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Eggless Chocolate Cake

The Best Ever Chocolate Cake

A time-tested recipe for a chocolate sponge cake that can be used to make your favorite black forests or truffle or other classic chocolate cakes!
Makes: One 8 or 9 inch round cake
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins

Ingredients

  • 1.5 cups All-purpose Flour
  • ¼ cup Cocoa Powder
  • 1 tsp Baking Soda
  • 1 cup Water
  • ⅓ cup Oil
  • 1 cup Caster Sugar
  • 1 tbsp White Vinegar
  • 1 tsp Vanilla Essence (optional)
  • ½ tsp Instant Coffee (optional)

For the Frosting

  • 2 tbsp Butter
  • ¼ cup Cocoa Powder
  • 1 cup Powdered Sugar
  • 2 tbsp Milk

Instructions

INSTRUCTIONS

  • Grease or line a 9-inch round/square pan or a loaf pan and keep aside. Pre-heat the oven to 180 degree C.
  • In a bowl, mix together the flour, cocoa and baking soda.
  • In another bowl, measure the water.
  • Add oil.
  • Add vinegar.
  • Add vanilla and coffee powder.
  • Add the sugar and mix well.
  • Start adding the dry mix to the wet mix, one tbsp. at a time so as to not create lumps. Keep whisking till you get a smooth batter.
  • Pour the batter into the prepared pan and top with nuts/chocolate chips if you like.
  • Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

For the Frosting

  • In a bowl, melt the butter.
  • Add to it the cocoa powder and mix. It will become a thick paste.
  • Add the sugar and milk and whisk till you get a smooth frosting.
  • If you want thicker frosting, add more sugar. If you want a thinner frosting, add more milk.
  • Spread on your cake, top with nuts or sprinkles. Serve.

Notes

  • Instant coffee brings out a richer, deeper flavor of chocolate. 
  • Use a neutral, non-flavored oil like sunflower, but avoid peanut, sesame, or other oils with a strong smell.
  • Sieve powdered sugar before adding because it tends to form lumps if kept for a while.