Super simple and quick sponge for a moist Eggless Chocolate Cake with a chocolate ganache frosting. No fancy ingredients. Ready in 1 hour.
Ingredients for Eggless Chocolate Cake:
380 g flour
50 g cocoa powder
360 g sugar
2 tsp bicarbonate of soda
1/2 tsp salt
470 ml hot water
150 g tasteless vegetable oil
30 ml table vinegar
1 tbsp instant coffee powder
15 ml vanilla extract
100 g dark chocolate
50 g margarine
Preheat the oven to 350°F top/bottom heat and insert a tube bottom insert into a 26 cm springform pan. Grease the tin and sprinkle with flour.
In a large mixing bowl, mix all the dry ingredients (from flour to salt) well with a whisk until everything is evenly mixed.
In another bowl or large measuring cup, whisk together the remaining ingredients for the sponge (hot water to vanilla extract).
Pour the liquid ingredients into the dry ingredients and whisk quickly to form a homogeneous, relatively liquid batter. Pour the batter into the prepared tin and bake in the preheated oven for 35 to 40 minutes until no batter sticks to the stick when tested.
Place the finished cake on a cooling rack. For the icing, melt the dark chocolate and margarine together over a bain-marie or in the microwave and stir until smooth.
After 15 minutes of cooling, run a knife along the edge of the tin to loosen the cake. Then remove the sides of the springform pan and carefully turn the cake out onto a cake plate. Pour the icing onto the cake and spread a little with a knife if necessary.
Leave the cake to cool and cut into 12 pieces to serve. Enjoy your meal!
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