Wednesday 14 November 2012

Eggless Rich Chocolate Cake Recipe

Any regular reader of this blog knows that on Wednesday I bake. This weekend I have a friend coming over who really does not like eggs, but he loves cakes and sweet dishes. His wife is Japanese, so he gets little enough baking at home.

As an experiment I decided to try a recipe for an eggless chocolate cake. The original recipe was for a chocolate sponge pudding intended to be steamed. But I tweaked it a little to transform into an eggless sponge cake. The recipe follows:

Eggless Rich Chocolate Cake Recipe


For the Cake:

90g (3 oz) butter
2 tbsp golden syrup (corn syrup)
300ml (1 1/4 cups) boiling water
1 tbsp vanilla extract
300g (2/3 lb) self-raising flour
100g (3 1/2 oz) caster sugar
25g dark cocoa powder
1 tsp bicarbonate of soda
For the Chocolate Glaze:
100g dark chocolate, chopped
3 tbsp golden syrup (corn syrup)


Combine the butter and golden syrup in a small heat-proof jug or bowl. Pour over the 300ml boiling water and stir until the butter has dissolved.

Sift together the four, sugar and baking powder in a large mixing bowl. Form a well in the centre, add the butter mix and stir until you have a smooth batter.

Turn the batter into a greased 20cm (8 in) diameter cake tin. Transfer to an oven pre-heated to 150°C and bake for about 45 minutes, or until the cake is well risen, springy to the touch, and a skewer inserted into the centre emerges cleanly.

Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.

When the cake is cold, combine the chocolate and syrup in a heat-proof bowl and add 3 tbsp water. Place in a microwave and cook on full power for 30 seconds or until the chocolate has melted.

Set aside to cool slightly then pour over the cake and serve.

Chocolate buttercream icing also works well for this cake. The cake is also rich enough to be serve as a pudding.

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