookies Cupcakes and Cardio
Read the blog post here:
Learn how to make a wedding cake in this three part wedding cake recipe series. In this part, we review how to stack and 3 tier wedding cake.
Part 1:
Part 3:
Materials Required
• 6 double layer buttercream coated cake
• 8 double layer buttercream coated cake
• 10 double layer buttercream coated cake
• 7 Wooden dowel rods (or plastic)
Procedure
1. Place three rods into the 10 cake in the shape of a triangle, about 3-4 apart. Make sure that the rods will be underneath the 8 cake that will be above the support rods.
2. Mark the rods with an edible pen, or score with a knife, just below the top of the cake. Trim the rods using a knife, saw or sharp sears to the trim line.
3. Reinsert the rods into the previous holes, and ensure that they are flush with the top of the cake. If they are not, re-trim them.
4. Place the 8 cake on top of the support rods.
5. Place three rods into the 8 cake in the shape of a triangle, about 3-4 apart. Make sure that the rods will be underneath the 6 cake that will be above the support rods.
6. Repeat trimming process of the rods and insert them back into the holes that go through the 10 and 8 cakes.
7. Place the 6 on top of the support rods.
8. Trim one rod to fit below the surface of the top of the cake, and press down into the cake through all three layers of cakes. This will prevent the cake from moving.
9. Using a small amount of buttercream, patch the hole at the top of the cake and spread smooth.
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Triple Chocolate Mousse Cake Recipe, No Gelatine
This triple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an delicious chocolate sponge, is simply hard to resist.
Ingredients for the chocolate sponge:
- 225g soft butter
- 300g sugar
- 5 eggs
- 260g plain flour
- 75g cocoa
- 2 2/1 tsp baking powder
Dark chocolate mousse:
- 1 vege-gel +50ml water
- 300g dark chocolate
- 300g hot double cream
- 200ml cold double cream
Milk chocolate mousse:
- 1 vege-gel + 50ml water
- 400g milk chocolate
- 200ml hot double cream
- 200ml cold double cream
White chocolate mousse:
- 2 vege-gel +100ml water
- 400g white chocolate
- 200ml hot double cream
- 200ml cold double cream
Happy baking day!!!!