Wednesday, June 26, 2013

Moist Chocolate Cake Recipe (Eggless)

This is a great recipe for an easy chocolate cake, without egg and butter. This cake is yummy on its own or with chocolate frosting. My husband is a great lover of Chocolate and I made this moist and fudgy cake especially for him. This was the first time I made this and WOWwhat a hit, both Jany and Happy loved it.

All Purpose Flour (Maida) - 1.5 cups
Cocoa powder - 3 tbsp
Granulated white sugar - 1 cup
Cooking oil - 1/4 cup 
Water - 1 cup
Vanilla Essence - 1/2 tsp
Baking Soda - 1 tsp
Lemon Juice - 1 tbsp 
Salt- 1/4 tsp 
1. Sieve the flour, cocoa powder, baking soda, salt at least twice and make sure everything combines well. Keep it aside.
2. Take a mixing bowl, add water, sugar, vanilla essence, oil and mix well. Make sure the sugar completely dissolves. Also mix the lemon juice with this. Now mix the sifted flour with this in two or three parts.
3. Using a wire whisk gently mix in one direction to avoid lumps. The mixture will be little watery. Pour the mixture into the baking pan which is greased with cooking oil and lined with butter paper.
4. Bake it in a preheated oven @ 180 degree C for 30-35 mins. Mine got baked in 30 mins. For the above mentioned quantity, I got two cakes. The cake is done when the toothpick inserted comes out clean.
5. Cool the cake completely for about 15-20 mins, then turn the cake upside down. The cake can be served without frosting. To make it richer, I microwaved butter and pieces of a dark chocolate bar for 1 minute and spread it on the cake. And I decorated it with edible candies.
Keep it in the fridge for 10 mins, before cutting it into pieces. Refrigeration gives clean pieces after cutting.
Points to remember:
  • For the chocolate cake, baking soda is good. Since it combines with cocoa powder and gives a darker color to the cake. Lemon juice combines with baking soda and make the cake rise.
  • Baking temperature and time may vary between ovens.

Warm Regards,
Happy's Cook - Divya

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