>> Monday, August 18, 2014
All purpose flour / Maida - 1 & 1/2 cups
Powdered Sugar - 1 cup
Cocoa - 3 tbsp
Baking Soda - 1 tbsp
Salt a pinch
Water - 3/4 cup (- 1 cup increase depending on the batter consistency)
Vegetable oil - 5 tbsp
Apple cider - 2 tbsp
How to bake Eggless Butterless Easy Chocolate Cake
The batter gets done very quickly, so you can pre heat your oven just before making the batter.
Preheat the oven at 185 C.
Sift your dry ingredients together, fluff with a whipper. To the dry ingredients, add the vegetable oil, apple cider, half cup of water, gently blend everything together.
Depending on the batter consistency, add more water. I used just under 3/4 cup water.
Prepare a 8" circle baking tin, with butter and dust with flour. Tap down excess flour and pour the prepared batter into the tin.
Bake for 17 mins at 185" c, continue for another 3 mins, depending on the cake done ness. You can check if the cake is done in the center with the regular took pick check.
Cool for 10 mins, before unmolding.
I recommend using parchment paper to bake, I always miss out using it and have to wait with bated breath, wondering if the cake will unmold in tack. Especially if it's a birthday cake, you can't make mistakes. It usually unmolds will if you give it some time.
However with kids around and when you are running short of time, you really don't have time. I wish I used a paper. My center got struck a bit, as I was continuously tapping on top. There won't have been a more impatient person like me.
I had just about 30 mins to bake, frost the cake. I made the Dark Chocolate Butter Cream Ganache when the cake was cooling. However this ganache also needs time to settle.
This cake is so simple and quick that you can make it ahead and frost when needed. Stays good at room temperature for couple of days, if you don't have chocoholic folks like me.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 43