Egg less version of classic chocolate cake. A decadent chocolate cake with sweet and tart raspberry cream cheese frosting make this cake super tasty. The addition of condensed milk make this cake recipe super moist. You will not miss eggs for sure.
Eggless Chocolate Cake with Raspberry Cream Cheese Frosting
Course: DessertCuisine: AmericanDifficulty: MediumServings
8
servingsPrep time
20
minutesCooking time
40
minutesTotal time
2
hoursAn egg less chocolate cake with raspberry cream cheese frosting makes this cake memorable.
Ingredients
1-3/4 cup of all purpose flour
3/4 cup of cocoa powder
2-1/4 tsp of baking powder
1 tsp of baking soda
1/2 tsp of salt
1 cup of buttermilk(or 3/4 of yogurt+1/4 cup of water)
2/3 cup of oil
1-1/2 tsp of vanilla
1 can condensed milk (400gm)
1/4 cup of sugar
1 tsp of coffee in 1/4 cup of hot water
- For Raspberry Cream Cheese Frosting :-
1/4 cup of Raspberry jam
8 ounce of cream cheese (Room temp.)
2 cup of powdered sugar
1/2 stick of butter (Room temp.)
Directions
- Preheat oven to 350 F and grease and flour cake pan .
- Sift and mix all the dry ingredients in a bowl.
- Beat condensed milk and oil in a bowl until it get nicely incorporated together.Then add buttermilk, coffee, sugar, vanilla and blend it well.
- Now slowly add dry ingredients into wet one in batches. Blend it well and pour the mixture into prepared pan .
- Bake it in preheated oven for about 40-50 mins or until a toothpick inserted into center of the cake comes out clean.
- For Frosting :-
- Beat cream cheese and butter together for about 3 min until it becomes smooth. Then add powdered sugar in batches and beat until well incorporated. At last add jam and mix. When the cake gets completely cool down, spread frosting all over the cake.
