Eggless Chocolate Cake Recipe

Eggless Chocolate CakeServings: One 8 inch pan.

Total time: 40-45 minutes

Here’s what you need:

  • One 8 inch pan
  • 1 and a half cup All purpose flour
  • 1 cup Granulated white sugar
  • 3/4th cup Unsweetened cocoa powder (I used Hershey’s)
  • 1 tsp Baking powder
  • 3/4th tsp Baking soda
  • 1/4 tsp Salt
  • 1 cup warm Water
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp pure vanilla extract
  • 5 tbsp melted butter + some more for greasing
  • Smucker’s Topping Chocolate Fudge

Here’s what you do:

  • Butter the cake pan, line it with a parchment/wax paper, again butter and flour the parchment paper and butter the sides of the pan.
  • Pre-heat the oven to 350F
  • In a large mixing bowl, sift the all purpose flour and the cocoa powder. Add the sugar, baking powder, baking soda, salt and mix well with a wire whisk.
  • For the wet ingredients, take 1 cup of warm water. To it add the freshly squeezed lemon juice, pure vanilla extract. Mix it.
  • Add the wet mixture to the dry ingredients bowl and mix in the melted butter. Mix it all well with a wire whisk.
  • Pour the cake batter in the cake pan, tap a few times to get rid of any air bubbles and bake till the center springs back when lightly pressed (~20-25 minutes depending on your oven) or till the toothpick inserted comes out clean. Let it cool completely on a wire rack.
  • Once cool, cut the cake into half horizontally using a turn table. Spread the Smucker’s Topping Chocolate Fudge generously on the inner side of one of the horizontal piece. Line both the pieces together. Enjoy !!!

Tips, Tricks, Hints, Notes

Melt the butter for 10 seconds in the microwave

Once the cake is filled with the fudge, you can wrap it in a plastic wrap making sure no part is exposed to air. This way it stays fresh on the counter for a day. If you plan on making it last for more than a day, wrap it in a plastic wrap and store it in the refrigerator.

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