Eggless Chocolate Cake (Super Moist)
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5.0
69 reviews
Excellent
Eggless Chocolate Cake (Super Moist)
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This eggless chocolate cake is the easiest recipe, with only one bowl used for mixing. The chocolate ganache frosting can be easily substituted for your own favorite frosting.
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Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsweetened real cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp table salt
- ¾ cups olive oil
- 2 TB lemon juice
- 1 TB pure vanilla extract
- 2 cups freshly brewed coffee decaf is fine
For the Frosting:
- 5 cups bittersweet chocolate chunks
- 3 cups whole sour cream
- 1 ⅓ cups powdered sugar
- ¼ tsp table salt
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Instructions
Make the Chocolate Frosting:
- Melt bittersweet chocolate in a heavy medium saucepan over the lowest heat setting. Stir constantly until chocolate is just melted through.Turn heat off and stir in sour cream until mixture is smooth and creamy. Stir in powdered sugar and salt, mixing until completely incorporated. Add more sugar if needed. Set frosting aside at room temp and allow it to "firm up" to a good consistency for spreading.
Make the Cake:
- Preheat oven to 350F with rack on lower middle position. Line three 8-inch cake pans with parchment on bottom, and grease generously on parchment and sides of pans.
- In a large bowl, combine all dry cake ingredients, whisking to incorporate well. Add oil, lemon juice, vanilla, and coffee to the same bowl. Stir until just combined. Divide cake batter evenly between the 3 prepared cake pans.
- Bake 17-20 minutes, until toothpick comes out almost clean, with a few tiny moist crumbs attached. Do not over-bake. Top should spring back gently when pressed. Cool cakes in pans to room temp. Carefully remove cooled cakes and frost as desired.
Notes
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- When melting the bittersweet chocolate for the frosting, make sure to do it over the lowest heat setting to prevent it from burning. Stir constantly until the chocolate is just melted through.
- To achieve a smooth and creamy frosting, add the sour cream to the melted chocolate off the heat.
- If you prefer a sweeter frosting, you can add more powdered sugar.
- When testing for doneness, remember that the top of the cake should spring back gently when pressed. A few tender crumbs still attached to toothpick - if toothpick is fully dry, the cake may also be dry.
- This particular cake is best eaten within a day. It may lose some of its first-day moistness since it is made without any eggs. The frosting keeps well in the fridge for up to three days and only needs a bit of warming up to be frost-ready.
Nutrition Information
Show Details
Calories
792kcal
(40%)
Carbohydrates
137g
(46%)
Protein
12g
(24%)
Fat
64g
(98%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
3g
Monounsaturated Fat
25g
Trans Fat
0.1g
Cholesterol
46mg
(15%)
Sodium
586mg
(24%)
Potassium
717mg
(20%)
Fiber
10g
(40%)
Sugar
75g
(150%)
Vitamin A
475IU
(10%)
Vitamin C
2mg
(2%)
Calcium
161mg
(16%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 792 kcal
% Daily Value*
| Calories | 792kcal | 40% |
| Carbohydrates | 137g | 46% |
| Protein | 12g | 24% |
| Fat | 64g | 98% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 586mg | 24% |
| Potassium | 717mg | 15% |
| Fiber | 10g | 40% |
| Sugar | 75g | 150% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 161mg | 16% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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