No Eggs, Easy Chocolate Cake
Ingredients:
1/2 cup (118 ml) Milk
3/4 cup (150 g/5.3 ounces) Sugar
1 teaspoon Instant coffee
1 tablespoon Vinegar
1/2 cup (118 ml) Oil
2 cups Flour (240 g/16 oz)
1/3 cup (35 g/1.2 oz) Cocoa
1 teaspoon Baking powder
Half teaspoon Baking powder
Vanilla
1 cup (237 ml) Water
second floor:
1/2 cup (100 g/3.5 oz) sugar
1/2 cup (62 g/2.2 oz) flour
3 tablespoons cocoa
1 cup (237 ml) water
1 1/ 2 cups (372 ml) milk
1 tablespoon (14.2 g butter
1 teaspoon vanilla
Directions:
This soft eggless chocolate cake is a must try. Finish the cake with a delicious chocolate ganache and
enjoy every bite.
In a large bowl, add 1/2 cup milk, 3/4 cup sugar, 1 teaspoon instant coffee and 1 teaspoon vinegar.
Mix the ingredients well, then add 1/2 cup of oil and stir until well combined.
Mix 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking powder and 1/3 cup cocoa
powder.After sifting the dry ingredients, add 1 cup of water and start mixing until you get a smooth
mixture. Then add 1 teaspoon of vanilla extract and mix until you get a smooth, lump-free mixture.
Grease a round baking tray with oil, cover with baking paper, pour in the cake mixture and bake in a
preheated oven at 170°C for 30 minutes or until a toothpick inserted in the middle comes out clean.
After baking, let cool in the baking tray. In a medium saucepan, add 1/2 cup sugar, 3 tablespoons
cocoa powder, 1/2 cup flour, 1 cup water and 1 1/2 cups milk and stir well until smooth.
We put it on medium heat and stir constantly until it boils and thickens.Add 1 tablespoon butter and
vanilla extract and mix well for about 2 minutes. Remove from heat and pour over the cooled cake
(still on the baking sheet). Spread it evenly and cover the top with plastic wrap to keep it from drying
out as it cools.
Place in the refrigerator for at least 30 minutes. Once cooled, remove from the fridge and decorate
with grated chocolate.Remove from pan and serve. Cut and enjoy.
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