Eggless Chocolate Ganache Cake

Eggless Chocolate Ganache Cake

I have come to realize and understand that any number of chocolate cake recipes are not enough to have in your arsenal in order to entertain, please and make a way into someone’s heart!


So, I present before you another chocolate cake recipe! A chocolate cake filled with strawberry conserve/jam and chocolate buttercream and topped with chocolate ganache. I made this for a lunch party that I hosted for some of my girlfriends on sunday. I made some corn soup, a healthy and hearty salad made with steamed vegetables and dressed with a basic French dressing, semolina potatoes, this beautiful and delectable pie, pasta with a tomato cream sauce and this gorgeous cake for dessert!


My little Hari has taken a strong liking to anything with “chocolate” in it. Maybe due to the fact that they are occasional indulgences for him and not everyday treats or maybe because he truly loves chocolate. Hard to say but it is a treat to watch him relish his chocolate delights!


It’s hard to say its eggless, reported my friend Saloni after she had a few spoonfuls! This is  one of the most common things I hear after people taste my cakes. Despite enough evidence to prove otherwise and the emergence of eggless baking in a big way, most people subscribe to the fact that real cakes can be made only with eggs, but I do beg to differ! You can make great cakes without eggs and you dont really need them to make a variety of moist, soft and decadent cakes. And ofcourse nutritious ones too!


All my friends loved this cake to the last crumb! And so did Ro! My brother who was visiting loved it too! And the happiness I derived from seeing them was as big as eating a big slice of this cake or maybe even more! I can safely say that this cake will make all your loved ones happy! Do make it to prove my point. 🙂

Eggless Chocolate Ganache Cake

The cake looks elaborate and maybe a bit tedious to make, but all ingredients can be made ahead of time and refrigerated. Once the cake is assembled, it is better to allow it to rest for 3 to 4 hours or overnight for the flavours to mature!

Ingredients:

For the chocolate cake:

200 gm (1 1/2 cups) plain flour

50 gm (1/4 cup) good quality cocoa powder

30 gm (4 tbsp) fine sugar

2 tsp baking powder

1 tsp baking soda/ sodium bicarbonate

1 tin/400gm sweetened condensed milk

150 gm butter melted

1 tbsp vanilla

250 ml  (1 cup) water

 

For the soaking syrup:

 

125 ml (1/2 cup) water

2 tbsp sugar

For the frosting:

 

5 to 6 tbsp strawberry jam
For the chocolate buttercream:

Ingredients:

50 gm (1/4 cup) butter (I used salted butter)

100 gm (3/4 cup) icing or confectioner’s sugar

2 tbsp cocoa powder

1/2 tsp vanilla extract

1/2 tsp almond extract (optional)

1 to 2 tbsp milk

 

For the chocolate ganache :

Ingredients:

200 gm dark chocolate

200 ml cream (I used 25% low fat cream)

Method:

Grease and line the bases of  two 8” round cake tins with greaseproof paper/baking parchment/butter paper.
In a mixing bowl, assemble the flour, cocoa powder, sugar, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
Preheat the oven at about 150 c/300F.
Add in the condensed milk, melted butter, vanilla and water. Beat with an electric hand mixer, whisk or spoon just until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a minute with an electric hand mixer/beater. Be careful not to over beat as this tends to stiffen the batter which might lead to a less softer cake.
Pour the batter into the prepared cake tins and bake for 25 to 30 or until a skewer or toothpick comes out clean.
After the cakes are done, allow them to rest in their tins for 3 to 4 minutes and then invert them on to a cooling rack.

When the cakes are cooling, make the sugar syrup and the chocolate buttercream.
In a small saucepan, heat the sugar with the water over a medium flame until the sugar dissolves and begins to boil. Turn off the heat and allow to cool.
For the butter cream, mix the butter, sugar, cocoa powder and the extracts in a bowl and mix with a whisk. Slowly add the milk and whisk until smooth and well blended.
For the chocolate ganache, break the chocolate into chunks and melt it slowly in a bowl over a pan of hot water (a double boiler). Mix in the cream and stir until the chocolate melts and blends with the cream to give a smooth sauce or ganache.
To assemble:
Place one half of the cake over a serving plate. Put some sugar syrup all over it. Spread the strawberry conserve or jam, leaving 1/4” space at the borders. Put the chocolate buttercream over the jam.
Carefully place the other cake over the buttercream and moisten it with the sugar syrup. With the help of a palette knife level both the cakes, by pressing the knife over the sides, rotating the cake at the same time.
Pour the chocolate ganache over top of the cake and spread over the sides and the top. With the help of a spoon, lightly lift the chocolate ganache to create a pretty pattern or decorate it with some piped icing.
Makes one tall 8” cake

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109 thoughts on “Eggless Chocolate Ganache Cake

  1. Dear Anu, I have been one of your silent followers for some time now but I had to post a comment on this one. I am crazy about chocolate cakes and agree with you when you say that no amount of chocolate cake recipes is enough. Thanks for sharing this.You have a wonderful blog and my search for eggless recipes ends here. All the best

  2. I can only express all that I feel right now is …. "Drroooooooooooooolllzzz"

    I have bookmarked the recipe.. m baking this one 😀

    Regards,

    Megha. 🙂

  3. Hubby's birthday is this Sunday- now I know exactly what to make him! Thank you again for another brilliant eggless recipe! It allows me to enjoy dessert along with my family! 🙂

  4. Anu,
    Super rich oh so decadent chocolate cake! My chocolate crazy friend is sure to love it..
    For serious chocolate lovers, i find that just cocoa powder doesn't quite cut it.. Chocolate ganache fills that void..
    So glad to see this recipe 🙂
    Do u think it wud be still ok if i used semi sweet chocolate instead for the ganache?

  5. Hey..
    Can we have this option of baking 2 cakes separately for blackforest etc..
    It makes it easier as we need not cut a single cake into two halves..Will it set well with filling in between..?

  6. Hi Anushruti!

    I made this cake yesterday and fed it to my friends and guess what?? They were floored!!! It came out awesome and has been the best cake I've ever made till date. 🙂 Seriously!
    I love your precise instructions. If only everything else in life came with such clear instructions 😉 😛
    Keep the good stuff coming. And help us amateur cooks/chefs to survive.:) And thanks a tonne again.. 🙂

  7. Very true when you say that its hard to believe that a good cake can be baked without eggs too..and this scrumptious cake is a wonderful example to this! Love the chocolaty post and the bake too. Hope you had a wonderful Diwali, Anu. Hugs.

  8. Anonymous: Yes…you can!

    Rama Devi: That's a beautiful compliment indeed! Thank you for your kind words.

    Sanjeeta: Yes…we did have a great Diwali and I hope you did too.

  9. Hi Anu,

    Couple of days back I had baked this cake. It was a bomb!! I tell u my daughter freeked it out. Thanks a ton for sharing this here. WEll done!! good going…:D

  10. Too good..I baked this cake yesterday and it came out superb!! Everybody just loved it.
    Thanks so much for the accurate recipe!( its hard to find good eggless cake recipes) Will try more recipes from your blog, keep it coming 🙂

  11. Hi Anushruti,

    I baked this cake…it turned out quite well…but found its too big….if i wanted to make both the cakes relatively smaller do i just decrease the quantity of ingredients by half? Pls help me figure this out?

    Howeever, whenever i try anything from your blog it always works….thankyou so much.

  12. Anushruti,

    I had been meaning to make this cake ever since I laid eyes on this post but somehow kept postponing. I wanted to make this when noone else was around because my baking attempts are usually disastrous. However, I am really really happy to report that this was my first baking success. The cake is fabulous and everyone was so impressed.

    The only things I wish I had done differently was to use home made jam instead of store brought (the jam was slightly sour) and used some expensive brand of chocolate for ganache (I used cadbury dark which kind of seems ordinary compared to the rest of the exotic cake). I can't thank you enough for the detailed instructions. They were very easy to follow and extremely well explained. I am truly in love with ur blog.

    Poornima

  13. Hetal: Well it depends on the cake and the type of flour used in the cake as every flour has different moisture absorption capacity. But, mostly you would have to use the entire amount to get soft and moist cakes. These cakes are firm with great texture and I dont really know why you would want to use cornflour in it.

  14. Hi Anushruti. I tried this cake today, the first one came well but had required some 45 minutes in the oven and was too soft. So i added a 2 tablespoons of flour and let it for some 50 min in the oven. The second cake is so heavenly, soft, moist but firm enough. Thank you very much for this cake 🙂

  15. Hi Anushruti, Thank you for this wonderful recipe. Loved it. Baked it for an occasion at the temple. And it was a hit. My questions is in India they weigh the cake. ( for example they order cakes: 1kg or 2 kg)

    i dont quite understand that. How big is or how many inches is a 2 kg cake.

    Can you give me a recipe or tips: i want to ice the cake with whipped cream, like they do in the bakery. Its so stiff and can i use a piping bag to decorate it.

    But anyways thank you for the recipe, the cake turned out to be a hit. 😉

  16. […] Let it cool completely. I kept it in fridge for 2 hors before cutting in 3-4 tiers. Coffee Flavoured Sugar Syrup Coffee helps in bringing out the chocolate flavour, but if you prefer otherwise, you make a simple sugar syrup as well or add your chosen flavour to it. Water – 3/4 cup Sugar –  3 tbsp Coffee powder – 2 tsp Add sugar to water in a saucepan and bring to a boil, till all the sugar dissolves. Add coffee and let it blend, and the consistency thickens to a syrup form. Remove from heat and let it cool. Chocolate Buttercream Recipe Source: Divinetaste […]

  17. sassubai: don't know what you did with you got different results. If its the same batter, same cooking time and temperature you should have the same result for the both the cakes.

  18. yashoda: Glad this cake turned out to be a hit. Send me pictures next time. The only way you can find out about the weight of the cake is by weighing it on a weighing scale. Yes, you can pipe the cake with cream and decorate it as you wish. 🙂 All the best!

  19. Dear Anushruti,

    Thank you for this fantastic recipe. I made this cake following the instructions precisely for my 16th birthday yesterday, and i can say without doubt that this was the best homemade cake my family and I have ever tasted. It came out so perfect, with light, fluffy texture and a tangy center from the strawberry jam. Even my friends were super impressed! I would like to congratulate you for spreading good food recipes all across the world and i hope you post many more!

  20. Hey Anu,

    This looks awesome, divine, gorgeous, and im running out of words…
    This is next on my Cake List…Just one query…Bournville Dark Chocolate should do for the ganache?

    And wanted to let you know, I recently made the Dates and Cashew Olive Oil Cake…It got over in a few hours…everyone simply loved it….thanks for your beautiful recipes…:)

    Warm Regards,
    Bhavana

  21. Awesome cake. Made it today with mild variations. Used 50:50 All Purpose flour and Almonds Flour. And also, instead of chocolate Ganache, i used Nutella version you have in one of your cupcake recipes. End result: a BITE OF HEAVEN IN EVERY SLICE!!

  22. Hi Anushruti…Chanced by ur site today while looking for melting moments recipe. Really liked the pictures u have posted for ur recipes. Btw, this cake looks really yummy.Will definately try it out 🙂

  23. Thanks Anu for sharing all yur wonderful recipes .I made this cake for my mum-in laws birthday , everyone enjoyed it.

  24. Dear Anushruthi,

    I tried this cake yesterday…and boy it was just awesome. My husband and my family were all praises for me. Thanks for such a wonderful recipe….All the credit goes to u…

  25. Hello..
    Tried dis cake and it was fab… loved it .. it was by far d best chocolate cake i hv evr made.. thanku so muchh..

  26. Hi there! I made this for a coworkers birthday and it was the biggest hit! Jaws dropped when I told them it was eggless!

  27. Hi anushruti

    Can you pls let me know whether I have to use fresh cream for ganache? Can the cake along with ganache frosting be made the previous day and refrigerated? If so, do I need to cover the entire cake or just refrigerate it uncovered? Is refrigeration required. If so, how before should I take it out before serving?

    Thanks a ton.

  28. I think this is one of the most vital information for me.
    And i am glad reading your article. But wanna remark on some general things, The website style
    is wonderful, the articles is really nice : D.
    Good job, cheers

  29. I LOVE ALL YOUR CREATIONS 😀
    and i would also like to know your version and experiments with flax seeds.
    coz i heard it is a very good and healthy substitute of eggs.
    thankyou soo much for sharing your mouth watering recipes.

    please continue to do so, we all will be highly obliged.

  30. Kareem: Thanks for the feedback! This is one delicious cake for sure!

    Ramya: Yes you have to use fresh cream. The cake can be made in advance and refrigerated overnight. You could also prepare the ingredients separately beforehand, refrigerate them and assemble a few hours before serving. Bring it out 15 to 30 minutes before you serve it.

    hands on baking: plain flour is maida.

    devyani: Thanks for your compliments! Will post something with flaxseeds soon.

  31. Hi , once i made buttercream frosting with salted butter and it turned out to be very salty! Does the chocolate ganache balances the saltiness?
    Thanks in advance!

  32. Alex: I don't think it should be a problem if you use lightly salted butter. Infact the light saltiness provides a good balance to the overt sweetness of the icing, enhancing its taste.

  33. hey anushruti, i've one doubt about the soaking syrup. The consistency should be very thin or slightly thick? and for ganache can i use Marco bitter slab? my mother uses that for making chocolates.And if refrigerate the cake overnight wont it be very thick? likeis it necessary to refrigerate it? cant i just directly make it? please revert! thanks 😀

  34. Hi ,

    You have an amazing BLOG. I had tried this cake some time back and came out good ,probably not very perfect appearance wise ,but was tasty.

    I am now in India and do not own an Oven yet .Can you please suggest me a good brand available in India.

    Looking forward to your suggestion.

  35. Dear Anushruti,

    I love your blog! Thank you very much for sharing this recipe! It is put together so well for anyone to try. I am not an expert baker and was even going to skip a few steps, thanks to my cut-short attitude, but the images of the cake looked so good, I thought let me do this all the way and I did and boy am I glad!

    This beats any eggy cake my family has ever eaten!

    Looking forward to more always.

  36. Dhanashree: Its nice that you decided to go all the way without skipping any steps. Its truly worth it. So happy to heat that this beats any egg based cake that your family has eaten.

  37. Hi Anu,

    I follow your recipes regularly and they are just wonderful!
    A quick question. Can I make this as a 9 inch cake and then slice it into 2 rather than 2 eight inch ones? Reason being I don't have smaller tins and I bake in convection oven, making simultaneous baking quite difficult.
    Thanks for your help!

  38. Hi Anu,

    I love ur blog ,all the receipes are just fabulous,i tried various receipes from ur blog nd it turned out so good,thanks for sharing ur divine receipes.
    1 question about dis cake,i want to make square cake,what sized tin should i use
    pls reply.

  39. Hii Anu,
    Thank you so much for quick reply. Now I'll make this cake nd will let u know ,how
    It turns out.
    All the best for your work.

  40. Hey Anu,
    I made this cake nd your veg pizza , and it was soooo yammii , my whole family enjoyed both.
    THANK YOU AGAIN.

  41. Hi Anu,

    Thank you for the lovely recipe, I am planning to bake this today and would like to know if I could replace the Chocolate buttercream frosting with Vanilla and also if I can omit the Jam?

    Thank you!
    Vinitha

  42. Thank you Anu! The cake turned out beautifully!! My first time with ganache and the whole family loved it especially the hub since it was for his b'day! I finally used Vanilla buttercream frosting and Mixed fruit jam 🙂 … It was YUM!!!! :))

  43. I made this recipe so many times that now the recipe is on my fingertips. Every single time it comes out perfect. Thank you for such an awesome recipe. But, clumsy as sometimes I am , I accidently added 2 cups of flour instead of 1.5.. Realising my mistake I had to stop baking in the middle. Kindly advice me … If this happens, can the cake be recovered? What is the effect of more flour than required , on the sponginess of cake? Please help.

  44. so tempting….
    made my friends eat…
    party was a huge success n ganache cake the highlight…
    gained weight but divive cake…
    wud suggest this 2 all..
    better try…
    u will forget anything else…

  45. hi anushruti,i have 3-4 doubts about this cake!
    you've mentioned 200gms chocolate and 200ml fresh cream for the ganache. won't the consistency be very thin? do i need refrigerate it overnight? should i increase the quantity of chocolate? i'm asking this because i'm really scared that it wont turn out right.. should i use dark compound block or dark chocolate? i'm sorry for so many questions. please reply as soon as possible! i need to bake this for a friend.. she's leaving on 28th!
    thanks for your help.
    nishita.

  46. Nishita: This is a tried and tested recipe. If you have faith in the recipe then just follow what is written and you will get it right just like so many others. You can use fine sugar for the cake but not for the icing.

  47. Hi Anushruti, thanks for giving an exotic cake recipe. Will surely try and get back to you. Have a query. Can this whole cake including the ganache be made a day before any event. If so should it be refrigerated or can be left outside?

    Secondly the measurements u have given will it be enough to make 2 round cakes in 8" inch diameter moulds?

    Would be greatful for your clarification.

  48. I made this cake in an 8"round tin..it flowed out of the tin n was unbaked in the middle..how much kg is this cake exactly?n if I want to make this in one 8"cake tin only wat batter should I use then??

  49. stuti: The recipe clearly mentions that you need to use 2 eight" tins. The right size of tin is very important to get a good cake. You can use one 10" tin and then slice the cake into two halves or bake the cake twice in an 8" pan, since this is a two layer cake.

  50. Baked the cake yesterday and was really good! And it rose just like a normal cake with eggs! I loved it! Can't wait to bake it again! 🙂

  51. Hi Anushruti..this is amazing !! thanks-could i use the recipe for the basic cake to make cupcakes?how many cupcakes would i get ? thanks!

  52. Ambika- Yes you can use this recipe to make cupcakes too. The number of cupcakes depends on the size of your liners. About 12 big cupcakes or 15 medium sized cupcakes.

  53. Hi Anushruti,

    Today was a friend's birthday and since its navratri goin on. I have been searching for nice eggless cake recipe and finding yours was like finding a diamond !! 🙂
    Thank you so much for this accurrate recipe n delicious one. I made it today for the bday and it turned out to be just perfect. Everyone at the party were in heaven after eating it. That much everyone liked it so much .
    Although I thought I'll share with you the twist change I made to the frosting. I only used ganache filling with real cherry pieces inside cake filling . Also i soakes the cake with cherry tin syrup rather than sugar syrup and for the topping I covered it with thin layer of ganache and cherries n also grated dark chocolate up and around d cake. And trust me this combo was amazingly delicious.

    Do try out as welll, and hope u like the combo. 🙂

    Thank u again for the amazing eggless recipe. 😀

  54. Hi just wanted to check if this recipe would taste good as a plain tea cake or should I use the other chocolate cake recipe you have posted.We prefer an intense chocolate flavor.TIA

  55. hello… my oven is small I can't bake both the cake at once..if I bake one after one…it result the same? as baking powder n baking soda reacts fast…

  56. Hi anushruti!! It's a great delight to go through your website. I have one query and that is instead of condensed milk what can we use?

  57. ivy- I havent tested this recipe without condensed milk. But there are a lot of cake recipes on my site without condensed milk. Take a look-http://www.divinetaste.com/category/recipes/cakes/

  58. Hi Anushruti,

    Love all your baking recipes!
    Your blog has 2 chocolate sponge cake recipes (one with Ganache and one with fruits). Water and Baking time is the only difference I found. Can you please guide me as to why this change ?

  59. Darshana- I think I have more chocolate cakes than 2 here. The recipe depends on several factors, depending on the end result I'm looking for..please follow the recipe and decide and you will be the best judge to decide what you want!

  60. Can we make the ganache using non diary whipping cream since I have tropolite at home right now.
    If yes, what would be the proportion? As tropolite has sugar in it n it will make the ganaChe more sweet.

  61. Hi Anushruthi,

    I have been making this cake since years and my family loves it! I wanted to thank you for such beautiful recipe! My husband doesnt eat eggs and I dont cook with eggs so it's a joy to be able to bake gorgeous cakes from your recipes. I have one question for you though – we recently bought an oven which has the convection setting as well (with a fan) and was wondering if I should bake in that setting – I've heard the bakes turn out better – would you suggest I turn down the temp you mention by 25 degree?

    TIA,
    Divya

  62. I bake in a convection oven as well. I dont turn down the temperature always. If you find that your baked goodies are getting over baked then try turning it down.

  63. Hello,
    This is just yummm. But I want to try it with white chocolate ganache or white chocolate mouse instead of chocolate ganache on the top as I dont like too much chocolate. Can you please suggest.

  64. Hi Anu. Have tried the recipe several times and it has turned out fabulous. My oven isnt big enough for 2 tins. Can the batter of one tin wait while the other is getting baked?

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