Lock down chocolate cake. This cake recipe requires no butter, no milk and so easy to make. Neelima Jain, owner of Sweet Temptations shared this recipe with our viewers on Instagram live. Neelima is known for her creative cakes, desserts, homemade granola’s and delicious Indian sweets. Neelima is a versatile cook, super mom and wife, great friend and always ready to help her friends and family. Please don’t forget to visit her intsa page @sweettemptationsbyneelu if you are looking to order cakes for special occasions or need healthy granola trail mix.
INGREDIENTS
DRY INGREDIENTS:
1 1/2 cup all-purpose flour
1/4 cup unsweetened coco powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
WET INGREDIENTS:
1 tbsp white vinegar
1 tsp vanilla extract
1/3 cup vegetable oil
1 cup water (room temperature)
INGREDIENTS FOR CHOCOLATE GANACHE
1 cup chocolate chips
1/2 cup heavy cream
DIRECTIONS
Step 1
Preheat the oven at 350°F. Grease an 8” round pan with oil.
Step 2
In a bowl shift the all-purpose flour, cocoa powder, baking soda and salt. Add sugar and then make three small wells in the dry ingredients. Pour the vinegar, vanilla and the oil in the wells. Pour the water over the top of all the ingredients.
Step 3
Start whisking and combine all the ingredients thoroughly. Pour the batter into the baking pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool completely.
Step 4
For the chocolate ganache, heat heavy cream for one minute in the microwave. Add chocolate chips and mix until everything is smooth. Garnish with any fruit.
IMPORTANT TIPS
- Always level the ingredients.
- Always level the cake and cut the hump before decorating.
- Keep everything ready before starting the process.
- You can reheat the ganache at 15 second intervals.
- Store the cake in a box once cool so it remains moist.
