Eggless Chocolate Cake (for Blackforest Cake)

Source:

Subhashini Ramsingh, HBG Files Eggless Chocolate Cake

Ingredients:

All purpose Flour - 2 cups
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Salt - 1/4 tsp
Cocoa Powder (unsweetened) - 2 tbsp
Castor Sugar - 1-3/4 cups
Vegetable Oil - 1 cup
Buttermilk - 1 cup
Vanilla Extract - 2 tsp
Vinegar - 1 tsp
Hot Water - 1/2 cup

Method:

1.  Preheat oven to 180 degrees C for 10 minutes.  Grease baking pan with butter or oil and dust with flour.

2.  Sieve together flour, baking soda, baking powder, cocoa powder, and salt.  Keep aside.

3.  In a large bowl, combine sugar and vegetable oil.  Mix in the buttermilk and vanilla extract.

4.  Stir in hot water and vinegar.

5.  Combine the above wet ingredients with the dry ingredients (the sifted flour) a little at a time, mixing after each addition, just until combined.

6.  Pour the batter into the greased baking pan and bake in the middle rack at 180 degrees C for 30 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.  Do not over bake as the cake will continue to cook as it cools.

Notes:

This was a super soft cake.  This can be had as such.  Also forms a very good base cake for a blackforest pastry.

I used homemade thick curds to make buttermilk by processing it for a minute in the mixer.