Eggless Chocolate Cake Recipe
Ingredients:
Cake Layer:
- 1/2 cup (118ml) milk
- 3/4 cup (150g) sugar
- 1 teaspoon instant coffee
- 1 tablespoon vinegar
- 1/2 cup (118ml) oil
- 2 cups (240g) all-purpose flour
- 1/3 cup (35g) cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup (237ml) water
Ganache Layer:
- 1/2 cup (100g) sugar
- 1/2 cup (62g) flour
- 3 tablespoons cocoa powder
- 1 cup (237ml) water
- 1 1/2 cups (372ml) milk
- 1 tablespoon (14g) butter
- 1 teaspoon vanilla extract
Instructions:
This delectable, moist chocolate cake requires no eggs, making it an ideal treat for everyone to enjoy. The smooth ganache topping adds a rich finishing touch to each bite.
- Prepare the Cake Batter:
In a large mixing bowl, combine the milk, sugar, instant coffee, and vinegar. Whisk thoroughly until smooth. Add the oil and continue to whisk until fully incorporated. - Add Dry Ingredients:
Sift in the flour, baking powder, baking soda, and cocoa powder. Pour in the water and mix until a smooth batter forms. Add vanilla extract and whisk to ensure the batter is lump-free. - Bake:
Grease a round baking pan with oil and line it with parchment paper. Pour the batter into the prepared pan and bake in a preheated oven at 170°C (340°F) for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan. - Prepare the Ganache Layer:
In a medium saucepan, combine the sugar, flour, cocoa powder, water, and milk. Stir until smooth. Place the pan over medium heat, stirring constantly until the mixture thickens and comes to a boil. Add butter and vanilla, stirring for an additional 2 minutes. - Assemble the Cake:
Pour the ganache over the cooled cake (keeping it in the baking pan). Spread it evenly and cover with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 30 minutes. - Serve:
Once the cake is set, garnish with grated chocolate, remove from the pan, slice, and enjoy each rich, chocolatey bite!
Eggless Chocolate Cake Recipe
Ingredients:
Cake Layer:
- 1/2 cup (118ml) milk
- 3/4 cup (150g) sugar
- 1 teaspoon instant coffee
- 1 tablespoon vinegar
- 1/2 cup (118ml) oil
- 2 cups (240g) all-purpose flour
- 1/3 cup (35g) cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup (237ml) water
Ganache Layer:
- 1/2 cup (100g) sugar
- 1/2 cup (62g) flour
- 3 tablespoons cocoa powder
- 1 cup (237ml) water
- 1 1/2 cups (372ml) milk
- 1 tablespoon (14g) butter
- 1 teaspoon vanilla extract
Instructions:
This delectable, moist chocolate cake requires no eggs, making it an ideal treat for everyone to enjoy. The smooth ganache topping adds a rich finishing touch to each bite.
- Prepare the Cake Batter:
In a large mixing bowl, combine the milk, sugar, instant coffee, and vinegar. Whisk thoroughly until smooth. Add the oil and continue to whisk until fully incorporated. - Add Dry Ingredients:
Sift in the flour, baking powder, baking soda, and cocoa powder. Pour in the water and mix until a smooth batter forms. Add vanilla extract and whisk to ensure the batter is lump-free. - Bake:
Grease a round baking pan with oil and line it with parchment paper. Pour the batter into the prepared pan and bake in a preheated oven at 170°C (340°F) for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan. - Prepare the Ganache Layer:
In a medium saucepan, combine the sugar, flour, cocoa powder, water, and milk. Stir until smooth. Place the pan over medium heat, stirring constantly until the mixture thickens and comes to a boil. Add butter and vanilla, stirring for an additional 2 minutes. - Assemble the Cake:
Pour the ganache over the cooled cake (keeping it in the baking pan). Spread it evenly and cover with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 30 minutes. - Serve:
Once the cake is set, garnish with grated chocolate, remove from the pan, slice, and enjoy each rich, chocolatey bite!
Eggless Chocolate Cake Recipe
Ingredients:
Cake Layer:
- 1/2 cup (118ml) milk
- 3/4 cup (150g) sugar
- 1 teaspoon instant coffee
- 1 tablespoon vinegar
- 1/2 cup (118ml) oil
- 2 cups (240g) all-purpose flour
- 1/3 cup (35g) cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup (237ml) water
Ganache Layer:
- 1/2 cup (100g) sugar
- 1/2 cup (62g) flour
- 3 tablespoons cocoa powder
- 1 cup (237ml) water
- 1 1/2 cups (372ml) milk
- 1 tablespoon (14g) butter
- 1 teaspoon vanilla extract
Instructions:
This delectable, moist chocolate cake requires no eggs, making it an ideal treat for everyone to enjoy. The smooth ganache topping adds a rich finishing touch to each bite.
- Prepare the Cake Batter:
In a large mixing bowl, combine the milk, sugar, instant coffee, and vinegar. Whisk thoroughly until smooth. Add the oil and continue to whisk until fully incorporated. - Add Dry Ingredients:
Sift in the flour, baking powder, baking soda, and cocoa powder. Pour in the water and mix until a smooth batter forms. Add vanilla extract and whisk to ensure the batter is lump-free. - Bake:
Grease a round baking pan with oil and line it with parchment paper. Pour the batter into the prepared pan and bake in a preheated oven at 170°C (340°F) for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan. - Prepare the Ganache Layer:
In a medium saucepan, combine the sugar, flour, cocoa powder, water, and milk. Stir until smooth. Place the pan over medium heat, stirring constantly until the mixture thickens and comes to a boil. Add butter and vanilla, stirring for an additional 2 minutes. - Assemble the Cake:
Pour the ganache over the cooled cake (keeping it in the baking pan). Spread it evenly and cover with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 30 minutes. - Serve:
Once the cake is set, garnish with grated chocolate, remove from the pan, slice, and enjoy each rich, chocolatey bite!
