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Egg-less chocolate cake with a ganache glaze

This egg-less chocolate cake recipe doesn’t require a mixer!

 

I finally gave egg-less baking a try with this vegan-ish chocolate cake recipe (note the ish because I used milk and cream in the cake, but you could substitute both with your favorite non-dairy beverage, like soy milk). I loved the texture of the cake, tender and soft. I’ve used this same egg-less chocolate cake recipe as a base for this berry chocolate cake and it’s perfect for layer cakes!

This chocolate cake couldn’t be easier to make because it uses the two bowl mixing method (also called the muffin mixing method)

The chocolate ganache certainly adds a ton of chocolate flavour! Please, for the ganache, invest in a good quality baking chocolate if you can, like this one from Cacao Barry. It yields a smoother ganache with an incredible flavor. Worth every penny! 

For the ganache, I poured it over the cake when it was still quite fluid to make a glaze. Another option would be to let it firm up and then to whip it with a hand mixer or a stand mixer to make a whipped ganache frosting.

 

 

Egg-less chocolate cake with a ganache glaze

This is an egg-less cake recipe, and to make it vegan, you could substitute both with your favorite non-dairy beverage, like soy milk.
Course Dessert
Cuisine American
Keyword Egg-less chocolate cake
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 342kcal
Author Janice

Equipment

6in cake pan (3in deep)
OXO whisk
Cake tester
Cooling rack

Ingredients

For the cake

For the ganache

  • 170 grams (1 cup) dark chocolate
  • 125 mL (½ cup) whipping cream (35 % fat)

Instructions

  • Preheat the oven to 350°F. Prepare a 3-inch deep 6-inch cake pan Wilton pan from Amazon) by brushing the bottom and sides with melted butter and dusting it with cocoa, then lining the bottom with a round of parchment. Set aside.
  • Stir together the vinegar and the milk in a cup measurer and let it stand for a few minutes.
  • Sift together the flour, baking soda, salt, and cocoa into a large bowl. Whisk in the sugar. 
  • Add the oil, the vanilla, and the soured milk to the bowl with the dry ingredients. Stir (or whisk) to combine, just like cake mix.
  • Pour the batter in the prepared pan and bake it until a cake tester inserted in the center comes out clean (about 45 minutes).
  • Let the cake cool for 10 minutes before unmolding it onto a cooling rack to cool completely.
  • While the cake is cooling, prepare the ganache by heating the cream til it is hot and steamy, then pour it over the chocolate in a medium metal bowl.
  • Let the mixture stand for one minute, then stir slowly with a wooden spoon until the chocolate is melted and the ganache is fluid and smooth.
  • Let the ganache cool slightly to thicken while you set the wire rack with cooled cake over a rimmed baking sheet.
  • When the ganache has thickened slightly, pour it over the cooled cake. Transfer the cake to a cake stand to serve.

Notes

  • My favourite cocoa powder is Cacao Barry extra dark  cocoa powder, which you can buy from Amazon
  • For the ganache, I used I used Cacao Barry dark chocolate Amazon
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!

Nutrition

Calories: 342kcal

birthday, birthday cake, chocolate, chocolate cake, cocoa powder, eggless, vegan, vegetarian

9 Responses to Egg-less chocolate cake with a ganache glaze

  1. Ana Cooks December 10, 2012 at 5:20 PM #

    too damn good to be true! 🙂

  2. Peggy G. December 10, 2012 at 7:54 PM #

    This definitely looks like a slice of heaven!

  3. Lauren Vaughan December 15, 2012 at 1:05 AM #

    This is def a keeper! Do you think that almond milk could be substituted for the skim milk?

    Thanks!

    • Janice Lawandi December 15, 2012 at 1:07 AM #

      You could definitely substitute almond milk for the skim milk, and I’m sure it would work 🙂

  4. gayatri tiwari December 21, 2017 at 4:55 AM #

    can I replace the vinegar with buttermilk ?

    • Janice December 21, 2017 at 10:23 AM #

      Hi! If you want to use buttermilk, I would use 1 cup of buttermilk instead of the milk in the recipe, and do not add vinegar. I have not tested this version with buttermilk, but I think this will work well. Let me know how it goes! Thanks!

Trackbacks/Pingbacks

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