Eggless Chocolate Cake

A good n decadent chocolate cake is every baker’s dream, isn’t it? I have made chocolate cake many times, but I have never been able to add one in my blog, though I have a good enough chocolate cupcake recipe in the blog. Every time I bake a chocolate cake, I would have forgotten to click a good picture or wouldn’t have remembered the exact measurements and hence it never got updated in the blog.

Neha’s school reopens on Friday and so thought of baking a cake for her today so that she is fully ready to face her school work friday onwards. Always have dreamt of making a tall 6 inch cake with nice soft texture and beautiful side profile. But I think I went a bit over board and miscalculated the measurements a bit. Or else I should have ideally baked this in an 8 inch cake tin. The batter was a tad bit too much for a 6 inch cake tin. But the sides look beautiful though the top crust developed a crack on its side. The picture that you see above is the bottom part. The cake however tasted delicious and it was quite moist and very soft. All in all a happy experience and loved by Neha, though she said that you can’t eat too much of this cake. Mind you, this is an eggless, butterless cake which can very well be used for frosting.

Bake it in an 8 inch round or square tin and get a perfect flat crackless one. Use a good quality cocoa powder for that perfect colour and flavour. Also remember to use all ingredients at room temperature and of best quality. Do not use very sour curd. Always use fresh and thick curd. Synthetic vinegar can be substituted by apple cider vinegar. I have used Parry’s brown sugar, you can use white sugar or cane sugar. If you like your cakes very sweet, you can increase the quantity of sugar by a tablespoon or two. I and my family prefer less sweet ones. As always I have used a 240 ml cup.

Ingredients:

• All purpose flour 150 gm
• Cocoa powder 50 gm
• Salt a pinch
• Brown sugar 150 gm
• Baking soda 1/2 tsp
• Baking powder 1/2 tsp
• Oil 80 ml (1/3 cup)
• Vanilla extract 1 tsp
• Milk 240 ml (1 cup)
• Vinegar 1 tsp
• Thick curd 2 tbsp
• Instant coffee powder 1 tsp

Method:

• Preheat the oven at 150-160 degree Celsius for 10 minutes.
• Grease an 8 inch round or square cake tin with butter and dust it with flour. Tap out the excess flour.
• Sieve the measured flour, cocoa powder, salt and the rising agents 2-3 times.
• Mix the milk and vinegar together and leave it for 3-4 minutes.
• Now add the curd and oil and mix well with a whisk.
• Now add the sugar and mix till the sugar gets dissolved.
• Add the vanilla extract and mix.
• Now add the liquid ingredients into the dry flour mixture and whisk quickly till no dry particles remain.
• Pour the batter into the prepared cake tin and tap well to remove the air bubbles if any.
• Bake in the preheated oven for 30-35 minutes or till a toothpick inserted into the centre comes out clean.
• Remove the tin out of the oven and allow it to cool for 10 minutes.
• Transfer the cake onto a wire rack and cool well.
• Slice and serve.

Notes:

• I have used a six inch tin and it took almost 45 minutes for the cake to bake fully.
• I think the tin was a tad bit small for the quantity of batter and hence there was a small crack on the sides of the cake.
• Use good quality cocoa powder. I have used Callebaut cocoa powder.
• Instant coffee enhances the chocolate flavour.
• This cake is ideal for frosting and can be a good base for any chocolate cake.