Tuesday, March 31, 2015

Eggless Devil's Food Cake

I'm back!!

I hope I don't sound like a Hollywood movie hero(picture Arnold as Terminator! Lol)I really feel so happy to be back to blogging and hope to blog once in a while at least,if not regularly.

So,a lot of things have changed in the past year.2014 was a very very special year for us,with the arrival of our dear Arjun who has made our life worth living for.It was an eventful year but the blog bore the brunt as I struggled with regular everyday cooking,leave along cooking for the blog.Our anniversary,Ajay's birthday went without a cake for the first time in years!

As we start our new life as parents,I hope to contribute a little to the blog as well.Sweet beginnings with something sweet :)
Eggless Devil's Food Cake
I made this cake a while back for a birthday cake order.All the birthday girl wanted was a double chocolate cake loaded with chocolate chips.I stuck to my foolproof recipe which gives a super moist chocolate cake,each and every time.So when this year,as always,Ajay asked for a chocolate cake for his birthday I remembered this cake.Especially since when I posted a picture of this cake on Instagram,I was loaded with recipe requests for the same.

I chose to name this one a Devil's food cake because of the lovely deep,dark Mahogany colour.
Devil's food cake is generally more moist and airy than other chocolate cakes, and often uses cocoa as opposed to chocolate for the flavor as well as coffee.The lack of melted chocolate and the addition of coffee is typically what distinguishes a Devil's food cake from a chocolate cake, though some recipes call for all, resulting in an even richer chocolate flavor. The use of hot, or boiling water as the cake's main liquid, rather than milk, is also a common difference.Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate) which raises the pH level and makes the cake a deeper and darker mahogany color[source]
Eggless Devil's Food Cake

Eggless Devil's Food Cake


Maida/All purpose flour - 1 1/2 cups
Cocoa powder - 4 tsp
Baking soda - 1 tsp
Salt - 1/4 tsp
Water - 1 cup
Sugar - 1 cup
Vanilla - 1 tsp
Vinegar - 1 tsp
Oil - 1/4 cup


Preheat the oven to 180C.
Grease/Line an 8' round cake tin.
Sift together the dry ingredients - maida,cocoa,baking soda and salt,reserve.
In a mixing bowl add sugar,
and vinegar.
Beat for 1-2 minutes or till the sugar dissolves.

Mix in the sifted dry ingredients,
one tablespoon at a time till you get a smooth lump-free batter. 
Pour the prepared batter into the cake tin and tap well on the counter top to eliminate air bubbles. 
Bake for 40-45 minutes or till a skewer inserted into the center of the cake comes out clean.
Remove the cake from the tin after 5 minutes and finish cooling on a wire rack.Slice horizontally and fill with a filling of your choice,I chose Chocolate ganache.

For the ganache

Dark chocolate - 400 gms
Cream - 200 ml

Melt together the chocolate 
and cream in a microwave for 1 minute.
Remove and stir well.
If chunks remain,microwave again for another minute.
You could strain the ganache if you prefer.Keep the ganache in room temperature for 8-10 hours for it to set well to a consistency wherein you could frost and fill the cake.
Eggless Devil's Food Cake
This recipe is enough to fill and frost this cake.

Eggless Devil's Food Cake

*pictures taken with my phone as lack of planning led the battery of my camera to die down and no time to charge before cutting the cake :)


  1. Love u for your excellent recipes plz keep on posting such awesome recipes

  2. Loved ur recipe Divya.... But have a doubt.... It's abt the ganache part... After melting cream and chocolate must we wait for 8 hours and only then apply it on the cake????

    1. Thank you.For this consistency,yes you have to keep it in room temperature for 8-10 hours.If you need it immediately,increase the consistency of chocolate- 500 gms chocolate:200 ml cream.

  3. Hi, cud you pls tell me any replacement for vinegar?

    1. Maybe equal amount of lime juice?I haven't tried it myself,so can't say for sure!

  4. it really looks yummyy thank u 4 d recipe can't wait to try it :)

  5. Amazing recipe..divya. which brand cream ve u used?

  6. how did you do the designs on the top? the cream has to be thick to make the flowers on the cake right? did you make a separate icing for that?

    1. I used ganache to frost the cake as well as make the swirls on top :)

  7. Replies
    1. No,just room temperature water is good enough

  8. Hi i am planning to try out your recepie. Can u please tell what size of cake pan you used?

  9. Hi Divya, could this recipe be converted into cupcakes? TIA

  10. Hi Divya could I use this recipe to make cupcakes ?

    1. I haven't tried it myself Ambika,but I see no reason why it shouldn't work.Please do try and let me know :)

  11. HIII..
    divya just want to know which nozzle tip u have used to make roses..

  12. Hi.. Thanks for the receipe. Can we replace oil with unsalted butter? We use groundnut oil at home, I doubt it will taste good in cake!

    1. Yes you can,use the same amount of melted butter in place of oil

  13. Hi! I don't have a measuring scale. Can you pls tell me what will be the estimated weight of the above cake without frosting? Thank you.

    1. With frosting is close to 1 Kg and without frosting would be approximately 600-700 gms


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