Eggless
chocolate cake recipe
Prep Time: 10 mins
| Cook time: 35 mins | Makes: 12
pieces as shown in picture
Ingredients
Plainflour/All
purpose flour/Maida
|
1&
1/2 cups
|
Coco
powder(I used Hershey's)
|
3
tblsp
|
Sugar
|
1
cup
|
Oil (I
used sunflower oil)
|
1/4
cup
|
Baking
Soda
|
1
tsp
|
Lemon
juice/Vinegar
|
1
tblsp
|
Water
|
1
cup
|
Salt
|
1/4
tsp
|
Vanilla
essence
|
1/2
tblsp
|
Method:
- Pre heat the oven to 180o C.Mix the plain flour,coco powder and baking soda and sieve them to ensure even mixing.Keep aside.
- Mix water,sugar,salt and make sure the sugar gets dissolved and then add lemon juice/vineger,oil and vanilla essence and mix well.
- Add the sifted flour and mix well.Grease a baking pan with oil and dust with some flour,then pour the batter to it. (the batter will be watery)
- Bake for 35 – 40 minutes or until a toothpick inserted comes out dry. Mine got baked at 35 minutes.
- After done,cool down the cake for 10-15 minutes and then invert in a wire rack,let it get cooled completely and then cut into pieces.
- When I tried inverting the cake immediately last time I had some broken pieces,so this time I waited for some time and then invered the cake in wire rack..Dont let it cool down for more than 15 minutes.
- Cake is ready for the Bake sale!!I kept the pieces in the muffin liners and arranged it as below for the sale..
- If you are a beginner like me,donot experiment with the measures and ingredients,just follow it right and you will always get it right. Experiment with your own risk.
- Baking powder is not equivalent to baking soda,so donot replace it.
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