BEST EVER EGGLESS CHOCOLATE CAKE/CUPCAKE !

After my interesting trials, finally I have reached to a point to say the Best Ever Eggless Chocolate Cupcake recipe is here.  I was very excited to taste the cake after each trial.  Based on the taste, I made changes to the recipe and did the next trial.  It was rewarding experience to do your own trials and come up with a flawless recipe. 

This is a feast to vegans and also to Eggetarian.  Also check out the Best Ever Eggless VanillaCupcake. 

 BEST EVER EGGLESS CHOCOLATE CUPCAKE/CAKE 

Ingredients:

Cake Flour - 3/4 cup ( See how the cake flour can be made here.)

Sugar - 1/2 cup

Unsweetened cocoa powder - 2 1/2 tbsp

Baking Soda - 1/2 tsp

Salt - 1/4 tsp

Water - 1/2 cup

Oil - 4 tbsp

Apple Cider or any vinegar - 1 tbsp

Vanilla extract - 1 tsp

Instant Coffee - 1/4 tsp (Optional)

FOR CAKE FLOUR :

ALL MY TRIALS !

  

Method:

1.  Preheat the oven to 350 F.  Line 6 cupcake liners.

2.  In a large bowl whisk all the dry ingredients.

3.  In a small bowl, whisk all the liquid ingredients with the coffee granules.

4.  Pour the wet ingredients into the dry ingredients.  Whisk until everything is well mixed. Do not over mix.

5. Fill the cupcake liner about 2/3rd.

6. Bake for about 15 to 17 minutes or until a toothpick inserted in the cupcake center comes out clean. (Few crumbs clinging is absolutely fine... as it will be moist)

7.  Cool the cupcakes completely before you dig in, so that it is nicely set.

 

Enjoy with you favorite frosting!

Note:

1.  Cool the cake completely before frosting.

2.  This cake also worked well with all purpose flour instead of Cake flour. I personally loved the texture with cake flour.

3. A simple ganache or any whipped cream frosting tastes heavenly.

Updated on September 13th 2013

BEST EVER CHOCOLATE CAKE FOR MAKING LAYERED CAKES

For the Layered Chocolate cake Follow this measurements :

This is for one 8 " Inch cake pan.

Ingredients:

All purpose Flour - 1 cup 
Corn flour - 1 1/4 tbsp

Sugar - 1/2 cup

Unsweetened cocoa powder - 2 1/2 tbsp

Baking Soda - 1/2 tsp

Salt - 1/4 tsp

Water - 1/2 cup + 3 tbsp

Oil - 4 tbsp

Apple Cider or any vinegar - 1 tbsp

Vanilla extract - 1 1/2 tsp

Instant Coffee - 1/4 tsp


Method :

1.  Preheat the oven to 350 F.  Line 8"inch tin with the parchment.

2.  In a large bowl whisk all the dry ingredients.

3.  In a small bowl, whisk all the liquid ingredients with the coffee granules.

4.  Pour the wet ingredients into the dry ingredients.  Whisk until everything is well mixed. Do not over mix.

5. Pour the batter in the prepared tin.

6. Bake for about 20 to 25 minutes or until a toothpick inserted in the cake center comes out clean. (Few crumbs clinging is absolutely fine... as it will be moist)

HERE IS THE CASUAL SHOT FOR THE LAYERED EGGLESS CHOCOLATE CAKE, IT'S A BLACKFOREST CAKE FROSTED WITH WHIPPED CREAM , FILLED WITH CHOCOLATE WHIPPED CREAM AND CHERRIES.