Eggless Chocolate Cake
Author: Maria Jose
Recipe type: Dessert, Cake
Prep time:
Cook time:
Total time:
Serves: 7
Ingredients
- All Purpose Flour – 1 cup
- Baking Powder – ½ tsp
- Baking Soda – 1 tsp
- Unsweetened Cocoa Powder – 6 tbsp
- Granulated Sugar – ¾ cup
- Vegetable oil – ½ cup ( I used sunflower oil)
- Hot Coffee – ¼ cup (1 tsp of coffee in ¼cup hot water)
- Milk – ¼ cup, room temp
- Yogurt – ¼ cup, room temp
- Vanilla essence – 1 tsp
Chocolate Icing
- Unsalted Butter – 100 gms, room temp
- Cocoa powder – ⅓ cup
- Icing sugar – 2-2.5 cups
- Vanilla essence – 1 tsp
- Hot water – 2-3 tbsp
Instructions
- Preheat the oven to 180 C, 10 mins before baking. Lightly grease the cake tin and line with parchment paper.
- In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar. Make a well.
- Add all the wet ingredients one by one.
- With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it.
- Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.
- Bake for about 30 min. Check the cake with tooth pick. Toothpick inserted in the middle of the cake should come clean when the cake is ready.
- Once out of the oven, transfer the pan to a wiring rack to cool. After about an hour remove the cake from the pan and let the cake cool completely before icing.
- For icing – combine the softened butter and cocoa powder with a hand whisk or a wooden spoon. Add a little of hot water and mix well. Add 1 cup of icing sugar and vanilla essence. Mix well. Add a tbsp of hot water, if required, mix and add one more cup of icing sugar. Combine well. Do a taste test and add more sugar if required. Also, add more hot water to suit your required consistency.
