Never Failed Eggless Chocolate Cake |
|
 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
It's the only choc cake recipe i used. Make it vegan by swapping the butter for vegan margarine and the milk for soy milk. Ingredients:
125 g butter |
15 ml vinegar |
500 ml water |
10 ml vanilla essence |
750 ml self-raising flour (420 g) |
5 ml salt |
5 ml bicarbonate of soda |
80 ml cocoa powder |
500 ml sugar |
60 g butter |
30 ml milk |
2 ml vanilla essence |
20 ml cocoa powder |
375 ml icing sugar |
Directions:
1. Melt butter, remove from heat and add vinegar, water and essence.
2. Sift dry ingredients together.
3. Add to melted butter mixture and whisk slightly until smooth.
4. Spoon cake mixture into a greased and lined 23 cm springform cake tin.
5. Bake in a preheated oven at 180 °C for 50 - 60 minutes.
6. Leave in tin a few minutes before turning out on cooling rack.
7. Icing: Heat butter and milk.
8. Remove from heat and add essence, cocoa and icing sugar.
9. Whisk until smooth and pour over cooled cake.
|
|