Egg Free Chocolate Cake

Name: Egg Free Chocolate Cake
Yield: 16 slices
Cuisine: British
Ingredients: 1 cup (200 g) brown sugar; 1/4 cup (50 g) canola oil (or any other kind of unflavored oil); 1 cup (227 g) mascarpone cheese (or greek / plain yoghurt); 1 tsp vanilla extract; 1 cup (150 g) all-purpose flour; 1/4 cup (30 g) cornstarch; 3 Tbsp cocoa powder; Pinch salt; For the chocolate ganache:; 1/3 cup (75 gr) dark chocolate, finely chopped; 1/3 cup (75 gr) heavy cream

Yummiche @yummiche

Jakarta, Indonesia

Extremely moist and decadent, perfect for chocolate lovers!

Yummiche @yummiche

Jakarta, Indonesia

Extremely moist and decadent, perfect for chocolate lovers!

Saved

Ingredients

16 slices

1 cup (200 g)brown sugar
1/4 cup (50 g)canola oil (or any other kind of unflavored oil)
1 cup (227 g)mascarpone cheese (or greek / plain yoghurt)
1 tspvanilla extract
1 cup (150 g)all-purpose flour
1/4 cup (30 g)cornstarch
3 Tbspcocoa powder
Pinchsalt
For the chocolate ganache:
1/3 cup (75 gr)dark chocolate, finely chopped
1/3 cup (75 gr)heavy cream

Saved

Steps

1

For the cake: Preheat oven to 180C / 350F. Line the pan (i use 9x9 inch square pan) with parchment paper. Set aside.
2

In large mixing bowl, whisk sugar, oil, mascarpone cheese, and vanilla together. Sift in the flour, cocoa powder, and salt into the mixing bowl. Fold gently until just combined - no streak of dry ingredients. Do NOT over mix!
3

Pour the batter into the pan. Bake for 20 mins (this depends on the oven and size of your pan). The cake is done when a skewer inserted into the centre comes out clean.
4

For the ganache: Heat heavy cream in a small pot until simmering. Pour it over the dark chocolate and set aside for 3 minutes. Whisk until smooth.
5

Let the ganache cool until it is of a spreadable consistency. Spread it on the cake.