This Moist Eggless Chocolate Cake is a delicious, rich dessert that is perfect for anyone who follows an egg-free diet. The cake is wonderfully soft and pairs perfectly with a luscious chocolate layer, making it a must-try for any chocolate lover!
Ingredients:
For the Cake:
- 1/2 cup (118ml) of milk
- 3/4 cup (150g/5.3 oz) of sugar
- 1 teaspoon instant coffee
- 1 tablespoon vinegar
- 1/2 cup (118ml) of oil
- 2 cups (240g/16 oz) of all-purpose flour
- 1/3 cup (35g/1.2 oz) of cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup (237ml) of water
For the Second Layer:
- 1/2 cup (100g/3.5 oz) of sugar
- 1/2 cup (62g/2.2 oz) of all-purpose flour
- 3 tablespoons cocoa powder
- 1 cup (237ml) of water
- 1 1/2 cups (372ml) of milk
- 1 tablespoon (14.2g/0.5 oz) butter
- 1 teaspoon vanilla extract
Instructions:
- Make the Cake Batter:
- In a large mixing bowl, combine 1/2 cup milk, 3/4 cup sugar, 1 teaspoon instant coffee, and 1 tablespoon vinegar. Whisk well until fully mixed.
- Add 1/2 cup oil to the mixture and whisk again until combined.
- Sift in 2 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/3 cup cocoa powder. After sifting, mix until smooth.
- Gradually add 1 cup of water and stir until you have a smooth batter.
- Stir in 1 teaspoon of vanilla extract and mix until no lumps remain.
- Bake the Cake:
- Grease a round baking pan with oil and line with parchment paper.
- Pour the batter into the prepared pan and smooth the top.
- Bake in a preheated oven at 170°C (340°F) for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool down inside the pan.
- Prepare the Chocolate Layer:
- In a medium-sized saucepan, combine 1/2 cup sugar, 3 tablespoons cocoa powder, 1/2 cup flour, 1 cup water, and 1 1/2 cups milk. Whisk together until smooth.
- Place the saucepan over medium heat and stir constantly until the mixture begins to boil and thickens.
- Once thickened, add 1 tablespoon butter and 1 teaspoon vanilla extract, stirring for an additional 2 minutes.
- Remove from heat.
- Assemble the Cake:
- Pour the thickened chocolate mixture over the cooled cake while it’s still in the pan. Spread it evenly over the top.
- Cover the cake with plastic wrap to prevent the top from drying out while it cools.
- Chill and Serve:
- Refrigerate the cake for at least 30 minutes to allow the chocolate layer to set.
- Once chilled, remove from the fridge and garnish with grated chocolate for a beautiful finish.
- Carefully remove the cake from the pan, slice, and serve!
Enjoy this decadent, moist eggless chocolate cake for any occasion, or simply as a treat to satisfy your chocolate cravings!