3/4 cup All Purpose Flour (Maida)
1/2 cup granulated sugar
2 tablespoons Cocoa Powder (unsweetened)
1/2 teaspoon baking soda
A pinch of Salt
1/2 cup Brewed Coffee
3 tablespoons Sunflower Oil or Light Olive Oil
1½ teaspoons Lemon Juice or Vinegar
1/4 teaspoon Vanilla extract
2 oz (55 gram) Chocolate Chips (or chocolate)
1 tablespoon Butter
2½ tablespoons Full Fat Milk
2 tablespoons sliced Almondsoptional
Eggless Chocolate Cake Recipe-Best food blog
Cakes are mostly made with Egg to give it a soft and the soggy texture.However, for strict vegetarians, vegans and allergic person, this is a problem and can not enjoy the cake.This Eggless Chocolate Cake Recipe makes soft cake without adding the eggs, butter and condensed milk and provides directions with step by step photos. Additionally, this recipe also uses the blend coffee to give it a deep choco coffee flavor and explains how to make chocolate ganache and use it as a cake frosting to make it even more attractive.
Step 1: Preheat the oven to 350 F (180 C).Make blend coffee; mix 3 or 4 teaspoon of instant coffee powder with 1 or 2 cup of warm water.Add blend coffee, oil, lemon juice (or vinegar) and vanilla extract in a bowl and mix them well.
Step 2: Sift all purpose flour (maida), cocoa powder, baking soda and salt in another bowl. Add sugar.If sugar has large granules then grind it in a grinder until powder.
Step 3: Mix well.
Step 4: Pour wet ingredients mixture into flour mixture.
Step 5: Mix using a wire whisk or a spatula.Don’t over mix.
Step 6: Mixture should be thin and lumpy.It should not be very thick.
Step 7: Grease inside surface of baking pan (6.5 inches square pan) with oil or butter.Pour batter in it.
Step 8: Place baking pan in pre-heated oven and bake for 30 minutes. Remove pan from the oven.Check whether the cake is cooked or not by inserting a bamboo skewer in the center and pulling it back.If it comes out clean, cake is cooked.If it does not, then cook it for 5 or 10 more minutes.
Step 9: Let chocolate cake cool-down to room temperature. Run the knife on sides of the cake.Place the cooling rack or a plate over the pan.
Step 10: Flip the pan and rack together to easily remove the cake.If the cake does not come out easily then tap the pan gently.
Step 11: Now, it’s the time for frosting.Take chocolate chips or (chopped chocolate) in a bowl.
Step 12: Heat butter and milk in a pan over medium flame.
Step 13: Bring it to boil and cook for a minute.
Step 14: Turn off the flame.Over chocolate pour the mixture and let it stand for 2 or 3 minutes.Since the mixture is hot, chocolate will melt.
Step 15: Mix it using a wire whisk until it turns smooth and shiny.Mixture will look dull in the beginning but it will turn shiny as shown in the photo after thorough mixing. Ganache frosting is now ready.
Step 16: Spread aluminum foil and place cooling rack over it and then place cake over it.If you do not have a foil, use a plate to prevent the jumble.
Step 17: Pour ganache over the cake and spread it evenly with a knife or a flat spatula.
Step 18: Sprinkle some sliced almonds over it if desired. Let it rest for 1-2 hours. Eggless Chocolate cake is ready. Slice it and serve.