This month’s Baking Eggless is very special as we completed a year of challenges. This is the thirteenth challenge and my heartfelt thanks to all those who are being a part of this wonderful group. So this is celebration time and the recipe chosen is apt for the occasion. Perfectly perfect is the name given for the original recipe at Hershey’s website. For this month’s challenge Gayathri of Gaju’s Kitchen suggested this sinful, utterly delicious cake from Hershey’s Kitchen. Though this cake doesn’t involve any cooking chocolate, we tasted chocolate in every bite.
My daughter was completely blown over by the cake and after tasting it in the evening, she also took it to school for her snacks the next day. I sent the remaining cake to a friend who has been asking for a cake since my daughter’s birthday. Evening when she returned she went to the kitchen in search of the cake but couldn’t find it. She was in tears when I told her about giving it to a friend. Then I had to promise her for another cake and eventually she forgot about it. The moment she cried I was so happy because a s a food blogger when some one is so much interested in my cooking, I take it as success.
This recipe is part of my eBook Delicious Egg Free Cakes. To get the recipe please download my eBook. Click on image for the purchase. Please leave a review and rate the book in the site. Thank you.
Ingredients:
Butter-1/2 cup
Cocoa Powder-2/3 cup
Icing Sugar-2 cups
Milk-1/3 cup
Vanilla Essence-1 tsp
Procedure:
1. Melt butter. SIft the cocoa powder into the butter and mix well.
2. Add sifted icing sugar and milk alternately and beat to combine.
3. Add the vanilla essence and mix well.
4. Use it to frost the cake.
Thanks Gayatri for the slice but seems that the sclice is not willing to give up its beautiful residence at your place.
Good explanation, Love the chocolate shredded.
Mouthwatering recipe. Gonna try today!
I agree Gayathri, nothing makes my cooking worthwhile than having my kids enjoy it or even taste it happily for that matter. I take that as the biggest compliment, so I know what you must have felt when your daughter wanted leftovers. 🙂
the cake has turned out beautiful
Amazing 🙂
A real grand cake. Just right for this celebration.
Way to go.
Same pinch Gayathri, this time we both have made the eggless baking using exactly the same ingredients, cake looks awesome, especially the frosting, posted it yesterday, was waiting for u to post, so I can link..
I am literally drooling here dear..looks so inviting and delicious..
I made this last night and it is, hands down, the best eggless chocolate cake I’ve ever made. THANK YOU for the recipe, I know I’ll be making this for many years; it was delicious!
Seriously we just loved this challenge very much, wat a beautiful cake Gayathri, wish to get a huge slice rite now,midnite craving.
I made this for my women’s rugby team dinner- they loved it! First time I have ever made chocolate buttercream frosting, and I’ll never go back store bought:)
That is surely very sinful to look at Gayathri..I am sure it tastes awesome!
the cake looks gorgeous and super rich and love your chocolate curls decoration.
Wow, gorgeous looking cake Gayathri! Perfect! 🙂
mouthwatering cake
this was such a delicious challenge and happy I am part of it!!
Sowmya
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superb cake,yummy treat.loved the decoration,was bowled by it/
hi gayatri.what an amazing recipe.like u mentioned the batter was thin so i wasnt sure it will come goid.but simply awesome my kids loved it.its so moist nd sweet like i like.And all ingredients ive them.i used drinking chocolate pwdr as had exhausted my cocoa…:)
i liked the frosting so amazing .but i dnt know how to do the way u ve done on the cake.thnks.this will be one of my fav cake recipe.
Very nice, I m definately gonna try this.
Can we make eggless cake replacing maida with cornflour??
Is cornflour used it baking?
Hi Aabha, I don’t think you can entirely substitute maida with corn flour. Because both the flours are different. I advice you to try it with maida..
gayathri, i tried it out jus now and it came out great….i used store bought butter cream frosting… thanks for the wonderful recipee…
it came out so well gayathri…
Hi gaysthri i made it on my brother’s birthday but donno it did’nt came out well.. the cake did’nt came out fluffy..
🙁 ..though icing was good
Hi Ritika,
Thank you for trying it out. As you can see in the snap, this cake is like fudge and it will not be fluffy. It is like biting into gooey chocolate. So if the result was like that then you have done it perfect…
hi gayathri ma’am 🙂
first when i tried out the cake it was not so good but the second time when i tried it out it was pretty good.just the icing was a little too sweet for me.
hi gayatri.the cake was delicious.everyone just loved it..though I did mess up a few things here and there….actually the batter was already thin so didn’t add all of the milk and water(was somewhat apprehensive).
Should I go by the exact measurements, as it will make the batter really thin?
My first good icing….thanks to you…anyhw I didn’t have icing sugar at home, so used normal sugar and mixed cornflour in it. It had that sugar crunch in it. :(….but the icing otherwise was yummy…..
That is great Dhaliwal. The batter is actually very thin and that is why the cake turns out fudgy and moist. But if you prefer fluffy cake then you can reduce the water in the batter. And very happy that every one liked it…
mouthwatering cake! I will surely try to make one thanks for sharing !kids will surely love it!
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Hi Gayatri I just wanted to try this cake for my son bday falling on this june. I have a small doubt i have planned to do whipped cream frosting instead of butter cream in that case after doing frosting can i refrigerate the cake? will it become hard if i refrigerate.
@joyful Veggie, advance birth day wishes to your son. You can substitute butter cream with whipped cream frosting. It will become slightly firm on refrigeration but the taste will not be affected. So all the best for your baking adventure. Happy Baking!
mouth watering cake!!
Aww..so delicious cake..looks so tempting..can u plz tel me how to measure 1/8 cup and 2/3 cups of cocoa powder..plz let me know..so that i can try for my hubby’s bday..waiting for ur reply.:)
Hi Maadhu, this cake is so good. If you have cup measures, then there will be a cup for 1/3 and one for 1/4. Add 2 measures in 1/3rd cup for 2/3 cup and half of 1/4th cup for 1/8th cup measurements. Hope this helps…
hi.. wanted to know if milk used should be raw or boiled milk? Is it ok if i dont add water at all because i want cake to be spongy..
You need to boil and cool the milk to room temperature before using it in the cake Chinmayi. And add just 1/4th cup of boiling water instead of 1/2 cup. The batter will be thick then and the cake will be less fudgy. But I am not sure how much spongy the cake will be. I haven’t experimented that part…
Hi Gayathri,
The cake looks really really yummy and super-delicious. Am plannin to try this out for the 1st time..
Jus a small query:
Is there an alternate for using curd? Can we use some more milk or any other cream instead of curd?
Hi Jaish, Curd can be substituted with 1/2 cup of milk mixed with a tsp of Apple cider vinegar. If apple cider is not available then go for the white vinegar. Let the mix sit for 5 minutes before adding to the cake mix..
wonderful great the best
Wow! I was looking for an eggless cake recipe and found your blog. I am amazed! Your cakes look gorgeous.
Thank you so much for sharing… this looks divine 🙂
Hi gayatri love the cake it’s my regular cake now…can u Plz tell if i double the recipe should i double the b.soda and b pwd
Yes Kanika, you need to double both the powders..
Thanks a ton..best recipe hands done..
Can u please suggest how can i show variation in colour of chocolate like dark brown n light brown using morde’s dark compound
You can use milk chocolate for light brown and bittersweet for dark brown.
Hi Gayathri,
I wanted to know if the baking soda in the recipe could be replaced by baking powder.
No Mauli, the result would be different…
Hello I am new to baking and am going to make this cake for my boyfriend who has an egg allergy. I have a few questions. First, what % milk did you use? Second, it is my understanding that I boil the milk and then let it coll for the cake batter but not in the frosting, is that correct? And finally, using yogurt…I can use yogurt right? And if so should I use plain, vanilla or chocolate?
I am sorry for all the questions.
Hi Angela, no problem. Let me explain in detail. You can use any milk. And I usually use it direct from the pack. No need to boil and cool. And yes, you can use yogurt. Use plain yogurt.
What are d ingredients for d above chocolate cake n quantity pl
The recipe is in my ebook which is on sale. You can purchase it in the given link.
I can’t tell you how thankful I am to you! U gave me the confidence to bake my first decorated cake ever!!! Your recipe is flawless! How do I send you a pic? #amateurbakerwithnoformaltraining
That is great Vibha. I am so glad for your cake. Please send me a mail to gayathriraani@gmail.com