Moist Eggless Chocolate Cake

Why Make This Recipe

If you want a rich, moist chocolate cake but don’t have any eggs at home, this recipe is just what you need. It’s egg-free, soft, and full of chocolate flavor. It’s perfect for anyone who is allergic to eggs or simply doesn’t want to use them.

This recipe uses simple ingredients you probably already have in your kitchen. You don’t need any fancy tools or baking skills. The steps are easy and clear, so anyone can make this cake without stress.

The best part? It’s topped with a smooth chocolate ganache that makes the cake extra special. Whether it’s a birthday, weekend treat, or just a sweet craving, this cake is a great choice.

How to Make Moist Eggless Chocolate Cake

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Ingredients:

For the Cake:

• 1/2 cup (118ml) milk
• 3/4 cup (150g) sugar
• 1 teaspoon instant coffee
• 1 tablespoon vinegar
• 1/2 cup (118ml) oil
• 2 cups (240g) flour
• 1/3 cup (35g) cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup (237ml) water

For the Ganache:

• 1/2 cup (100g) sugar
• 1/2 cup (62g) flour
• 3 tablespoons cocoa powder
• 1 cup (237ml) water
• 1 1/2 cups (372ml) milk
• 1 tablespoon (14.2g) butter
• 1 teaspoon vanilla extract

Directions:

1. Mix Wet Ingredients: In a bowl, mix milk, sugar, instant coffee, and vinegar. Stir until the sugar is fully dissolved. Then add oil and mix again.
2. Add Dry Ingredients: Sift in the flour, cocoa powder, baking powder, and baking soda. Pour in the water and vanilla. Stir until smooth.
3. Bake the Cake: Preheat the oven to 170°C (338°F). Grease a round cake pan and line it with paper. Pour in the batter. Bake for 30 minutes or until a toothpick comes out clean. Let the cake cool in the pan.
4. Make the Ganache: In a pot, combine sugar, flour, cocoa, water, and milk. Stir until smooth. Cook on medium heat, stirring all the time, until thick. Add butter and vanilla. Mix well and remove from heat.
5. Top the Cake: Pour the warm ganache over the cake in the pan. Spread evenly. Cover with plastic wrap and chill in the fridge for 30 minutes.
6. Serve: Take the cake out, add some grated chocolate on top if you like, slice, and enjoy!