Eggless Triple Chocolate-Chocolate Cake

Jeera Alloo
08/05/2015
Oats & Cranberry Cookies
08/06/2015

Eggless Triple Chocolate-Chocolate Cake

For all those of us who eat “eggless cakes” a triple chocolate – chocolate cake is a farfetched indulgence and for all of you who eat these indulgences on a regular basis – we “eggless variety” have been watching and drooling.

Over the years I have developed a good few eggless cakes that seemed to filed in the gap and we are quite happy with the variety that I have (however I cannot say the same for my 2 sons, who are my most critical “critiques”.

Therefore, for me “being happy” was not enough, and I have continued to experiment so that my 2 sons can say “this is good”. I have received my younger sons “this is good”, on my new found triple chocolate-chocolate cake, and I will have to wait for some time for my elder sons “this is good”, as he is on the “banting diet”.

I decided to make this cake last week as the extended family have been gathering together on a regular basis to mourn the loss of a dear family member and all of us have been making something for tea after the prayer service.  I was pleasantly surprised as to how much each one of them enjoyed the cake – everyone wanted to take leftover home (however there was no leftovers), and I was also told by younger son – now that you have this right – please do not tamper, add or modify this recipe in anyway – “This is good”.

Triple Chocolate Cake

500ml cake flour

100ml cocoa

5ml cinnamon powder

5ml baking powder

5 ml bicarbonate soda

300ml castor sugar (brown if available)

60ml ground flax seeds

125ml oil

30ml apple cider vinegar

200ml milk

150ml water

 Method

  •  Sift flour, cocoa, cinnamon, baking powder and bicarbonate soda into a large mixing bowl
  • To the above add the castor sugar and ground flax seeds and mix well
  • In a mixing jug and using a whisk mix the oil, cider vinegar, milk and water
  • Very gradually add the liquid mixture to the dry ingredients and fold in thoroughly
  • Using a wooden spoon beat/mix well for a minute or two
  • Pour into a prepared baking tin the size of regular oven trays, tap on all sides so the mixture is well distributed
  • Bake in a preheated oven at 180 for about 35-40minutes or when a skewer inserted in comes out clean
  • Remove from oven and allow to cool before turning onto a cooling rack

 

Chocolate Sauce

100ml milk

50ml cocoa

50ml Hot Chocolate Powder

25ml butter

150ml good quality dark chocolate

 Method

  • Heat he milk in a sauce pan and then add the cocoa, sugar and butter, allow the butter to melt
  • Then add in the chocolate (broken into pieces) and remove from heat, and still till all of the chocolate is melted
  • Allow to cool for a bit and then using a tooth pick prick the cake all over so that the sauce can seep in
  • Using a spoon pour the sauce over the cake ensuring that it is absorbed into the cake
  • Allow this to dry a bit before grating some milky bar over the cake
  • Then cut into cubes and serve on its own, with a dollop of ice-cream or some whipped cream

NB  I used Nomu Cocoa and Nomu Skinny Hot Chocolate

 

2 Comments

  1. Moheni says:

    What a lovely chocolate cake, people could not believe it was eggless. The flax seed worked perfect as an egg replacer, next time I will grind it down more though. I must admit I did struggle converting the milliliter measurements to cups. When it came to the “150 ml dark chocolate” for the sauce I was stumped and had to leave it out. Is there way to convert the recipe to cups or grams?

    • Usha Singh says:

      Hi Mohini, thanks so very much for your feedback and sorry that you having difficulty with conversion, 150ml is just over half a cup (half a cup is 125ml & the extra 25ml is for added taste). You could also try getting one of those measuring jugs that have both ml and cup measurements. Also aplogies for such a late reply.

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