No Egg Easy Chocolate Cake
My quest for an easy chocolate cake may be over when I stumbled on this no egg, no butter recipe! Alhamdulillah! The recipe is easy and the result did not disappoint, the cake is moist. I did reduce the sugar from 2 cups to 1.5 cups only because I dont like overly sweet desserts and I was planning on adding bananas on my slice, so that will lend the required amount of sweetnes. And best of all there is no need to use the electric mixer, just a bit of elbow grease will do the trick :)
I am happy to share this with those who may have allergies to eggs or dairy. This recipe calls for vegetable oil but I ended using my favourite; coconut oil. You may experiment with oilve oil too, that should work as I have baked with oilve oil and it does not influence the taste at all.
Apparently the coffee granules enhances the chocolate flavour and no, the coffee taste is not recflected in the final product, not that it would be a bad thing in my book.
Adapted from Cuisine at Home
3 cups all-purpose flour
1.5 cups sugar or 2 cups if you like it sweet
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water
3/4 cup coconut oil or ant vegetable oil
2 Tablespoons white vinegar
1 Tablespoon instant coffee granules
1 Tablespoon vanilla extract
Preheat oven to 350o F with rack in the center. Spray two 8" round cake pans with nonstick spray. MIx dry ingredients (except the coffee) together in a mixing bowl, sifting everything to remove lumps.
Combine water, oil, vinegar, instant coffee and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined - a few lumps are okay. Divide batter among pans (3 cups in each), then bake until toothpick inserted in the center comes out clean, about 30-35 minutes.
Remove and leave to cool on a cooling rack for 20 minutes while you work on the ganache.
You will need:
4 oz semi sweet chocolate (by weight)
1/2 cup heavy whipping cream
Warm the cream in a saucepan and while thats heating, add the choc chips in a glass bowl. When the cream is heated through add to the bowl and mix until all the chocolate is melted and the mixture is smooth. Allow to thicken and cool. (Note: you can whip this mixture and use for a filling or frosting) . You dont need to add bananas or any fruit when you assemble the cake, but if you did, make sure you slice your bananas about the same size.
Spread the ganache on top of the first layer and top the second cake on. Top with more ganache and let run on the sides. Allow to set in the fridge for 30 minutes. If your ganache is too runny, you can add a tbs of icing sugar at a time until the texture is more manageable.