Moist Eggless Chocolate Cake with Silky Cocoa Topping

Rich, decadent, and irresistibly moist, this Eggless Chocolate Cake is a dream come true for chocolate lovers. With a soft, tender crumb and a luscious cocoa-flavored second layer, it’s perfect for celebrations or an indulgent treat. The combination of simple ingredients creates a cake so delicious, no one will miss the eggs! Finished with a glossy topping and a sprinkle of grated chocolate, this dessert is a showstopper.

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Ingredients

For the Cake:

• ½ cup (118ml) milk
• ¾ cup (150g) sugar
• 1 teaspoon instant coffee
• 1 tablespoon vinegar
• ½ cup (118ml) oil
• 2 cups (240g) all-purpose flour
• ⅓ cup (35g) cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup (237ml) water

For the Cocoa Layer:

• ½ cup (100g) sugar
• ½ cup (62g) all-purpose flour
• 3 tablespoons cocoa powder
• 1 cup (237ml) water
• 1 ½ cups (372ml) milk
• 1 tablespoon (14.2g) butter
• 1 teaspoon vanilla extract

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Instructions

Prepare the Cake:

1. Preheat your oven to 170°C (340°F). Grease a round baking pan with oil and line it with parchment paper.
2. In a large mixing bowl, whisk together milk, sugar, instant coffee, and vinegar until the sugar dissolves. Add oil and whisk until fully combined.
3. Sift in the flour, cocoa powder, baking powder, and baking soda. Pour in the water and mix until the batter is smooth and lump-free. Stir in the vanilla extract.
4. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan.

Make the Cocoa Topping:
5. In a medium saucepan, combine sugar, cocoa powder, flour, water, and milk. Whisk until smooth and free of lumps.
6. Place the saucepan over medium heat, stirring constantly until the mixture boils and thickens. Stir in butter and vanilla extract, and cook for another 2 minutes until glossy.
7. Remove from heat and pour the topping over the cooled cake (still in the pan). Spread evenly and cover the top with plastic wrap to prevent it from drying.

Chill and Garnish:
8. Refrigerate the cake for at least 30 minutes to set the topping.
9. Once chilled, remove the cake from the fridge, sprinkle with grated chocolate, and carefully lift it out of the pan.

Serve and Enjoy:
10. Slice the cake and serve chilled for a rich and moist dessert experience.

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Tips for the Perfect Eggless Chocolate Cake

1. Coffee Boosts Flavor: The instant coffee enhances the chocolate flavor without overpowering it. You can skip it if preferred.
2. Room Temperature Ingredients: Ensure the milk and other liquids are at room temperature for smoother mixing.
3. Sifting Matters: Sift dry ingredients to avoid lumps in the batter.
4. Chill for Best Results: Allowing the cake to chill ensures the topping sets perfectly, giving you clean slices.
5. Decorating Options: Garnish with grated chocolate, chocolate shavings, or even chopped nuts for added flair.

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Serving Suggestions

• Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
• Serve with fresh berries for a burst of freshness.

This cake is perfect for birthdays, gatherings, or simply to satisfy a chocolate craving. It’s simple to make yet indulgent enough to impress!