Eggless Chocolate Cake

Name: Eggless Chocolate Cake
Total time: 1800 s
Yield: 10serve
Cuisine: Indian
Ingredients: 360 g plain flour; 65 g cocoa powder; 2 tsp. bicarbonate of soda; 1 1/2 tsp. fine sea salt; 200 g golden caster sugar; 350 ml water; 2 tsp. espresso powder, mixed with 1tbsp boiling water; 160 ml light olive oil or vegetable oil; 2 tbsp. apple cider vinegar; 2 tbsp. vanilla extract; 170 g dark chocolate (70%), finely chopped; 30 g dark milk chocolate (50%), finely chopped; big pinch sea salt; 300 ml double cream; as required Sprinkles, for decoration

Sarita Srivastava @cook_26934677

Ranchi

#cookpadturns6 This cake tastes even better the next day, so if you're short on time, store and decorate the next day!

Sarita Srivastava @cook_26934677

Ranchi

#cookpadturns6 This cake tastes even better the next day, so if you're short on time, store and decorate the next day!

Saved

Ingredients

30 minutes

10serve

360 gplain flour
65 gcocoa powder
2 tsp.bicarbonate of soda
1 1/2 tsp.fine sea salt
200 ggolden caster sugar
350 mlwater
2 tsp.espresso powder, mixed with 1tbsp boiling water
160 mllight olive oil or vegetable oil
2 tbsp.apple cider vinegar
2 tbsp.vanilla extract
for the ganache
170 gdark chocolate (70%), finely chopped
30 gdark milk chocolate (50%), finely chopped
big pinch sea salt
300 mldouble cream
as requiredSprinkles, for decoration

Saved

Steps

30 minutes

1

Preheat the oven to 180°C (160°C Fan) and grease and line two 20cm (8in) cake tins.
In a large bowl, sift the flour, cocoa, bicarbonate and sea salt. Repeat this four times and it will help the rise in the cake. Make a well in the flour and set it aside.In another bowl, add the caster sugar, 350ml water, espresso, olive oil, apple cider vinegar and vanilla extract. Then whisk together until the sugar has dissolved.
2

Slowly add the mixture to the dry ingredients, whisking as you go until the ingredients are just combined. Do not over mix at this point.Divide the mixture between the two cake tins, and bake in the middle of the oven for 25– 30 min, until a skewer comes out clean. Leave to cool in the tins for 15 mins, and then turn out onto a wire rack. Leave to cool completely.
3

To make the ganache, place the chopped chocolate in a heat-proof bowl. In a medium saucepan over low-medium heat, add the double cream and bring to a boil. Once steaming not boiling, pour the hot cream over the chopped chocolate, and set aside for 2 minutes. Using a whisk, slowly whisk from the inside to the out to create a silky ganache. Let the ganache sit for 7-10 minutes until slightly thickened.
4

Place one cake on a lipped plate and pour over enough ganache to cover the cake. Next place the other cake on the top and pour the remaining ganache on top. Use a spatula or spoon to help guide it over all the edges. Place the cake in the fridge for 30 mins to set.
5

Remove the cake from the fridge and using a knife or small spatula release the cake from the plate. The extra ganache can be smoothed onto the side of the cake. Place the cake on a flat plate or cake stand and decorate with the sprinkles as desired.