“Anything is good if it’s made of chocolate.”- Jo Brand
This post is almost an afterthought. Here I was experimenting with eggless brownies with little luck . Either they turned out far too thin or they were so gooey you needed a spoon to eat them with or they were delicious , but there were just not brownies.. just chocolate cakes ! Which was the story here.. the batter didn’t transform into the fudgy brownie that I was rooting for , but this absolutely yum cake which was surprisingly liked (and gorged on ) .
This is one of those cakes that you can make when you need a cake quick. Here’s how the story goes: you think “chocolate cake” – in the next ten minutes, you preheat your oven while mixing the batter – into the oven it goes for less than half an hour – you eat “chocolate cake” !
As I sat up in my recliner with my book and a slice of the cake (yup, lazy ol me ) , I thought it was good enough to post about. But was this a fudgy chocolate cake or a cakey brownie. What exactly is the difference between the two? After bouncing to and fro… I gave up.
I shall agree with Shakespeare here… whats in a name ? Its cake, its chocolate , its easy and its yum. Oh, and its chocolate !
This is a honest to goodness kind of chocolate cake that is good for a emergency cocoa fix ! Its moist and fudgy and really good !!!
Fudgy cake or cake brownie ? You let me know… I will go with the fudge cake for now !
Eggless chocolate snack cake
Ingredients
- 125 grams or 1 cup all purpose flour
- 150 grams or 3/4 cup brown sugar
- 40 grams or 1/2 cup cocoa unsweetened
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 180 ml or 3/4 cup milk , at room temperature
- 120 ml or 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 180 c/ 350 F. Butter and flour a 8 x 8 inch square pan or line it with aluminium foil long enough on the sides to pull out later.
- In a mixing bowl, whisk together the flour, sugar , cocoa , baking powder , baking soda and salt.
- Add the oil and whisk-the mixture will be clumpy.
- Add the milk and vanilla. Whisk until smooth .
- Fold in chocolate chips if using.
- Pour batter into prepared pan and bake for 24-26 minutes until the top springs back when touched and a toothpick inserted into the centre comes out clean.
- Cool in pan. Slice . Dust with icing sugar / cocoa powder and serve!
Notes
- This can be stored in room temperature for 2-3 days.
- This cake would taste awesome with some ganache as well
Got back to baking after a while and tried this cake. Came out so well and it’s really yum. Thanks so much. I always head to your site first whenever I am in the mood to bake 🙂
Thats so good to know Pavithra ! Thank you ! Glad you enjoyed the cake!
Can the recipe be doubled? Does it layer well?
Hi Kathleen, if you are looking for an egg free chocolate cake to layer, try the one bowl easy eggless chocolate cake! http://floursandfrostings.com/easy-one-bowl-eggless-chocolate-cake/
hey akshata
eggless vanilla also turned out fab.
my fussy hubby gobbled it up in no time.
gonna try these two cakes with mocha mousse filling for daughter’s b’day.
awesome Vrushali !!! that cake with mocha mousse filling sounds delicious !
hello Akshata,
just finished having a slice of this deliiiicious cake.
amazing recipe!
a keeper!
my search for perfect eggless cake recipe seems to be over.
thanks a ton!!!!!
now itching to bake eggless vanilla
PS. recipe notes are much valuable
hey Vrushali… so happy to know your liked the cake ! hope the eggless vanilla also turns out good… and glad to know about the recipe notes !! Happy baking 🙂
Hi Akshata, this seems to be a great recipe… would like to know if I can layer it with chocolate truffle icing ? And does it need soaking with plain or sugar water?
Hi Falguni ! Sorry for the late response- was travelling for a bit ! You can layer it with chocolate truffle icing…and the cake is moist enough to not need soaking but you can take a call after you check the texture of your baked cake
Hey Akshatha,made the above recipe for Mother’s Day today. It took 45 mins for me @ 200 C. But the cake came out super soft. Served with some Hershey’s chocolate syrup. Thanks a ton for the yummilicious recipe.
Thats great to know Saumya ….! Thanks for letting me know… the difference in baking time could be difference in pans and ovens.. But as long as the cake tasted good!
awesome recipe…will surely give it a try. can u give any suggestion if will make in cupcake form?
You can Dipti… make for 15-18 minutes. Rest of the recipe will remain same !
Hi Akshata. Can I use wheat flour instead of maida? Planning to make today.
I havent tried it with whole wheat Sonia.. u cud use half whole wheat n try..
Hi very nice recipie but unfortunately I don’t have an oven can I try it in cooker the same recipie if not any adjustments to be done for cooker recipie please guide me
Hi Supriya… yes, you can. Follow similar procedure as you would for any cooker cake. Put sand/salt and some sort of stand on bottom. close and heat for 15-20 minutes. PLace pan , close and cook for 25-35 minutes
Did this as cupcakes..Turned out awesome..Moist..Just perfect…Ty fr this wonderful recipe. Love all the cakes that I tried of urs so far…
thank you so much Purnima …. the feedback is very encouraging ! Hope you find more recipes you like on the blog !!
Hi.. I made this today and it was amazing 🙂 it was fudgy n chocolaty n so damn good 🙂 Thinking of trying next time with wwf.. any pointers for that ? 🙂
Hi Raji…. glad you liked it ! You can give the www a go, remember to sift atleast 5-6 times 🙂
Hi I made these again today..for an occasion tomorrow.. made 2 8 inches cakes..planning to layer them tomo.. the first one came out intact.. the second one broke into 2 halves .. the only difference is the cocoa powder.. When i was making the second batch I ran out of cocoa powder,so for the second one I used a different brand..everything else same. Can cocoa powder difference cause this? ..
Hi Raji.. sorry about the cake breaking ! I doubt the cocoa powder would cause the problem.it will cause some difference in texture and taste , but breakage is unlikely. is it possible that the cake was too warm when it was removed from pan or moved hastily?
HI 🙂 Nope, I rested it for 2 hours and handled it carefully 🙁 bad luck I guess.. Will try another time 🙂 Anyway,made layer cake out of them and all was well .. Thank you… 🙂
Oh ok… thats good!
Can I replaces brown sugar with other sugar?
Yes, Mahima… u can use regular granulated sugar
Hi dear.. can u tel me how much 1 cup measures in ml or g in all ur cake recipe
Hi Sukee…. My one cup measures 240 ml ☺
Tried and this and it was yum, thanks for the recipe
Glad to know Viji… Thanks for trying !!!
Thanks for wonderful recipes dear..it tastes yummy..
Thank you so much Sangeetha ! Glad u liked it !
That’s great to know Kaveri… Thanks for trying !!
Hi Akshata, tried making these today. It was awesome 🙂 thanks a lot for the recipe! It is a brownie for us 🙂
Hey Ambika… you can make cake pops with them . Since they are quite fudgy , you ll need very little frosting to bind. Thanks for the vote of confidence ! Really appreciate it !
Hi Akshata,could we make cake pops from these? thank you so much for all your amazing recipe-blindly follow them now !!