Thursday, 29 March 2012

Super moist eggless chocolate cake

After my friend, hesti Saifuddin, posted this eggless, butterless, chocolate blockless yet super moist, chocolatey cake on facebook last month, many people then gave it a try. And they all share the same word, wonderfull! 

1 1/4 cup flour (160 gr)
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cocoa powder (65 gr)
1 cup palm suiker/gula semut (I used only 1/2 cup = 100 gr)
1/2 tsp salt
2 tbs full cream milk powder
1 1/4 cup cold water (300 ml)
1 tsp vanilla essense
1/2 tsp mocca or chocolate paste
1/2 cup oil (100 ml sunflower oil)
1 tsp vinegar or lemon juice

  • Preheat the oven (160C). Butter a baking pan (I used 30 X 10 cm) and dust with a little flour or line the muffin tin with cupcake liners.
  • In a bowl, sift the flour, cocoa powder, baking powder, and baking soda. Add sugar, salt, and milk powder. Mix well.
  • Pour the water, oil, vanilla, vinegar, and chocolate paste. Mix until just combined using a ballon whisk. Do not overmix.
  • Pour the batter into the baking pan (3/4 full if using muffin cup). You may add chocolate chip or almonds.
  • Bake for about 1 hour (or 25 - 30 minutes if using muffin cup), depends on the size of the baking pan.


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