Simple Eggless Chocolate Cake with Chocolate Ganache Frosting

Simple Eggless Chocolate Cake with Chocolate Ganache Frosting 

Dry ingredients

• All purpose flour/Maida - 1 cup
• Whole wheat flour/Atta - ½ cup
• Cocoa powder - ¼ cup
• Instant coffee powder - 1 tsp
• Sugar - 1 cup
• Baking soda/Eno - 1 tsp
• Salt - A pinch

Wet ingredients

• Any neutral oil - ⅓ cup
• Water - ½ cup
• Milk - ½ cup
• Vanilla extract (optional) - 1 tsp
• Apple cider vinegar or Lemon juice - ½ tsp

Kitchen tools and appliances needed

• 8 inch round baking pan
• Parchment paper
• Oven
• Standard US size measuring cups and spoons
• Sieve
• Large mixing bowl
• Saucepan
• Spatula

Procedure

• Grease or line the baking pan with parchment paper
• Preheat oven to 180°C for 15 minutes
• In a saucepan, combine the water, milk and sugar and mix it well until the sugar dissolves completely.
• Combine both the flours, salt, baking soda, coffee powder and salt. Sieve this mixture twice. That will help aerate the flour and make the cake fluffy.
• Then add the milk-water-sugar to it along with the oil, vanilla and vinegar. Mix this well together and make a lump free smooth batter. Don't use a beater or a whisk, but just mix gently using a spoon or spatula.
• Pour the batter into the lined tin. Tap a couple of times to release air bubbles.
• Bake in a preheated oven at 180° for 30 mins or until a skewer inserted in the middle of the cake comes out clean.
• If baking in an OTG, place the cake in the center.
• If using a convection oven, place on a rack and bake.
• Once done, remove the cake from the oven and allow it to cool in the pan for an hour. Then turn over the pan and gently tap to de-pan the cake.

Eggless Chocolate Cake - Full 

Frosting

• ½ cup of chopped semi sweet chocolate
• ½ cup of fresh cream

Procedure

• In a saucepan, gently warm the cream on low heat
• Place the chopped chocolate in a bowl.
• Pour the warm cream over it and let it sit for a few minutes.
• Once the chocolate melts, mix well to form the ganache and pour over the cake.
• The ganache will thicken as it cools.
• Make sure the bowls and spoons are completely dry while making the ganache. Any contact with water will seize the chocolate and make it lumpy and grainy.

Chocolate Cake with Chocolate Ganache Frosting and Studded with Gems - Slice