Tag Archives: chocolate cake

Eggless Chocolate Pound Cake with Cornstarch

The first event of the Free-spirit Bloggers group is here. And wowie, what an overwhelming response you gave us for the introduction post! Thank you. Forget those extra 4 brownie points I mentioned. Just drop by… I’ll have those warm fudgy brownies waiting for y’all :) So are you ready for that first burst of free-spirit we’re sharing with you?

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Eggless, Butterless 5-minute Microwave Chocolate Cake

Did you know that ‘stressed’ spelt backwards gives you ‘desserts’?? So when you get stressed, go dig in to some dessert to reverse some of that stress! What a lovely idea, don’t you think?!! Yeah I know that its bad to do, but dont we all eventually reach out to the proverbial treat to help us feel better when we’re upset/stressed about something? Yeah, that’s what I thought too! Im no saint when it comes to food…I need to have my share of sinning so I try and bake healthy to feel less guilty when I do sin once in a while. This was an experiment inspired by the ‘2-Minute Chocolate Wonder Cake‘ since I had to bake quite a big cake for a party at home. Turned out just perfect!

CCN completes 6 wonderful months today! Love you all for being so supportive and encouraging as I take each baby-step :)


  • All purpose flour/Maida – 1 1/2 cups
  • Cocoa - 1/2 cup
  • Granulated Sugar – 1 1/2 cups
  • Baking powder – 1 tsp
  • Baking Soda – 1/2 tsp
  • Salt – a pinch
  • Flax seed powder – 4 tbsps mixed in 1 cup warm water
  • Milk – 1/3 cup
  • Water – 1/3 cup
  • Oil – 1/3 cup (I used Rice Bran)
  • Vanilla essence – 2 tsps

Note: If you wish to make a Vegan version, omit the milk and increase both water and oil to 1/2 cup each.


  • Grease and dust a 8-inch square or 9-inch round microwave-safe glass/silicone pan.
  • Stir the flax seed powder in 1 cup warm water and allow to rest for 5 minutes, till the mixture turns gelatinous.
  • Sift all the dry ingredients together (flour, cocoa, baking powder, baking soda, salt) and transfer to a wide bowl.
  • Add the sugar, stir well to incorporate.
  • In another bowl, mix the milk, water, oil and vanilla essence. Stir well.
  • Add this to the gelatinous flax-seed mixture and stir.
  • Pour the wet ingredients into the dry ingredients and mix just until there are no traces of the flour.
  • Pour the batter into readied pan and bake on high for 5-7 minutes (My microwave sets to 900W at high power. Please check yours and increase/decrease the time by a minute or two, as required).
  • Give it a standing time of 5 minutes and put it through the toothpick test to check if its done well. Stick it back in the oven for a couple more minutes only if required.
  • Once done, let it cool in the pan for a while. Turn onto a wire-rack and let cool completely before you serve it.
  • Serve with a dollop or two of icecream, topped with nuts and chocolate sauce…aaaah, divine!

Note: If you wish to bake this cake the conventional way, you will need to bake at 180c/350F for about 45-50 minutes, till done.

Apart from giving in to your cravings/urges, this cake is also perfect for when you’re having a party ‘cos it just takes about 10 minutes to put together. Give another 10 minutes for the cake to bake and dessert is fixed already! Bake it the previous evening so it gets it share of time to cool and when it’s time for dessert on the day of the party, bring it out, cut into equal portions and serve with a dollop or two of ice-cream, top it with some chocolate sauce and some nuts (if you like) and watch everyone’s eyes go wide from the first signs of food coma!

Update: This cake was showcased by me at a Cookery Competition here in B’lore in June ’10, and it was the First prize winner!! It is also the most sought-after recipe on CCN. Have received nearly 10-15 testimonials already, and looking forward to many more!! Thanks to all those who tried this cake and let me know that you loved it…warm hugs!

Flourless Chocolate Cake: My Guest Post on Suma’s Blog

Every baker needs a good Flourless Chocolate Cake recipe in the repertoire, and I found this delicious sounding dessert just in time for my guest post on Suma’s Blog. Thanks Suma, for giving me an opportunity to be the first guest post-er on your lovely blog! I’m glad you could come over so I could pass on your share as promised :)

Do hop onto Suma’s blog for my guest post being featured there. And while you’re at it, check out the plethora of cakes Suma has on her space!

Flour is one of the ingredients so imperative to cakes and baking at large, so creating a divine dessert without flour did seem a little daunting at first. Everyone says they’re easy to make and all that, but I din’t know that yet. I was so so so skeptical to try it though it had captured my interest, first, because it dint have any flour, and second, no make it another first, because it was swooningly chocolate! But then, what kind of cake doesn’t have flour in it? Ok, I really had to (wo)man up to this challenge because I had to make Suma something more than your regular cake, something more captivating, for both, her and her blog readers. As I put the cake in the oven, I sent up a little prayer! Aaah, and when I finally dug into a small sample piece from the corner of the cake-pan, I wasn’t disappointed at all…it tasted like a bite of heaven! You won’t even notice the flour is missing (when do you really notice the flour in a cake anyway?) when this cake is topped with some creamy chocolate frosting or just dusted with some icing sugar and garnished with a couple strawberries. In short, this dense, fudgy, decadent cake is just too divine to put into words!


  • Bitter-sweet dark chocolate compound – 500 gms; I used the ‘Morde’ brand (I prefer cup measurements, however, since it is pretty direct to use the store bought half kilo packet, im going with this)
  • Butter – 1/2 cup + 2 tbsps
  • Eggs – 5 nos, at room temperature (preferably large-sized)

That’s all…just 3 simple ingredients! The rest depends on how you interpret them. The recipe comes together very easily with a hand-mixer. I give full credit to mine.


  • Cut the dark chocolate into small pieces and microwave with the butter for 1-2 minutes till the mixture melts into a molten liquid. Remove once in between and give it a nice stir. The pieces on top may look intact, but don’t let that fool you…the insides will be all molten. The time it takes to melt completely, depends on the microwave. It took exactly 1.5 minutes in mine. You could also melt the chocolate-butter mixture on a double boiler, stirring often. For the detailed procedure check here.
  • Pre-heat the oven to 190C/375F. Grease and dust an 8″ square cake pan.
  • Now, while your chocolate-butter mixture is cooling, separate the egg whites from the yolks and put them into two separate medium sized bowls (I used the bowl that came with my hand mixer itself).
  • Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed and set aside (do not over-whip or the cake will be dry).
  • With the same beater, beat the egg yolks together and set aside.
  • Add the egg yolks to the cooled chocolate. Stir well.
  • Next, fold in 1/3rd of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains, without deflating the batter.
  • Pour the readied batter into prepared pan (the batter should fill the pan 3/4 of the way full), and bake for 27 minutes. The top of the cake will look similar to that of a brownie when done.
  • Cool cake on a wire-rack for 10 minutes and then unmold. Serve with your favorite ice cream/frosting or just dust with some icing sugar, drop a couple strawberries on top, and dig in! I promise you won’t be disappointed!

I’m sending this over to Divya Kudua’s ‘The Best Chocolate Cake’ Event to celebrate her blog’s second anniversary. Keep them yummy posts coming Divya. Congratulations on your 200th post as well! Cheers…ching-ching!

The 2-Minute Chocolate Wonder Cake in a Mug

Devil in me: Chocolate Cravings, chocolate cravings! Gimme something with chocolate in it, quick. Else, i’ll have an attack of hypo-chocomia (akin to hypo-glycemia)!!

Angel in  me: Noooooo, don’t you dare.

Devil in me: Isn’t it a special occasion anyway? There’s nothing wrong in celebrating. Anniversaries come just once a year.

Angel in me: Oh, shut up. That’s what you say every time. You pick on some occasion or the other, or you say it’s been a long time since you had something with chocolate in it. NO, I am NOT giving in. Don’t forget your promise to eat healthy this year.

Devil in me: Fine, so don’t bake a big cake and pig on it for the next one week. Make a small one to celebrate the occasion, have a bite and forget all about it. Is that too much to ask huh?

Angel in me: Small cake? Small ‘chocolate’ cake? Bah, I don’t know. I’ve never really made a ‘small cake’ and a ‘chocolate’ one at that. Don’t give me ideas now.

Devil in me: Bake that 2 minute Chocolate mug cake you put together. It will churn out just one mug-cake each, for you and him. It’s just purrrrrrrrrrrrfect!

Angel in me (finally conceding defeat): Alright, alright, but only because it is Anniversary time. Lets find my recipe notes and surprise the mister at midnight!

Devil in me: Phew, finally! Yayyyyyyy, let’s do it!! :D

Angel in me: You gotta double your walk tomorrow, only then I’ll get down to making this. Promise me…right NOW!

Devil in me: Yeah, whatever!

Angel in me: PROMISE ME!

Devil in me: OK, I promise, I promise! Now let’s get cracking on these, or we’ll ruin the plan.

These were the battles I had going on in my mind before I had even contrived to make us these 2-minute Chocolate Mug Cakes for our Wedding Anniversary yesterday. So what do you do when you want to eat cake like ‘NOW’?? Like really really Right NOW!! And yet, you don’t have the time, or the patience, (or the need) to bake a big chocolate cake and then feel all guilty about it for the next one week and sulk in remorse. I’ll tell you what you could do to fulfill those cravings! (Yeah, my shiny, red, devil’s horns are glowing their brightest ever). I put this together sometime back but never really had had a chance to make it after the trial run,  and was it perfect for me now or what? The serving size is just about the size of a slice of cake, so there is no chance of overeating! So I decided to bake this, surprise the mister for our anniversary, and still not go on a guilt-trip, all at once. Now how many cakes actually let you do that? ;)

For the first time, I decided to work with an egg-replacer I’ve heard so much about – Flax seed. Though I use flax seed in my cooking daily, I’d never used it in my baking earlier. Well, there’s always a first time for everything, isn’t there?

Don’t the mug cakes look all smug and cute?


  • All purpose flour – 1/4 cup (or 4 tbsps)
  • Brown Sugar – 1/4 cup (or 4 tbsps), firmly packed. Note: You could add 1-2 tbsps more to suit your taste (If you don’t have brown sugar or if procuring it is tough, just go ahead and use the normal, white sugar).
  • Cocoa powder – 2 tbsps
  • Baking powder – 1 tsp
  • Flax seed powder – 1 tsp mixed in 1/4 cup warm water (substituting 1 egg)
  • Milk – 3 tbsps (replace with equal amount of water if you want to make a Vegan version)
  • Oil – 3 tbsps (I used Rice Bran, the next best to Olive Oil)
  • Vanilla extract – 1 tsp
  • Salt – a pinch
  • Chocolate Chips (optional) – 3 tbsps ( I dint add any, chose to frost my mug cakes)


  • In a bowl, mix together the flour, brown sugar, cocoa powder, baking powder and salt.
  • Add the milk, oil and vanilla extract
  • Add the flax seed powder mixed in warm water .
  • Whisk well to form a smooth batter. (I just worked with my spatula).
  • Pour equal quantities into 2 microwave safe mugs.
  • Microwave one mug at a time on high power, for one and a half (1.5) minutes. (My microwave sets to 900W at high power. Please check yours and increase/decrease the time by 30-60 seconds, or as required). There is no need for baking in the convection mode! (If you’re one of those who couldn’t bake all this time cos you din’t have a convection MW or oven, you are gonna give one big whopping cheer when you read this!!).
  • Check and give it another 30 seconds only if needed. It should be cooked, but the middle should be gooey. So don’t overcook since it continues to cook during standing/cooling time.
  • Top both mugs with equal amounts of chocolate chips at this stage (during standing time) and keep covered. The chips will melt into a nice, gooey molten liquid on the top of the cake. I would suggest doing this rather than stirring in the chips before cooking. If you stir them in before cooking, the chips would all either sink to the bottom or melt and fuse with the cake…what’s the use if you cannot see and experience the sin, when you are sinning? ;)
  • Allow the mug cakes to cool and serve with some fresh cream/ice cream, or better yet, just dig in!! :D :P

Oh, and did I mention…all in all, to whip up the batter and bake the cake, it takes just 5 minutes tops. Give it another 5 minutes to cool if you’re using any topping, else just dig-in!!

Here are some more topping variants I tried – with silver mint balls and coloured sugar balls; with frosting topped with chocolate vermicelli; with butterscotch chips; with frosting topped with coloured sugar balls (in the same order).

Rich Chocolate Cake

This is another item I sent in for the mister’s office potluck party.

Chocoholism (yes, it is a term!) can be addictive! This Cake is really rich and soft. You can even use it to make into a Black Forest Cake.

Rich Chocolate Cake


  • All purpose flour (or Maida) – 250 gms
  • Castor Sugar (or regular sugar, powdered) – 250 gms
  • Butter – 250 gms
  • Unsweetened Cocoa powder – 50 gms
  • Eggs – 4 nos
  • Baking Soda – 1 tsp
  • Baking Powder – 1/2 tsp
  • Salt – 1/2 tsp
  • Vanilla essence – 1 tsp
  • Milk – as required (to adjust the consistency)
  • Walnuts (optional) – 50-100 gms (finely chopped)

Serves: Makes 16 nos 2-inch square pieces.


  • Pre-heat the oven to 180 deg C (350 deg F).
  • Line the base of a square pan (8″x8″) with butter paper, or grease the base with butter and dust with maida or sugar till well coated and keep the dish aside.
  • Beat the eggs until fluffy (about 5 minutes) and set aside.
  • Sift together the flour, cocoa powder, baking powder, baking soda and salt. Do this thrice and keep aside.
  • Cream the butter and sugar. Add the vanilla essence and mix well.
  • Add the beaten eggs to the butter-sugar mixture and beat well till it has blended in.
  • Now, add the sifted flour mixture to the butter-sugar-egg mixture little by little and beat well till blended smoothly.
  • Add milk as required for the dropping consistency. (Dropping consistency is the consistency required of the cake mix where the mixture isn’t soft enough to fall easily off the spoon but slides off reluctantly after a few seconds).
  • Add the chopped walnuts, mix well.
  • Pour batter into the greased cake dish and lightly pat the dish on the floor to even out the cake mixture inside the dish.
  • Bake at 180 deg C for 45-50 minutes or till done. Allow to stand for 10 minutes.
  • Poke a toothpick in the sides and centre. It should come out clean.
  • Cool completely on a wire rack and turn upside down on a wide dish to decorate.
  • You could even just pour some chocolate sauce on it and dig in!

Vegan Chocolate Cake

My husband’s team has a pot-luck lunch party at his workplace today and I sent in 4 items to add to their yummy and diverse menu. Here’s what I sent in – Vegan Chocolate Cake, Rich Chocolate Cake (with egg), Spinach-Corn Bake and Dahi paav (Bread dahi-vada).

This cake turned out really well. If you havent yet baked a chocolate cake because you or your family wont eat egg or any milk products, this recipe is just perfect for you! It is a must-try. It turns out really moist, soft and fluffy despite no eggs…baffles me how! Well, I’m not gonna waste time thinking about how the recipe works… I’m off now for a bite of this sinful cake!

The other recipes will follow…

Shubs, I’m dedicating this post to you :D

Vegan Chocolate Cake


  • All purpose flour (or Maida) – 1 1/2 cups
  • Unsweetened Cocoa powder – 1/4 cup
  • Sugar – 1 cup
  • Baking Soda – 1 tsp
  • Salt – 1/4 tsp
  • Cooking oil – 1/2 cup
  • Warm water – 1 cup
  • Distilled White Vinegar – 1 tbsp
  • Vanilla essence – 1 tsp
  • Instant Coffee powder (optional) – 2 tsps


  • Pre-heat oven to 180°C /350°F. Line and grease a 9-inch round pan and set aside.
  • Sift together the flour, unsweetened cocoa powder, baking soda and salt. Set aside.
  • In a large bowl, combine the sifted mixture, sugar and instant coffee powder (if using).
  • Add water, oil, vinegar and vanilla essence and stir with a balloon whisk until just combined.
  • Pour batter into readied pan, and bake for 40 minutes or till done.
  • Cool completely on a wire rack.

I dusted the top of the cake with white icing sugar. Since this cake is not too sweet, the sugar dusting goes well with the the cake. You can choose to even frost the cake or just serve with a dollop of vanilla ice-cream and some hot chocolate sauce! Sounds sinful, doesn’t it?!! :-D