Eggless Chocolate Sponge Cake Recipe - Eggless Chocolate Cake

Eggless Chocolate Sponge Cake Recipe - Eggless Chocolate Cake

Ingredients for Eggless Chocolate Sponge Cake Recipe

Refined flour - 2 cups

Butter - ½ cup

Powdered sugar - 1/2 cup

Cocoa Powder - 1/2 cup

Milk - 1 cup

Condensed Milk - 1/2 cup

Baking Powder - 1.5 tsp

Baking soda - 1/2 tsp

How to make Eggless Chocolate Cake at home 

Make batter

Start making Eggless Chocolate Sponge Cake by making batter. For this, take maida in a bowl and add baking powder, baking soda and cocoa powder and mix well. Sieve this mixture 2 times in a sieve so that it mixes well.

Add lightly melted butter and powdered sugar to a bowl and whisk well with a spoon. Add condensed milk in it and whisk it till it gets mixed well. After the mixture becomes fluffy, add some milk and mix it. Then add a little bit of maida cocoa powder mixture and a little milk, mix all the things till they get mixed well. Batter is ready for the cake.

Lubricate cake container

Grease the edges of the cake container with a little butter. Also, the container

Smooth the size round butter paper with butter and put it in the container.

After this, put the cake batter in the container and knock the container into a mixture.

Bake a Cake 

Preheat the oven to 180 degree centigrade, place the cake container on the middle rack of the oven and set the cake to bake at this temperature for 25 minutes and let the cake bake.

After 25 minutes, take out the cake and check it. If the cake is not ready yet, then bake it at 170 degree centigrade for 10 minutes.

Check the cake, put a knife in the cake and see if the cake is not sticking to the tip of the knife, then the cake is made. Allow the cake to cool down a bit.

Cake is ready. After the cake cools, move the knife around the cake and separate it from the container. Then, put a plate on the container and tap the container slightly and it will come into the plate.

A perfectly spongy eggless chocolate cake is ready. You can eat this chocolate cake in refrigerator and eat it for 10 to 12 days.

Suggestion

• Bake the cake for the first 25 minutes. After this, check the cake and bake it after lowering the temperature, there may be a slight difference of baking time in different ovens.