Easy to bake, this super soft and delicious chocolate cake is my kid’s favourite. Whenever they want to eat something chocolatey, they demand, that I bake this chocolate cake. This is a very easy recipe, even kids can join while making it.

Perfect for every occasion, be it a birthday or any celebration, this eggless chocolate cake is a delight. Enjoyed by kids and adults alike, it’s a treat for all those who are chocolate lovers.

I have baked this cake in an oven. If you don’t have one, no worries. You can still bake it in a heavy bottom kadhai/wok. I have given the instructions in the recipe section.

You can enjoy this super soft and rich chocolate cake as it is or can pour some chocolate ganache/sauce on top. Here I have topped the cake with some whipping cream and decorated it with Cadbury shots, choco chips and some colourful sugar balls. You can decorate the way you want or even ask your kids to lend a hand. Let’s bake.

Ingredients

Dry Ingredients

1 cup all purpose flour (maida)
1 cup sugar (powdered)
1/2 cup cocoa powder unsweetened
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup choco chips

Wet Ingredients

1/2 cup oil
1/2 cup water
1/2 cup milk
1 tbsp vanilla essence
2 tbsp fresh curd

Recipe

Pre-heat the oven at 180 C. If you don’t have an oven, pour some salt in a large kadhai and place a stand on the salt. Pre-heat the kadhai for 10 min on medium to high flame.

Grease a baking tin with some vegetable oil and dust it with some flour.

In a bowl, whisk together water and oil till well blended. Now add milk and vanilla essence. Mix well. Then add curd and mix everything together.

In another bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt.

Now gradually pour wet ingredients into dry ingredients and whisk them together. Add choco chips at this stage. Use cut and fold method. Make sure there are no lumps. Do not over mix at this stage, it may make the cake dense.

Pour the mixture in a greased tin.

Bake the cake at 180 C for 30 minutes in a convection mode of microwave oven. If you don’t have an oven, place the tin in a pre-heated kadhai. Cover with a lid and bake it for 30 minutes on medium flame and 10 minutes on low flame or till the toothpick inserted comes out clean.

Allow the cake to cool down for 20-30 minutes. You can do the frosting or you can enjoy as it is.

To decorate the cake with whipping cream, pour 1 cup whipping cream to a chilled bowl and begin to whip on a medium speed until slightly thick using electric beater. Then add 3 tbsps powdered sugar and vanilla essence. Whip until stiff peaks. Spread the whipped cream on the cake and decorate the way you want.

Enjoy this yummy, soft eggless chocolate cake with your family and friends.

So long, Larry