Eggless Chocolate Cake Using Oil ( Cakes and Pastries )
by Tarla Dalal

23 Aug 2012

This recipe has been viewed 64128 times

This yummy eggless chocolate cake made using a mix of butter and oil is super soft and can be the starting point for many fascinating desserts.

Eggless Chocolate Cake Using Oil ( Cakes and Pastries ) recipe - How to make Eggless Chocolate Cake Using Oil ( Cakes and Pastries )

Method

Sieve the flour, cocoa powder, baking powder and soda bi-carb together. Keep aside.
Combine the sugar, butter and oil in a bowl and whisk well till all the sugar dissolves.
Add the vanilla essence and ½ cup water and whisk well.
Add the flour mixture and mix gently using a wooden spoon or spatula.
Pour the batter into a greased and dusted 175 mm. (7”) diameter tin.
Bake in a pre-heated oven at 160°c (320°f)for 35 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould the cake.
Keep aside to cool and use as required.

Nutrient values per cake