Blender Chocolate Cake {Eggless, Easy, Super Soft & Moist}
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Blender Chocolate Cake {Eggless, Easy, Super Soft & Moist} is an easy recipe to follow. This recipe does not require multiple preparation steps. Since it requires just Mix and Bake, even a beginner baker can bake it with ease.
Blender Chocolate Cake {Eggless, Easy, Super Soft & Moist}
You must be wondering that what the heck this BLENDER CHOCOLATE CAKE is all about? Blender? Like really? Is that even a thang… err…. thing? Let me tell you, folks, that Blender Chocolate Cake exists. It exists for all of us, who are lazy at baking or shy away from baking. This cake is very much there for all of us who crave for super soft, moist, almost like a sponge chocolate cake but do not want to put the long chemistry lesson in action to bake it.
AND THE BEST PART – You do not have to wash tonnes of bowls later on.
Blender Chocolate Cake = Chocolate cake made in Blender or Mixie
Why is the Blender Chocolate Cake Special?
THE BLENDER CHOCOLATE CAKE is such a delicious treat which requires absolutely no prep. All the prep that the recipe demands is
1.measuring the ingredients
2.then putting all of those ingredients in the blender or mixie (as many people would call it)
3.Blitz it a couple of times while scraping the sides, 4.Pour the batter into the cake pan and bake. THAT’S IT!
I promise that it is not a fad or something that will fade away with time. IT IS HERE TO STAY! I mean, look at the convenience of the recipe. The ingredients used are so common, that can be found in any pantry. Just 4 steps recipe. Requires pressing the “BAKE” button and tada…IT IS DONE! No other chocolate cake recipe has ever been this convenient and easy, never, ever.
Blender Chocolate Cake
Do you see the crumb up there ⇑? What do you see? Please…please say that you see the moistness and softness of the crumb. Folks, it was so delicious that almost all of it was gone in few hours.
This can make an awesome hostess gift. The cake will be absolutely decadent when drizzled with chocolate ganache sauce.
Super Moist Easy Eggless Chocolate Cake is the most searched and pinned cake from my blog. Therefore, I can already see that this will be a very popular cake form the blog.
The recipe has been adapted from Dinner with Julie. For the original recipe, click here. Since the cake has the perfect sweetness which means not overly sweet, people like me who are picky about the sweetness can eat it to the heart’s content. But if you like your cake on the “sweeter” side, then I will mention the amount separately in the notes.
HERE IS HOW YOU MAKE IT!
To convert cups into grams, click here.
Blender Chocolate Cake {Eggless, Easy, Super Soft & Moist}
Ingredients
DRY INGREDIENTS
- 1&1/2 cups Sugar, regular sugar not powdered If you like cake sweeter, use 1&3/4 cups sugar
- 2 cups All purpose flour
- 3/4 cup Cocoa Powder, unsweetened
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 2 tsp Baking Powder
WET INGREDIENTS
- 1 cup Milk room temperature
- 1/2 cup Yogurt, thick room temperature
- 1/2 cup Cooking Oil
- 1 tsp Vanilla Essence
- 1 cup Warm Water microwaved for 30 seconds
Instructions
- Preheat the oven at 350*F or 180*C. Spray the Bundt Cake Pan or Loaf pan with cooking oil lightly. Or grease it with melted butter.
- Take your blender or mixie. Add all the wet ingredients and sugar to the blender/mixie. Blend till smooth for few seconds.
- Now add all the dry ingredients + warm water to the blender/mixie. Blend it till smooth, for about 2 minutes. It will start making small bubbles. That is the reaction of hot water with all the baking soda there.Stop the blender in between and scrape the sides for 2-3 times in between to make sure that all the ingredients are mixed well. It will be a runny batter and not thick.
- Pour the batter in prepared cake pan. Bake it for 50-60 minutes, till the tooth pick comes out clean. Few cracks on the top are normal. Start checking your cake at 45 minutes. Every oven is different, hence the timing will differ.
- Take it out of the oven and let sit for 5-7 minutes in the pan. Then flip it out carefully on a cooling rack and let cool down for 10 minutes before you slice it.
- Serve it warm with some sugar glaze or chocolate sauce and fresh fruits.
STORAGE
- Make sure it is completely cooled before you store it.It will store well at room temperature for 2-3 days in air tight container. Or you can refrigerate it for 1 week i an air tight container.
Isn’t this cake recipe amazingly simple and easy to follow?
Few things to keep in mind –
- Since it is an eggless cake, the texture will be slightly denser than the cake that has eggs in it.
- This cake can be used as a base recipe to create puddings, pastries and trifles.
- I would rather bake the cake less sweet if I plan to dress it with toppings like cream and glaze, so that it can balance out the sweetness in the end.
Some other EGGLESS CHOCOLATE RECIPES from the blog –
chocolate butter cookies, chocolate walnut bark, walnut brownie, hot chocolate, Kaju chocolate barfi and many more.
You may order the mentioned supplies from Amazon via my blog.
Can’t make it now? PIN IT FOR LATER!
In my kitchen, you will always EAT HAPPY & STAY HAPPY!
Sonal
Your blog is really amazing. I really love your style and the wonderful images! Your writing skills are so good. I truly appreciate this article post. Thanks for sharing.
Dear Sonal, The recipe was so easy to follow with the wet and dry ingredients mentioned separately. The cake turned out so well – soft and delicious! I served it with fruits as shown in your picture and looked amazing! Thanks for sharing the recipe!
thank you Ritu di
Dear Sonal, The recipe is explained so well with the dry and wet ingredients mentioned separately and is so easy to follow. It saves so much time. The cake turned out to be very soft and delicious! I served it with fruits as shown in the picture and it made a great presentation. Thanks for sharing the recipe!