Eggless Chocolate Cherry cake

This is the second cake that I ever baked and it was a success. It is quite easy and is a favorite with my friends. So, I bake it quite often but still one can never get enough of it. The most amazing part about this cake is that it is “vegan” and is made with the magical liquid called “water”. The recipe calls for simple ingredients and results into soft and chocolaty cake. I highly recommend this cake and once u get it right, you are surely going to bake it again and again.

In  this recipe, I have included elaborate notes. Kindly, go through them before you start baking. I understand the pain of disastrous cake, so here is my small set of tips to make your baking joyful and successful.

Eggless Chocolate Cherry cake

Recipe Source: http://showmethecurry.com/desserts/eggless-chocolate-cake.html

Serves: 6 to 8 persons

Ingredients :

Dry Ingredients:

Maida or All-purpose flour – 1 ½ cup + 2 tsp (for dusting the cherries)

Cocoa powder- 3 tbsp.

Salt- ½ tsp

Baking soda- 1 tsp.

Sugar- 1 ¼ cup

Cherries- ½ cup (chopped)

Wet Ingredients:

Water (cold)- 1 cup

Vinegar- 1 tbsp. (preferably apple cider vinegar)

Oil- 6 tbsp.

Vanilla essence- 1 ½ tsp

Procedure:

Pre-heat the oven at 180 degree Celsius. Take all the dry ingredients, except sugar and cherries and mix everything well in a bowl. Then sieve it thrice and keep aside. After that take a 6 inch square pan and apply oil all over the pan, then coat it well with maida or all-purpose flour. Keep the tin aside. Then dust the cherries and powder the sugar respectively.

Now take a big bowl and pour water to it, then add the powdered sugar and stir well till it melts completely into the water. After that add vanilla essence, water and oil. Now in two parts add the maida or all-purpose flour mix into the water-mix. Mix everything well and gently fold in the cherries and pour the batter into the tin. Bake it for 35-40 minutes. Check if the cake is done with the help of a skewer, insert it and it should come clean. Ta-tada and your soft moist eggless chocolate cake is done.

It tastes best with a scoop of vanilla ice-cream

Notes:

Don’t over beat the batter otherwise you may get a cake which sinks in the middle.

The original recipe calls for 5 tbsp. of oil, but an extra 1 tbsp. of oil gives extra moisture to the cake.

Dust your cherries properly otherwise they will settle at the bottom of your cake.

Pre-heating the oven is crucial. So do not ever skip this step.

After pouring the batter in the tin, do not let it rest. Put it immediately in the oven and start baking.

Keep an eye on the cake after 35 minutes and when the upper part of the cake appears firm do a skewer test and remove it from the oven.

Coating the baking tin with maida or all-purpose flour is important, otherwise it may stick to the pan.

Instead of coating the tin, you may use butter paper to line it on all sides.

Do not try to de-mold the cake immediately. Let it cool for an hour or two. Invert the cake on the plate and tap the bottom of the tin on all the sides. The cake would come off. If are still having difficulty then take a fine knife and move it around the corners of the cake and lift it little from the sides.

You can make it a pure chocolate cake by excluding addition of cherries. 

An over-baked cake usually sticks to the bottom of the pan.