Hey guys! I found this recipe on the internet and just had to share it! Because of how it is different from most other eggless recipes - soft, porous and so, so moist. And of course, it’s chocolate; who can resist? Enjoy :)
Ingredients
•All Purpose Flour – 1 cup
•Baking Powder – ½ tsp.
•Baking Soda – 1 tsp.
•Unsweetened Cocoa Powder – 6 tbsps.
•Granulated Sugar – ¾ cup
•Vegetable oil – ½ cup (I used sunflower oil)
•Hot Coffee – ¼ cup (1 tsp of coffee in ¼ cup hot water)
•Milk – ¼ cup, room temp
•Yogurt – ¼ cup, room temp
•Vanilla essence – 1 tsp.
Chocolate Icing
•Unsalted Butter – 100 gms, room temp
•Cocoa powder – ⅓ cup
•Icing sugar – 2-2.5 cups
•Vanilla essence – 1 tsp.
•Hot water – 2-3 tbsps.
Instructions
1. Preheat the oven to 180 C, 10 minutes before baking. Lightly grease the cake tin and line with parchment paper.
2. In a large bowl, sift together the all-purpose flour, baking soda, baking powder, cocoa powder and sugar. Make a well.
3. Add all the wet ingredients one by one.
4. With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it.
5. Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.
6. Bake for about 30 min. Check the cake with tooth pick. Toothpick inserted in the middle of the cake should come clean when the cake is ready.
7. Once out of the oven, transfer the pan to a wiring rack to cool. After about an hour remove the cake from the pan and let the cake cool completely before icing.
8. For icing – combine the softened butter and cocoa powder with a hand whisk or a wooden spoon. Add a little of hot water and mix well. Add 1 cup of icing sugar and vanilla essence. Mix well. Add a tbsp. of hot water; if required, mix and add one more cup of icing sugar. Combine well. Do a taste test and add more sugar if required. Also, add more hot water to suit your required consistency.
$#ReY^ #yusoawesome #rhetoricalquestion
Ingredients
•All Purpose Flour – 1 cup
•Baking Powder – ½ tsp.
•Baking Soda – 1 tsp.
•Unsweetened Cocoa Powder – 6 tbsps.
•Granulated Sugar – ¾ cup
•Vegetable oil – ½ cup (I used sunflower oil)
•Hot Coffee – ¼ cup (1 tsp of coffee in ¼ cup hot water)
•Milk – ¼ cup, room temp
•Yogurt – ¼ cup, room temp
•Vanilla essence – 1 tsp.
Chocolate Icing
•Unsalted Butter – 100 gms, room temp
•Cocoa powder – ⅓ cup
•Icing sugar – 2-2.5 cups
•Vanilla essence – 1 tsp.
•Hot water – 2-3 tbsps.
Instructions
1. Preheat the oven to 180 C, 10 minutes before baking. Lightly grease the cake tin and line with parchment paper.
2. In a large bowl, sift together the all-purpose flour, baking soda, baking powder, cocoa powder and sugar. Make a well.
3. Add all the wet ingredients one by one.
4. With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it.
5. Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.
6. Bake for about 30 min. Check the cake with tooth pick. Toothpick inserted in the middle of the cake should come clean when the cake is ready.
7. Once out of the oven, transfer the pan to a wiring rack to cool. After about an hour remove the cake from the pan and let the cake cool completely before icing.
8. For icing – combine the softened butter and cocoa powder with a hand whisk or a wooden spoon. Add a little of hot water and mix well. Add 1 cup of icing sugar and vanilla essence. Mix well. Add a tbsp. of hot water; if required, mix and add one more cup of icing sugar. Combine well. Do a taste test and add more sugar if required. Also, add more hot water to suit your required consistency.
$#ReY^ #yusoawesome #rhetoricalquestion