The most Amazing ultimate Chocolate Cake: moist, mud, fudgy that melts in your mouth! This rich and decadent dessert has an incredible fudge texture, you can’t believe that it’s eggless and without buttter!
It’s very easy to make, you don’t need any electric hand mixer, just a spoon or a whisk to combine the wet ingredients into the dry ones.
Everyone can make this Tasty Chocolate Cake!

EGGLESS VANILLA CAKE: shorturl.at/adpuH
EGGLESS MOIST CHOCOLATE POUND CAKE: https://www.youtube.com/watch?v=DnV5WD-nkqo
BASQUE BURNT CHEESECAKE: https://www.youtube.com/watch?v=4dR5aLYPZdQ

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Make one 20 cm – 8 inch cake (about 10 servings):

Ingredients:

280 g (2 + 1/3 cups ) All Purpose Flour
45 g (4 tablespoons – 1/3 cup) Unsweetened Cocoa Powder
150 g (2/3 cup) Caster Sugar, you can use 180 grams of Sugar if you prefer more sweet cakes
8 g (2 teaspoons) Baking Soda
pinch of Salt
20 g (1 + 1/2 tablespoons) Vinegar
105 g (1/2 cup) Flavorless Vegetable Oil (Sunflower Seed Oil)
2 teaspoons Vanilla Paste
320 ml (1 + 1/3 cups) Hot Water

Chocolate Ganache:
150 g (5 oz) Dark Chocolate
50 g (2 oz) Milk Chocolate
120 g (1/2 cup) Whipping Cream (35% fat)

Directions:

In a big bowl, sift together the dry ingredients (Flour, Cocoa, Sugar, Baking Soda, Salt) and mix until combined.

Add the wet ingredients (Vinegar, Oil, Vanilla, Water) and mix with a whisk or a spoon (you don’t need an electric hand mixer) just until smooth and well combined, don’t over mix the batter.

Pour the cake batter in a greased and lined 20 cm – 8 inch cake pan; bake in preheated oven at 180°C for about 40 minutes (or until a toothpick comes out clean).

Remove from the oven, let cool slightly then remove the cake from the pan and cool down completely on a wire rack.

Meanwhile prepare the chocolate ganache:

chop the chocolate and place it in a heat proof bowl.

Place the whipping cream in a small saucepan and heat until almost starts boiling at the edges (don’t bring it to a full boil).

Pour the hot whipping cream onto the chopped chocolate, let sit for 1-2 minutes then stir until melted and smooth. If the ganache is too runny, you can wait for few minutes before place it on top of the cake.

Place the ganache on top of the cake and decorate with a spoon to create whirls or flower shape.

Let the ganache set a bit at room temperature before serving.

You can cover the cake with plastic wrap and store it at room temperature (about 22°C – 70°F) for 2 days. You can store it in refrigerator for 1 week (remove from refrigerator at least 1 hour bevore serving and serve it at room temperature).