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Eggless Chocolate Cake How to Guide

4,476 views · Published 27 December 2018 · 4:25 · Indexed 25 October 2026

Channel: Chef Raphael · 2018 · Howto & Style

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Eggless Chocolate Cake


Ingredients:

1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) white sugar
1/4 cup (25 grams) unsweetened cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (75 grams) margarine (melted)
1 cup (240 ml) warm water
1 tablespoon lemon juice (or vinegar)
1 teaspoon pure vanilla extract

Chocolate Frosting:
170 grams semi-sweet chocolate, chopped
3/4 cup (180 ml) heavy/whipping cream (35% butterfat)
1 tablespoon unsalted butter/margarine, room temperature

Method:
Preheat oven to 180ºC and place rack in centre of oven.
In a suitable bowl, stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.
Add the melted butter/oil, water, lemon juice, and vanilla extract. With a fork, mix all the ingredients together until well blended. 
Transfer the cake mix into a baking tin(square/round)
Bake in preheated oven for about 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the centre of the cake comes out clean. 
Remove from oven and place on a wire rack to cool.

Frosting: 
Place the chopped chocolate, cream, and butter in a heatproof bowl. Place over a saucepan of simmering water and melt until smooth. Remove from heat and let stand at room temperature until it is of pouring consistency. Then pour the frosting over the cooled cake. Let stand until frosting has thickened.

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