Chocolate Cake (Eggless)


Recipe Credit Farzana Kumandan @sprinklesandspicect
3 cups flour
3 tsp baking powder
1 ½ tsp bicarb
¾ cup cocoa
1 ½ cups sugar
½ cup boiling water mixed with 1 tsp coffee
1 ½ cups oil
1 ½ cups buttermilk or yoghurt
1 tsp vanilla essence
1 cup cooled boiled water
Make the half cup coffee and allow to cool completely.
In a large bowl, sift all the dry ingredients together. In a separate bowl, whisk together the wet ingredients. (Except the cup warm water) Add the wet ingredients to the dry ingredients and mix with a hand whisk (not an electric beater) until well combined. Lastly add in the hot water and mix until smooth and lump free.
Transfer to a large baking tray lined with baking paper and bake on 180 degrees for 40- 50 minutes or until a skewer stick comes out clean or fill muffin cups in a cupcake pan and fill your muffin cups ½ -¾ full depending on how high you want your cupcakes.
Bake for 12-15 minutes or until a skewer stick comes out clean.

Allow to cool and decorate as desired.


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