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This eggless Chocolate Cake is prepared by using the reaction of baking soda and lime juice to aerate the cake batter. This recipe uses butter and yields a soft, spongy cake.
Ingredients:
All Purpose Flour (Maida) – 1 1/2 cups (195 gms)
Granulated Sugar – 200 gms
Unsweetened Cocoa Powder – 25 gms
Unsalted Butter – 75 gms
Baking Powder – 1 tsp
Baking Soda – 3/4 tsp
Salt – 1/4 tsp
Hot Water – 240 ml
Lime Juice – 1 tbsp
Vanilla Essence – 1 tsp
Chocolate Sauce – 1/2 cup
Method:
- Sift the flour, cocoa powder, baking powder, baking soda and salt together thrice.
- Melt the butter.
- Preheat the oven to 180 degrees C.
- Grease and dust a 8″square cake tin.
- Take the melted butter in a large mixing bowl along with lemon juice, hot water, vanilla essence and sugar. Mix well.
- Now fold in the flour the prepared liquid and mix thoroughly using a fork.
- Pour the batter into the prepared cake tin.
- Bake at 180 degrees C for nearly 30-35 minutes or until the skewer inserted in the centre of the cake comes out clean.
- Remove the cake tin from the oven and place it on a wire rack to cool down.
- Once cooled, unmould and pour chocolate sauce on top of the cake.
- Cut and serve.
