Blender Chocolate Cake {Eggless, Easy, Super Soft & Moist}
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.
Servings: 8
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.