Eggless Chocolate Cake (Super Moist)
User Reviews
5
Eggless Chocolate Cake (Super Moist)
Description
This Eggless Chocolate Cake blends all-purpose flour with granulated sugar, cocoa powder, baking soda, baking powder, and salt to create the dry base. Olive oil contributes fat while lemon juice and coffee add moisture and depth. The cake batter is mixed until just combined and then divided into three prepared pans, which bake for roughly 17 to 20 minutes. Checking with a toothpick, the cake is done when it comes out almost clean but with a few moist crumbs attached to avoid dryness.
The accompanying frosting is made by melting bittersweet chocolate gently over low heat, then stirring in whole sour cream off the heat until smooth. Powdered sugar and salt are added to reach desired sweetness and consistency. This frosting requires time to firm up at room temperature before spreading, resulting in a creamy topping that complements the chocolate cake layers well.
Ideal for multi-layered cakes, this dessert is best consumed within a day for maximum moistness. The absence of eggs is compensated by the coffee and oil, producing a tender crumb with rich chocolate flavor without heaviness.
To maintain quality, the frosting can be refrigerated for up to three days and gently warmed before use. Careful temperature control during chocolate melting prevents burning, and adding more powdered sugar adjusts sweetness if preferred.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup cocoa powder unsweetened, real
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp table salt
- ¾ cups olive oil
- 2 TB lemon juice
- 1 TB vanilla extract pure
- 2 cups coffee decaf is fine, freshly brewed
For the Frosting:
- 5 cups bittersweet chocolate chunks
- 3 cups sour cream whole
- 1 ⅓ cups powdered sugar
- ¼ tsp table salt
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
- Melt chocolate slowly over low heat, stirring constantly to avoid burning.
- Add sour cream to melted chocolate off heat for a smooth frosting; adjust sugar to taste.
- Test cake doneness when top springs back gently and toothpick has a few moist crumbs; avoid overbaking to keep moist.
- Consume cake within one day for best texture as it's eggless and may dry out faster.
- Store frosting in fridge up to three days and warm slightly before spreading.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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