Moist Eggless Chocolate Cake Recipe
Step by step making of eggless rich chocolate cake in the microwave.
- 1 cup All-purpose flour
- 1 tbsp Baking powder
- 1 tin Condensed milk
- 1 cup Powdered sugar
- 2 tbsp Sugar powder optional
- 1/4 cup Cocoa powder
- 1 cup Skimmed Milk
- 1 cup Oil / butter
Sieve all-purpose flour, soda bicarbonate (baking powder) and cocoa. Keep it aside.
In a mixing bowl, beat condensed milk and butter/oil. Make it light and fluffy.
Add sieved all-purpose flour and milk simultaneously while mixing. Beat well till dripping consistency.
Bake the cake in a preheated oven at 180 degrees Celsius for 35 – 40 mins.
Let it cool for 20 mins and invert it onto a plate. You can cut the cake into desired shapes and store in an airtight container once cool.
But if you want to frost, here is a simple frosting recipe.
Take ¼ cup of butter in a pan. Heat it.
Add 2 tbsp of sugar powder (optional to it and mix well.
Now add 2 tbsp of milk and 2 tbsp of unsweetened cocoa and mix well.
Spread this onto the cooled cake.
Let it set in the fridge for 10 mins and cut into desired shapes and serve.
* It is better if you can use an electric hand mixer to beat the contents. This needs more beating when compared to cakes made of eggs.
** My cousin used butter here, but oil also can be used.
*** Combine all the dry ingredients separately and mix well. Fold in the dry ingredients slowly to make it airy.
**** Adding too much raising agent will flatten your cake. So be cautious and add the correct amount of baking powder.