This soft eggless chocolate cake is a must-try. Finish off the cake with a luscious chocolate ganache and enjoy every bite. In a large mixing bowl, add half a cup of milk together with three-quarters cups of sugar, a teaspoon of instant coffee and a teaspoon of vinegar. Whisk the ingredients to mix until well combined then add half a cup of oil and whisk it in until incorporated.
Sift in two cups of flour, a teaspoon of baking powder, half a teaspoon of baking soda and a third cup of cocoa powder. After sifting in the dry ingredients, add in one cup of water and start mixing until you have a smooth batter, add in a teaspoon of vanilla essence and mix until smooth with no lumps.
Grease a round baking tray with oil and line with parchment paper then pour in the cake batter and bake in a preheated 170C oven for 30 minutes or until a toothpick inserted in the centre comes out clean. Once baked, let it cool down inside the baking pan. In a medium-sized saucepan, add half a cup of sugar, 3 tbsp cocoa powder, half a cup of flour, one cup of water and one and a half a cup of milk then mix well until smooth.
Put it over medium-sized heat and stir constantly until it boils and thickens. Add one tablespoon of butter and vanilla extract then mix well for about 2 minutes. Remove from the heat and pour it over the cold cake (still in the baking pan). Spread it evenly then cover the top with plastic wrap to prevent it from drying as it cools.
Set it in the fridge for at least 30 minutes. Once chilled, remove from the fridge and garnish the top with grated chocolate. Remove from the pan and serve. Slice and enjoy.
- 1/2 cup (118ml) of milk
- 3/4 cup (150g/ 5.3Oz) of sugar
- 1 teaspoon instant coffee
- 1 tablespoon vinegar
- 1/2 cup (118ml) of oil
- 2 cups (240g/ 16Oz) flour
- 1/3 cup (35g/ 1.2Oz) of cocoa
- 1 teaspoon baking powder
- Half a teaspoon of baking soda
- 1 cup (237ml) water
- 1/2 cup (100g/ 3.5Oz) of sugar
- 1/2 cup (62g/2.2Oz) of flour
- 3 tablespoons cocoa
- 1 cup (237ml) water
- 1 and a half cups (372ml) of milk
- 1 tablespoon (14.2g/ 0.5Oz) butter
- 1 tsp vanilla
Bake the cake at 170 degrees (340F) for 30 minutes