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Eggless Chocolate Cake

Eggless Chocolate Cake

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Ingredients Method Video

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

Method
 

  1. 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.
  2. Add all the wet ingredients, the oil, milk, vanilla essence and hot coffee. Mix well. Add vinegar just before baking.
  3. Prepare the tin before making the batter. Grease with oil then place a parchment paper. Transfer the batter.
  4. 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.

Video