@thecafebaker: You don’t have to make your cake as black as I did. I used 50 g black cocoa and 50 g regular cocoa for this deep colour, but 100 g regular cocoa is completely fine—I make it that way too. HOUSE CHOCOLATE CAKE No eggs? No worries. A true café workhorse—reliable, easy to handle, built to be used. It can be layered, shaped or served as is without fuss. I usually finish it with ganache—simple and complete. INGREDIENTS Dry 325 g plain flour 100 g cocoa powder 10 g baking soda (2 tsp) Pinch of salt 400 g sugar Wet 140 g canola oil 15 g vanilla essence (1 Tbsp) 15 g vinegar (1 Tbsp) 430 g water METHOD 1. Preheat the oven to 170°C. Line a 20 cm (8-inch) cake tin with baking paper. 2. Sift the flour, cocoa powder, baking soda and salt into a large bowl. Whisk thoroughly to combine. 3. Add the sugar and whisk again until evenly blended. 4. Combine the oil, vanilla essence, vinegar and water. 5. Add the wet ingredients to the dry ingredients and begin mixing with a hand whisk to bring the batter together. 6. Switch to electric beaters and mix for 1 minute, scraping down the sides of the bowl halfway through. Continue beating until the batter is smooth, lump-free and glossy. 7. Pour into the prepared tin and bake for approximately 1 hour to 1 hour 10 minutes, depending on your oven. A skewer inserted into the centre may have a small amount of moist cake crumb attached—it may not come out completely clean. There should be no wet batter. #chocolatecake #egglesscake #cakerecipe

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2026-09-16 17:04:10

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