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Schezwan Pizza Bites | Mini Pizza Recipe in Tawa ~ Eggless Baking Without Oven

Hey Foodies,

It’s been long will be cliched. Let me get it to you – I’ve been occupied half the time I was away, and the rest I busy taking rest, working on a few recipes and so on.. This recipe was shot months back, but we gotta start with some content right? Here’s a pizza recipe for you today from the archive, new content coming soon(for real 😛 )


Pizza or Peetza, however you pronounce, we all love to indulge on some. I’ll pass on my basic pizza recipe(all time fav) some other day.. Today, let’s go over my schezwan-curry pizza bites. This damn pizza is ah-mazing! Time for the video recipe?

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These little bites are perfect to appease your cravings. Try it out & shoot a comment how you liked it. Just like every other YTuber, a Q&A session coming soon – Ask away your #foodques. That’s all for today, keep rockin!

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Mini Plum Cakes – Christmas Special | Eggless Baking without Oven

Hey Foodies,

Its been a while that I have posted something in the line Egg-less baking without Oven. What better than this time of the year, cool breezy mornings-evenings, and the start of winters. Winters along with them bring a surprise every year, with some many festivities round the corner, Christmas is definitely not a miss. In fact, today’s recipe is dedicated to Christmas, perfect for gifting, and a plus no alcohol used.



Easy peasy, not much soaking involved, and a perfect season’s greeting!



So, without further ado, here is the recipe.

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I love the little crunch from cashews and walnuts and plus the goey texture is heaven from tutti-fruity. A must try for this season. Do pour in your thoughts upon this delicacy in the comments below.


Don’t forget to share, cause sharing is caring 😀


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Red Velvet Cupcakes with Cream Cheese Frosting – Pillowy Soft n Moist | Eggless Baking Without Oven

Hey Foodies,

I had shown you a Red Velvet Cake some time back, but here I’m with a pillowy soft & moist Red Velvet Cupcake Recipe..


Think of a fluffy cream cheese frosting along with an incredibly soft moist cupcake.. Fantabulous!


Let’s get to the easy-peasy recipe.. Worrying about baking in oven or baking without oven? Don’t worry, I’ve got you covered! Instructions provided for baking in cooker as well as oven.. 🙂


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Red Velvet Cupcakes with Cream Cheese Frosting - Pillowy Soft n Moist | Eggless Baking Without Oven
  • Flour / Maida - 1 Cup
  • Cocoa Powder
  • Condensed Milk - ½ Cup
  • Milk - ½ Cup
  • Oil & Butter - 2 tbsp each
  • Sugar - ¼ cup
  • Vinegar - 1 tsp
  • Red food color - ½ tsp
  • Baking Powder - 1 tsp
  • Baking Soda - ½ tsp
  • Vanilla Essence - 1 tsp
  • Salt - 1½ Cups (for baking)
  • For Frosting : Cream Cheese - ⅔ Cup
  • Unsalted Butter - ¼ Cup
  • Vanilla Essence - 1 tsp
  • Powdered Sugar - 1½ Cups (Sifted twice, after measuring)
  1. Cupcakes : For Baking in Cooker : Preheat a cooker in low-med flame for 10 minutes with 1½ cups of salt, a wire rack and a perforated plate.
  2. For Baking in Oven : Preheat oven at 180 C for 10 minutes.
  3. For the batter : Start by adding the oil & butter to a mixing bowl, then add the sugar and whip it. Then pour in the condensed milk, and whip it for another minute or two. Then add in the vinegar, vanilla essence and ¼ cup of milk. Mix well.
  4. Sieve the flour, baking soda, baking powder, cocoa powder over this. Give it a mix, Then mix the red food color with the rest ¼ cup milk and add the milk to the batter.
  5. If the color isn't accurate for you, feel free to add some other to balance. In my case, it was raspberry red, I added a couple drops of lemon yellow food color to balance the red color.
  6. Line Cupcake tins with liners, Divide the batter into 8 cupcakes.
  7. For Baking in Cooker : Place the cupcakes in the cooker, in mine I could place 4. Then close and bake for 15 minutes in low-medium flame. Check after 15 minutes with a toothpick, if it comes out clean its ready if not, bake for another 2-3 minutes. You can bake the rest cupcakes after this batch is baked.
  8. For Baking in Oven : Place the cupcakes in the oven and bake for 15 minutes at 180 C. Check with toothpick.
  9. Take the cupcakes out and let them cool completely.
  10. For Frosting : In a bowl, add the cream cheese and butter. Beat it for a minute, then add vanilla essence and ⅓ of the powdered sugar and whip till incorporated. Then add another ⅓ and whip, and then the last addition & Whip the frosting for another 2-3 minutes. Cream cheese frosting is ready.
  11. Add the frosting to a piping bag, then pipe the frosting in the cupcakes. Sprinkle with confectionery or cake crumbs. Enjoy!
Recipe makes 8 cupcakes. But you can sneak in and get about a tablespoon or tablespoon & half of batter from around the bowl, and bake it in tartlet mould lined with a mini size liner with the normal sized cupcakes. Then after all cupcakes cools down, you can make crumb that mini cupcake.. Rest all are extremely soft & moist making crumbs can be difficult, but that small one would be slight drier as we will be overbaking it, which would help to make crumbs for topping the cupcakes.


Treat yourself with these heavenly delights, make ’em now & enjoy these luscious red velvet cupcakes 🙂

That’s all for today, Thanks!

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Eggless Banana Choco Chip Muffins in Cooker ~ Soft and Moist | Eggless Baking Without Oven

Hey Foodies,

There are times when you crave for something, and just can’t stop yourself.. Happens right?


Few days back, a sudden urge to make something with bananas & choco chips.. Just a couple hours later, made this and the taste was fantabulous.. Tweaked my Nuts Muffins Recipe, and the result was outstanding! Soft and Moist from inside with the chocolate all melting inside, with the crunch of walnuts in the out! 😀 Let’s get baking now, can’t resist.. Have to go and bake a batch now 🙂


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Eggless Banana Choco Chip Muffins in Cooker ~ Soft and Moist | Eggless Baking Without Oven
  • Flour / Maida – 1 Cup
  • Sugar – ¾ Cup
  • Oil – ⅓ Cup
  • Banana – 1
  • Choco Chips – ¼ Cup
  • Milk – ½ Cup
  • Vinegar – 1 tsp
  • Baking Soda – ½ Tsp
  • Vanilla Essense - ½ tsp
  • Walnuts - Few to top (Frozen)
  • Salt - 1½ Cups to 2 Cups (For Baking in Cooker)
  1. Start by heating up a cooker in medium flame, add in the 1½ cups of salt, a wire stand and a perforated plate. Cover and let it preheat. For Baking in Oven : Preheat at 200 C for 10 minutes in Bake Mode.
  2. For making the batter, we're going to start by mixing the vinegar in the milk. keep this aside.
  3. In a mixing bowl, add in flour, powdered sugar, baking soda and mix it. Mash a banana using a fork, then measure it, we want ½ cup of mashed banana.
  4. Add the mashed bananas, vanilla essence and oil to the milk+vinegar mixture and mix it well.
  5. To the dry ingredients, add in the choco chips and mix. Then pour in the wet ingredients and mix it. No hardcore mixing required, just mix it slowly and gently until everything is mixed.
  6. Pour in the batter to Self Standing Muffins Liners till ¾ way. Top with walnuts(or choco chips) and place in the cooker and quickly cover. Bake in medium flame for 18-20 minutes. Check at 18 minutes with a toothpick, if its clean alright if not, bake for a couple mins more. Enjoy Warm! 🙂
  7. For Baking in Oven, bake at 190 C for 18-20 mins. Enjoy Warm! 🙂
Usual Difference Between Self Standing Muffin Liners - Normal Cupcake/Muffin Liners : 1:3. This recipe will make 4 Muffins in the Self Standing ones, 12 in the normal sized.
Browning in Cooker : The muffins can very well brown in the cooker, but the issue is the choco-chips/walnuts at the top can burn & smoke which can get awry. Don't worry, you can bake this in Medium-High flame for 20 minutes and you will get browned muffins. I have done that earlier in my trials, in my trials I used to top with choco chips and they would smoke, but it wont happen with walnuts. So feel free to bake in Med-High Flame for 20 minutes. 🙂
Other reason I like light colored/golden ones - The brown/darker top ones have a slight firmer top and a slight not so moist inside..


Look, look at that melting chocolate 😀 You’re going to miss a lot, I must say if you don’t try this, try it out now! 😀

That’s all for today, Thanks!

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Carrot Cake Recipe in Cooker | Eggless Baking Without Oven

Hey Foodies,

Carrot Cake, a cake with grated carrots in it! 😛


But seriously, this cake is divine.. I’ve made it a lot of time in past and failed to make as well.. But now, It comes out perfect everytime and has a delectably amazing flavor of all spice along with the light & spongy texture..


This cake can be had just as a tea time cake, or can be frosted with cream cheese or any icing for that matter. But I like to just with some icing sugar on top.. You can bake this in a loaf pan, a bundt pan or any shape 🙂


Believe me, carrot cake does sound boring at first.. But it is such a thing you get addicted to! It has happened with me and all of us in the family.. The light, soft & spongy texture is sooo goooodd!  So, let’s get on with the recipe, shall we?

Video Recipe:

Text Recipe:

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Carrot Cake Recipe in Cooker | Eggless Baking Without Oven
  • Flour - 1 Cup
  • Carrots - ½ to ¾ cup [finely grated]
  • Sugar - ⅔ cup
  • Salt - a pinch
  • All Spice - ½ tsp
  • Baking soda - ½ tsp
  • Baking powder - ½ tsp
  • Oil - ¼ Cup
  • Yogurt - ½ cup
  • Nuts - 2 tbsp or upto ⅓ cup. {walnuts or almonds preferred}
  • Salt - 2 Cup [For Baking]
  1. Start by heating a cooker with - 2 cups of salt, over that place a wire stand and a perforated plate. Cover and let it preheat.
  2. In a mixing bowl, add flour, powdered sugar, baking soda, baking powder, salt(a pinch), all spice powder, walnuts & whisk all well together.
  3. In another bowl jug mix - yogurt & oil. Whisk together to combine.
  4. Grease a 7" cake tin with oil, or a bundt pan of the same size.
  5. Pour the wet mixture, to the dry ingredients mix, also add the grated carrot and mix to combine all together. If the batter too thick, you can add a couple tbsp(s) of milk. It was good & dropping consistency for me.
  6. Pour the batter in the cake tin, and place inside the cooker. Try to keep in center for an even bake. Keep the flame low-medium and bake for 20-22 minutes.
  7. Check the cake with a skewer after 20 minutes by poking it in. If it comes out clean, its ready. If not, keep for some more time.
  8. Take the cake out of the cooker, and let it cool. Then using a knife, loosen the edges, and take the cake out. Serve with a dusting of powdered sugar or frost it with some cream cheese frosting and Enjoy the amusingly light & spongy carrot cake with tea, coffee or just as it is!
1. You can use upto 1 cup of grated carrots.
2. Nuts can be added upto ⅓ cup.
3. If you don't have all spice powder, you can also add some nutmeg & cinnamon powder or our very own garam masala.
4. I had a small 5.5" bundt pan so i used a normal 7" pan cause the bundt pan is too small to accommodate the cake batter. If you have a 7" one or bigger, use that!
5. Time the cake takes to bake will completely depend upon the size of cake tin, shape and also the flame. I used a 7" cake tin, and it was in low-med. Check the cake after 20 mins if you are using the same thing. In case of a 7" bundt pan, it will take about 25 mins.

It’s easy to make, and tastes yummy.. Why don’t you try it & let me know how it goes?

That’s all for today, Thanks!

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Blueberry n Rasgulla Cheesecake with Hazelnuts Recipe | #FusionDiwali

Hey Foodies,

Diwali is getting closer and closer, and we’re just with the last recipe on our #FusionDiwali Series..

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We’re done with twisting the Laddos.. Today, Let’s make something that’s extravagant with Rasgullas.. The cottage cheese balls boiled in sugar syrup are a delicacy in themselves.. But, we’ve eaten a lot of it alone, today Let’s make Blueberry n Rasgulla Cheesecake with Hazelnuts! YAY!

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Perfect for this season, so surprise your guests with this..

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Blueberry n Rasgulla Cheesecake with Hazelnuts Recipe | #FusionDiwali
  • Biscuits - 120 Gms
  • Melted Butter - 75ml (More or less)
  • Cream Cheese - 200g
  • Powdered Sugar - ⅓ Cup
  • Whipping Cream - 300ml
  • Condensed Milk - 200ml
  • Agar Agar / China Grass - 10g
  • Blueberries - 3 Tbs or more (I used Dried, hence soaked overnight in ½ cup water)
  • Hazelnuts - 3 Tbs
  • Mini Rasgullas - 25-30 or more
  1. Start by taking the biscuits and crush them until they resemble bread crumbs. Slowly pour in the melted butter and mix until it feels like wet sand.
  2. Transfer the biscuit and butter mix to a 9" Spring Form Cake Tin and press down using a glass until its flat and smooth. Refrigerate.
  3. Soak the agar agar in ⅓ cup of water for 15 minutes.
  4. Whip the whipping cream until stiff peaks.
  5. In a mixing bowl, add the cream cheese and powder sugar. Whip it well until creamy and smooth.
  6. Take a pan and heat it up in low flame, add the soaked agar agar and cook it until it is well dissolved and no traces are seen.
  7. Warm the condensed milk in a pan, Once the agar is dissolved, add the agar mix to the hot condensed milk. Stir well and cook for 2 mins. Let it cool down a little bit.
  8. Once the condensed milk+agar mix is hot but not boiling, pour it over the cream cheese mix and whisk well. You can sieve the condensed milk mix into the cream cheese mix rather than just pouring, but its optional.
  9. Add the berries and hazelnuts and mix well. You can also add a little bit of the soaked berry water for more flavor and color.
  10. Now add the whipped cream and rasgullas. Fold it well, do not mix it vigorously.
  11. Add the cheesecake mix to the cake tin and spread it well. Refrigerate overnight or for 10-12 hours and serve.
  12. For Serving, Run a small knife over the edge of the cake tin to seperate the cake from the tin. And open the tin. Decorate as you wish and enjoy!
I decorated the cake with soaked berries, whipped cream, rasgullas, hazelnuts, blueberry syrup and a sprig of mint. For the blueberry syrup, i did a cheat by add 2 tsp of sugar to the blueberry water(the one we had soaked berries in) and reduced it by cooking till it was thick and used it after it cooled.

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So, what are you waiting for.. Make this and impress not only your loved ones but everyone 😛 😀
Bdw, I used stuff.. Here are the recipes – Cream Cheese ->

Condensed Milk –

Rasgullas –

That’s all for this #FusionDiwali Session of the 1st Season.. Stay Tuned for more upcoming exciting recipes..


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Melting Moments Cookies Recipe // Melt in Mouth Biscuits| Eggless Baking Without Oven

Hey Ya!

Have you ever dreamed of melt in mouth cookies, I wonder cause its regular with me 😛


These gorgeous looking melt in mouth easy shortbread(kinda) cookies are total bliss.. Believe me or not, my dad has never liked homemade cookies/biscuits(only biscuit n cookies dare you if you think anything else he loves my cooking :P) as he likes those fruit biscuit kinda cookies.. But what he said you know after eating this? “Kitna kitna kya kya dala?” And we all went gaga over these 😛


Now, all you need is a cuppa cappuccino and these ! So, let’s get baking!


Read out the easy peasy recipe 🙂
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Melting Moments Cookies Recipe // Melt in Mouth | Eggless Baking Without Oven
  • Hydrogenated Vegetable Fat / Butter / Margarine - 100gms
  • Powdered Sugar - 65gms
  • Vanilla - 1 Tsp
  • Milk - 1 Tbsp
  • Corn Flour / Custard Powder - 30g
  • Plain Flour / Maida - 100g + 2Tbsp(to dust)
  • Salt - 2 Cups {To Bake in cooker}
  • Chopped Pistachio - 2 Tbsp
  1. To a mixing bowl, add the fat and sugar, start beating it/cream until fluffy. Add the milk and vanilla, and mix well..
  2. Add in the custard powder and maida and get your hands in to make a sticky mass of dough, just mix till combined, dont knead!
  3. Cover and refrigerate for 30 mins / freezer for 10 mins.
  4. #For Baking in cooker - Heat up a idli cooker / pressure cooker with 2 cups salt, a wire stand and a perforated plate for 10 mins. Remove the whistle if using pressure cooker..
  5. ##For Baking in Oven : Preheat your oven to 180 C for 10 mins.
  6. Dust your working surface with some flour and get the dough out and smooth it out.. Feel free to make the cookies in any way, either make small portions of this and place on a baking tray or roll it out to ½ inch and cut it out using cookie cutters..
  7. Place on a baking tray or a 7" cake tin(for cooker) lined with butter paper and sprinkle chopped pistachio and press little..
  8. Place the trays in the cooker / oven and bake for 10-12 mins.
  9. Let them cool in the tray and enjoy!
Wanna prevent them from spreading too much? Freeze the cookies for 10 mins before baking 🙂
I got Hydrogenated Vegetable Fat from a baker friend of my dad.. It comes in large tins(Starts from 5 kg or so i dunno :P) but he was kind enough to share a kg with me, Hindustan Unilever makes this..
Dont worry, you can easily use butter, margarine, or even shortening in this recipe without thinking and it would come out great just would take less or more time to depending upon the fat used 🙂

I baked three batches of this, and all finished within 48 hrs 🙁 Make sure you bake a good batch 😛 🙂

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!


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Brown Bread Recipe – Eggless, Healthy, NO OVEN | Eggless Baking Without Oven

Hey Foodies,

Congratulations to all of us, 2 Years back, 23rd June was a normal day to us.. But I thought, I will Sign Up for a YT Channel and uploading or not would be decision made to be later, and hence CookingShooking was made.. Happy Annie to us! 😀 Here’s the Red Velvet we relished 😛

RD velvet

Let’s get to the dish this post is made for.. Do you agree on, “We are Brown, and we eat Brown?” 😛 Well, even whites love brown stuff.. Lol, lets stop being racist…



Here comes my Brown Bread, Its Healthy, Loaded with Wheat Flour and Oats unlike the 25:75 ratio-ed or molasses loaded storebought stuff..


I said, “Breads, if possible..” Yes, Its Possible to make Breads without a oven, let’s see how to make a bread without eggs, and without oven!


Textie, you are here for i see!
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Brown Bread Recipe - Eggless, Healthy, NO OVEN | Eggless Baking Without Oven
  • Whole Wheat Flour - 1 Cup / 140 Gms
  • Oats - ½ Cup / 50 Gms
  • Plain Flour/Maida - ½ Cup / 65 Gms
  • Vital Wheat Gluten - ½ Tbsp
  • Water - 200 Ml
  • Instant Yeast - 1½ Tsp / 6 Gms
  • Sugar - 1 Tbsp / 15 Gms
  • Milk Powder - 2 Tbsp / 18 Gms
  • Salt - 1 Tsp
  • Butter - 3 Tsp / 15 Gms (Divided)
  • Oil - 4 Tsp / 20 Ml (Divided)
  • Milk - 1 Tbsp (For Brushing)
  • Sesame Seeds, Oats for Sprinkling - 1 Tsp Each
  • Other: Charcoal - 1 Cup
  1. Warm up the water, add the sugar and yeast. Mix and let it set for 10 mins.
  2. In a mixing bowl, add the whole wheat flour, oats, plain flour, milk powder, salt, vital wheat gluten and mix well.
  3. Add the frothy yeast mix to the flour mix and give it a good stir. Once clumped, transfer to your kitchen platform, add 2 tsp butter and 2 tsp oil. Knead this for 15 minutes.
  4. Add 1 tsp oil and give it a quick knead. Transfer to a greased bowl. cover with a damp cloth and let the yeast do its job for 45 minutes.
  5. Once doubled in volume, punch it down and knead for a minute. Roll it around to make a round even ball. Now slowly roll it with your hands to make a oblong log. Transfer to a oil greased loaf tin/bread tin and press down.
  6. Sprinkle little water and cover with a damp cloth and keep aside for 45 minutes.
  7. After 30 minutes, heat up a baati maker/gas tandoor. Add Charcoal below the rack, keep the rack and cover and let it heat up in high flame for 15 minutes. Let the air be out, keep the lid in such a way that the air passes out.
  8. After the dough has doubled, brush the bread loaf gently with milk and then sprinkle the oats and sesame.
  9. Place a tawa over the rack and line it with some foil paper to diffuse the heat. Place the loaf tin above it and cover the baati maker/tandoor. In low flame, bake for 15 minutes.
  10. After 15 minutes, let the bread sit on its one side. This is done to ensure the top gets evenly brown. Cover and bake for another 5 minutes.
  11. Switch off the flame and turn the loaf around so that the bread sits on its other side. Cover and keep for 5 minutes, Flame Switched Off!
  12. Take the bread out, brush the top generously with a tsp of butter. Let it sit for 5 minutes, then loosen the edges with a knife and take the bread out.
  13. Roll the bread in a damp cloth, Cover it completely and leave it to cool. Once its completely cool, take out and slice with a serrated knife or store in a bag.

Cannot get any cheesier! Try this, and impress people! 🙂


Don’t have a gas tandoor/baati maker? Go and get one, why because its awesome! Ohk, let me explain a tit bit of the setup i was talking about in the video.

Basically, you keep a perforated plate over the flame(Heavy Duty one!) then comes the coal. Then keep a grill stand and above that the tawa. Then cover this with a big kadhai/pan which is actually very big and if using a kadhai, use the one which has no handles, something like this. It should cover everything. Yes, a bit confusing.. So, on my take, almost everyone has a gas tandoor or a microwave with convection, bake in that as this way is a bit confusing.. All the best! 🙂

Believe me or not, this bread was so awesome that we ate two loaves in a day! YES! We’re not a bread fan, but there’s something awesome in homemade breads! Go and bake one a couple for you! 🙂

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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Eggless Chocolate Cupcakes in Cooker | Eggless Baking Without Oven

Hi Foodies,

White Chocolate Ganache Recipe in Notes Section!

Whether you’re a chocoholic or not, You’re going to go gaga over this!


This eggless chocolate cupcakes are to die for, the texture is soft as pillow, taste is rich, creamy along with the extra chocolaty goodness here or there with the choco chips..


What are we waiting for? Lets dig straight in the recipe! Not to forget, you dont want to make any excuse of the eggs or the oven in the recipe, just because its without them! 😀


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Eggless Chocolate Cupcakes in Cooker | Eggless Baking Without Oven
  • Plain Flour - ½ Cup
  • Powdered Sugar - ½ Cup
  • Milk - ⅓ Cup
  • Choco Chips - 2 Tbsp
  • Oil - 2 Tbsp
  • Cocoa Powder - 1 Tbsp
  • Corn Flour - ½ Tbsp
  • Lemon Juice - ½ Tbsp
  • Baking Soda - ¼ Tsp
  • Vanilla Essence - ¼ Tsp
  • Salt - 2 Cups{For Baking}
  1. Take a big pressure cooker or idli cooker and add in the salt. Now place a wire stand and a perforated plate over it. Cover and remove the whistle(if using pressure cooker) or loosen the whistle if using idli cooker.
  2. Heat this up in med flame.
  3. In a mixing bowl, add the plain flour or maida, powdered sugar, choco chips, cocoa powder, corn flour, baking soda. Mix well.
  4. In another bowl, add the milk, oil, lemon juice, and vanilla and mix well.
  5. Add the wet mixture to the dry ingredients and mix well.
  6. Take individual muffin moulds bars had coats! or silicone moulds. I usually prefer to place silicone moulds inside the aluminum individual moulds juse because the aluminium ones are sturdy to stay stable and silicone ones are nonstick.
  7. Add the batter to 6 moulds. Now transfer this to the cooker and bake for about 15 mins in med flame. I baked in two batches.
  8. Once baked let them cool before icing, or enjoy them warm as it is!
I frosted my cupcakes with White Chocolate Ganache. Take 200gm white chocolate and chop it. Boil 100ml cream and add the cream to the chocolate. Let it sit for a minute, then mix well. Now as it gets smooth, cover with cling wrap and let it refrigerate for a minimum of 5 hours. After its chilled, whip it for 5 mins then transfer to piping bags, now pipe and enjoy! 😀 I just like my cupcakes when they are room temp, not very cold they're very very yummy when they're room temp.

Once you start gobbling, you cant stop! I ate 3 at once 😉 😛 The softness, taste, combination is unpredictable!

Let’s make the recipe even simpler, watch the video recipe!

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Chocolate Cake Recipe | With Ganache and Mousse – Eggless Baking Without Oven

Hey Foodies,

As the title says, Here I bring my Eggless Chocolate Cake filled with Ganache and frosted with Mousse and obviously made without oven 🙂


Well, its chocolatyness to the core.. You gotta try this for sure.. Lets have a look at the easy recipe.. Warning, Pretty long and extremely detailed recipe ahead 😛 🙂


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Chocolate Cake Recipe | With Ganache and Mousse - Eggless Baking Without Oven
  • For Sponge Cake: Maida/All Purpose Flour - 1¼ Cup
  • Cocoa - ¼ Cup
  • Butter - ½ Cup
  • Powdered Sugar - 1¼ Cup
  • Milk - 1¼ Cup
  • Lemon Juice - 1 Tbsp
  • Instant Coffee - ½ Tsp
  • Baking Powder - ¾ Tsp
  • Baking Soda - ½ Tsp
  • Salt - ¼ Tsp {Only if using Unsalted Butter}
  • For Ganache: Cream: 150 Ml {I used Non Dairy Whipping Cream, You can use Low fat cream as well}
  • Chopped Chocolate: 150 gm
  • For Mousse: Cream: 250 Ml
  • Powdered Sugar - ¼ Cup
  • Chopped Chocolate: 125 gm
  • Other: Sugar Syrup: Few Tsps (Just mix equal amounts of Sugar and Water together)
  • Salt: 1½ Cup
  1. For Sponge Cake: Take a Idli cooker or any big pressure cooker or any huge pot and add the 1½ cups of salt to it. Spread it well and put in a wire stand followed by a perforated plate.
  2. Cover this, Remove the whistle if using pressure cooker and let it heat up in med flame, till then lets prepare the batter.
  3. Add the lemon juice to the milk. And keep it aside for 5 mins.
  4. In a mixing bowl, add in the butter and beat it well for about an minute.
  5. Now add in the powdered sugar and beat it well until its creamed basically beat till its light, fluffy and creamy.
  6. In another bowl/plate sift in the maida, salt, baking powder, baking soda, salt(if using unsalted butter), cocoa and coffee twice.
  7. Add half of the dry mix and all the buttermilk(Milk and Lemon mix) to the butter-sugar mix. Now mix it really well. Now add rest of the dry mix and mix well and make sure there are no lumps.
  8. Now take any 7" cake tin or a utensil of such diameter and spread some oil in there. Now place a butterpaper(optional) and grease it with oil as well.
  9. Add all the batter to the tin and tap it once.
  10. Now transfer the tin to the hot cooker and quickly close it. Now in med-low flame, let it bake for about 35-40 mins.
  11. Check with a toothpick, Pierce a toothpick in the center of the cake, if it comes out clean its ready. Take it out and let it come down to room temp.
  12. Once the cake comes down to room temp, put it in the refrigerator for about 4-5 hours.
  13. For Ganache: Take the cream and add it to a saucepan. Now let it heat till bubbles appear in sides. Switch off the flame.
  14. Add the chopped chocolate to the cream and let it rest for about an minute. Take a whisk and mix it really well till its smooth and creamy.
  15. Transfer it to a bowl and transfer to a refrigerator for about an hour or two. I kept mine for about 4 hours..
  16. For Mousse: Take the whipping cream and whip it to soft peaks, now add the sugar and beat it to stiff peaks.
  17. In a saucepan, boil some water and place a bowl over it which has the chocolate. Now slowly melt it. Make sure the boiling water is not in contact with the bowl.
  18. Let the chocolate come down to room temp. Now add little bit of whipped cream to it and mix it well, add this to the whipped cream and whip it till everything's well mixed. Keep aside.
  19. For assembling the cake. Take a bowl and keep a plate over it. Our turn table is ready, Now place the chilled cake and using a long knife level the top. Now slice the cake into two layers.. Keep aside.
  20. Take little bit of mousse and spread it in the center of the plate now keep the first layer of cake. Sprinkle some sugar syrup over it.
  21. Now add some mousse to a piping bag and cover the edge of the layer. We're making a dam so that the ganache does not pop out. Now add the ganache and spread it.
  22. Place the second layer and sprinkle sugar syrup. Now add a few dollops of mousse and spread it well on top as well on sides using a long knife turning the table well. Watch the video for reference.
  23. If you feel the ganache is popping out, then spread a thin layer of mousse first on the sides then the top and freeze it for about 30 mins. Now spread it really well.
  24. Decorate as you wish, I used chocolate shards and chocolate shavings. Refrigerate and enjoy 🙂
For Chocolate Shards, Take a little bit of melted chocolate and spread it on a butter paper. After it sets break big shards. You're done!
For Chocolate shavings: Take a little big of chocolate and peel it using a peeler. Keep it in the fridge for 5 mins and you're done!


Well, That was quite long but its very easy to make.. 🙂 Be sure to try and let me know how it goes 🙂 Here’s a slice for you 🙂


Video Recipe:

That’s it for today, Hope to hear from you soon :)

Thanks for stopping by,

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