Super Moist Chocolate Cake (Eggless)
5 servings
50 minutes
This super moist chocolate cake is a true wonder for cocoa lovers. Its roots trace back to European culinary traditions, where texture and richness of desserts are highly valued. The absence of eggs does not make it less fluffy—lemon juice and baking soda create airiness, while vegetable oil adds softness. Light coffee notes enhance the depth of chocolate aroma, and the option to replace cocoa with melted dark chocolate intensifies the flavor even more. This cake is perfect for those who appreciate simplicity in preparation but desire a rich dessert. It can be served as a standalone treat or with cream or powdered sugar. Its tenderness and moisture make it an excellent choice for cozy tea time or festive tables.
1
In a large bowl, mix the dry ingredients: flour, salt, baking soda, cocoa powder. In another bowl, mix vegetable oil with sugar, add instant coffee, lemon juice, and water. Beat with a mixer until the sugar is completely dissolved. Then pour the liquid part into the dry mixture and mix thoroughly using a mixer or a whisk.
- Wheat flour: 1.5 glass
- Salt: pinch
- Soda: 1 teaspoon
- Cocoa powder: 4 tablespoons
- Vegetable oil: 0.3 glass
- Sugar: 200 g
- Instant coffee: 0.5 teaspoon
- Lemon juice: 1 tablespoon
- Water: 200 ml
2
Instead of cocoa, dark chocolate can be used; for this, a chocolate bar should be melted in a water bath and added to the prepared dough.
- Cocoa powder: 4 tablespoons
3
Then preheat the oven to 180 degrees. Grease the baking tray or mold with butter and lightly dust with flour or semolina. Pour in the prepared batter and place the mold in the oven for 40-45 minutes.
- Wheat flour: 1.5 glass
4
Cool the finished pie completely, optionally layer with cream (any), and sprinkle with cocoa powder, powdered sugar, or grated chocolate.
- Cocoa powder: 4 tablespoons