Eggless Dark Chocolate Cake

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Chandrima

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Eggless Dark Chocolate Cake
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This Eggless Dark Chocolate Cake is dark, moist, and sinfully delicious, it’s butterless at the same time. Isn’t that wonderful? I know it is!

You can use this cake recipe as a basic eggless chocolate sponge cake for birthdays, anniversaries, or for any other special occasion. Have fun with the frosting and cover the cake with any type of icing you want. And if you’re making this cake don’t forget to share your experience with me. 🙂

Eggless Dark Chocolate Cake
Eggless Dark Chocolate Cake
Eggless Dark Chocolate Cake
4.72 from 14 votes
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Eggless Dark Chocolate Cake

The best Eggless Dark Chocolate Cake that is moist, sinfully chocolaty, and delicious. It's easy to make and can be turned into a chocolate sponge for any of your parties. Have fun with the frosting!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 People
Author Chandrima

Ingredients

  • 1 cup- All Purpose flour
  • 1/2 tsp- Baking powder
  • 1 tsp- Baking soda
  • 6 tbsp- Unsweetened cocoa powder
  • 3/4 cup- Granulated Sugar
  • 1/2 cup- Vegetable oil/Olive oil
  • 1 tsp- Instant coffee powder
  • 1/4 cup- Hot water
  • 1/4 cup- Milk
  • 1/4 cup- Yogurt
  • 1 tsp- Vanilla extract

Instructions

  1. Mix coffee powder in hot water, keep aside.

  2. Preheat the oven to 170 degrees C. Lightly grease an 8-inch round cake pan with oil and place a piece of baking paper at the bottom of the pan.

  3. In a large bowl mix all-purpose flour, baking soda, baking powder, cocoa powder, and sugar. Add and mix all the wet ingredients including the coffee mixture in a separate bowl. Now pour this wet mixture into the dry ingredients. Whisk well until lump-free batter forms, care should be taken not to whisk it for a longer time.

  4. Pour the batter into the prepared pan. Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles. Bake for 30 minutes. Insert a toothpick in the middle of the cake, the cake is ready if the toothpick comes out clean or with a few moist crumbs. 

  5. Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until completely cooled.

  6. When cooled, slice, serve, and enjoy!

One cake and many occasions! 🙂

One cake and many occasions! :)
One cake and many occasions! 🙂
Black Forest Cake
Black Forest Cake

I’ve made this Black Forest Cake a few days back on my daughter’s Birthday. The base of this cake was the Eggless Dark Chocolate Cake.

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134 responses

  1. Trishnanta Avatar
    Trishnanta

    I am very very keen on trying this recipe. That first photo is just killer. Makes me puppy-eyed every time I see it 🙂 Going to tell you how it turned out. Thanks for sharing.

    Reply
    1. admin Avatar
      admin

      Do try Trishnanta, this is a no fail recipe 🙂 & let me know the result 🙂

      Reply
      1. Netra Avatar
        Netra

        Hi I tried this recipe today n let me tell you it was a hit I have tried many eggless recipes but this was the best n in the very first time It came out well Thank you so so much Am very grateful to you for sharing this 😊

        Reply
        1. Chandrima Avatar
          Chandrima

          I’m so glad to know that Netra…Happy baking! 🙂

          Reply
  2. Pecha Avatar
    Pecha

    Awsome… i will try it today for Marry chrismas… ?

    Reply
    1. Chandrima Avatar
      Chandrima

      thanks! 🙂

      Reply
  3. Megha Avatar
    Megha

    Hi Chandrima, I tried this recipe for a friend who doesn’t eat egg and it turned out soo good! Even the people who eat egg couldn’t believe it was an eggless cake. Thanks for sharing this wonderful recipe.

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi megha, thanks a lot for trying my recipe, glad to know that you liked it! 🙂

      Reply
  4. Shilpi Avatar
    Shilpi

    I would love to know the frosting recipe you have done on this cake. Its a killer. The look itself is so mouth watering.

    Reply
    1. Chandrima Avatar
      Chandrima

      Shilpi thank you! 🙂 I used Pillsbury’s chocolate frosting for this cake. But if you want to make this frosting at home, you can try this chocolate topping recipe https://notoutofthebox5.wpcomstaging.com/2014/10/baked-cheesecake/

      Reply
  5. Terry Avatar
    Terry

    Can you substitute the yogurt for something else? I’m making a cake for a vegan. Thanks.

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Terry,

      Yogurt cannot be substituted in this recipe, try this recipe instead…
      https://notoutofthebox5.wpcomstaging.com/2013/12/eggless-brownies/

      Bake this Brownie as a cake, and substitute milk with coconut milk. Hope this helps.

      Reply
  6. Mehak Avatar
    Mehak

    Hii.m going to try out this …frankly I have done alot of eggless cakes. .but never satisfied with the results. .I hope this doesn’t disappoints me . I just want to know that it’s 1/2tsp baking powder n 1tsp baking soda…I have seen that in many recipes the qty of baking powder is always greater than the soda…

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Mehak,

      Try the recipe exactly as it is, you wouldn’t be disappointed.

      Reply
  7. surbhee Avatar
    surbhee

    Hi

    I tried this cake recipe as it is … and the batter looked .
    like a soft roti dough … what is that i have done wrong ???

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Surbhee!

      Which cocoa powder brand you’ve used?

      Reply
      1. surbhee Avatar
        surbhee

        Hi Chandrima ,

        i fixed the problem i used 3 spoons of regular cocoa powder and 3 spoon chocolate syrup …

        And one more thing i want to tell you , I made chocolate mud cake using your exact recipe and it was so yummy and i made that cake for the first time actually that was the first cake i ever baked …

        surbhee

        Reply
        1. Chandrima Avatar
          Chandrima

          Hey Surbhee, Glad to know that it worked well for you! Happy Baking…Cheers! 🙂

          Reply
    2. Rashmi Avatar
      Rashmi

      3 stars
      Hi I was looking for a similar comment to check if it has been answered before.
      I’ve made the cake thrice, using cadbury cocoa powder. Two times out of three I added warm water to make the batter come into a ‘real’ cake batter, kind of flowy texture. It turns out great.

      But this time, I thought, maybe the exact measurements would yield a better result and I maybe doing something wring by watering it down. Unfortunately, mine again came out like a soft lumpy dough as it does before watering it down. And I cooked it too. Oh man! It’s been an hour and it is still in the oven. I think it is going to be a brownie this time..haha!

      Id really appreciate any help/tips on this. Lots of love

      Reply
      1. Chandrima Avatar
        Chandrima

        Hi Rashmi,

        It’s a foolproof recipe and tried out successfully by many. I can understand your confusion, I’ve experienced similar issue like yours with some recipes where the cocoa powder was involved and figured out it’s only something with the cocoa powder itself. I’d suggest you try with a different cocoa powder brand. Good luck.

        Reply
  8. Sandhya Avatar
    Sandhya

    Hi!
    Can i omit coffee powder ?

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Sandhya!

      Yes, you can omit coffee powder.

      Reply
      1. Sandhya Avatar
        Sandhya

        Thanks a ton replying 🙂

        Reply
        1. Sandhya Avatar
          Sandhya

          *for replying

          Reply
  9. khushbu Avatar
    khushbu

    Can i use butter instead of oil?
    Nice recipe

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Khushbu, I’ll suggest you to use oil for this cake. You can use olive oil too. Oil keeps eggless cakes moist.

      Reply
  10. Anjli Gandhi Avatar
    Anjli Gandhi

    My dad’s birthday is coming up and i want to bake him an eggless chocolate cake and this recipe looked really inviting. I am definitely going to bake this cake but i just wanted to know if i would be able to add actual chocolate to this recipe as well? Would this work out? 😀

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Anjli! Thank you…This cake tastes like real Chocolate, you don’t need to add chocolate into it. If you want to bake a cake with chocolates then go with this recipe, but it has eggs into it.
      https://notoutofthebox5.wpcomstaging.com/2015/10/chocolate-mud-cake/

      Reply
      1. Anjli Gandhi Avatar
        Anjli Gandhi

        thank you so much. it is in the oven and baking with chocolate and looks astonishing thank you 😀

        Reply
  11. Anjli Gandhi Avatar
    Anjli Gandhi

    umm…not sure why bt the top was perfect though the bottom was still unbaked so i baked it a little more and seems to be good now a little overtime oh well 😀

    Reply
  12. Anjli Gandhi Avatar
    Anjli Gandhi

    this was an amazing cake and my whole family loved it …thanks so much you made my day 😀

    Reply
    1. Chandrima Avatar
      Chandrima

      Glad to know Anjli that finally you’ve succeeded with the cake. And I’m happy tat everybody liked it. Pleasure is mine. 🙂

      Reply
  13. Jyoti Avatar
    Jyoti

    I just made this eggless cake with some changes in it , added some melted chocolate and 2 spoons of grounded flaxseed waiting for tomorrow morning to cut this . Hope this will come out good😶😶

    Reply
  14. Holly Avatar
    Holly

    Hi, this cake looks really really good but the person I’m making it for can’t have coffee, I was wondering what a good substitute would be?

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Holly! Thank you for liking the Cake. Coffee cannot be substituted by any other ingredients what I feel. You can omit coffee if it doesn’t suit someone.

      Reply
  15. Pamela Avatar
    Pamela

    Thank you. Best eggless chocolate cake recipe ever 🙂

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Pamela! Glad to know that you liked it. 🙂

      Reply
  16. Valerie Avatar
    Valerie

    Any suggestions for a vanilla sub? I was diagnosed with egg, soy, and vanilla allergies a few days ago and, as you can imagine, that makes baking (especially during the holidays!) difficult, and really threw off my cooking plans! This is so close to being okay for me though, and I’d love to give it a try. From internet clicking, I’ve seen that maple syrup might work as a sub, but thought I’d ask to see if anyone had any better idea how it’d affect the taste, or if they had a better recommendation. 🙂

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Valerie! You can skip the vanilla extract, still the cake would taste great.Not sure about maple syrup, but I believe in experiments. 🙂

      Reply
  17. Chetna Avatar
    Chetna

    Hello Chandrima,

    Thank you for sharing the recipe.
    I used 1 tsp of Baking powder and 1/2 tsp of Baking Soda.
    The cake turned out good.
    I just want to know what difference will it make if I do use the other way around.

    Regards,
    Chetna

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Chetna! If the cake turned out good then nothing is better than that. If you follow my given measurement then the cake will look like as it’s shown in the picture. 😉

      Reply
  18. Radzie Avatar
    Radzie

    I tried this yesterday for a dear friend’s bday. Made three layers with ganache filling and whipped cream ombre rosettes. This was my first ever eggless cake attempt and you totally saved my face 🙂 I was lauded with compliments and all were commenting about the texture. The recipe is super awesome and that you so much for sharing it 🙂 In case you have a similar eggless vanilla recipe, please do share the link.

    Reply
    1. Radzie Avatar
      Radzie

      Sorry, I meant, thank you so much 🙂

      Reply
    2. Chandrima Avatar
      Chandrima

      Hi Radzie! The cake description of yours makes me drool…Glad to know that everybody liked it. Pleasure is all mine. Happy Baking! 🙂 Here is the Eggless Vanilla Cake recipe.

      Reply
    3. Prachi Avatar
      Prachi

      Can I halve this recipe? One cup here does mean 250 grams right?

      Reply
      1. Chandrima Avatar
        Chandrima

        Hi Prachi! Yes, you can halve the recipe. 1 cup flour= 120g approx. Weight= Cup varies according to ingredients, better to use measurement chart, which you can find online.

        Reply
  19. Maggy Avatar
    Maggy

    My cake sunk in the center and also the bottom of the center was gooey and not cooked. What could have gone wrong?

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Maggy! Sorry for replying you a bit late. Did you used measurement cups? I think your batter was too thin may be or the temp was not right. I hope you Didn’t keep on checking by opening the oven door in between baking , cakes got sunk by doing so…better luck next time.

      Reply
  20. Netra Avatar
    Netra

    Hi I put the same amount of batter in a 6inch pan but it did not cook well from bottom.. Can u please suggest if I want to make it in a 6inch pan.. Should I put half half batter in two pans? Please let me know 🙂

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Netra! You can bake this cake in a 6″ cake pan, use 3/4 of the batter in that case. Always make it sure that a toothpick/knife comes out clean while inserted in the middle of the cake after the baking time is over. If needed bake for some more time until done. If top of the cake looks perfectly baked but the inside is not, keep baking after covering the top loosely with a piece of aluminium foil. Hope this will help.

      Reply
  21. Radhieka Avatar
    Radhieka

    Hi, can I use homemade dahi instead of yogurt for this recipe?

    Reply
    1. Chandrima Avatar
      Chandrima

      Yes, you can use dahi for this recipe.

      Reply
  22. Radhieka Avatar
    Radhieka

    Hi, could you also help me with a simple chocolate icing recipe for this cake ? Thanks

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Radhieka! You can try the icing recipe mentioned here https://notoutofthebox5.wpcomstaging.com/2015/10/chocolate-mud-cake/

      Reply
  23. nups Avatar
    nups

    Can we make muffins/cupcakes with same recipe?

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Nups! Yes, you can bake cupcakes/muffins too.

      Reply
  24. Heather Avatar
    Heather

    For baking in US would temp be 350? I baked and tasted great but sank in the middle with baking at 340 (conversion from 170= 338fer)

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Heather, Sorry to hear that. It shouldn’t sank, the temp conversion was right. Did you open oven door in between baking?

      Reply
      1. Heather Avatar
        Heather

        No only to check if done after the 30 min.
        That is why I was wondering if baking at 350 would be better.

        Reply
        1. Chandrima Avatar
          Chandrima

          Hi Heather, I’ve never experienced this issue actually and not even heard similar thing from my readers, but anything can happen as every oven works differently. Do try at 350 then and lets see if it works or not. Happy Baking! 🙂

          Reply
  25. Nups Avatar
    Nups

    Hello Chandrima! As i commented earlier… Its a great recipe… However, the cake does sink in the middle even if we do not open oven door to check… Please advise

    Reply
  26. Janet Avatar
    Janet

    Would it be ok to line the tin? I usually do this for all my cakes. X looks yummy x

    Reply
  27. Pavithra Avatar
    Pavithra

    Hi, I want to try this cake. Could you tell me can I bake this in 10 inch pan n wat will b the time sitting fr this?? TIA

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Pavithra, It will take less time in a 10″ pan I think. Keep checking after first 20 mins of baking.

      Reply
  28. Ravikrish Avatar
    Ravikrish

    Tried out your recipe. The cake is super!!! Tq for the recipe. Served it today at a gathering – they all loved it. The vegetarians were delighted.

    Reply
    1. Chandrima Avatar
      Chandrima

      Glad to hear that. Happy Baking. 🙂

      Reply
  29. Savitha Avatar
    Savitha

    This is the best cake ever, loved it. Thanks a lot for the recipe

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Savitha, I’m so happy to know that the recipe worked well with you. Happy Baking. 🙂

      Reply
  30. UrvashiMalik Avatar
    UrvashiMalik

    Hi …thnx for recipe.. an we use this base to frost also…means whipped cream as well as fondant also

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Urvashi,

      Yes, you can frost this cake as well. Use whipped or buttercream and fondant anything on it.

      Reply
  31. Mosam Avatar
    Mosam

    Hello, I baked this cake yesterday and it came out excellent… Thanks for the amazing recipe. Just a small question, it was a little crumbly when cut.. It was soft and moist but just a little crumbly.. Why would that be? How can I correct it?

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Mosam, Glad to hear that the recipe worked well with you. I’ve not experienced the crumbly thing with this recipe. I hope you’ve used measurement cups and spoons to measure the ingredients correct.

      Reply
      1. Mosam Avatar
        Mosam

        Yes I surely used all measurements correctly. Could it be a little over baking or due to the oven? Should I try using a little more liquid?

        Reply
  32. Nikita Avatar
    Nikita

    Hello….m a home baker…but this time wanted to bake with a new recipe…found yours….the first look at the recipe said to me….try me!
    I went ahead n baked two batches …they came out perfect …nothing here n there….feeling soo very happy….
    Wanna thank u tons….for sharing this wonderful thing with d world!

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Nikita, I’m glad to hear that the recipe worked well with you, Happy Baking!

      Reply
  33. Uma Gupta Avatar
    Uma Gupta

    5 stars
    Hi made the cake today. Followed the recipe to the core. The cake is soft n moist.. but the taste is very bitter. Is it too much cocoa powder. 1 cup = 120 grams??? Please confirm. I added 1 tsp coffee as per recipe. Please advise where I went wrong. Thanks

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Uma, the recipe calls for only 6 tbsp of Cocoa powder. Why you’ve added 1 cup? Better luck next time.

      Reply
      1. Uma t Avatar
        Uma t

        Hi I used 6 tbsp of cocoa powder. Should I decrease the quantity? Actually I wanted to ur cup measurements? Is 1 cup = 120 grams or 150 grams? Please confirm. Also please specify the other ingredients also in grams. Thanks

        Reply
        1. Chandrima Avatar
          Chandrima

          Hi Uma, 1 cup= 128g until I’m not including the grams measurement in the recipes, you can always check with the conversion lists available online.

          Reply
  34. Uma Gupta Avatar
    Uma Gupta

    Hi I used 6 tbsp of cocoa powder. Should I decrease the quantity? Actually I wanted to ur cup measurements? Is 1 cup = 120 grams or 150 grams? Please confirm. Also please specify the other ingredients also in grams. Thanks

    Reply
  35. Archana Avatar
    Archana

    5 stars
    hi can I use butter instead of oil in same quantity?

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Archana, Yes, you can use melted butter in the same quantity.

      Reply
  36. ARCHANA Avatar
    ARCHANA

    Hi in vegetable oil can I use groundnut oil? Will it not smell bad in cake?

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Archana, I don’t think it will smell bad.

      Reply
  37. Archana Avatar
    Archana

    hi while making chocolate ganache can I use home made cream from malai instead of amul?

    Reply
  38. Irene Avatar
    Irene

    5 stars
    I tried this recipe and the taste is great, love the texture and everything! Made it 4 times already! However, it doesn’t rice as much as in your photo. I use an 8 inch pan and it rises about 2-3 inches.
    Am I doing something wrong here? Thanks for sharing the recipe though! It is still great 😀

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Irene, It’s great to hear your feedback, and I’m so happy to know that you loved the cake. 🙂 I think a cake is rising 2″-3″ is fine but if you’re not satisfied you can use a 7″ pan, that too works for this recipe, Happy Baking!

      Reply
  39. Sarojini Avatar
    Sarojini

    Your recipes sound amazing . Going to start with baking chocolate cake . Thanks & cheers .

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Sarojini, Glad to hear that you liked my recipes, Happy Baking! 🙂

      Reply
  40. Sarojini Avatar
    Sarojini

    Hello Chandrima,
    I baked the eggless chocolate cake yesterday for a party. I used exact measurements .
    The taste was amazing, but a little crumbly .
    Please advise. Thank you.

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Sarojini,

      As you can see that it’s a tried & tested recipe by many. So, I’d suggest bake it once again, and make sure that you’re using a good quality cocoa powder.

      Reply
  41. Amita Singla Avatar
    Amita Singla

    Hi.. I made this cake many times .. it came out good. My son is a big fan of this chocolate cake.Thanks for the wonderful recipe

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Amita, I’m so glad to hear that, Happy Baking! 🙂

      Reply
  42. Tej Avatar
    Tej

    Hi,
    Read your recipe….looks really good….i wanted to ask can this cake take fondant if you want to put over it and is this recipe available in grams??

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Tej,
      You can always convert the cup measurements into grams by using the conversion charts available online. I’ve not tried fondant decoration on this cake but you can definitely try, I hope it will work.

      Reply
  43. Tej Avatar
    Tej

    Hi chandrima,
    Had a question. It is necessary to soak the sponges in sugar syrup if we want to keep the sponge moist and frosted for days in the fridge to avoid it from getting dry??

    Reply
  44. Tej Avatar
    Tej

    Hi,
    I baked this cake….it was really moist but it disintegrated completely falling out after demolding……please advice

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Tej, Sorry to hear about your experience. It’s a tried and tested recipe by many. I cannot really say what went wrong in your case, as the reasons can be various. Temp, measurement of the ingredients, baking time etc.

      Reply
  45. Ritu Avatar
    Ritu

    4 stars
    The cake turned out well. But for me it got cooked in 20 mins. I have prepared cake in OTG.

    Reply
  46. Jenna Avatar
    Jenna

    Can you make a few layers and create a layer cake? Or is the cake too light to hold weight?

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Jenna, Yes, you can make a layer cake with this recipe.

      Reply
  47. Vani Avatar
    Vani

    5 stars
    Omg this cake is amazing. I couldn’t believe an eggless cake would be so moist and so good. My cake baked in 24 minutes and that could be because I used an 8 inch square pan. I topped it with ganache. This is an absolute keeper.

    Reply
  48. Sasha Avatar
    Sasha

    5 stars
    I was looking for an egg less recipe since I’m in lock down and out of eggs ! This turned out great ! I used Hershey’s unsweetened cocoa powder and substituted sugar with Erythritol sweetener – but stuck to everything else as per the recipe and the result was super ! For the frosting, I double boiled 50 gm Montezuma’s 100% dark chocolate with 100 gm butter then added 200 gm icing sugar (didn’t use sweetener for frosting because the cake already had sweetener and too much of it has a cooling effect) and 1 tsp vanilla. Really great result 🙂 Thanks for the recipe 🙂

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Sasha, I’m glad to hear that you liked the recipe, sounds like a lovely experience. 🙂

      Reply
  49. Ramya Avatar
    Ramya

    Hi chandrima,
    I use microwave convection and preheat the oven at 180c. And twice my cake got hard on the top and the sides with just 17mins of baking time. Can you please suggest me how to correct this?

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Ramya,

      Please follow the oven temp. mentioned in the recipe, convection baked cakes tend to get hard on the top many times, but the cake will get completely soft on the next day.

      Reply
  50. Laura Avatar
    Laura

    4 stars
    Hi Chandrima,
    I tried you receipt on the weekend and it was a big hit! The cake did not rise as high as your feature picture above. My cake was only maybe 1 1/2 inches tall I that normal? I did have to substitute all purpose flour with cake/pastry flour could that have made the difference? Also, I hand whisked the batter to make sure I did over mix (since electric blenders tend to do that) maybe I stirred it too much? I will definitely be making this recipe again! It tasted delicious I might just have to make two!
    Thanks again!

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Laura,

      Thank you for sharing your experience with me. What was your pan size? a large pan can make the cake a little lesser in height, but that’s ok if it tasted delicious, try baking next time with a smaller pan instead, and yes stirring for too long makes a cake dense and that might be another reason of a less risen cake.

      Reply
  51. Anju Kaushik Avatar
    Anju Kaushik

    5 stars
    This has got to be the best eggless chocolate cake recipe! Thank you so much, Chandrima.

    Reply
  52. Hetal Paliwal Avatar
    Hetal Paliwal

    5 stars
    Hi i tried the recipe today on my daughter’s birthday and it was hit.

    Reply
  53. Darshita Avatar
    Darshita

    Hi, can I swap maida with whole wheat flour?

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Darshita, Wheat flour might give a dense texture to the cake.

      Reply
  54. Garima joshi Avatar
    Garima joshi

    Ma’am can i please tell the measurement of the cup and can we use hung curd instead of yogurt

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Garima, 1 cup Flour= 125g, for the rest of the measurements please refer to the online conversion charts. And yes, you can use hung curd for this recipe.

      Reply
  55. Rishika Avatar
    Rishika

    Hii, I’ve made this cake before and it turned out really well!! Thank you so much for this recipe. I was wondering if it’s possible to use the same batter to make cupcakes. And if yes, what should the baking time be for a medium sized cupcake?

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Rishika, I’m glad to hear that you liked the recipe. 🙂 You can of course make cupcakes from this recipe, the time might take 5 minutes less than the actual timing mentioned in the recipe. Please check the doneness by doing the toothpick/skewer test before you take them out from the oven, Happy Baking!

      Reply
  56. Satvinder Pal Kaur Avatar
    Satvinder Pal Kaur

    Hi Chandrima, I would like to try this recipe for my kid’s birthday tu I don’t use an oven. Kindly suggest how to bake the same cake in a pan. Thank you in advance.

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Satvinder, I’ve not tried this recipe over the stovetop. So, I cannot confirm the same.

      Reply
  57. Su Avatar
    Su

    5 stars
    Hi, I’ve made this recipe 5-6 times and I totally love it but my top always is very uneven, what can be the reason behind this ?

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi, I’m glad to hear that the recipe worked well with you. 🙂 Reasons for the uneven top can be many, might happen due to temperature, the batter might need a little more whisking, etc.

      Reply
  58. Satvinder Avatar
    Satvinder

    5 stars
    Hi, I wish to bake a dark chocolate double truffle cake for my baby’s birthday. This one seems perfect to be used as a base. Can I bake this in a Kadhai and use butter instead of oil? Will it still taste good? Can I use milk instead of water? Please guide me through. Thanks in advance.

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Satvinder,

      I’ve not baked this cake over a stovetop but many people did in the past and it worked. You can use melted butter in the same quantity. I hope you enjoy baking the Cake. 🙂

      Reply
  59. ramesh Avatar
    ramesh

    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    Reply
  60. Eggfree Cake Shop Avatar
    Eggfree Cake Shop

    5 stars
    What a gorgeous blog you have. The house you have featured is quite gorgeous and I love the Hamptons style. Looking forward to read more.

    Reply
  61. The Best Eggless Chocolate Cake – Best Round Up Recipe Collections

    […] Best Eggless Chocolate Cake from Eggless Dark Chocolate Cake. Source Image: notoutofthebox.in. Visit this site for details: notoutofthebox.in […]

    Reply
  62. lolo Avatar
    lolo

    I am gonna try it! but i have a Question for you!
    whats the purpose of the yogurt and the coffe?

    Reply
  63. Hema Avatar
    Hema

    Hey..hi chandrima..the cake turned out very nice..but I used canola oil..and that tasted not so good in the cake..as canola had a pungent smell and a different taste..what can I use instead..olive oil only or may be butter??and should it be used in similar quantity..thanks for the recipe

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Hema, I’m glad to hear that you liked the cake, thank you for sharing your experience with me. You can use sunflower oil, rice bran oil, olive oil, or melted butter in a same quantity as mentioned in the recipe to bake the cake, Happy Baking! 🙂

      Reply
  64. Kady Avatar
    Kady

    Which rod did you use for baking? Is it top/bottom or only bottom?

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Kady,

      Only bottom rods, I hope that you enjoy baking this recipe. 🙂

      Reply
  65. Chloe Avatar
    Chloe

    5 stars
    Followed recipe exactly and came out perfectly moist and delicious! Thanks so much

    Reply
    1. Chandrima Avatar
      Chandrima

      I’m glad to hear that you enjoyed baking it, thanks for sharing your experience with me. 🙂

      Reply
  66. Steve Avatar
    Steve

    Thank you, great recipe. By mistake I baked it at 300F for 10minutes before realizing. Then at 345 for 15 minutes (total 25 minutes) and it came out prefect.

    Reply
    1. Chandrima Avatar
      Chandrima

      Hi Steve,

      Thank you for sharing your experience with me, Happy Baking! 🙂

      Reply

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Chandrima

Welcome! This is Chandrima, the mind behind Not Out of the Box (NOB) a Food and Recipes blogsite. Being a trained Visual Designer I need Food for my Thoughts 🙂 and NOB is the reflection of that.

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