Recipe of Homemade 🍰Eggless Chocolate Cake🍰

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🍰Eggless Chocolate Cake🍰.

🍰Eggless Chocolate Cake🍰 You can cook 🍰Eggless Chocolate Cake🍰 using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of 🍰Eggless Chocolate Cake🍰

  1. Prepare of Chocolate Cake.
  2. It's 195 g of (1&1/2 cups) all purpose flour.
  3. You need 200 g (1 cup) of sugar.
  4. It's 25 g (1/4 cup) of unsweetened cocoa powder, sifted.
  5. Prepare 1 tsp (4 g) of baking powder.
  6. You need 1/2 tsp (2 g) of baking soda.
  7. You need 1/4 tsp (1 g) of salt.
  8. It's 1/3 cup (75 g) of unsalted butter, melted or vegetable oil.
  9. You need 1 cup of (240 ml/grams) warm water.
  10. Prepare 1 of tblsp (12 g) lemon juice (or white vinegar).
  11. Prepare 1 tsp (4 g) of vanilla extract.
  12. It's 1/2 tsp (2 g) of pure coffee extract (optional).
  13. Prepare of Chocolate Ganache.
  14. Prepare 170 g of semi sweet chocolate, finely chopped or chocolate chips.
  15. You need 3/4 cup of (180 ml/grams) heavy whipping cream or double cream.
  16. You need 1 of tblsp (13 g) butter, diced.

🍰Eggless Chocolate Cake🍰 step by step

  1. #For_the_Chocolate_Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter or spray an 8 inch (20 cm) square baking pan with a non stick cooking spray. Line the bottom of the pan with parchment paper..
  2. In a large bowl whisk or stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt..
  3. Add the melted butter or vegetable oil, water, lemon juice, vanilla extract, and coffee extract (if using). Mix all the ingredients together until well blended. Pour the batter into your pan and bake in preheated oven for about 28 - 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool for about 10 - 15 minutes before removing the cake from the pan..
  4. #For_the_Chocolate_Ganache: Place the chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the cream over the chocolate and allow to stand for a few minutes..
  5. Stir until smooth, then let stand at room temperature until the Ganache has completely cooled and set to spreading consistency. Spread the Ganache on the top and sides of the cake..