Eggless Moist Chocolate Cake

I usually prefer to make eggless desserts as my parents are vegetarians. Also, the tought of putting eggs in my dessert does not go too well with me as I always think if eggs as part of my lunch or dinner but definitely not dessert. I was always in search of that perfect easy to make delicious chocolate cake. After a lot of deliberation and searching I have crafted this recipe. I have also shared the ganache recipe here, in case you want to make it with ganache.

Do try it out and let me know me how it tastes.

This cake is for 6” inch round tin.

Ingredients:

For Cake:

All purpose flour – 1 ½  cup

Sugar - 1 cup + 2 tbsp

Unsweetened Cocoa powder - 3 tbsp

Instant Coffee powder - 2 tsp (I used Rs. 2 sachet)

Baking Soda - 1 tsp

Salt - ½ tsp

Vegetable Oil - 6 tbsp

White Vinegar - 1 tbsp

Vanilla Extract - 1 tsp

Room temperature Milk - 1 cup

For Chocolate Ganache

Heavy Cream - 2 tbsp

Chocolate chips - 2 tbsp

Method:

Preheat the oven at 350*F / 180*C. Grease the cake tin with oil and splatter some all purpose flour in it. Keep aside.

Take a large mixing bowl and add flour, sugar, cocoa, baking soda, salt and coffee powder to it. Mix well

Make a small well in the middle and add vanilla essence, vinegar and vegetable oil.

Slowly pour milk in the bowl and start mixing the ingredients. Mix using spatula..

Pour in the greased tin and bake it for 30-35 minutes until a toothpick comes out clean.

Let it cool to room temperature in the tin itself. Once cooled, take flip it out gently and let it rest.

For Chocolate Ganache:

Take a microwave safe bowl and add heavy cream and chocolate chips to it. Microwave for 30 seconds. Take out and mix well with a fork or spoon.

Slice the cake horizontally and cover with ganache. You can also use chopped nuts or any other cake decoration to decorate the cake (I used Gems).