I created this recipe to use up leftover eggs.It comes out dense when it's made with joshinko, and fluffy when made with cake flour.The softness of the cake might change depending on the flour and the size of the egg. Adjust the consistency of the batter with milk, soy milk, or water at Step 2. Scoop it with a spoon, and if it's creamy and thick, it's the right consistency. Recipe by Amaguriguri

I wanted to make a dense and rich chocolate cake by using just one bowl and this is the recipe. You don't need to make a meringue and with this recipe, you just mix the ingredients together in a bowl. You will have a rich chocolate, almost like truffles easily!Just mix the ingredients with a balloon whisk. Recipe by Motomaron

My favorite chocolate cake! It's so moist and delicious!! :hungry :-)

This is a moist and light-textured chocolate cake that isn't overly rich. It's easy to make with a whisk, so you can easily make it without any difficulty.

I came up this recipe for an easy, delicious chocolate cake that contains no eggs and no butter.I listed "0-30 g" of sugar because the amount varies depending on the kind of processed cocoa used. I used Morinaga Milk Cocoa and 10-20 g of sugar or no sugar seemed fine for this kind. You could use about 30-50 g of sugar if using unsweetened cocoa. Recipe by Orenjiringu

I love a great chocolate cake; moist, dense and brownie-like. I stumbled upon one of my favorite chef, Niegella Lawson's, chocolate cake recipe one day and I gave her recipe a try. Since that day, I never look back and it has becomes my go-to chocolate cake recipe! Don't say I didn't warn you, this is a very dark chocolate intense cake, definitely not for the faint of heart.Over the course, I had changed the recipe a bit to my tastebuds. I lowered the amount of sugar used, I added and switched out a few extra ingredients. I also decided to keep this 100% vegan since Nigella used coconut oil and butter. You can find her recipe here. The most pleasing thing is you can prep this cake in under an hour, from the icing to the cake batter. What is even more magical is by the time your cake is cooled, the icing is cooled down to the right consistency for the glazing. Nigella is indeed a genius!My daughters love this cake so much that whenever I make this, I need to sneak a slice to my neighbor. Or else, they might unfather me. Lol! Kids these days... They even asked if they will poop gold after eating gold dust. LMAO? I love the rose petals and pistachios garnishes. They reminds me of Persian cakes. I had made a Persian bundt cake. To get that recipe, you will have to subscribe to my website and my free E-Cookbook will be emailed to you. Maybe I should perhaps the cookbook in this website too. Anyway, I really hope you will give this recipe a try.

My first motivation for making this was to have people who dislike sweets to be able to enjoy this. Then I thought I could remove the butter, and then the eggs. The recipe kept evolving into what it is now.For the fruits, you can just use raisins, but anything dry works. In this recipe I've left out butter, eggs, and sugar and topped the surface with rice flour instead, but of course you can also use powdered sugar. Recipe by caramel-cookie

My boss asked me to make warm sweets for winter.If you bake it for too long, it won't be creamy inside, so check it when the surface has cracked.If it's not creamy inside without cracking the surface, it means the cooking temperature is too high, so reduce 5-10°C and keep checking. Recipe by Mi-

When I went out with my husband (before our marriage, of course) I made this cake for him. Apparently, this cake made him decide to propose to me before White Day.With plenty of syrup the cake will be very moist. You can use nuts or rum raisins to your liking. For a 15-cm bowl. Recipe by Fujihime mama

This cake is heaven on a plate! Made this cake for a special occasion and everyone fell in love! You should definitely try it!

I wanted to make a chocolate recipe that was appropriate for Valentine's Day, so instead of a whole cake, I made petit cut-out heart-shaped cakes.The microwave times are just guidelines, but they are 1 and a half minutes at 600w for both times.For the Step 10 ganache, it's easier to spread it on both sides of the sponge on a sheet of kitchen parchment paper before cutting it out.In Step 16, using a small ice cream spoon worked well. Recipe by *Anna*. This recipe yields 7 heart-shaped cakes.

This is a variation of the recipes for "Oil- & Egg-Free Steamed Shortcake"and "Steamed Oatmeal, Walnut & Cocoa Bread".This is a rich chocolate sponge cake with a moist and chewy center.It doesn't keep well, so I suggest eating it all within a day and storing it in the refrigerator.Cover the lid of the steamer with a cloth and secure in place with a rubber band to prevent the lid from dripping when removed. Recipe by Miyakojika