This is a solitaire from my recipe treasure trove. Eggless sponge that can be used for all kinds of frosted cakes with an assurance of top-notch results. Soft interiors and a dainty rich chocolate flavour is a real pleasure you will experience. The eggless chocolate sponge turns out very moist, spongy and fluffy with incredible zing. It’s a simple chocolate sponge that will give you the freedom to choose the frosting of your choice.
Over the years, I have experienced a few downsides of the eggless baking. There are limitations in terms of textural winning. When we limit ourself to eggless baking, we can’t accomplish all, but we definitely can win few with a stroke of geniuses.
Let’s just have a straight forward look at the simplicity of the cake, I am about to share with you in this page below. It is an effortless accomplishment with no fancy ingredients or equipment needed. Though, I would like to insist on the quality of ingredients you use to bake this cake.
Cocoa powder is what, I would really like to kingpin first. It is an unsweetened chocolate product, that brings in deep chocolate flavours. When they remove the fat (cocoa butter) from the cocoa bean during the processing, cocoa powder is left.
It comes in two variations: natural (simply labelled unsweetened cocoa powder) and Dutch-processed (or alkalized), which has been treated with alkali to neutralize its natural acidity. Both taste bitter out of the box, but natural cocoa, which is lighter in colour, has a fruitier, more acidic chocolate flavour. Dutch cocoa, is mellower, with a nutty flavour.Hershey’s Cocoa Powder, 225g
Secondly, oil is used in this recipe instead of butter. Common sense says that any baked product that will have a presence of butter, will stiff up when kept in the fridge. The frosted cake needs a fridge because the creamy frosting melts / runs down from the cake if kept at room temperature. The oil will keep the texture of the cake soft and moist even in the fridge. Use an oil which is flavourless and aroma less. Sunflower oil is my choice for this.
The recipe calls for warm water. We mix cocoa powder and warm water. Make sure to use a wire whisk and dissolve all the lumps of cocoa powder resultantly. Also, make sure that the water is nighter too hot nor cool. It should be just right warm.
In the last step of batter making, we combine baking soda and vinegar and immediately add it to the batter. You will see that, as you combine both the ingredients, it starts to bubble up. This will help the cake to rise. So don’t waste any time at this point, simply pour the batter to the baking tin and bake in a preheated oven.
It is important to preheat the oven and line the cake pan with parchment paper. I personally prefer removable bottom pans, because it is so much easier to work with.
You can also brush the cake pan and the parchment paper with some oil and dust with cocoa powder. But it is a totally optional step. Because I am a believer of parchment paper and it works flawlessly.
You should have lots of patience after baking, to let the cake cool 100% . Cut the perfect slice of cake for frosting carefully and precisely.
Before cutting any cake, measure out the number of slices you’ll need. To do so, score the slices first, by gently marking with the knife where you’ll cut. To slice layer cakes, use a long, thin-bladed knife and cut with a gentle sawing motion. After every cut, wipe off the knife for a more pristine slice.
If your oven is big enough and allows you several cake pans at one go, you can simply pour the cake batter into 3 or 4 pans and bake separately. This way you will not have to go through the step of even slicing of the cake for frosting.
1 cup of warm water
1/2 cup cocoa powder
1 and 1/2 cup of all-purpose flour
1 cup caster sugar
3/4th teaspoon of baking powder
1/4th teaspoon of salt
1/2 cup vegetable oil
1/2 teaspoon of vanilla extract
1 tablespoon of white vinegar
1/8th teaspoon of baking soda
Preheat the oven at 180* C and line a 9-inch cake pan with parchment paper. Set it aside.
In a bowl whisk together cocoa powder and warm water. Making sure that there are no lumps left. Use a whisk to combine it well.
In another bowl combine flour, sugar, baking powder, salt. Use a dry, clean whisk to combine all the ingredients well.
Make a well in the centre of these dry ingredients and add the cocoa water mix, oil and vanilla extract. Whisk until smooth.
In a small bowl combine the vinegar and baking soda and quickly add it to the batter. Mix using a rubber spatula. Pour the prepared batter in the parchment-lined cake pan and bake for 30 – 35 minutes at 180*C.
After about 30 minutes of baking time, check with a skewer the doneness. If no wet crumbs stick to the skewer, the cake is baked. Take the cake out and let it cool on a wire rack.
Slice and frost it, according to your choice and enjoy.
Eggless Chocolate Sponge Recipe
- Preheat the oven at 180* C and line a 9-inch cake pan https://amzn.to/2rlO42Z with parchment paper. Set it aside.
- In a bowl whisk together cocoa powder and warm water. Making sure that there are no lumps left. Use a whisk to combine it well.In another bowl combine flour, sugar, baking powder, salt. Use a dry, clean whisk to combine all the ingredients well.
- Make a well in the centre of these dry ingredients and add the cocoa water mix, oil and vanilla extract. Whisk until smooth.
- In a small bowl combine the vinegar and baking soda and quickly add it to the batter. Mix using a rubber spatula. Pour the prepared batter in the parchment-lined cake pan and bake for 30 - 35 minutes at 180*C.
- After about 30 minutes of baking time, check with a skewer the doneness. If no wet crumbs stick to the skewer, the cake is baked. Take the cake out and let it cool on a wire rack. Slice and frost it, according to your choice and enjoy.