Basic Eggless Chocolate Tea Cake with Dark Chocolate Chips

Eggless Chocolate Tea Cake with Dark Chocolate Chips is the next in the list of Tea Cakes that got done. Of course, I can’t leave the chocolate very far right. I must say this is one of the best cakes I have baked in recent times. This tastes absolutely divine and sinful. I can image what a Ganache would have done to this. Since I was aiming at mildly sweet, snack time cakes, this works out best. In fact, the chocolate chips made it very sweet. You can bake it without those.

I was almost not baking it as I was feeling down. Then thinking about it, I realised this hardly takes time, and as I thought getting things done was about 5 mins and it gets baked within 30 mins. Works out best for kids snack box. My kids didn’t know I baked it as they were not at home. They would have got a surprise when they check out their snack box today.

Other Tea Cakes

 

Check out the crumb, how beautiful it looks!

Step by Step pictures for making Basic Eggless Chocolate Tea Cake

 

Basic Eggless Chocolate Tea Cake with Dark Chocolate Chips

• CourseDesserts
• CuisineAmerican
• By Cook MethodOven
• OccasionHoliday Special
• By DietEggless
• Dish TypeEggless Cakes

Ingredients

• 1cup All purpose flour/Maida
• 3/4cup Sugarpowdered
• 1/2cup Curds/Yogurt
• 1/4cup Cocoa Powder
• 1/4cup Cooking Oil
• 1/2tsp Baking powder
• 1/4tsp Baking Soda
• 1/4cup Dark Chocolate Chips
• 2tbsp Dark Chocolate Chipsfor garnish on top
• Apinch of Salt

Instructions

1. Powder the sugar and trasfer to a bowl. Add curds, oil, baking powder, baking soda, salt and beat well. Let it sit for 10 mins.
2. Then sift the cocoa powder, flour into the bowl. Add the chocolate chips and gently blend together using a spatula. Finally top it with the rest of the dark chocolate chips.
3. Preheat oven at 185°C.
4. Line a baking loaf tray with a parchment paper.
5. Pour the batter into the greased baking tray and bake at 185°C for about 30-35 minutes.
6. Check if the cake is done with a sharp knife. Let it rest for 10 mins.
7. Slice and serve

Recipe Notes

The batter is on the thicker side, so if you want you can add 2 tbsp of milk. The top will turn to a crust, if you want it soft, cover with a foil after 20 mins of baking.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

This is part of the Bake-a-thon 2016

 

 

 

 

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The post Basic Eggless Chocolate Tea Cake with Dark Chocolate Chips appeared first on Cooking 4 all Seasons.

Posted in: Indian Cook