Eggless Chocolate Cake Using Oil ( Cakes and Pastries )

by Tarla Dalal

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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.

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

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Preparation Time: 10 mins Baking Time: 45 Minutes Baking Temperature: 160°C (320°F) Cooking Time: 0 mins Total Time: 10 mins 1Makes 1 cake
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Ingredients

1 cup plain flour (maida)
1/3 cup cocoa powder
3 tsp baking powder
3/4 tsp soda bi-carb
3/4 cup powdered sugar
45 ml melted butter
45 ml oil
3/4 tsp vanilla essence

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.