Wednesday, June 26, 2013

Eggless Moist Chocolate Cake Recipe | Moist Chocolate Cake (Eggless) | Christmas Special Recipes

This is a great recipe for an easy chocolate cake without egg and butter. Whenever Happy asks a chocolate cake, this is my go-to recipe which we can whip it in a few minutes. I have made it many times now and it does not disappoint me each time. some of my friends have tried this recipe and everyone liked it very much. Check out the other Christmas Special Recipes from the blog too. Let's see the steps involved: 
Final Pictures updated on 19/12/2018
Ingredients:
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 tb;sp 
Salt- 1/4 tsp 
Method:
1. Sieve the flour, cocoa powder, baking soda, salt at least twice and make sure everything combined 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. 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 degrees C for 30-35 mins. Mine got baked in 30 mins. 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 pieces of a chocolate bar for 1 minute and spread it on the cake. And I decorated it with chocolate chips.
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 gives amazing results, it combines with cocoa powder and gives a darker color to the cake. Lemon juice combines with baking soda and makes the cake rise.
  • Baking temperature and time may vary between ovens, so adjust it accordingly.
  • I shared this as the first cake recipe on the blog in 2013 and I was a beginner in photography at that time. I am keeping the below picture from those days for my memory:)

Warm Regards,
Happy's Cook - Divya

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