Eggless Chocolate Cake

      Chocolate cake recipe which I have shared below was adapted from Hershey site and I must admit this a fool proof version of eggless chocolate cake. This is so soft and crumbly and tasted great with most of the fillings and toppings, I have tried.  Which is also very easy to make. Just two steps, mix everything together and bake it.   You  may wonder how cake turns super soft with out much effort..  It is nothing but a basic science behind the ingredients we use in this recipe.

     The Special ingredients used to replace eggs in this recipe is vinegar and baking soda or bicarbonate of soda (NaHCO3).  When  baking soda combined with an acidic ingredients, such as vinegar and citrus, it will release carbon di oxide that forms bubbles in the food. When heated, these bubbles expands and help to rise and make the food lighter.

   Usually 1 teaspoon of baking soda with 1 tbsp of vinegar or equal amount of vinegar and baking soda works best in most of the eggless recipes and this combination are used in cakes, cupcakes and some bread recipes..

  Sharing this recipe for Blogging Marathon #43 under the theme " cakes with various egg substitutes" and check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 43

2 2/4 / 310 grams all purpose flour / Maida

2 cup / 500 grams  raw sugar or 2 2/4 cups granulated sugar

⅔ cup / 80 grams  unsweetened cocoa powder

2 tsp / 10 grams baking soda

½ tsp / 2.5 grams salt

2 cup / 500ml  warm water

1 tsp / 5 ml vanilla extract

⅔ cup / 5oz vegetable oil

2 tsp / 10 ml distilled white or apple cider vinegar( I used rice vinegar and it works too)

1 cup / 250 grams sugar

8 tbsp / 120 grams butter

4 tbsp  milk

4 tbsp unsweetened cocoa powder

2 tsp vanilla extract

1. Pre-heat the oven to 350 degree F  and line 2 - 8" inch baking pan with parchment paper. Grease it with little butter and set aside.

2. In a mixing bowl, mix all the dry ingredients together. Make a well in centre of the flour and add all wet ingredients one by one.

3. Mix wet and dry ingredients together till it incorporate together.  Divide the batter equally in the prepared baking pans.

4. Transfer the filled baking pans to the centre of the oven rack and bake it for 30 ~ 35 minutes or till done. (Inserted toothpick in centre of the cake and comes cleans, then cakes are ready to remove from the oven).

5. Transfer the baked cakes tins to the cooling rack and cool completely before removing from the pans. While cakes are at room temperature prepare glaze as given below.

6. In a medium sauce pan, combine all glaze ingredients together except vanilla extract. Over a medium heat, stir continuously to get glossy chocolate sauce. Turn off the heat and stir continuously to cool down a bit.

7. Sandwich the glaze in between the layers and pour the remaining over the sandwiched cakes. Spread quickly and evenly or else glaze will thicken quickly. Top it with any sprinkles or strawberry or serve with out any topping.. Enjoy the prefect chocolatey cake ever....

Note: I halved the given recipe and made single 8" cake.

Eggless Chocolate Cake using Vinegar

 

Preparation time: 20 minutes

Baking time: 30 ~ 35 minutes

Cooking time: less then 7 minutes

Serves 2 - 8" cake pan

Dry  Ingredients

2 2/4 / 310 grams all purpose flour / Maida

2 cup / 500 grams  raw sugar or 2 2/4 cups granulated sugar

⅔ cup / 80 grams  unsweetened cocoa powder

2 tsp / 10 grams baking soda

½ tsp / 2.5 grams salt

Wet Ingredients:

2 cup / 500ml  warm water

1 tsp / 5 ml vanilla extract

⅔ cup / 5oz vegetable oil

2 tsp / 10 ml distilled white or apple cider vinegar( I used rice vinegar and it works too)

For Chocolate Glaze

1 cup / 250 grams sugar

8 tbsp / 120 grams butter

4 tbsp  milk

4 tbsp unsweetened cocoa powder

2 tsp vanilla extract

Method:

For Cake:

1. Pre-heat the oven to 350 degree F  and line 2 - 8" inch baking pan with parchment paper. Grease it with little butter and set aside.

2. In a mixing bowl, mix all the dry ingredients together. Make a well in centre of the flour and add all wet ingredients one by one.

3. Mix wet and dry ingredients together till it incorporate together.  Divide the batter equally in the prepared baking pans.

4. Transfer the filled baking pans to the centre of the oven rack and bake it for 30 ~ 35 minutes or till done. (Inserted toothpick in centre of the cake and comes cleans, then cakes are ready to remove from the oven.)

5. Transfer the baked cakes tins to the cooling rack and cool completely before removing from the pans. While cakes are at room temperature prepare glaze as given below.

For Chocolate Glaze:

6. In a medium sauce pan, combine all glaze ingredients together except vanilla extract. Over a medium heat, stir continuously to get glossy chocolate sauce. Turn off the heat and stir continuously to cool down a bit.

7. Sandwich the glaze in between the layers and pour the remaining over the sandwiched cakes. Spread quickly and evenly or else glaze will thicken quickly. Top it with any sprinkles or strawberry or serve with out any topping.. Enjoy the prefect chocolatey cake ever....

Note: I halved the given recipe and made single 8" cake.

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