Moist Eggless Chocolate Cake With Vinegar Recipes

MOIST EGGLESS CHOCOLATE CAKE (WITH VINEGAR)

Steps:

• Grease and flour two 7 inches round cake tins or grease and line them with parchment paper.
• Mix instant coffee powder into hot water and leave aside.
• Sift the flour, cocoa powder, baking soda and salt into a large bowl. Add castor sugar and mix well.
• Make a well in the center and pour in all the wet ingredients (oil, water + coffee, milk, vinegar and vanilla essence).
• Using a hand whisk, mix all ingredients until the batter becomes smooth and free of lumps.
• Divide the mixture into prepared tins and bake at 175 degrees Celsius for about 30 minutes until the toothpick entered in the center of the cake comes out clean.
• Remove cakes from oven and let them rest in the pans for 2 minutes before turning them over onto wire racks. Let the cakes cool completely before frosting them.
• To make the chocolate buttercream, cream butter until creamy. Add the sifted icing sugar and continue to beat until the buttercream turns fluffy (do not overbeat to avoid the buttercream from trapping too much air).
• Sift in the cocoa powder, followed and vanilla essence and milk (if the icing is too stiff).
• Use the chocolate buttercream to fill and cover the cake.

EGGLESS CHOCOLATE CAKE

Steps:

• Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake.

MRS. SCOTT'S CHOCOLATE VINEGAR CAKE

Steps:

• Preheat oven to 350* F.
• Place all ingredients into a bowl and mix well. Pour into an ungreased 13x9 inch pan.
• Bake at 350 for 40 minutes or until done. Cool completely; frost as desired.

CHOCOLATE FROSTED CHOCOLATE VINEGAR CAKE

Steps:

• Sift ALL dry ingredients in an ungreased teflon 8X8 pan.
• Make 3 holes, vanilla in one, vinegar in another, oil in another. Pour water overall, mix. Bake 350 degrees for 30-35 minutes. Toothpick in center should come out clean.
• Frosting: 1 1/2 Cups sugar, 4 Tbls sifted cocoa, 1 pint whipping cream, 1/2 cup 2% milk. Slow boil until small soft ball forms in bottom of a cold glass of water, remove from heat, add a bit of vanilla and a bit of butter. Cool, beat, spread on cake.