One Pan Eggless Chocolate Cake Food

EGGLESS CHOCOLATE CAKE RECIPE

Steps:

• Preheat the oven to 170 C or 340 F for at least 15 mins.
• Grease a 8 or 9 inch round cake pan & drizzle some flour on it. or Line with a parchment paper. Set aside.
• Mix 1 ½ cups flour, ¼ cup cocoa powder, ½ tsp salt and 1 tsp baking soda.
• Sieve the flour mix at least twice to aerate the flour. This makes the cake light.
• If using wheat flour then sieve four times.
• Add 1 cup sugar and mix it well. I use fine sugar.
• If you are using coarse one then you can also dissolve it in 1 cup water (called for the recipe) and pour it in the next step.
• Make a well (space) in the center. Pour 1 cup water, 1/3 cup oil or melted butter, 1 tbsp vanilla extract and 1 tbsp vinegar.
• Gently begin to mix well from the liquid ingredients in the center.
• Using a whisk or spatula, mix just until the flour is combined well with the wet ingredients. Do not over mix.
• The batter will be runny. Pour it to the cake pan.
• Knock it a few times against the kitchen counter to release air bubbles.
• Bake for 30 to 35 mins. Check after 27 mins. The bake time may vary depending on your pan size and oven. So Just bake it until a skewer or a tester inserted comes out clean.
• To check if it is completely baked, insert a skewer in the center of the cake and check. It must come out clean.
• Keep the cake pan on a wire rack and allow it to cool down for 8 to 10 mins in the pan.
• Invert eggless chocolate cake gently on a wire rack. Allow it to cool.
• You can frost the cake if you like or just sprinkle some powdered sugar.
• This eggless chocolate cake tastes best the next day.
• Mix together ¾ cup milk, 2 tbsps cocoa, 1 tsp vanilla extract & 4 to 6 tbsps sugar.
• The mixture must be lump free & smooth.
• Begin to cook on a low to medium heat stirring constantly until slightly thick & creamy.
• Taste it and add more sugar if needed & boil. Cool completely.
• Place the cake on a plate or a tray that can hold the excess dripping from chocolate sauce.
• Pour the chocolate frosting on the warm eggless chocolate cake.
• Spread with spatula. For step by step pics, please refer this Ragi cake.
• Ensure the butter is soft yet cold. When you press down the block of butter, it must dent easily yet hold shape without melting.
• Add butter to a large bowl and beat it until soft and fluffy. You can use a hand mixer or just a whisk.
• Place a sieve over the butter bowl. Add cocoa and powdered sugar to the sieve. Sieve it well.
• Pour vanilla and 2 tbsps milk or cream. Mix them up lightly.
• Then whisk or beat until everything turns smooth fluffy and light. It must be of spreadable consistency.
• If it is too thick, then add another half to 1 tbsp milk or cream. Beat well until it reaches a good consistency.
• Do not over beat else the butter begins to melt.
• If needed you can keep it in the fridge for a while.
• Spread a tbsp of frosting on your cake stand. Place 4 - 2 by 8 inch parchment paper strips across the four sides of the cake stand.
• Place the cake over these papers with the frosting beneath the cake.
• Scoop off a good amount of frosting to the cake. Begin to spread from the center and then towards the sides.
• Place the cake in the fridge for about 40 mins. Then smoothen the cake with a spatula. Remove the parchment papers gently.
• Eggless chocolate cake is ready. Slice & serve.

EGGLESS CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
• In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
• Add oil, water and vanilla and mix thoroughly.
• Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

ONE PAN CHOCOLATE SNACK CAKE

Steps:

• Preheat oven to 350 degrees.
• Thoroughly mix dry ingredients in an ungreased 8 x 11" pan. Make 3 wells in the dry mixture and pour the vegetable oil in one, the vanilla in a different one and the vinegar in the last one. Pour the cold water over all and stir with fork until well blended.
• Bake for 30 minutes. Cake is done when center springs back when lightly touched. Do not test with a toothpick or knife.

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.

ONE PAN EGGLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• In ungreased 8-inch square pan, stir together spelt flour, sugar, cocoa powder, baking soda, and sea salt.
• Stir in the oil, vinegar, and vanilla. Pour in the water and using a fork mix well together.
• Bake for 30 to 35 minutes.

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.

EGGLESS CHOCOLATE CAKE

Steps:

• Heat oven to 160C/ fan 140C/ gas 3 and grease a 20cm round cake tin
• Tip the butter, syrup and vanilla into a heatproof jug, add 300 ml boiling water and briefly whisk with a fork to combine
• Sift the flour, sugar, cocoa and bicarbonate of soda into a large bowl, then in tip in the butter mixture. Stir until you have a smooth batter, then scrape into prepared tin. bake for 50 - 55 mins until the cake is well risen and springy to touch. Cool in tin for around 15 mins before turning out to cool on a wire rack.
• To make glaze, put chocolate and syrup into a small glass bowl with 3 tbsp of water, and microwave for 30secs on high until melted and smooth. leave to cool, then pour over the cake before serving