Eggless Chocolate Cake Recipe
Eggless Chocolate Cake Recipe
Ingredients
For the Cake
- 75 g all-purpose flour
- 15 g cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 40 ml vegetable oil
- 75 g caster sugar
- 1 teaspoon vanilla extract
- 85 ml milk, hot
- 1 teaspoon vinegar, or lemon juice
- as needed water, for soaking cake layers
For the Ganache
- 200 g fresh cream
- 200 g dark chocolate, chopped
- 30 ml fresh cream, warm, for pourable ganache (optional)
Instructions
- 1
Preheat the oven to 170°C / 340°F (with both rods and fan on). Grease a cake tin with oil.
⏱️ 10 min•🌡️ 170
- 2
In a mixing bowl, combine the caster sugar, vegetable oil, salt, and vanilla extract. Mix these ingredients together until well combined.
⏱️ 3 min
- 3
Add the sifted cocoa powder, hot milk, and vinegar or lemon juice to the mixture. Mix thoroughly until everything is incorporated.
⏱️ 2 min
- 4
Sift the all-purpose flour and baking soda into the wet mixture. Gently mix until there are no lumps and the batter is smooth.
⏱️ 3 min
- 5
Pour the prepared batter into the greased baking tin. Bake for 25-28 minutes, or until the cake is cooked through (a toothpick inserted into the center comes out clean).
⏱️ 28 min•🌡️ 170
- 6
While the cake bakes, prepare the ganache. Place the chopped dark chocolate in a heatproof bowl. Heat the fresh cream until hot (but not boiling), then pour it over the chopped chocolate. Cover the bowl and let it sit for 2 minutes to allow the chocolate to melt.
⏱️ 5 min
- 7
After 2 minutes, stir the mixture until the chocolate is completely melted and the ganache is smooth. If it doesn’t melt completely, place the bowl over a double boiler and continue stirring until smooth.
⏱️ 5 min
- 8
Refrigerate the ganache for 20-30 minutes, or until it reaches a spreadable consistency (like cheese spread).
⏱️ 30 min
- 9
Once the cake has cooled down completely (this may take 30-45 minutes), use a serrated knife to optionally cut off the domed top part to create an even surface. Cut in a straight line, moving the knife back and forth horizontally, without moving it vertically.
⏱️ 45 min
- 10
Mark 2 evenly spaced dividing lines around the side of the cake. Use the serrated knife to cut horizontally along these marked lines, moving slowly and steadily, to divide the cake into 2 layers.
⏱️ 5 min
- 11
To assemble the cake, spread a small amount of ganache onto a cake board or serving plate. Place the first cake layer on top of the ganache. Lightly soak this cake layer with some water. Spread a generous layer of ganache over the first cake layer.
⏱️ 5 min
- 12
Place the second cake layer on top. Soak the second cake layer with some water and then add another generous layer of ganache. Cover the sides and top of the entire cake with the remaining ganache to create a smooth, decorative finish.
⏱️ 5 min
- 13
To make a pourable ganache for drizzling (optional), add 30 ml of warm cream to any leftover ganache and mix until smooth. Pour this immediately while it is still warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Eggless Chocolate Cake Recipe
For the Cake
- 75 g all-purpose flour
- 15 g cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 40 ml vegetable oil
- 75 g caster sugar
- 1 teaspoon vanilla extract
- 85 ml milk, hot
- 1 teaspoon vinegar, or lemon juice
- as needed water, for soaking cake layers
For the Ganache
- 200 g fresh cream
- 200 g dark chocolate, chopped
- 30 ml fresh cream, warm, for pourable ganache (optional)
Instructions
- 1
Preheat the oven to 170°C / 340°F (with both rods and fan on). Grease a cake tin with oil.
⏱️ 10 min•🌡️ 170 - 2
In a mixing bowl, combine the caster sugar, vegetable oil, salt, and vanilla extract. Mix these ingredients together until well combined.
⏱️ 3 min - 3
Add the sifted cocoa powder, hot milk, and vinegar or lemon juice to the mixture. Mix thoroughly until everything is incorporated.
⏱️ 2 min - 4
Sift the all-purpose flour and baking soda into the wet mixture. Gently mix until there are no lumps and the batter is smooth.
⏱️ 3 min - 5
Pour the prepared batter into the greased baking tin. Bake for 25-28 minutes, or until the cake is cooked through (a toothpick inserted into the center comes out clean).
⏱️ 28 min•🌡️ 170 - 6
While the cake bakes, prepare the ganache. Place the chopped dark chocolate in a heatproof bowl. Heat the fresh cream until hot (but not boiling), then pour it over the chopped chocolate. Cover the bowl and let it sit for 2 minutes to allow the chocolate to melt.
⏱️ 5 min - 7
After 2 minutes, stir the mixture until the chocolate is completely melted and the ganache is smooth. If it doesn’t melt completely, place the bowl over a double boiler and continue stirring until smooth.
⏱️ 5 min - 8
Refrigerate the ganache for 20-30 minutes, or until it reaches a spreadable consistency (like cheese spread).
⏱️ 30 min - 9
Once the cake has cooled down completely (this may take 30-45 minutes), use a serrated knife to optionally cut off the domed top part to create an even surface. Cut in a straight line, moving the knife back and forth horizontally, without moving it vertically.
⏱️ 45 min - 10
Mark 2 evenly spaced dividing lines around the side of the cake. Use the serrated knife to cut horizontally along these marked lines, moving slowly and steadily, to divide the cake into 2 layers.
⏱️ 5 min - 11
To assemble the cake, spread a small amount of ganache onto a cake board or serving plate. Place the first cake layer on top of the ganache. Lightly soak this cake layer with some water. Spread a generous layer of ganache over the first cake layer.
⏱️ 5 min - 12
Place the second cake layer on top. Soak the second cake layer with some water and then add another generous layer of ganache. Cover the sides and top of the entire cake with the remaining ganache to create a smooth, decorative finish.
⏱️ 5 min - 13
To make a pourable ganache for drizzling (optional), add 30 ml of warm cream to any leftover ganache and mix until smooth. Pour this immediately while it is still warm.
⏱️ 2 min