Craving chocolate cake, but you are without any raising agent in the pantry? The store is closed, the weather is bad and you do not want to go out?
I feel you because I have been there myself. In one of those similar nights, I came up with this recipe. It is completely without baking powder or soda and does no use any weird ingredients.
The texture is absolutely fabulous – it is fluffy, rich, yet fudgy at the same time.
A good chocolate cake recipe is hard to find, not to mention the chocolate cake without any rising agent. There are flourless chocolate cakes out there, but these really use like a ton of chocolate.
Unlike flourless chocolate cake, this one does contain flour, and plain flour, not a self-rising one.
Are you intrigued? Keep reading to learn how to make the best chocolate cake without baking powder or baking soda.
The Secret To Great Chocolate Cake Without A Leavening Agent
There is a simple “secret” behind it – I just used properly beaten egg whites.
If you beat the eggs so they are fluffy and light, they will be all you need for a fluffy cake. The air incorporated into the batter will keep the cake fluffy during the baking and give the needed texture.
I have tried many recipes without baking powder or soda over the years, and the results were never with the wow effect. They were pretty decent, but in most cases quite dense or some even with a rubbery texture.
So, after some personal tests, I realized the ideal way to make this cake is by beating egg whites then gently incorporating them in a double sifted (yes, double sifted) flour and cacao mix.
Afterward, it is all about baking. Bake the cake in a springform or cake pan for 85 minutes at 150°F.
Although the cake requires a bit longer baking time, this step will help the cake to bake nicely, while keeping its fluffiness.
Tips For Making Chocolate Cake
This is a very easy cake to make. It requires minimal equipment and basic cooking knowledge.
To get that fluffy cake, here are the steps you have to follow:
1. Bring ingredients to room temperature before use
This is an important step for any cake. If the ingredients, egg especially are not at room temperature, they may not beat well or when combined with cold butter, it all may separate or just not mix well.
So, remove ingredients from a fridge at least 1 hour before baking.
2. Use high-quality cacao
Invest in high-quality cacao if you want to have a cake that is just perfect. The cacao here is the star of the cake, so why to play with one?
The high-quality cacao will give the best flavor and aroma and turn your cake into something absolutely delicious.
3. Double sift the flour and cacao powder
Although these are very fine, due to humidity in the air, they tend to form lumps. These lumps are not much of a deal, but when you are trying to make a flawless cake, these are not wanted.
The lumps of flour and cacao powder may also ruin not only the appearance but also the final texture. Once you have these whisked, add in butter, vanilla, cacao, and egg yolks.
Stir until you have a smooth mixture. Just in case if you are wondering about the size, I used large eggs.
4. Separate the eggs
This is the next important step. By separating the eggs and beating egg whites until stiff peaks form, you will have your perfect replacement for the rising agent.
The egg whites will change the batter structure by elevating it and making all soft and fluffy. You will start by beating egg whites with a pinch of salt. Once the soft peaks are formed, you can add a few drops of lemon juice.
The lemon juice will act as a stabilizer for the egg whites allowing them to stay firm and not deflate during the baking. As a final step, you will gradually add the sugar. Make sure you add 1 tbsp at a time and beat well before adding a new one.
5. Gradually fold the egg whites into the cacao batter
Add 1/3 of the egg whites at the time. Your moves should be gentle and lifting. You should lift the batter during the stirring to keep and incorporate as much as air as possible.
6. Transfer the mixture into a 7-inch spring form pan
If you want to use an 8-inch springform pan, you must know, the cake will be gently thinner.
How To Make Chocolate Cake Without Baking Powder Or Baking Soda
Gather your ingredients.
Preheat oven to 150°F. Line the bottom of the 7-inch springform pan with baking paper and grease the sides with a bit of butter.
Sift the flour and cacao over a bowl. Repeat once more and discard any lumps.
Add in egg yolks, half the sugar, melted butter, milk, and vanilla.
In a separate bowl, beat egg whites with a pinch of salt. Beat until soft peaks form.
Add a few drops of lemon juice and start to gradually add sugar, one tablespoon at a time. Beat until stiff peaks form.
Gradually incorporate the egg whites into the cacao batter. Stir gently to keep the air bubbles inside the batter.
Pour the batter into the spring form and bake for 85 minutes.
Remove the cake form the oven and cool on a kitchen counter.
Once cooled, transfer on a cake stand.
Make the topping: melt chocolate and butter over steam. Pour over the cake and place it in a fridge until the chocolate is firm.
Slice and serve.
For the cake:
- ½ cup + 3 tbsp all-purpose flour
- ¼ cup cacao powder
- ½ cup sugar
- ¼ cup melted butter
- 3 ½ tbsp milk
- 1 tsp vanilla extract
- 4 large eggs, separated
- 1 pinch salt
- Few drops lemon juice or cream of tartar, to stabilize the egg whites
- Preheat oven to 150°F. Line the bottom of a 7-inch springform pan with baking paper and grease the sides with a bit of butter.
- Sift the flour and cacao over a bowl. Repeat once more and discard any lumps.
- Add in egg yolks, half the sugar, melted butter, milk, and vanilla.
- In a separate bowl, beat egg whites with a pinch of salt. Beat until soft peaks form.
- Add a few drops of lemon juice and start to gradually add sugar, one tablespoon at a time. Beat until stiff peaks form.
- Gradually incorporate the egg whites into the cacao batter. Stir gently to keep the air bubbles inside the batter.
- Pour the batter into the springform and bake for 85 minutes.
- Remove the cake from the oven and cool it on a kitchen counter.
- Once cooled transfer on a cake stand.
- Make the topping; melt chocolate and butter over steam. Pour over the cake and place it in a fridge until the chocolate is firm.
- Slice and serve.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 168Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 109mgSodium: 109mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 5g