Egg-less Chocolate Cake with Balsamic Raspberry & Cream Filling

Do I need an excuse to bake a cake?! Well, this time I had one! My brother celebrated his birthday yesterday; so the occasion called for a big birthday cake but it had to be an egg-less one since we’re in the middle of the Ganpati festival. With all the cakes I have baked, I had never attempted going egg-less and I had no trusted recipe to go to. So I posted a request on this foodie Facebook group that I’m a member of – Chef at Large, which is an extremely active and supportive group of cooks, both professional & amateur. Within minutes, Deeba Rajpal responded with this lovely recipe and I was sold! Do take a look at Deeba’s blog Passionate about Baking, which is a veritable visual treat. Deeba was also named as one of the top 100 food bloggers to follow, so do (@vindee)!
I had to make a few changes to the filling and
the ganache since I couldn’t find any fresh cream in four stores! So I bought
some whipped cream from a cafe and then improvised with what I had on hand.
Also, the buttercream piping is from my neighbourhood gourmet baker Not Just  Desserts, who very sweetly agreed to lend me a piping cone, when I
sent her a late night SOS! So this has been a collaborative cake so to speak
and here’s the recipe. 

Instead of making one big cake, I halved the ingredients
and baked two separate cakes, which I then filled with the raspberry filling.
You can make one cake and slice it into 2 or 4 layers. This cake also gave me
the chance to try out the vanilla beans I picked up in Kerala and I’m so glad I
bought so many of them!

This recipe makes one layered 22cm (or 24cm) cake.
You’ll need:
the Cake
  • 600g All-purpose Flour
  • 350g Caster Sugar
  • 100g Unsweetened Cocoa Powder
  • 100g Dark Chocolate, chopped
  • 260ml Vegetable Oil
  • 700ml hot Water
  • 30ml White Vinegar
  • 2tsp Baking Powder
  • One Vanilla Bean, scraped
  • A pinch of Salt

the Filling

  • 100ml Fresh Cream, whipped to medium stiff
  • 100g fresh Raspberries (or Strawberries)
  • 50g Sugar
  • 1tbsp Balsamic Vinegar
  • ½ a Vanilla Bean, scraped

the Icing

  • 50g Dark Chocolate, chopped
  • 50g Raspberry Compote (see recipe posted here
  • Some Milk

How to:

  • Begin with the filling as it needs
    time to cool down. I made this a day in advance and refrigerated it till
  • Place the raspberries, sugar,
    vanilla and balsamic vinegar in a heavy-bottomed saucepan and simmer. Stir occasionally
    and cook till it acquires a jam-like consistency. Allow to cool completely and
    set aside.
  • Preheat the oven to 180C. Grease a
    22cm (or 24cm) springform pan and sprinkle some flour in it.
  • Sift together the flour, sugar,
    cocoa powder, salt and baking powder. Add the vanilla and set aside.
  • Combine water, oil and vinegar in
    a large cup.
  • Melt the chocolate on a double
    boiler and set aside.
  • Add the water and oil mixture to
    the dry ingredients and incorporate using the cut and fold technique. Add the melted
    chocolate and mix well.
  • Turn the batter into the cake tin
    and bake for until a knife inserted in the centre comes out clean. If you’re
    baking 2 separate cakes, it will take about 35-40 minutes and about 50-60
    minutes for one large cake.
  • Cool the cake(s) completely and
    slice into layers.


  • While the cakes are cooling, make
    the icing. Melt chocolate on a double boiler and mix raspberry compote. Add
    couple of tablespoons of mix till you get a spreading consistency.
  • For the filling, combine the
    raspberry ‘jam’ with whipped cream and slather on one cake layer and pile the
    layers together.


  • Refrigerate for about 30 minutes
    and then spread the chocolate-raspberry icing on top and on the sides, covering
    the cake completely.


  • Decorate the cake as you wish.



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