Eggless chocolate cake


  • All purpose flour – 195gm
  • White sugar – 200gm (i replaced half with brown sugar)
  • Unsweetened cocoa powder, sifted – 25gm
  • Baking powder – 1 tsp
  • Baking soda – 1/2 tsp
  • Salt – 1/4 tsp
  • Unsalted butter, melted – 75 gm
  • Warm water – 240ml
  • Instant coffee – 2 tsp
  • Lemon juice (or vinegar) – 1 tbsp
  • Vanilla extract – 1 tsp

Chocolate Ganache:

  • Semi-sweet chocolate, finely chopped – 170gm
  • Heavy whipping cream (min 35% fat content) – 180 ml
  • Unsalted Butter – 13gm


  1. Preheat your oven to 350 degrees F (180 degrees C)
  2. Butter or spray an 8 inch (20 cm) baking pan with a non stick cooking spray. Line the bottom of the pan with parchment paper.
  3. In a large bowl whisk or stir together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
  4. Mix coffee in the warm water.
  5. Add this with melted butter, lemon juice, and vanilla extract. Mix all the ingredients together until well blended.
  6. Pour the batter into your pan and bake in preheated oven for about 28 – 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. 
  7. Remove from oven and place on a wire rack to cool for about 10 – 15 minutes before removing the cake from the pan.
  8. Chocolate Ganache:Place the chocolate in a heatproof bowl. Heat the cream and butter in microwave with 30 secs intervals. Bring just to a boil. Immediately pour the cream over the chocolate and allow to stand for a few minutes. Stir until smooth, then let stand at room temperature until the Ganache has completely cooled and set to spreading consistency. 
  9. Spread the Ganache on the top and sides of the cake.

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