No oven eggless super easy and fluffy dalgona chocolate cake | दालगौना केक | BACAH

Preheat the oven to 350°F (175°C) and grease a cake pan.

In a mixing bowl, beat eggs and sugar until pale and fluffy, about 5-7 minutes.

Sift together all-purpose flour, baking powder, and salt in a separate bowl.

Gradually fold the dry ingredients into the egg mixture until just combined.

Add melted butter, milk, and vanilla extract, mixing gently until smooth.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

While the cake cools, prepare the dalgona topping by whisking instant coffee and hot water until frothy.

In another bowl, whip heavy cream until soft peaks form.

Gently fold the whipped cream into the coffee mixture until well combined.

Once the cake is completely cool, spread the dalgona topping evenly on top.

Dust with cocoa powder and powdered sugar for garnish.

Decorate with chocolate shavings if desired.

Slice and serve the cake chilled or at room temperature.

Spice Level:

Allergens