Eggless Chocolate Cake
This super moist chocolate cake was such a great start to our 5th wedding anniversary. Birthdays and Wedding anniversaries , when it comes to food, its pure indulgence. I try not to replace the flour with whole wheat or butter with oil or sugar with other substituents during these days , because I want them to taste real sweet, no compromise at all on taste and no experiments, after all there are just a handful of those special days in a whole year :) !
I love baking cakes for one reason, it brings me memories of those golden days in my college, where we bake cakes for our friends' birthdays. All of us amateur cooks. The fun we had taking turns in mixing the batter manually (it was such a big deal those days !), the realization of missing that pinch of a baking powder when the cake is almost done, the lava cakes that we end up with most of the times and reserving the self-baked-cake for the post 'common-cake-cutting' session to only the special-deserving-few ! Ahhh.. I miss those days..!
After baking cakes a lot of times, all of them eggless, I felt my cake achieved near perfection this time. I really wanted to put this on my blog before I forget the proportions.Here is my version of the Chocolate cake which has the right amount of moisture and the texture was bang on.
RECIPE :
Serving size - Makes two 8 inch cakes.(generously serve 8)
Ingredients :
Dry Ingredients :
1. Flour - 2 n half Cups
2. sugar - 2 cups
3. Cocoa powder (double chocolate )- 1 Cup (I used Starbucks hot cocoa powder)
4. baking powder - 1 n 1/2 tsp.
5. baking soda - 1 tsp.
6. Flax Seed Meal - 2 Tbsp.
7. Salt - 1 tsp.
Wet Ingredients :
1. Butter - 3/4 Cup
2. Yogurt (Greek or home made) - 3/4 Cup
3. Hot water - 1 n 1/2 Cup.
4. Water (for mixing with flax meal) - 8 Tbsp.
Method :
Preparation Time : 10 mts.
Preparation :
Pre-heat oven to 350 deg F.
Mix the Flax meal to the water ,stir it well and keep it aside. This is the egg-substitute that we'll be using.
Beat the yogurt nicely.
Melt the butter, if not already molten.
Grease 2 8" pans with butter or with baking Spray.
Cooking Method:
Time taken: 40 mts
Mix the cocoa powder in hot water, mix it thoroughly to ensure no lumps are formed.
Mix the rest of the dry ingredients together in a big bowl.
Mix the molten butter, the yogurt, flax seed mixture , the hot cocoa chocolate mixture in a bowl and stir it with a manual mixer or electric mixer.
Add the dry ingredients to the wet ingredients little by little, as you keep mixing it with the mixer.
Blend the ingredients well so that no lumps are there and the batter comes to a consistency where it can flow continuously when poured with a ladle.
Pour the batter on to the trays , place it in the pre-heated oven for 30 min. or until a knife inserted in to the cake comes out dry.
Decorate it with fondant or with frosting. I covered my cake with fondant. The yummy chocolaty cake is ready to be served. It tastes just amazing , hot or cold !
Notes :
1. The flax meal and 8 Tbsp of water can be replaced by three eggs - if you prefer to add eggs to the cake.
2. Butter can be replaced by same amount of neutral oil (like Canola oil).
