After a long time, I am back with a Baking Basics post. This one is strictly for beginners. If you are searching for a chocolate cake recipe which is butter based and which needs to be so delicious, then this one is for you. After trying hundreds of cake recipes, I have zeroed in on four recipes, two of them are oil based and two are butter based. These recipes are so versatile and I can create any flavour using them. I have already posted the oil based Eggless Vanilla Cake and Eggless Chocolate Cake and butter based Vanilla Cake Recipe. The butter based chocolate cake have not yet featured here. Though I posted it for a decorated cake post, I don”t have a separate post for the cake. So here comes the chocolate cake recipe.
After gaining a small group of readers and followers for the blog, I am now attempting to create a community in YouTube through Gayathri’s Cook Spot. If you love my recipes, I know you will love my videos too. Please check out my youtube channel and if you like it, give it a thumbs up and subscribe to my channel. The number of subscribers help in growing the channel. You can also suggest it to your baking loving friends. I will be coming up with many cake decorating tutorials in my channel. So don’t miss it out. I have recorded the making of this chocolate cake and posted it on YouTube. Check it out and share with me how you feel about it in the comments. Click here to Subscribe.
Makes two 8″ cakes / four 6″ cakes
Ingredients:
All Purpose Flour / Maida – 230 gm
Cocoa Powder – 20 gm
Instant Coffee Powder – 2 tsp
Baking Powder – 2 tsp
Baking Soda- 1 tsp
Butter – 100 gm
Milk – 1 cup
Condensed Milk – 400 gm
Vanilla Essence – 1 tsp
White Vinegar – 1 tsp
Procedure:
Preheat oven to 180°C.
In a bowl mix together flour, cocoa powder, coffee powder, baking powder and baking soda.
In another bowl beat butter until creamy.
Add condensed milk and beat until incorporated.
Add vanilla essence and beat to combine.
Add milk to the condensed milk container and add vinegar to it.
Set aside for 5 minutes.
Now add 1/3 rd of the milk to the butter and condensed milk mixture and beat.
Add half the dry ingredients and beat until well combined.
Again add 1/3 rd of the milk and add the remaining flour.
Beat until combined.
Now finally add the remaining milk and beat well.
Use a spatula to fold in any of the remaining ingredients clinging to the sides of the bowl.
Divide batter between greased and lined cake tins.
Bake for 35 – 45 minutes or until a tooth pick inserted comes out clean.
Loosen the sides of the cake from the tin using a knife.
Flip it on to a wire rack and remove tin and paper.
Allow it to cool completely before wrapping it up in cling film and refrigerate until needed.
Eggless Chocolate Cake with Condensed Milk Recipe
Ingredients
Ingredients
- All Purpose Flour / Maida - 230 gm
- Cocoa Powder - 20 gm
- Instant Coffee Powder - 2 tsp
- Baking Powder - 2 tsp
- Baking Soda- 1 tsp
- Butter - 100 gm
- Milk - 1 cup
- Condensed Milk - 400 gm
- Vanilla Essence - 1 tsp
- White Vinegar - 1 tsp
Instructions
Procedure
- Preheat oven to 180°C.
- In a bowl mix together flour, cocoa powder, coffee powder, baking powder and baking soda.
- In another bowl beat butter until creamy.
- Add condensed milk and beat until incorporated.
- Add vanilla essence and beat to combine.
- Add milk to the condensed milk container and add vinegar to it.
- Set aside for 5 minutes.
- Now add 1/3 rd of the milk to the butter and condensed milk mixture and beat.
- Add half the dry ingredients and beat until well combined.
- Again add 1/3 rd of the milk and add the remaining flour.
- Beat until combined.
- Now finally add the remaining milk and beat well.
- Use a spatula to fold in any of the remaining ingredients clinging to the sides of the bowl.
- Divide batter between greased and lined cake tins.
- Bake for 35 - 45 minutes or until a tooth pick inserted comes out clean.
- Loosen the sides of the cake from the tin using a knife.
- Flip it on to a wire rack and remove tin and paper.
- Allow it to cool completely before wrapping it up in cling film and refrigerate until needed.
Liked your leopard print cake . Can we use agar agar or cina grass instead of veg gelatin ?
You can use agar agar.
Hi Gayathri
Tried this cake today and it came out so well.
Thanx a lot for the recipe, the cake turned out as spongy as a cake with egg.
I tried this recipe today and my batter looks too watery. May be I went wrong with the cup of milk. How much milk in ml will be 1 cup milk ? Pls guide .
It is 200 ml for one cup
Can I bake this in 1/4 sheet pan and cut them into slices without it crumbling? I need to skewer the cut piece for chocolate fondue. Will it stay firm? If not, which one of your chocolate cake recipe would you recommend?
This is a good stable cake which you can slice into squares.
Measurement for one 7″ cake plz?
You can halve all the ingredients to bake one 7″ cake
Cake should be bakes in which setting of oven ? Microwave, convection, microwave+convection ?
Just convection mode.
very nice recipe.. would you be able to tell the proportion of maida in cups?
Take 1 cup + 3/4 cups of maida and 1/4 cup of coca powder.
And also cocoa powder.. Thanks in advance
Can I make the cake without vinegar, coffee powder and vanilla essence.
You can omit coffee and vanilla. But use vinegar or lemon juice instead.
Hi Mam,
Thanks for the reply . I have castor sugar. Is it helpful in the recipe. Or anything that I can make with it.please suggest
Please check my other recipes for cakes. There are so many below recipe index and choose one which is perfect for you.
And how much of lemon juice should I use . I have vanilla but not vinegar
Use 2-3 tsp
Hi Gayathri, Can I add more cocoa powder and reduce coffee powder. If yes, then please let me know the proportions. Thanks.
No, just omit coffee and it would be fine.
Hi my cake turned out crisp and dry on the sides after cooling could u tell me y it was so .. In The middle it was spongy and soft .
I think you over baked the cake.
If I bake this cake in 9×13 inch pan, how much time it has to be in the oven? And can you give the measurements in cups please?
If baking in a sheet pan, it will take nearly 20 – 25 minutes. As for the measurements, there are so many converters available online.
Hello… Your recepie seems really gud.. I just have one doubt as to what to do if I wanted to make a bigger version of this cake as in 10inch round cake tin
Thank you. For a 10″ cake, this batch would be good. But you can also double the amount for still larger cakes.
Hi Gayathri, when u say batch will be good for 10″ cake, does that mean I can divide the batter to make two 10″ cake using this recipe or the whole batch will go in one 10″ cake?
Thanks in advance for your reply.
The whole batch will make a 9″ cake. If making 10″ you need a little extra. MAy be 1/4th of the batter extra. Don’t divide batter.
Can I bake this in 8 inch square tin. If yes, baking time pls. Also my measuring cup is 250 ml how to measure maida n cocoa powder milk using the same. Kindly give measurements.
I guess this recipe would bake in a 8″ square tin. Check out the cake after 35 minutes. And as for measuring, mine is a 200 ml cup. You need to calculate the conversions.
I was looking for a perfect eggless cakes receipe for my tiered cakes and found you. I made your vanilla and chocolate condensed milk cake mam. I don’t know how much to thank you. It came out so well. Perfect taste and texture. Heartfelt thanks to you Madam for the wonderful blog and for sharing amazing receipes.
Hello Gayatri
Awsome recipe! Can we use this recipe for cupcakes?
Thanks
Thank you. You can use the same recipe for cupcakes. It would be fine.
Dear Gayatri,
in your experience have you tried this condensed milk cake with oil instead of butter. I wanted the moistness of oil. I’ve seen your other recipe with oil but wanted to specifically try the combination of condensed milk and oil.
Your advise would be greatly appreciated
Yes, I have used oil instead of butter in the recipe and it turned out fantastic. Go ahead and bake.
Thank you so much for replying. Should I use the same quantity of oil to butter i.e. 100ml oil to replace 100 gms butter? Thank you for sharing.
It is my pleasure. Use the same amount of oil as butter.
Thank you for this recipe Gayathri. I have 2 questions:
1) I have to make 2 tier cake with fondant icing. Is this sturdy enough to hold everything?
2) is there any replacement for condensed milk please?
Thanks a lot.
Hi, this cake is very sturdy as the base for the fondant tiered cake. The recipe is based on condensed milk, so can’t replace it. But you can choose an oil based recipe instead of this one, if you don’t want to add condensed milk. I have the recipe for that also in the blog.
Condensed milk means liquid one like milkmaid or just powder
Yes, it is liquid like Millkmaid / Mithai mate
Help! I increased this recipe by 3 times. It always worked for me. Today I made this recipe and by mistake added 2 cans of condensed milk instead of 3. Now it is out of oven and crumb looks good but I am afraid now how it will taste and what effect it will have on moisture. Please help me!
Usually this recipe is mildly sweet. So I guess the final cake won’t be sweet enough. Pair it with buttercream, soak it in sugar syrup to compensate. It would be fine.
I tried this, the taste was good. The only problem was the cake dint stay raised, while baking it did rise and then came down. Anything I should do to adjust?
Usually cakes shrink a little when they cool down, but if it shrinks or sinks in the middle, then it is of concern.
Hii Mam can I use this same measurement in making 9by 9 square tin and what ml of cup you used in this receipe .
My cup is 200 ml. And this cake would fill 8″ square. Try 1.5 times the recipe for 9″ square tin