Eggless Chocolate Cake Using Oil ( Cakes and Pastries )


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This yummy eggless chocolate cake made using a mix of butter and oil is super soft and can be the starting point for many fascinating desserts.

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Eggless Chocolate Cake Using Oil ( Cakes and Pastries ) recipe - How to make Eggless Chocolate Cake Using Oil ( Cakes and Pastries )

Preparation Time:    Baking Time:  45 Minutes   Baking Temperature:  160°C (320°F)    Makes 1 cake
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  1. Sieve the flour, cocoa powder, baking powder and soda bi-carb together. Keep aside.
  2. Combine the sugar, butter and oil in a bowl and whisk well till all the sugar dissolves.
  3. Add the vanilla essence and ½ cup water and whisk well.
  4. Add the flour mixture and mix gently using a wooden spoon or spatula.
  5. Pour the batter into a greased and dusted 175 mm. (7”) diameter tin.
  6. Bake in a pre-heated oven at 160°c (320°f)for 35 minutes.
  7. The cake is ready when it leaves the sides of the tin and is springy to touch.
  8. When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould the cake.
  9. Keep aside to cool and use as required.

RECIPE SOURCE : Cakes and PastriesBuy this cookbook
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