Eggless Choco Chips Butter Cake is the viral cake recipe that is a delicious soft vanilla butter cake filled and studded with dark choco chips.
One year back, the choco chips butter cake was doing its rounds in the internet. It was generally a vanilla butter cake with choco chips added in the batter and added as topping. I remember one of my readers asking me how to make an eggless version and I suggested one of my recipes.
As I was not very active last year, I didn’t post it in the blog. Lately I have tried getting back to blogging and have published a few recipes. This was in my to do list for a long time, so thought it was a good time to post.
I have a huge list of eggless teacakes in this blog. Please check out the Eggless Teacakes Page (click on the name) to see all the delicious teacakes.
This cake is my fourth attempt. I usually try to repeat recipes until I am satisfied with the looks, ease of making and taste. So at each attempt something felt off, so I kept trying again and again. Today, I must say, I nailed it. It turned out so soft, with chocolate chips distributed evenly throughout the cake. The cake also didn’t become too gooey.
Dry ingredients for Eggless Choco Chip Butter Cake
This recipe is a one bowl recipe, where you first add all the dry ingredients, mix them, add the wet ingredients and your batter is ready. Before starting the preparation always start with preheating your oven. Take all the dry ingredients in a mixing bowl and using a whisk, mix them well.
Liquid Ingredients for Eggless Choco Chip Butter Cake
I had to take a separate glass for wet ingredients, but if making at home, you can just measure them out directly on top of the dry ingredients. All the ingredients need to be at room temperature. So if melting butter, let it come to room temperature before adding.
You also need to grease, line and dust the cake tin and keep it ready before mixing the dry and wet ingredients. Once the batter is mixed, it is better to bake it right away. So keep everything ready before you start. It hardly takes five minutes to put together.
Use tiny choco chips. It is better this way. During my first attempt, I used chocolate pallets and they sunk to the bottom, stayed in molten form and turned out so gooey even after cooling. So use stable choco chips so that they don’t melt that easily.
How to divide the batter for the cake
Divide the batter into two. After pouring half the batter, add some choco chips on top and then add the remaining batter and remaining choco chips. I have kept the batter very thick so that the choco chips doesn’t sink to the bottom.
Bake in the preheated oven until the top is nice and firm and golden in colour. Use a toothpick to check whether there is batter still uncooked in the centre. Once it comes out clean, your cake is done.
Let it cool on wire rack for ten minutes. Use a small blunt spatula to loosen the sides of the cake. Flip it on a wire rack, remove the parchment paper.
Then flip it back to the first wire rack and let the cake cool completely.
As this is a small cake, I made six wedges. But it is completely up to you. Cut it as per your wish. Serve the cake at room temperature.
Store left over cake in fridge in an air tight box. On serving day, remove it from fridge and let it come to room temperature before serving. As the cake has butter, it will become firm once chilled.
Eggless Choco Chips Butter Cake
Ingredients
- 170 g Maida/ All Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 150 g Sugar Powdered
- 65 g Butter soft
- 1 tsp Vanilla Essence
- 100 ml Curd/ Yogurt
- 100 ml Milk
- 25 gm Chocolate Chips
Instructions
- Preheat oven to 160C.
- Line, grease and dust a 6” round tin and set aside.
- In a bowl, mix together maida, baking powder and baking soda.
- In a large bowl cream together room temperature butter and powdered sugar. Add vanilla and beat to incorporate them.
- Add milk and curd and stir to combine.
- Finally add the flour mix to the liquid ingredients and whisk until 80% combined. Do the final mix with a spatula and do not over mix.
- Transfer half the batter to the prepared tin. Top the batter with the half the chocolate chips.
- Add the remaining batter and add the remaining choco chips.
- Bake in preheated oven for 30-35 minutes.
- Cool on wire rack for ten minutes before flipping the cake out of the tin.
- Remove the parchment paper and allow the cake to cool completely on the wire rack.
- Slice it into six equal wedges and serve.
