SIMPLE CHOCOLATE SPONGE CAKE RECIPE   (eggless, butterless, without oven)

Cakes are always luxurious and lavish with their extravagant ingredients and strenuous procedure. But, this article is rendering you the simplest chocolate sponge cake recipe that you can ever find on the internet. Adding 2 or 4 eggs and butter can make the cake more calorific and enhance the fat amount. But this cake recipe without egg and butter can be healthier with the same taste and aroma. The highlighting feature of this cake is that it can be prepared without an oven but on your stovetop. This sponge cake can be used as the base cake for the Black Forest, Chocolate truffle, Vancho cake with respective toppings and frosting.

Ingredients

• Flour- 1 ¼ cup
• Cocoa powder- ¼ cup
• Powdered sugar- 1 cup
• Baking powder- 1 tsp
• Baking soda- ½ tsp
• Salt- one pinch
• Curd- ½ cup
• Vegetable oil- ½ cup
• Milk – ½ cup
• Vanilla essence- 1 tsp

Method

 First of all, you have to set the baking tin. For that, take a 6- inch baking tin and place butter paper on the base and edges, then sprinkle some flour on it. Now, pour the curd and powdered sugar into a bowl and mix them all together. Use a whisk for this purpose and mix until the sugar is completely melted. Now add vegetable oil into this curd mixture along with the vanilla essence. Make sure that you’re not over-stirring the mixture after adding oil because it may affect your cake texture. So, the good part of mixing should be done before adding oil.

Sieve the flour, cocoa powder, baking powder, baking soda, and salt three times and add this flour mixture into the wet mixture. This triple sieve is done to make sure that all the elements are mixed even and to give a soft texture to your cake. Mix all these ingredients together for a while and break all the lumps in it and make it in a ribbon consistency( if you’re pouring the mixture, it would be falling like a ribbon). Finally, transfer this cake mixture into the cake tin and tap a couple of times to remove air bubbles.

Preheat a pan with a lid for 10 minutes and then place the tin on the pan. Bake the cake on low flame for 40-50 minutes. If you’re making use of the oven, then preheat the oven for 10 minutes at 180 degrees celsius and after that, bake at the same temperature for around 35- 40 minutes. After the time limit, poke on the center part of the cake with a toothpick and check whether the dough is not sticking onto the toothpick. Demould your cake after cooling down and serve your healthy and tasty Chocolate sponge cake.