Rich and decadent with a soft and tender crumb has made this Eggless Chocolate Cake my favourite bake for special occasions or just a delicious weekend dessert
This is really one of the most delicious chocolate cakes which I have ever baked. And believe me I have tried many recipes but always settle on this one. The batter for this cake is prepared in just 5 minutes and baked beautifully in 20 minutes. And oh my goodness, the absolutely divine smell of this chocolate cake baking is just so good. 😋
Not at all dense,this chocolate cake is airy and rises to perfection. Baked in two 8 inch / 20cm cake pans it makes a great 2 layer cake. You are probably curious about which ingredients help this cake rise and creates that soft and tender texture especially if no eggs are used. Well that secret ingredient ( not so secret any more ) is vinegar…plain and simple white vinegar. Surprised are you? Well so we’re so many others when they tasted this cake and asked for the recipe. The first thing they said as they read through the recipe and saw vinegar as an ingredient was ‘Vinegar, really, but you can’t even taste it.’😲
And the first thing I say is ‘Of course you can’t taste it silly, why would you even want to?🙄
So I can promise you that there is absolutely no taste of the vinegar, just the delicious chocolate taste.
The reason for using the vinegar is that it is there is to react with the baking soda / bicarbonate of soda and to help start the chemical reaction which is needed to produce carbon dioxide and give the batter a lift as it is baking. This creates that softness and airy texture associated with this cake.
Now this is the basic cake recipe, you can go ahead and have fun decorating it for the occasion you are baking it for. The chocolate frosting recipe is also one of my favorites. Not overly sweet and perfect for sandwiching , spreading and piping on the cake. A few tips when using this frosting here:
- Make sure that the butter is at room temperature or at least softened before making the frosting / icing
- If you want to use this frosting for piping, then add about 1 tablespoon ( 15 ml ) of milk to the frosting, it will make it a bit softer and easier to pipe.
- Have a cup of boiling water ready while you are frosting the cake. As you spread the frosting on the cake, just dip the spatula every now and then in the boiling water, wipe it dry and continue spreading the frosting on the cake. The boiling water warms the spatula making it easier to spread the frosting and giving it a more smooth surface. This works best if you are using a metal spatula.
- Always dissolve the cocoa powder in boiling water according to the recipe instructions before adding to the creamed butter and icing sugar mixture.In this recipe the cocoa powder and water creates a paste like mix before it is added to the creamed icing sugar and butter. If you do not, it will not dissolve and you will be left with lumpy bits of cocoa in the frosting.
This cake keeps fresh in an airtight container for up to 3 days, so it can be made in advance. If you are frosting it for a birthday or special occasion then it is best if you do so the day before.
Just in case you are wondering about that black shadow in the background of the above picture, that is Jake ( my crazy fur baby ) who kept on photobombing my pictures by looking in through the window 🙄
I hope that I have given you some inspiration for the next chocolate cake that you bake whether it is a celebration cake or just a little treat for yourself, I know that you are going to love it too.
- 3 cups / 620 g all purpose / cake flour
- 2 cups / 400 g white granulated sugar
- 4 teaspoons / 15 g baking powder
- ½ teaspoon / 3 g bicarbonate of soda / baking soda
- ½ cup / 42 g cocoa powder
- ¼ teaspoon salt
- 2 cups / 500 ml hot water
- ¾ cup oil / 190 ml sunflower or canola oil
- 1 teaspoon / 5 ml vanilla essence
- ¼ cup / 60 ml white vinegar
- ½ cup / 115 g / 1 stick butter, softened to room temperature
- 2 cups / 250 g icing sugar / confectioners' sugar / powdered sugar
- ¼ cup / 25 g cocoa powder
- 2 Tablespoons / 30 ml hot water
- 1 Tablespoon / 15 ml milk
- 1 teaspoon vanilla extract optional
Preheat the oven to 180 °C/350° F (standard) or 160°C / 320°F (fan/convection).
Grease and line or use cooking spray on two 8 inch ( 20cm ) round cake pans.
Sift the flour, baking powder,bicarbonate of soda and cocoa powder into a bowl. Add in the salt and white sugar.
In a seperate bowl, combine the hot water, oil, vinegar and vanilla extract( if using). Mix well and pour into the sifted flour mixture.
Using a whisk or a hand held beater, mix well until the batter is smooth.
Divide the batter into the two greased cakepans.
Bake for 15 - 20 minutes, until a wooden skewer inserted into the centre comes out clean.
Remove from the oven and leave in the tin for 10 minutes, then turn onto a cooling rack and allow to cool completely before frosting.
In a bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and icing sugar on medium speed until creamy.
Mix cocoa powder with hot water to form a paste. Mix until smooth and add to creamed butter and icing sugar mixture.
Add vanilla extract if using and milk to form a smooth spreadable consistency.
Sandwich cake layers with half the frosting. Use remaining frosting to frost and decorate the top and sides of the cake NOTE 1
1.Double this frosting recipe if you want thicker layers of frosting for the cake