You are craving chocolate cake, but there is no raiser in your pantry? The shop is closed, the weather is terrible, and you don’t wish to venture out?
I am with you as I’ve been there. On one of those nights, I created this recipe. It’s free of baking soda or baking powder and doesn’t use any odd ingredients.
The texture is simply unique. It’s soft and rich but also fudgy all at once.
A great chocolate cake recipe can be difficult to come across, not even including the chocolate cake with no riser agent. There are chocolate cakes that do not require flour available. However, these are made with a lot of chocolate.
Like the flourless chocolate cake, this cake does contain flour and plain flour and is not self-rising.
Are you intrigued? Continue reading to find out what you need to know to prepare the most delicious chocolate cake with no baking powder or soda.
How To Great Chocolate Cake Without A Leavening Agent
There’s a basic “secret” behind it – I used correctly beaten egg whites.
If you beat the eggs until they’re fluffy and light and light, they’ll be everything you need to make the cake to be fluffy. The air in the batter will help keep the cake moist during the baking process and provide the necessary texture.
I’ve made several dishes with baking soda and baking powder through the years, but the results did not have the wow factor. They were pretty good, but they were dense or even had a rubbery consistency in many instances.
After some of my tests, I discovered that the most effective method to prepare this cake is to beat egg whites and gently incorporate them into a double-sifted (yes, it’s doubly Sifted) flour and cacao mix.
Then, it’s baking that is important. Make the cake by baking it in a springform cake pan for about 85 minutes at 150 degrees F.
Although the cake needs extra time to bake, This step can help it bake well and preserve its fluffy.
Tips For Making Chocolate Cake
It is a straightforward cake to prepare. It only requires a few ingredients and a basic understanding of cooking.
To create the fluffy cake, Here are the steps be following:
1. Make Sure That The Ingredients Are At The Temperature of the Room Before Using
This is a vital element for cakes of all kinds. If the components, eggs particularly, aren’t at the room’s temperature, they might not be well beat or, when mixed with cold butter, can cause separation or not blend well.
Remove all ingredients from the refrigerator at least 1 hour before baking.
2. Choose Cacao That Is of High-Quality.
Make sure you purchase high-quality cacao if you are looking to make an amazing cake that is perfect. Cacao is the main ingredient in the desert, so what’s wrong with experimenting with it?
The finest cacao will provide the most delicious aroma and flavor, turning cakes into truly delicious desserts.
3. Sift Twice The Flour, and Cacao Powder
While they are extremely good, they can form into lumps due to the humidity. They aren’t much of a problem, but they aren’t required when you’re trying to make a perfect cake.
The chunks of cacao powder and flour could also ruin the appearance and the texture. After you’ve whisked them, mix in vanilla, cacao, butter, and egg yolks.
Stir until you’ve got the mixture is smooth. If you’re wondering about the dimensions of the eggs, I used large ones.
4. Separate The Eggs
The next step is crucial. By breaking eggs apart and beating the egg whites till stiff peaks appear and you’ll have your ideal substitute for risers.
The egg whites alter the batter’s structure by raising it and making it soft and fluffy. Start mixing egg whites using salt and a pinch. When soft peaks have formed, adding some drops of lemon juice is possible.
The lemon juice can act as a stabilizer for the egg whites, allowing the egg whites to remain firm and not shrink in the baking. In the final stage, you’ll gradually introduce the sugar. Be sure to add 1 tablespoon at the moment and mix thoroughly before adding the next one.
5. Gradually Fold The Egg Whites In The Cacao Batter.
Add 1/3 of the egg whites at a time. Your movements should be gentle and lifting. It is recommended to lift the batter as you stir it to retain and mix in as much air as you can.
6. Place The Mix Into A Springform 7-Inch Pan.
If you are planning to use an 8-inch springform pan, be aware that it will make the cakes thinner.
How To Make Chocolate Cake Without Baking Powder Or Baking Soda
Get your supplies together.
Preheat the oven to 150 degrees F. The bottom of the springform pan is 7 inches with baking paper, then coat the edges with a little butter.
Mix your flour with cacao in a bowl. Repeat this process several times and then throw away any lumps.
Include egg yolks. Half of the sugar, butter as well as milk, and vanilla.
In a separate bowl, beat egg whites and salt and a pinch. Beat until soft peaks form.
Incorporate a few drops of lemon juice. Then, gradually add sugar, each tablespoon at a time. Beat until stiff peaks form.
Gradually add egg whites to your cacao mixture. Stir gently to maintain the air bubbles contained within the batter.
The batter should be poured into the springform, then baked for an hour and a half.
Remove the cake from the oven and let it cool on the kitchen counter.
After cooling, place the cake onto the cake stand.
Create the topping: Melt butter and chocolate in steam. Sprinkle the topping over the cake and then place it in a refrigerator until the chocolate becomes hard.
Serve and slice.
Chocolate Cake Without Baking Powder Or Baking Soda
yield: 1 Time to prepare: 10 Minutes Cook time: 1 HOUR, 25 minutes Total time: 1 35 MINUTES 1 HOUR
This chocolatey cake is made from eggs that have been whipped and are tasty!
To make the cake:
- 1/2 cup + 3 tbsp all-purpose flour
- 1/4 cup cacao powder
- 1/2 cup of sugar
- 1/4 cup of butter that has been melted
- 3 1/2 tbsp milk
- 1 tsp vanilla extract
- Four large eggs, all separated
- 1 teaspoon salt
- A few drops of the juice of a lemon or cream of tartar to help stabilize egg whites
- Preheat the oven to 150 degrees. The bottom of the 7-inch springform pan with baking paper grease your sides using a little butter.
- Mix the cacao and flour in a bowl. Repeat this process several times and then throw away any lumps.
- Incorporate egg yolks. Add half of the sugar, butter that has been melted, and milk, as well as vanilla.
- Separately in a bowl, beat egg whites with a pinch of salt. Beat until soft peaks form.
- Include a few drops of lemon juice. Begin to add sugar by tablespoons at a stretch slowly. Beat until stiff peaks form.
- Gradually mix egg whites in the chocolate batter. Stir gently to maintain the air bubbles in the batter.
- Put the batter in the springform, then bake for about 85 minutes.
- Take the cake out of the oven and allow it to cool on a counter in the kitchen.
- After cooling, place the cake on the cake stand.
- Create the topping by melting chocolate and butter in steam. Sprinkle the topping over the cake and put it in the refrigerator until the chocolate is solid.
- Serve and slice.
A YIELD: 1 slice
Serving Size: CALORIES: 168TOTAL FAT: 9gSATURATED FAT: 5gTRANS FAT: 0gUNSATURATED FAT: 3gCHOLESTEROL: 109mgSODIUM: 109mgCARBOHYDRATES: 18gFIBER: 1gSUGAR: 13gPROTEIN: 5g(c)
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!