The best eggless chocolate cake recipe with condensed milk!it's a soft,moist,velvety cake brimming with chocolate and finished with shiny,rich chocolate ganache.A cake without eggs that it for any celebration and is sure to impress!
It's perfect for birthdays,holidays because everyone loves chocolate.valentines, Christmas and birthdays are always good reasons to make this eggless chocolate cake!
Make Eggless Chocolate Cake:
1.Place a strainer in the bowl and add dry ingredients(flour,cocoa powder,baking soda,baking powder)into the strainer.Sift this mixture into a bowl to break all the lumps.
2.Using a wire whisk mix them well.
3.In another bowl take melted butter,vanilla,condensed milk and water.
4.Beat it using a wire whisk untik everything is well combined.
5.Add fry flour mixture into the wet mixture.
6.Start mixing using a whisk and halfway through switch to a spatula to avoid overmixing.
7.Make the batter using a spatula with a folding motion.
8.Pour the batter into the prepared cake pan.Spread the batter evenly.
9.Bake into the preheated oven for 30 minutes.Check the cake by inserting a toothpick in the center of the cake.if it comes out clean that means the cake is ready.
10.Let the cake cool down in the pan for 5-10 minutes.then loosen the sides using a butter knife.then invert the cake upside down to the cooling rack and let it cool down completely.
Making Ganache:
1.Take heavy cream and butter in a saucepan.Turn the heat on medium.
2.Bring this mixture just to a boil.As soon as it starts boiling,turn off the stove.
3.Pour this hot mixture over the chopped chocolate.
4.Let it stand for 2 minutes without disturbing.During this time,chocolate will get melted.
5.Then start whisking the mixture.in the beginning,it will look curdled.You might think that something went wrong.
6.The mixture looks ugly in the beginning and as you continue whisking it starts to become smooth.
7.Keep whisking until the mixture becomes smooth and shiny.
8.Place the cake rack on the parchment-lined tray to collect the excess drip.Pour the ganache on the cooled cake.
9.Using a spatula(or offset spatula)spread it evenly and let it drip to cover the sides.
10.Let it set for 1-2 hours before slicing the cake.
Storage Instruction:
store the cke in an airtight container(e.g. cake carrier).
At room temperature,it stays good for a couple of days depending on the weather climate where you live.
In the refrigerator,it stays good for 4-5 days.Once chilled,it gets hard.Because butter in the cake will solidify and becomes hard.So bring it to room temprature before serving enjoy the soft,fulffy texture.