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Eggless & Moist Triple Chocolate Cake – Super Easy One Bowl Recipe

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Eggless Triple Chocolate Cake {One Bowl Recipe}

Eggless Triple Chocolate Cake {One Bowl Recipe}

Eggless Triple Chocolate Cake {One Bowl Recipe}

As if the chocolate cake wasn’t enough, and here I am with not double but TRIPLE CHOCOLATE CAKE, for you. DO you want to know, what is extra special about this cake, besides being the TRIPLE ……, it is eggless and the recipe is done in JUST ONE BOWL.

Now no more multiple bowls, no more separate processing of the ingredients and no more extra work what so ever. Just gather your ingredients, empty them in one large bowl, whip them together, pour in a baking tin and JUST BAKE!


It is my dad’s birthday on November 2nd and what better day than today to post this recipe and share the joy. I have more of my dad’d traits and mom’s art in me. As a child, I always idolized him. He is a wise man and I always look upto him when I need guidance as he doesn’t get influenced or biased easily. So, here is to you dad – A VERY HAPPY BIRTHDAY!!

 

Eggless Triple Chocolate Cake {One Bowl Recipe}

Eggless Triple Chocolate Cake {One Bowl Recipe}

I love such recipes, don’t you? These kind of recipes are so easy that even your kids can bake it on their own, without leaving a sink full of whole lot of bowls and utensils. If you are thinking of including your kids into baking, start with these recipes that are easy to follow, handful of easily available ingredients and do not require “acquired” skill set.

This recipe is such a NO BRAINER RECIPE! And you will agree with me once you read it. Some other Eggless Cakes from my blog are – Eggless Marble Cake, Eggless Vanillla Cake and more.

IMPORTANT TIP – I always use 1/4 cup of Thick Yogurt or Greek Yogurt to substitute 1 Egg in any Cake Recipe and this has never disappointed me. So, if you want to use the eggs instead then just reverse the proportions.

If you are wondering how is this cake Triple Chocolate, then it has – Coco Powder for baking, Semi sweet chocolate chips and white chocolate chips in it. When baked, it tastes almost like a GERMAN CHOCOLATE CAKE.

Here is how you make Triple Chocolate Cake, that is eggless, super moist and a one bowl recipe.

To convert the cup measurements into grams, refer ——> HERE. Please be aware that the weight of sugar measures differently from butter so 1 cup sugar can not be equal to 1 cup of butter in grams.

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Eggless & Moist Triple Chocolate Cake - Super Easy One Bowl Recipe
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 Large Loaf
 
A delicious super moist and easy Triple Chocolate Cake made in just one bowl easily.
Ingredients
Have used American Measuring Cups.
Dry Ingredients
  • Sugar - 1&1/2 cups. Use regular sugar not powdered.
  • All purpose Flour - 2 cups
  • Cocoa powder - ¾ cup
  • Salt - ½ tsp
  • Baking Soda - 1 tsp
  • Baking powder - 2 tsp
Chocolate Chips
  • Semi sweet chocolate chips - ¾ cup
  • White chocolate chips - ¾ cup
Wet Ingredients
  • Milk - 1 cup, room temperature
  • Greek Yogurt or thick yogurt - ½ cup, at room temperature
  • Cooking Oil - ½ cup
  • Vanilla essence - 1 tsp
Instructions
  1. Preheat the oven at 350*F or 180*C. Line the baking cake loaf pan with parchment paper and set aside.
  2. Take a large bowl. Add all the dry ingredients and sugar to the bow and mix well.
  3. Now add all the wet ingredients to the bowl. Take the electric beater and blend it till smooth, for about 2 minutes.
  4. Add semi sweet chocolate chips and white chocolate chips to the cake batter and mix gently with a fork or spatula. Save some chocolate chips aside to top the cake.
  5. 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.
  6. Take it out of the oven and sprinkle the remaining chocolate chips on the top. Put it back inside the oven, for about 1 minute till these chocolate chips melt a little bit.
  7. Take the cake our of the oven finally and let sit for 5-7 minutes in the pan. Then take it out carefully by holding onto the parchment paper and set it on a cooling rack and let cool down for 10 minutes before you slice it. This is a delicate cake so slice slowly in long one stroke cuts.
  8. Serve it warm with some sugar glaze or chocolate sauce and fresh fruits.
Storage
  1. Make sure it is completely cooled before you store it.
  2. It will store well at room temperature for 2-3 days in air tight container. Or you can refrigerate it for 1 week in an air tight container.
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This cake is perfect to share with your neighbors and take as a hostess gift for the host of your weekend party. Or just bake it for the family over the weekend for TEA TIME or COFFEE TIME Treat. A cup of warm beverage and a slice of this super moist, almost falling apart, cake and you are set for the evevning.

Eggless Triple Chocolate Cake {One Bowl Recipe}

Eggless Triple Chocolate Cake {One Bowl Recipe}

If you are looking to buy a good bakeware, then I would totally recommend Calphalon Bakeware. It is durable and so easy to maintain. Get it for yourself or as a gift since Festival Season is around the corner.

Another regular kitchen small appliance that I always have while baking is my ELECTRIC BEATER. A simple cheap one goes the long way too. Mine is atleast 20 plus years old that I bought for $2.00 from a thrift store. YES CALL ME CHEAP but hey it is my hard earned money and I take good care of it. I do not buy fancy or advise buying fancy unless I see a good use for it.

You may order following ingredients and utensils from amazon as mentioned below. It won’t cost you extra but help me earn a small commission to run the blog.

Festive Cake Pans

Measuring cups

Kitchen Weighing scale

Parchment paper

Large Bowl

Eggless Triple Chocolate Cake {One Bowl Recipe}

Eggless Triple Chocolate Cake {One Bowl Recipe}

I am sure that you are going to bake this Super Easy and Super Moist Eggless Triple Chocolate Cake. If you do, then do not forget to share the feedback.

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Choco Chip – Cinnamon Muffin Loaf with Streusel Topping

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 Chocolate has that effect on “most” of the people that is magical. It is associated with childhood, comfort, happiness and romance, all in one bite. When I am feeling blue, my mum always say, “go and put a piece of chocolate in your mouth”. Now that is another matter that she is partial to chocolate, anyways.

 

I was looking for making chocolate chip muffins since long time. It was this weekend that finally I decided to make it. The lack of availability of muffin tray, dawned the idea of making it a cake instead. I must say, so much more convenient. Seriously! One loaf and less mess. I simply cringe at the sight of mess. 


Before I go further into the recipe details, I want to make it clear to the people who are new to muffins, that muffins are not cup cakes and muffin cake loaf is not a sponge cake loaf.  Muffins originally were created as a breakfast bread, denser than cakes and less sweeter than cakes. Where as cakes are made with refined flours and cake flours, many a times, muffins are made with the flours with more bran in it. Muffins can be sweet or savory. To know more about Muffins, click here!

So it will be a deliciously dense and comfortingly biteful journey. 😉

This is an adapted recipe from King Arthur’s. This is how I made it!

Recipe Source  – King Arthur Flour

Choco Chip Muffin Loaf with Streussel Topping

  • Servings: 1 loaf of 8x4 inches
  • Difficulty: easy
  • Print

 
Kitchen Equipments Required

1 big bowl, 1 small bowl, egg beater or stirrer, fork, spoon, a cake loaf tin of 8×5 inches or 9×4 inches or a muffin tray with liners.

Ingredients 

Butter – 1/2 cup  

Sugar, granulated – 1 cup 

Baking powder – 2 tsps

Salt – 1/2 tsp

Cinnamon powder – 1/2 tsp

Vanilla Extract – 1 tsp

Eggs – 3 (For Eggs Substitute, see the notes below).

Milk – 1/2 cup 

Whole wheat flour – 1&1/2 cups 

All purpose flour / Maida – 1/2 cup

Chocolate Chips – 1&1/2 cups

Streusel Topping Ingredients 

Whole Wheat Flour – 1/4 cup

Butter – 1&1/2 tbsp, cold

Sugar – 2 tbsp

Chocolate chips – 1/2 cup

Method 

1. Preheat the oven to 350°F. Lightly grease the loaf pan and dust it lightly with flour. If you are using a muffin tray, line it with muffin liners or grease it lightly. Set aside.

2. Make streusel topping. Refer to the ingredients mentioned under streusel topping. Take a small bowl, add flour to it and add cold butter and sugar to it. Rub it in between fingers and mix well. It will be like bread crumb mixture. Set aside.

3. Beat together the butter, sugar, baking powder, salt, vanilla essence and cinnamon powder until mixed well, for about 3 to 4 minutes.

4. Beat in the eggs, then stir in the milk. Mix in the flour, then the chocolate chips. It is a tight batter. 
5. Transfer the batter into the loaf tin.  Spread it out evenly with the back f a spoon.

6. Sprinkle the top of the batter with the streusel topping evenly. Also sprinkle 1/2 cup of chocolate chips on top.

7. Bake the muffins loaf for 50 – 60 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is OK!).
8. Cool it in the loaf tin for about 10 minutes. Carefully take it out and let it rest on the cooling wore rack for another 5-7 minutes, before slicing into it.

Storage 

Store the cake or muffins while warm (not hot), in either a brown bag or an air tight box, to maintain the moistness.

Notes

1. You may bake this muffin cake without streusel topping.

2. You may also add some chopped almonds or walnuts in the cake or streusel topping. 

3. Egg Substitute 

Soak 3 tbsp of Flax meal in 9 tbsp of warm water. Set aside for 2-3 minutes. Mix well with a fork. It makes an egg kind jelly which is good for binding. 

Flax is known as Ulsi /Alsi ka beej, commonly available at general grocery stores. It is rich in fiber and Omega-3. 

Meal is coarsely ground flour. To make a meal out of Flax, you may ground some flax seeds in dry grinder and use accordingly or buy flax meal from the market as is.


Enjoy a warm slice of this delicious muffin cake with a good cup of coffee or tea, with family and friends! 

Classic Coffee Layered Bundt Cake

by 43 Comments

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It was one of those days when I was so tired that baking was the last thing on my mind. I could have skipped it completely but I had to bake! Has this ever happened with you?

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Had kept the eggs and butter out in the morning to bring them at the room temperature so that I could use them to bake cookies for the holidays. The whole day went by in a blink and it was already 8:00 pm and those 4 eggs still sat there on the counter looking at me, waiting for their fate.

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I didn’t have the heart to throw them in the trash and I wasn’t sure if putting them back in the fridge after their outing for the whole day, would be fine (any ideas?)…so started looking for the newer recipes to bake cookies. I made a batch of Suzanne’s Thumbprint Chocolate Cookies. They came out super awesome. Thanks Suzanne for such a good and rich recipe.


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But baking cookies is more time consuming for me than the cake so looked for a coffee cake recipe and found a really good one at Martha’s. Such a rich coffee cake and layering takes it to another level. Rich! Decadent! Nutty! Soft! Crumbly! Flavorful! Aromatic! Bursting with Holidays!

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Here is how I made it, which is originally adapted from Martha Stewart’s Aunt Patty’s Coffee Cake.Click on the link (in blue) for original recipe. Here is my version!

Makes : 1 big Bundt Cake OR 2 medium loaf cakes OR 4 small loaf cakes

Kitchen Equipments Required :Loaf pan or cake pan of your choice. I used a big Bundt pan, chopping board & knife or food processor, 1 small bowl, 1 medium bowl, 1 big bowl, electric egg beater, spatula, whisk, fork.

Ingredients :

All purpose flour : 2 cups. You may use whole wheat flour or 50/50 of both.
Baking soda : 1 tsp
Baking powder : 1 tsp
Cinnamon powder : 1/2 tsp
All spice powder : 1/2 tsp
Instant coffee powder : 1 tsp
Coco powder, unsweetened : 1 tsp
Salt : 1/2 tsp
Butter, unsalted and at room temperature : 8 tbsp or 1 stick
Sugar : 3/4 cup
Eggs : 2 large, at room temperature
Yogurt, plain and thick : 1 cup at room temperature
Orange juice : 1/4 cup
Vanilla extract : 1 tsp

Filling :
Granulated sugar : 3 tbsp
Instant coffee : 1 tbsp
Cocoa powder, unsweetened : 1 tbsp
Walnuts : 1/4 cup chopped roughly
Pistachios : 1/4 cup chopped roughly
Almonds : 1/4 cup chopped roughly
Cinnamon powder : 1 tsp
All spice : 1 tsp. you may use the combination of clove, ginger and nutmeg powder.

To grease the pan : butter and flour

Method :

  1. Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan or pan of your choice.

  2. In a small bowl, make the filling. Mix together the sugar, instant coffee, cocoa, cinnamon powder, all spice powder and chopped nuts.

  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, instant coffee powder, coco powder, cinnamon powder & all spice powder.

  4. Using an electric egg beater, cream together the butter and sugar in the big bowl. Add one egg at a time, beating until just combined.

  5. Beat in one third of the flour mixture, then half of the yogurt, then another third of the flour mixture. Beat in the remainder of the yogurt and the last third of the flour mixture.

  6. Add the vanilla essence & orange juice and mix for another minute or two. Make sure that no dry ingredient are left so scrape well from all the sides.

  7. Pour half of the batter into the prepared pan and sprinkle half of the filling on top.

  8. Pour in the remaining batter (save 1/4 cup to top later) and sprinkle the remaining filling on top of that.

  9. Now pour the saved 1/4 cup of the batter.

  10. Take a spoon and level the batter. If the filling is showing up at some places, then it’s fine. Let it be!

  11. Bake for 50-60 minutes, or until a wooden toothpick inserted in the middle of the cake, comes out clean.

  12. Keep it in the pan for 15-20 minutes and then gently flip it on a cooling rack. Tap it on the top to loosen it. If it still doesn’t come out. Flip it again back to normal position. Run a plastic knife on the edges to loosen it. The flip and tap again to take it out. I used my gorgeous Simpleware Flow Board to rest my cake and then drizzled it with weak sugar frosting! All the drop went through the pores and I had a mess free working counter.

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    Enjoy with family and friends! Make smaller bundts and use for gifting :).
    I am going to make it again and again! Are you?

Don’t forget to enroll in Holiday Give away of Simpleware Cutting Board Flow

Taking it to Angie’s Fiesta Friday, co-hosted by Indu and Jhuls. I hope that the lovely ladies like it :).

Sonal

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