Sunday, August 26, 2012

Moist, Eggless Chocolate Cake


I have made this cake a couple of times before and made it again on Friday night after work along with my colleague and friend Ritika. Ritika is an amazing person and apart from being in same office, we both are also proud Rajasthanis :). So it was an ad-hoc after work cooking extravaganza :) where we made this chocolate cake and also made pav-bhaji for dinner proving that too many cooks don't always spoil the food, infact it was quite fun. The pav-bhaji was awesome and so was the chocolate cake which we relished with ice-cream topped with strawberry crush :) yum yum :)

The recipe is little wacky in the sense that it uses vinegar. Huh? that was my reaction when I first read the recipe at Chow Times but then it didn't use any eggs and looked absolutely moist in spite of being eggless. I would recommend you to try this if you don't eat eggs or if you are one who get worried by seeing the amount of butter that goes in any other chocolate cake. This one uses oil and i would saying  moderate quantity, given the big-sized cake it yields. I made two small cakes and some cupcakes using this recipe.


Voila! Ritika in the cute apron with the cakes and cupcakes
Eggless Chocolate Cake
adapted from Chow Times 

3 cups all-purpose flour or "maida"
2 teaspoons baking soda
1/2 teaspoon salt
6 tablespoons cocoa powder (~1/2 cup)
2 cups water
2 cups sugar ( I used grounded sugar)
1 tablespoon vanilla
2 tablespoons white vinegar
1/2 cup oil
a handful of chocolate chips (optional)

  • Preheat the oven to 180ºC and grease two 6 inches pans and line them with butter paper. Dust them with some cocoa powder or flour
  • Sieve together the flour, baking soda, cocoa and salt and keep aside
  • In a bowl, whisk the sugar and all the liquid ingredients, i.e water, vanilla, vinegar and oil until the sugar dissolves completely. I used grounded sugar so that it dissolves quickly
  • Add the dry ingredients to the above and mix properly
  • Divide the batter in two and pour in the prepared tin. Sprinkle some choco-chips on top if you like
  • Bake the cake for 30-35 minutes or until a knife inserted into the center comes out clean  
  • Take the cake out from the pan and let it cool on a rack
  • The cake gets more moist with each day and can be stored in an airtight box for upto three days
We baked two small cakes and saved some batter to bake a few cupcakes for my niece who visited me today and was very excited when she saw the little cupcakes. The cake was absolutely delicious and vanilla ice-cream and strawberry crush were perfect blend of flavors with this chocolate cake and a quick-fix dessert too. One word to describe it -YUMMYLICIOUS :)

1 comment:

  1. I don't have a 4 D laptop ,
    but the Aroma is here atop .

    I think i have a liking for the color Chocolate,
    It has stuck to my GREY like the first thing ever i ate.

    I am not blaming it just on the cake ,
    It seems perfect moist and a perfect bake.

    The icecream and Strawberry crush has added fun to the plate,
    I am sorry but i Command a piece of this and without any WAIT ....

    ---
    Keep Baking the best ...
    ALL THE BESTttt ... Alll the Best ..


    ReplyDelete