Eggless Chocolate Cake Using Oil ( Cakes and Pastries )
by Tarla Dalal
Added to 60 cookbooks
This recipe has been viewed 51498 times
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.
- Sieve the flour, cocoa powder, baking powder and soda bi-carb together. Keep aside.
- Combine the sugar, butter and oil in a bowl and whisk well till all the sugar dissolves.
- Add the vanilla essence and ½ cup water and whisk well.
- Add the flour mixture and mix gently using a wooden spoon or spatula.
- Pour the batter into a greased and dusted 175 mm. (7”) diameter tin.
- Bake in a pre-heated oven at 160°c (320°f)for 35 minutes.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- 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.
- Keep aside to cool and use as required.
Nutrient values (Abbrv) per cake
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