Eggless chocolate cake

Step 1

Preheat the oven to 170 C or 340 F for at least 15 mins.

Step 2

Grease a 8 or 9 inch round cake pan & drizzle some flour on it. or Line with a parchment paper. Set aside.

Step 3

Mix 1 ½ cups flour, ¼ cup cocoa powder, ½ tsp salt and 1 tsp baking soda.

Step 4

Sieve the flour mix at least twice to aerate the flour. This makes the cake light.

Step 5

If using wheat flour then sieve four times.

Step 6

Add 1 cup sugar and mix it well. I use fine sugar.

Step 7

If you are using coarse one then you can also dissolve it in 1 cup water (called for the recipe) and pour it in the next step.

Step 8

Make a well (space) in the center. Pour 1 cup water, 1/3 cup oil or melted butter, 1 tbsp vanilla extract and 1 tbsp lemon juice or vinegar.

Step 9

Gently begin to mix well from the liquid ingredients in the center.

Step 10

Using a whisk or spatula, mix just until the flour is combined well with the wet ingredients. Do not over mix.

Step 11

The batter will be runny. Pour it to the cake pan.

Step 12

Knock it a few times against the kitchen counter to release air bubbles.

Step 13

Bake for 25 to 28 mins. Check after 23 mins. The bake time may vary depending on your pan size and oven. So Just bake it until a skewer or a tester inserted comes out clean.

Step 14

To check if it is completely baked, insert a skewer in the center of the cake and check. It must come out clean.

Step 15

Keep the cake pan on a wire rack and allow it to cool down for 8 to 10 mins in the pan.

Step 16

Invert eggless chocolate cake gently on a wire rack. Allow it to cool.

Step 17

You can frost the cake if you like or just sprinkle some powdered sugar.

Step 18

This eggless chocolate cake tastes best the next day.

Step 19

Mix together ¾ cup milk, 2 tbsps cocoa, 1 tsp vanilla extract & 4 to 6 tbsps sugar.

Step 20

The mixture must be lump free & smooth.

Step 21

Begin to cook on a low to medium heat stirring constantly until slightly thick & creamy.

Step 22

Taste it and add more sugar if needed & boil. Cool completely.

Step 23

Place the cake on a plate or a tray that can hold the excess dripping from chocolate sauce.

Step 24

Pour the chocolate frosting on the warm eggless chocolate cake.

Step 25

Spread with spatula. For step by step pics, please refer this Ragi cake.

Step 26

Ensure the butter is soft yet cold. When you press down the block of butter, it must dent easily yet hold shape without melting.

Step 27

Add butter to a large bowl and beat it until soft and fluffy. You can use a hand mixer or just a whisk.

Step 28

Place a sieve over the butter bowl. Add cocoa and powdered sugar to the sieve. Sieve it well.

Step 29

Pour vanilla and 2 tbsps milk or cream. Mix them up lightly.

Step 30

Then whisk or beat until everything turns smooth fluffy and light. It must be of spreadable consistency.

Step 31

If it is too thick, then add another half to 1 tbsp milk or cream. Beat well until it reaches a good consistency.

Step 32

Do not over beat else the butter begins to melt.

Step 33

If needed you can keep it in the fridge for a while.

Step 34

Spread a tbsp of frosting on your cake stand. Place 4 - 2 by 8 inch parchment paper strips across the four sides of the cake stand.

Step 35

Place the cake over these papers with the frosting beneath the cake.

Step 36

Scoop off a good amount of frosting to the cake. Begin to spread from the center and then towards the sides.

Step 37

Place the cake in the fridge for about 40 mins. Then smoothen the cake with a spatula. Remove the parchment papers gently.

Step 38

Eggless chocolate cake is ready. Slice & serve.