Unlike vanilla cakes, where you need an egg replacer, chocolate cakes are a magic, they don’t need just anything extra and you cut down on the egg and go on with your recipe, they just work fine. I wanted to give a try about the moist chocolate cake, the taste and flavour were outstanding. These eggless chocolate cakes were really great except the extra moisture. Still for anybody who is specific about eggless chocolate cakes, this is the one. This didn’t need much of beating and was really easy to make. I tried out some flowers using whipped cream which I’ll elaborate on another post about how to make those roses.
- 3/4 cup cocoa powder
- 2 cups granulated white sugar
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk, at room temperature
- 1/2 cup cooking oil
- 2 teaspoons pure vanilla extract
- 1 cup hot water
- 1 measure whipped cream frosting
1. Pre-heat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven. Line up muffin tray with paper liners.
2. In a large bowl add the flour, cocoa powder, baking powder, baking soda and salt and mix well using a wire whisk.
3. In another bowl add milk, oil and pure vanilla extract and mix well using wire whisk.
4. Add the milk mixture into flour and beat well using your wire whisk.
5. Add hot water to the batter and beat well again using wire whisk until the batter is smooth.
6. Spoon the batter into the muffin tray, filling 2/3rds of each cup.
7. Bake in the oven for about 20 minutes until the cupcakes are well risen or a toothpick inserted into center of one cupcake comes out clean.
8. Remove from oven and let cool in pan for 5 minutes later cool completely on wire racks.
9. Spread a spoon of frosting on top of each cupcake before topping with the whipped cream flower.
10. Make flowers using the whipped cream directly on the cupcakes or on flower nails first and then place them on the cupcakes. Make few leaves to compliment the flower. (I used tip 104 for the rose and cut a V shape on the piping bag itself for the leaf).