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Eggless Chocolate Cake (Super Moist)
This eggless chocolate cake is the easiest recipe, with only one bowl used for mixing. The chocolate ganache frosting can be easily substituted for your own favorite frosting.
👥 10 Servings⏱️ Prep & Cook: 47 min⏳ Prep: 30 min🔥 Cook: 17 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- pan
- oven
- bowl
📝 Preparation Steps
1
Make the Chocolate Frosting:
2
Mix Frosting
3
Melt bittersweet chocolate in a heavy medium saucepan over the lowest heat setting. Stir constantly until chocolate is just melted through.Turn heat off and stir in sour cream until mixture is smooth and creamy. Stir in powdered sugar and salt, mixing until completely incorporated. Add more sugar if needed. Set frosting aside at room temp and allow it to "firm up" to a good consistency for spreading.
4
Make the Cake:
5
Preheat and Grease
6
Preheat oven to 350F with rack on lower middle position. Line three 8-inch cake pans with parchment on bottom, and grease generously on parchment and sides of pans.
7
Mix Cake
8
In a large bowl, combine all dry cake ingredients, whisking to incorporate well. Add oil, lemon juice, vanilla, and coffee to the same bowl. Stir until just combined. Divide cake batter evenly between the 3 prepared cake pans.
lemon juice2 tablespoons
9
Bake ⏱️ 17-20 minutes, until toothpick comes out almost clean, with a few tiny moist crumbs attached. Do not over-bake. Top should spring back gently when pressed. Cool cakes in pans to room temp. Carefully remove cooled cakes and frost as desired.
Nutrition Facts
calories
792 kcal
fat Content
64 g
serving Size
1 serving
fiber Content
10 g
sugar Content
75 g
sodium Content
586 mg
protein Content
12 g
trans Fat Content
0.1 g
cholesterol Content
46 mg
carbohydrate Content
137 g
saturated Fat Content
29 g
unsaturated Fat Content
28 g
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