Eggless Chocolate Cake with Chocolate Ganache
Initially when I started baking eggless version of cakes always made me little skeptical to try out. But the more I started baking eggless version of a cake i actually started loving it more, for it is ridiculously good. I would always suggest using any neutral flavored oil to bake cake, as it results in more moist cake than what a butter does. Adding butter milk or a teaspoon of apple cider vinegar makes any eggless cake more soft.
The best part about this cake is that it comes together very quickly, Just start with sifting the dry ingredients, mix it with wet ingredients and now the cake is ready to bake.
All purpose flour 1.5 cups
Cocoa powder 1/2 cup
Salt 1/4 teaspoon
Baking soda 1 teaspoon
Sugar 1 cup (I used Demerara sugar, white sugar is also fine)
Instant coffee powder 1 teaspoon
White vinegar or Apple cider vinegar 1 tablespoon
Milk 1 cup
Vanilla extract 1 teaspoon
Oil 1/2 cup ( I used sunflower oil)
For Chocolate Ganache
Semi sweet dark chocolate 1 cup
Heavy cream 1 cup
Butter 1 tablespoon
How to start?
Pre-heat oven to 180 degrees centigrade. Line a cake pan with parchment paper round and set it aside. You can also grease the cake pan with butter and dust with flour. In a large bowl sift together all purpose flour, cocoa powder, baking soda, salt and instant coffee powder. Sift for a minimum of two times. Set aside.
In another wide bowl, add 1 cup milk then add 1 tablespoon of vinegar to it. Let it sit for 5 to 10 minutes until the milk curdles a little. Alternatively you can also use one cup of buttermilk instead of milk and omit adding vinegar. Now add sugar to the milk-vinegar mixture and mix until the sugar dissolves. Add in the oil and vanilla extract. Mix until everything is well combined. Now, transfer the wet ingredients to the sifted dry ingredients. Mix until everything is combined and the batter is smooth and there are no lumps. Do not over mix the flour as that will result in dense and a less soft cake.
Transfer batter to the prepared cake pan. Bake at 180 degrees Centigrade for 40 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on cake after 25 minutes. Every oven is different and that might result in the cake cooking more faster or at times a little late.
Take the pan out of the oven, let it remain in the pan for 5 minutes. Transfer it to wire rack and let it cool Allow the cake cool to completely before using the ganache.
Add the chopped chocolate and heavy cream to a glass bowl. Place this bowl on top of a pan with barely simmering water.
Keep stirring until the chocolate melts and mixes with the cream completely. Please follow the mentioned double boiler method as it results in better ganache.
Switch off the stove and now add a tablespoon of butter.
Let the ganache cool down a bit. Refrigerate the ganache for 10 minutes. After 10 minutes, take it out of the refrigerator and whisk it by hand for 5 minutes. The ganache will get thicker.
Once the ganache gets thick, pour it over the cake.
Add sprinklers of your choice if you prefer.