Some of the links in this article are "affiliate links", a link with a special tracking code. This means if you click on an affiliate link and purchase the item, we will receive an affiliate commission.
The price of the item is the same whether it is an affiliate link or not. Regardless, we only recommend products or services we believe will add value to our readers.
By using the affiliate links, you are helping support our Website, and we genuinely appreciate your support.
Enjoy this mouth watering no egg Moist chocolate cake with whipped cream Strawberry filling, Dark chocolate Cream & Dark chocolate Ganache.
Eggless Moist Chocolate Strawberry Cake
Ingredients for the cake (US cup):
- 1 cup or 140 g Cake flour
- 1 cup or 200 g granulated white Sugar
- 3 tbsps Coco powder
- 3/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup or 120 ml Fresh milk/evaporated milk
- 1/4 cup or 60 ml Vegetable oil
- 1tbsp Vinegar/lemon/lime/calamansi juice
- 1 tbsp Vanilla extract
- 1 tbsp boiling water + 1/2 to 1 tsp Coffee
Instruction for the cake:
- In a bowl, sift all the dry ingredients: all purpose flour, granulated white sugar, coco powder, baking soda, and salt.
- Mix well and set aside.
- In a small bowl, mix boiling hot water and coffee. Set aside
- In another bowl, place all the wet ingredients: fresh milk or evaporated milk, vegetable oil, hot water and coffee mixture, vinegar or lemon juice, and vanilla extract.
- Pour the liquids into the dry ingredients mixture and mix slowly with a spatula or a hand whisker.
- Pour batter into prepared pan with parchment paper. I’m using a 12 x 8 inches rectangle pan but you can use any size and shape of the pan you like.
- Bake at preheated oven 150°C (302°F) for 30 minutes or till the toothpick inserted came out clean.
- Once cooked, remove the cake out of the pan and let it cool down completely.
Ingredients and procedure for Dark Chocolate Cream:
- 100 g Dark chocolate
- 20 g Butter
- 500 ml Chilled Whipping cream
- 50 g granulated white Sugar
- Cut the Dark chocolate into small pieces.
- Place chocolate in a bowl and add the Butter.
- Microwave for 30 seconds interval till melted.
- Set aside to cool down completely.
- In another bowl, place the chilled cream and sugar.
- Whisk till soft peak.
- Add the melted chocolate and mix till well combine but don’t over mix it. Set aside.
Ingredients and procedure for Whipped cream filling:
- Some strawberries
- 200 ml chilled Whipping cream
- 30 g granulated white Sugar
- In a bowl, place the cream and sugar.
- Whisk till stiff peak but don’t over mix it.
- Slice the strawberries.
Ingredients and procedure for Dark Chocolate Ganache:
- 200 g Dark chocolate
- 200 ml Heavy/thickened/whipping cream
- 30 g Butter
- 50 g granulated white Sugar
- Cut the Dark chocolate into small pieces.
- Place chocolate in a bowl and add the Butter, cream and sugar.
- Microwave for 30 seconds interval till melted.
- Set aside to cool down completely.
To assemble the Cake:
- Cut to divide the 12 x 8 rectangular cake into two to have a two layered cake.
- Place the first layer into a plate or cake stand.
- Spread some whipped cream, then add the strawberry slices.
- Add more whipped cream to cover the fruit.
- Place the second/top layer cake.
- Spread the Dark chocolate cream on top and sides of the cake to cover the whole cake.
- Pour the Dark chocolate Ganache on top of the cake and spread it all over the cake.
- Finish the cake by decorating it with piped Dark chocolate cream and whole strawberries on top of the cake.
- You can serve it straight away or chill in the fridge for firmer cake. Cut a slice and enjoy!
