Eggless Chocolate Cake with Cocoa Icing
From the MolalaCook kitchen · 烘焙手記
Eggless Chocolate Cake with Cocoa Icing
無蛋朱古力糖霜蛋糕
This little 4-inch square chocolate cake uses water, vinegar and baking soda.
▶ Watch the recipe
Before you begin
A glossy cocoa icing finishes the cake without milk, eggs or butter. A few drops make a noticeable difference in a small batch of icing. Add the last water gradually.
Method 做法
Mix the dry ingredients
Prepare a 4 × 4-inch square tin and heat the oven to 180°C (356°F). Sift the flour and cocoa into a bowl. Stir in the sugar and salt.
See this stage at 0:54 →
Mix and bake promptly
Add water, baking soda and vinegar. Mix until smooth, then pour straight into the prepared tin. Bake for about 25 minutes. Let the cake cool before taking it out.
See this stage at 2:36 →
Make the water icing
Sift the icing sugar and cocoa together. Stir in the hot water a little at a time until the icing is smooth and spreadable. Spread over the cooled cake and allow it to settle before cutting.
See this stage at 3:53 →
Watch & bake along
Eggless Chocolate Cake with Cocoa Icing
✦When should I add the vinegar?+
Tools for this recipe
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
