Eggless Moist Chocolate Cake Food

EGGLESS MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine flour, sugar, cocoa powder, baking soda and salt in a bowl and mix well.
• Make three holes in mixture for next three liquid ingredients.
• Pour vanilla into 1st hole, vinegar into 2nd and oil into 3rd.
• Pour cold water over all.
• Mix with fork or wire wisk just until well blended.
• Pour into two 9 inch pans coated with cooking spray.
• Bake for 25 - 30 minutes.
• Cool completely in pans on a wire rack.

EGGLESS CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350 degrees fahrenheit/ 180 degrees Celcius.
• 2. Grease, line and grease two 9- inch layer cake tins.
• 3. Sift and measure dry ingredients into a very large bowl. Sift three times.
• 4. Melt margarine. Cool.
• 5. Add milk, vanilla essence and vinegar to margarine. Mix well.
• 6. Add liquid ingredients to dry ingredients.
• 7. Beat with electric mixer on low speed until well mixed (about 2-3 minutes) while constantly scraping bowl. (Batter should be of pouring consistency).
• 8. Bake at 350 degrees Fahrenheit/ 180 degrees Celcius for about 20- 35 minutes.
• 10. cool cake for 10- 20 minutes before turning out.

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.

SUPER MOIST CHOCOLATE CAKE

Steps:

• Mix together dry ingredients.
• Combine wet ingredients in a separate bowl.
• Combine dry and wet ingredients together (I gently whisk them together with a fork).
• Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
• Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
• Set aside to cool before frosting.
• To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
• Stir in vanilla extract and cocoa powder.
• Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

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.