United States

Eggless chocolate cake

Vinegar, baking soda, cocoa and a dark ganache. A birthday cake with no egg anywhere.

90 minTime

5 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

376kcal

5 gprotein

3 gfibre

90minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)1½ cups

Sugar1 cup

Cocoa powder (unsweetened cocoa powder)½ cup

Baking soda (bicarb soda, bicarbonate of soda)1 tsp

Baking powder¾ tsp

Salt¼ tsp

Milk1 cup

Cooking oil (vegetable oil)⅓ cup

Vinegar1 tbsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Instant coffee powder1 tsp, in 1/4 cup hot water

Water¼ cup, hot

Dark chocolate (bittersweet chocolate)150 g, chopped

Fresh cream (thickened cream, heavy cream)⅔ cup

5 steps

1Heat the oven to 175 C and line an 8 inch round tin. Whisk maida, sugar, cocoa, soda, baking powder and salt.
2Dissolve the coffee in the hot water. Add milk, oil, vinegar, vanilla and coffee to the dry mix and whisk until smooth.
3Pour into the tin straight away and bake until a skewer comes out with a few moist crumbs.
4Cool 10 minutes in the tin, then turn out onto a rack until completely cold.
5Heat the cream until steaming, pour over the chocolate, wait 2 minutes and stir smooth. Cool until spreadable and cover the cake.

Serve it like this

Slice with a hot knife and serve on a flat plate, with fresh berries or a scoop of vanilla ice cream.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.