Egg-less Chocolate cake

 INGREDIENTS :
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp  baking soda
2 cups white granulated sugar
1 cup milk
1/2 cup vegetable oil
2 tsp pure vanilla extract
1 cup boiling water

CHOCOLATE BUTTERCREAM FROSTING

4 oz butter, (120 g | 1/2 cup)
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 tsp pure vanilla extract

INSTRUCTIONS :

CHOCOLATE CAKE

Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.
Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.

Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.

Pour boiling water into batter, mixing well. Cake batter is thin in consistency.
Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.

Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.

CHOCOLATE BUTTERCREAM FROSTING

Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.

Spread the buttercream frosting , let it set to serve.

 

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