If you’re craving a rich and delicious dessert without eggs, this eggless chocolate cake is the perfect choice. With its soft texture and creamy chocolate sauce, it’s a great option for any occasion or dietary preference.

Ingredients:

For the cake:

• 1/2 cup (118ml) of milk
• 3/4 cup (150g / 5.3oz) of sugar
• 1 teaspoon instant coffee
• 1 tablespoon vinegar
• 1/2 cup (118ml) of oil
• 2 cups (240g / 8.5oz) of all-purpose flour
• 1/3 cup (35g / 1.2oz) of cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup (237ml) of water
• For the second layer (chocolate sauce):
• 1/2 cup (100g / 3.5oz) of sugar
• 1/2 cup (62g / 2.2oz) of flour
• 3 tablespoons cocoa powder
• 1 cup (237ml) of water
• 1 1/2 cups (372ml) of milk
• 1 tablespoon (14.2g / 0.5oz) butter
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Cake Batter:

In a large mixing bowl, combine the milk, sugar, instant coffee, and vinegar. Whisk them together until fully blended.

Add the oil to the mixture and whisk again until the oil is well incorporated.

Sift the flour, cocoa powder, baking powder, and baking soda into the wet mixture. Stir to combine, then gradually add the water, mixing until a smooth batter forms. Finally, add the vanilla extract and ensure the batter is lump-free.

2. Bake the Cake:

Preheat your oven to 170°C (340°F). Grease a round baking pan with oil and line it with parchment paper.

Pour the batter into the prepared pan and smooth it out. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack.

3. Prepare the Chocolate Sauce:

In a medium saucepan, whisk together the sugar, cocoa powder, flour, water, and milk until smooth.

Place the saucepan over medium heat, stirring constantly. Bring the mixture to a boil and continue stirring until it thickens.

Once thickened, remove the pan from the heat and stir in the butter and vanilla extract. Mix well for another 2 minutes until smooth and glossy.

4. Assemble the Cake:

Pour the warm chocolate sauce over the cooled cake, still in the baking pan, and spread it evenly. Cover the cake with plastic wrap to prevent the sauce from drying as it cools.

Let the cake rest for at least 30 minutes before serving to allow the sauce to set and the flavors to meld.

This cake is perfect for any occasion. With its rich chocolate flavor and soft texture, it’s sure to become a favorite in your dessert repertoire! Enjoy every bite of this eggless indulgence. if you love Chocolate Muffins check this Chocolate Muffins Recipe.