This is an eggless chocolate brownie cake recipe. A lot of my friends don’t eat eggs and hence prefer an eggless dessert I try to make as many eggless recipes as I can. This is one of my egg free cake recipe that turned out really good.

I wasn’t sure if this recipe would work out. But turns out it did. But instead of a soft moist chocolate cake it gave us a superb combination of a moist cake and decadent brownie.
If you have leftover frosting at home try turning it into a chocolate cake using similar ratios. It might not be the best dessert out there but it will definitely be a lot tastier than just storing the frosting in the freezer.

I had some leftover chocolate frosting so I decided to make a chocolate cake with it. The frosting recipe can be found on the shorts section of my YouTube page. It is a very easy chocolate frosting recipe. It is a light and airy whipped ganache. The short also has a recipe for a thick chocolate ganache. It is a dark chocolate ganache. It is different from a chocolate buttercream frosting as it does not have very high quantity of butter. This creamy chocolate frosting can be used in decadent desserts like a chocolate cake. A homemade frosting recipe is written below-

For the whipped ganache-150 g of 55% dark chocolate (I used Amul)150 g of fresh cream 60 g of salted butter50g of icing sugarBring the fresh cream to a slight boil. Use a thick bottom pan for this otherwise the cream will burn.Chop the chocolate and pour the hot cream over it. Cover it and let it melt for 2-3 mins. Add the sugar and mix until well combined.Mix using a whisk until no chocolate chunks remain.Add cold cubed butter and mix until it melts and incorporates completely. Cover with cling wrap and refrigerate for at least 2 hours. Overnight is better.Whisk it with an electric whisk for not more than 3 mins. It should become light in colour and nice and airy.Keep it in the fridge for 30 mins before using as frosting between cake layers.Dark chocolate ganache-1:2 ratio of fresh cream and compound dark chocolate.Same procedure as before. Only needs to be cooled for 1 hour before use.


¬ The eggless chocolate frosting makes 250 g of it. I had only used about 50 g so in this cake there is 200 g of frosting.
¬ Rest of the ingredients for making a rich eggless brownie cake-
¬ All-purpose flour / Maida 140g
¬ Baking soda ½ tsp (you can also use vinegar or lemon juice 1 tsp)
¬ Baking powder 1 tsp
¬ Coco powder ¼ cup (I used normal baking coco powder but Dutch process coco powder will also work. It will make the chocolate cake darker and richer)
¬ Castor sugar 60g
¬ Neutral flavored oil 60 g (sunflower oil/ canola oil/ rice bran oil)
¬ Milk 125 g

• Pre-heat the OTG (only lower rod)/ oven / microwave at 180 degrees (no fan) 170 degrees (with fan)
• Add the lemon juice to the room temperature milk and let it curdle for 10 mins.
• Mix the coco powder, Maida and baking powder in a bowl and keep it aside.
• Once the frosting has come to room temperature add the sugar and whisk it until it is well combined.
• Add the oil and whisk again. This will be the wet batter.
• Alternately add 1/3rd of the dry mixture and 1/3rd of the curdled milk and mix with a spatula. Use gentle mixing motions (cut and fold)
• Refer my baking basics video for more information on this
•    • 5 baking tips and tricks that will tr...  
• The cake batter/ brownie batter should be ready then.
• Transfer it to a parchment paper/ baking paper lined baking tin.
• Bake for 30 – 35 mins for until a skewer inserted in the middle comes out clean or almost clean.
• Let the cake cool for 20 minutes and then cut into it and enjoy!

Comment below if you need any advice on ratios for turning your frosting into cake. Also let me know how it turned out. You can also follow me (or DM your questions) on Instagram.

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