Description

This delightful eggless chocolate cake combines rich cocoa flavor with a moist, tender crumb, ideal for those who prefer or require an egg-free dessert. It is topped with a luscious whipped chocolate ganache made from semi-sweet chocolate and creamy heavy cream, creating the perfect balance of sweetness and texture. Perfect for celebrations or an indulgent treat, this cake is simple to prepare with common pantry ingredients and gentle baking techniques.

Ingredients

Dry Ingredients

1 ½ cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
⅓ cup unsweetened cocoa powder

Wet Ingredients

1 cup water or coffee (room temperature)
½ cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar

Frosting Ingredients

1 cup semi-sweet chocolate chips
½ cup heavy cream

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Instructions

Preheat Oven and Prepare Pan. Preheat your oven to 350° Fahrenheit (175°C). Line an 8 or 9-inch square or round cake pan with parchment paper and set it aside to prepare for the batter.
Mix Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder. Make sure to break up any lumps, especially in the cocoa powder, for a smooth batter.
Combine Wet Ingredients. In another bowl or a 2-cup glass measuring cup, stir together the water or coffee (room temperature), vegetable oil, vanilla extract, and apple cider vinegar until well combined.
Mix Batter. Pour the wet ingredient mixture into the bowl of dry ingredients. Use a hand whisk to mix everything together until the batter is smooth and free of lumps. Scrape the bottom of the bowl to incorporate any dry bits.
Pour Batter into Pan. Transfer the batter to the prepared cake pan. Gently tap the pan against the countertop to release any trapped air bubbles for an even texture.
Bake the Cake. Place the pan in the oven and bake for 30 to 35 minutes or until the cake top is dry and a toothpick inserted in several spots, especially the center, comes out clean.
Cool the Cake. Remove the cake from the oven and allow it to cool completely in the pan while you prepare the frosting.
Prepare Chocolate Ganache. Put the semi-sweet chocolate chips into a bowl. Heat the heavy cream in a small saucepan over medium-low heat or in the microwave in 20-second increments until hot but not boiling.
Combine Cream and Chocolate. Pour the hot cream over the chocolate chips without stirring. Let it sit undisturbed for at least 5 minutes to allow the chocolate to melt thoroughly.
Stir Ganache and Chill. Stir the mixture until it is smooth and fully combined, with no lumps. Place the bowl in the refrigerator for 30 to 40 minutes to allow the ganache to set for whipping.
Whip Ganache. Using an electric mixer, whip the chilled ganache until light and fluffy. If needed, add a few small splashes of cream to reach the desired spreading consistency.
Frost the Cake. Spread the whipped chocolate ganache evenly over the completely cooled cake using a spatula for a smooth and luscious finish. Serve and enjoy.

Notes

Water or Coffee: Using coffee instead of water intensifies the chocolate flavor without overpowering the cake.
Vinegar Reacts with Baking Soda: The apple cider vinegar is crucial in this eggless recipe as it reacts with the baking soda to help the cake rise and achieve a tender texture.
Do Not Overheat Cream: Heat the cream gently to avoid boiling, which can affect the texture and shine of the ganache.
Cooling Time: Ensure the cake is completely cooled before frosting to prevent the ganache from melting.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Bring to room temperature before serving.