chocolate cake recipe without buttermilk
The Ultimate Budget-Friendly Chocolate Cake Recipe (Just ₹100!)
Introduction
chocolate cake recipe without buttermilk, Who says you need to spend a fortune to enjoy a delicious, moist, and spongy chocolate cake? Today, we’re bringing you a fantastic recipe that costs only ₹100! Yes, you heard it right—this delightful chocolate cake is not only budget-friendly but also super easy to make with simple ingredients found in every kitchen.
Whether you’re a beginner or an experienced baker, this recipe guarantees a rich and soft texture with deep chocolate flavors. So, let’s dive into the magic of baking!
Ingredients
For your convenience, ingredient measurements are provided in three variations:
1X (Basic Cake for 4-6 people)
2X (Medium Cake for 8-10 people)
4X (Large Cake for 15-20 people)
| Ingredient | 1X | 2X | 4X |
|---|---|---|---|
| Coffee Powder | 1 tsp | 2 tsp | 4 tsp |
| Warm Water | 1 cup | 2 cups | 4 cups |
| All-Purpose Flour | 1.5 cups | 3 cups | 6 cups |
| Sugar (powdered) | 1 cup | 2 cups | 4 cups |
| Oil | 1/4 cup | 1/2 cup | 1 cup |
| Baking Powder | 1 tsp | 2 tsp | 4 tsp |
| Baking Soda | 1/2 tsp | 1 tsp | 2 tsp |
| Vinegar (or Lemon Juice) | 3 tsp | 6 tsp | 12 tsp |
| Cocoa Powder | 2 tbsp | 4 tbsp | 8 tbsp |
| Salt | 1/4 tsp | 1/2 tsp | 1 tsp |
| Milk or Water | 1/2 cup | 1 cup | 2 cups |
Step-by-Step Directions
Step 1: Prepare the Cake Mold (5 minutes)
Take an 8-inch cake mold and grease it with oil.
Instead of butter paper, sprinkle some all-purpose flour and coat the mold evenly.
Tap out the excess flour to prevent sticking.
Step 2: Make the Coffee Mixture (2 minutes)
In a bowl, mix 1 tsp coffee powder with 1 cup warm water.
Stir well and set aside.
Step 3: Prepare the Cake Batter (10 minutes)
In a large mixing bowl, add 1/4 cup oil and 1 cup powdered sugar.
Mix well until combined.
Pour in the coffee mixture and mix thoroughly.
Sift together 1.5 cups all-purpose flour, 2 tbsp cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt.
Gradually add the dry ingredients to the wet ingredients, folding gently in one direction.
Pour in 1/2 cup milk (or water) and mix until smooth.
Finally, add 3 tsp vinegar (or lemon juice) and stir gently until just combined.
Step 4: Baking the Cake (40-45 minutes)
Preheat a heavy-bottomed pan (or oven) for 10 minutes on medium heat.
Pour the batter into the prepared mold and tap lightly to remove air bubbles.
Place the mold inside the preheated pan (or oven at 180°C).
Bake for 40-45 minutes (or until a toothpick inserted comes out clean).
Let the cake cool before demolding.
Step 5: Prepare Chocolate Ganache (10 minutes)
Melt 100g dark chocolate with 50g fresh cream using a double boiler or microwave.
Stir until smooth and let it cool for 15-20 minutes until spreadable.
Step 6: Assemble & Decorate (10 minutes)
Carefully remove the cooled cake from the mold.
Spread the chocolate ganache evenly over the top and sides.
Use a piping bag to create decorative borders.
Add chocolate shavings or sprinkles for extra elegance.
How to Make Your Cake Extra Moist
Use oil instead of butter for a softer texture.
Add a little vinegar or lemon juice to react with baking soda for extra fluffiness.
Avoid overmixing the batter to keep it light and airy.
Use warm coffee instead of plain water for enhanced flavor and moisture.
Cover and rest the cake before frosting to lock in moisture.
10 Test Kitchen Tips
Always sift dry ingredients to avoid lumps.
Use room temperature ingredients for even mixing.
Do not overbeat the batter, or the cake may turn dense.
If using an oven, preheat at 180°C before baking.
Use a toothpick test to check for doneness.
Cool the cake completely before frosting to prevent melting.
If baking in a pan, keep the flame low for even cooking.
Substitute fresh cream with milk and butter for the ganache if needed.
Store leftovers in an airtight container to keep them fresh.
Enjoy the cake warm or chilled—it tastes amazing either way!
Storage Instructions
Store the cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to a week.
To freeze, wrap slices in plastic wrap and store for up to a month.
Tips & Praise by Rahul K.
“This cake is a game-changer! The best part? You don’t need fancy ingredients to bake a perfect chocolate delight. Just follow the steps, and you’ll be amazed at how soft and rich it turns out. Even if you’re on a budget, you can enjoy homemade chocolate cake at its finest!”
Nutrition (Per Slice – Approximate Values)
Calories: 180 kcal
Carbs: 30g
Fats: 7g
Protein: 3g
Sugar: 15g
Fiber: 1g
Best YouTube Video for This Recipe
FAQs
1. Can I make this cake without cocoa powder?
Yes, you can substitute cocoa powder with the same amount of finely grated dark chocolate or skip it for a vanilla version.
2. What can I use instead of vinegar?
You can use lemon juice or yogurt in the same quantity.
3. How do I make this cake without an oven?
You can use a heavy-bottomed pan, cooker, or kadhai on a low flame for even baking.
4. Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be slightly denser. Try 50% wheat and 50% all-purpose flour for a balance.
5. How do I make the cake sweeter?
Increase the sugar by 2-3 tbsp or use sweetened cocoa powder.
Now, it’s your turn! Try this recipe and share your experience. Happy baking! 🎂😊
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