Eggless Chocolate Cake with Dark Chocolate Ganache Glaze

And here comes my favorite Dark Chocolate !!!… As mentioned in my earlier posts, I can never resist Dark Chocolate to the point that many times I end up licking Ganache and end up pouring less on my cake 😀

Indulge the child within you with this Delicious Rich Chocolate cake coated with Dark Chocolate Ganache. I have been often asked for Egg replacements in my cake so here I am with an Eggless chocolate cake. So sinful and difficult to resist, this is one of the cakes that can cause diets to go awry.

Do check the video for better clarity in preparation and share your experience once you prepare the cake

*I have sliced top of the cake for even surface, you can use damp cake strips covering cake tin on sides for flat cake surface

**I accidentally had baking temp set to 190 deg cel and then immediately reduced baking temperature once I realized it, do not bake at different temp else the surface on the top might crack

***Use whole wheat flour for more healthier cake, just reduce the quantity as 11/4 cups else the cake will become dense

***You can use 1/2 cup milk + 1/2 cup hot water instead of 1 cup hot water too

Preparation time: 15 mins Cooking Time: 25 mins Total time: 40 mins

Servings : 5

Ingredients

• 1.5 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup hot water (not boiling)
• 1/2 cup Caster sugar
• 5 tbsp Canola/Veg oil
• 1/4 cup cocoa powder
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract

For Ganache

• 200 g dark chocolate chopped
• 120 ml heavy cream

Steps to prepare

• Preheat oven to 180 deg cel. Line cake tin with parchment paper
• Sieve flour, cocoa powder, salt and baking soda in a bowl. Keep it aside
• In a bowl whisk oil, water and sugar well. Add vinegar and vanilla extract. Mix well
• Slowly and gradually add dry ingredients and mix until well combined
• Pour batter into prepared pan and level evenly
• Bake for 25-35 minutes until done. To check the doneness, insert toothpick in center, it should be clean. Even if it has little crumbs it’s ok as long as batter doesn’t stick to toothpick
• Allow cake to cool for 30 minutes in pan. Demould and cool completely on wire rack
• Using double boiler or Microwave method, melt dark chocolate and cream together. Now whisk mixture until lump free.
• Allow chocolate mix to cool slighlty
• Pour the ganache over cake and allow it to rest for some time
• Cut the cake at room temperature. Reserve any leftover ganache for future use, I ended up drizzling over and over as I am huge fan of dark chocolate. Slice and serve this delicious cake I am sure you cannot stop after single bite