Eggless Chocolate Bundt Cake Food

EGGLESS CHOCOLATE BUNDT CAKE

Steps:

• Preheat the oven to 350º F (180º C). Spray a 12-cup, nonstick Bundt pan with baking spray with flour.
• Combine the melted butter, oil, buttermilk, sour cream, sugar, vanilla extract, and coffee in a large bowl and whisk together.
• Add the flour, cocoa powder, baking powder, baking soda, and salt; stir until just combined.
• Spoon the batter into the prepared pan and smooth the top with a spatula.
• Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then remove from the pan. Allow the cake to cool completely on a wire rack before glazing.
• Place the chocolate in a medium heatproof bowl.
• Heat the heavy cream in a small saucepan over medium heat until it begins to simmer gently. Do not let it come to a rapid boil-that's too hot! Alternatively, you can heat the heavy cream in the microwave for 1-2 minutes.
• Pour the cream over the chocolate, then let it sit for 2 to 3 minutes to soften the chocolate gently.
• Mix slowly with a metal spoon or small rubber spatula until completely combined, and chocolate has melted. Add light corn syrup, if using. Mix well to incorporate.
• Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides.

EGGLESS CHOCOLATE BUNDT CAKE

Steps:

• Melt the butter in a bowl and add oil and castor sugar. Whisk it to form a smooth consistency until the sugar has dissolved.
• Sift the flour and cocoa powder twice or thrice to incorporate air and to remove lumps. Add the flour, cocoa powder, baking powder, baking soda, salt and coffee powder to the creamed sugar mixture.
• Next add the yoghurt, cream, vanilla essence and milk and whisk until it forms a smooth batter.
• Preheat the oven to 180C/fan160C/gas 4. Grease the Bundt cake pan lightly using butter or spray it with non-stick cooking spray. Pour the batter in the Bundt pan and smooth the top by gently tapping the tin. Bake the cake for about 35 minutes.
• Check if the cake is ready by inserting a toothpick, skewer, or fork in the center and if it comes out clean, then it is ready. Gently remove the cake from the pan and dust icing sugar on top of the cake. Cake is ready to be served!

EGGLESS CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 9-inch bundt pan.
• In a large bowl, sift together flour and cocoa powder. Whisk in sugar, brown sugar, baking soda and salt. Pour in water, vegetable oil, vanilla extract and vinegar, whisking thoroughly, but quickly, until the batter comes together and is quite smooth.
• Pour into prepared pan.
• Bake for 45-50 minutes at 350F (my oven was a little wonky, so do check with a toothpick), until a tester comes out clean and the cake springs back when gently pressed.
• Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Once the cake as cooled, top with any glaze.

CHOCOLATE BUNDT CAKE

Steps:

• mix well all ingredients except choc chips.
• when well blended, stir in choc chips.
• pour into well greased bundt pan.
• bake at 350 for 1 hour.
• cool in pan on wire rack for 30 minutes.
• turn out on serving platter.
• when cool sprinkle with powdered sugar.

EGGLESS ORANGE SPICE BUNDT CAKE

Steps:

• Preheat oven to 350 Fahrenheit.
• Spray the bundt cake pan with a non- stick spray (preferably a canola spray) for about one second.
• *NOTE REGARDING 1/2 of WATER: Open the can of Mandarin oranges and drain the juice into a measuring cup. If the juice from the can does not measure up to a cup, shore it up with water until it reaches a cup; it took 1/2 cup of water to shore it up when I made this. The amount may be different considering what brand you purchase.
• Combine all the dry ingredients into one bowl. In a separate bowl, combine all the wet ingredients (except for the Mandarin orange pieces). Stir both bowls until both sets (wet and dry) are mixed well. Pour the wet ingredients into the dry ingredient bowl. Take electric beaters to the combination until everything is smooth.
• Add the Mandarin orange pieces and stir slowly.
• Pour the batter into the bundt pan and bake for 40- 50 minutes. This is a type of cake where it needs to be babysat because the surface area isn't very large, therefore the batter is confined and bakes slowly. At about the 35 minute mark, do the toothpick test, in case for some miraculous reason it is done. It took about 45 minutes in my oven. Don't be tempted to raise the heat because then you'll get a situation where it will be well done on the outside and raw on the inside.

EXTREME CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degree F (175 degrees C).
• Mix all ingredients together in one pan.
• Stir until well mixed.
• Pour into well greased bundt pan.
• Bake for approximately 1 hour or until knife comes out of cake clean.

EGGLESS CHOCOLATE CAKE

Steps:

• Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake.

NEVER FAILED EGGLESS CHOCOLATE CAKE

Steps:

• Melt butter, remove from heat and add vinegar, water and essence.
• Sift dry ingredients together.
• Add to melted butter mixture and whisk slightly until smooth.
• Spoon cake mixture into a greased and lined 23 cm springform cake tin.
• Bake in a preheated oven at 180 °C for 50 - 60 minutes.
• Leave in tin a few minutes before turning out on cooling rack.
• Icing: Heat butter and milk.
• Remove from heat and add essence, cocoa and icing sugar.
• Whisk until smooth and pour over cooled cake.

EGGLESS CHOCOLATE CAKE

Steps:

• Coat 10 inch tube pan woth non-stick baking spra and dust with 1 Tbsp cocoa - set aside.
• In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and remaining cocoa. In another bowl, combine the coffee, oil, vinegar, and vanilla.
• Stir into dry ingredients just until combined.
• Pour into prepared pan.
• Bake at 350*F for 40-50 minutes, or until toothpick inserted nea center comes out clean.
• Cool for 10 minutes before removing from pan to wire rack to cool completely.
• In microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth.
• Drizzle over cake.