Super Moist Chocolate Cake filled with chocolate whipped cream and topped with a luscious dark chocolate ganache. Made in one bowl with just a whisk with no eggs but still so soft and decadent.
Eggless Chocolate Cake
Ingredients
For Cake
- 1 Cup | 120g All Purpose Flour
- 6 Tablespoon | 37g Cocoa powder
- 1 Teaspoon Baking powder
- 1/2 Teaspoon Baking soda
- 1/4 Teaspoon Salt
- 3/4 cup +2 Tbsp | 175g fine granulated sugar
- 3/4 cup | 188g Milk, Room temperature
- 1/4 Cup | 48g Oil
- 1 Teaspoon Vanilla Essence
- 1/2 Teaspoon instant coffee, optional but recommended
- 1/2 cup Hot water
- 1 Teaspoon White Vinegar
For Chocolate Ganache
- 100g semi sweet dark Chocolate Chips
- 100g Hot Heavy Whipping Cream, min 35% fat
- 1 Tablespoon Butter, optional for shine
Chocolate Whipped Cream
- 1 Cup | 250g Cold Heavy Whipping Cream, min 35% fat
- 2 Tablespoon Fine granulated/Caster Sugar
- 2 Tablespoon of the Chocolate Ganache
- 1 Tablespoon Cocoa Powder, sifted
Sugar Syrup
- 1.5 Tablespoon Fine Sugar
- 1.5 Tablespoon Hot Water
Pan used
- 8*6 inch rectangular tin
Instructions
- Weigh all the ingredients using a kitchen weighing scale for perfect results. It will save your valuable time. Sift all the Dry Ingredients together in a bowl, the flour, cocoa powder, baking powder, soda and salt. Add fine Sugar. Mix well.
- Add all the wet ingredients, the oil, milk, vanilla essence and hot coffee. Mix well. Add vinegar just before baking.
- Prepare the tin before making the batter. Grease with oil then place a parchment paper. Transfer the batter.
- Bake @180C in a preheated oven for 30-35 mins or till a toothpick inserted in the centre comes out clean. Baking time may vary depending on the size of the tin.