Eggless Chocolate Cake
Dry Ingredients :
- 150 grams of sugar
- 175 gr flour
- 50 grams of powdered chocolate
- T tsp baking powder
- 1 tsp vanilla powder
- 1/2 tsp salt
Wet Ingredients :
- 115 ml of vegetable oil
- 240 ml of hot water
- 2 tsp lemon juice
How to make:
- Stir in each container, dry ingredients and wet ingredients.
- Pour wet ingredients into dry ingredients, stir using a whisk ballon.
- Put it in a pan that has been marinated with margarine and coated with baking paper. Bake at 180 ° C for 30 minutes fire down, then move the fire over for 20 minutes. (I fire over 40 minutes) Then test the puncture, make sure it's done, it's just lifted.
- Let it cool in a baking dish for 15 minutes, then remove it.
- After really cold flush with ganache and sow chocochips, then store in the refrigerator before cutting.
Note:
- The stirring process should not overmix, so as not to slam.
- If you use a small baking sheet, and the cake is high, usually the baking process is added. Don't forget the puncture test, don't lift it if the inside of the cake is still liquid. If it's moist (not dry), it's okay to be lifted.
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@rerycore
