As much as I went on and on about how chocolate cakes are overated in my last post, I do concede to their popularity. And I thought it’d be good to have a vegetarian chocolate cake recipe in my repertoire, you know, for emergencies and stuff. What emergency, you may ask? Well, ask any god-fearing chocoholic and I’m positive they can recount at least a COUPLE of urgent, life-threatening chocolate cravings that their very existence depended on. And in such a situation, if you were vegetarian, or perhaps out of eggs, you wouldn’t want to be left stranded would you? I mean, we’re talking chocolate here. There IS no compromise.
So anyways, I came across this eggless chocolate cake recipe on some online forum… can’t really remember where. It bakes to a pretty decent chocolate cake…not incredibly dense but it makes a fantastic cake that you can use as a base to layer on more flavors. I decided to bake an 8″ cake, halve it and sandwhich the halves with sliced bananas sprinkled with a little lemon juice (so the fruit doesn’t brown). And then frosted the entire thing with a chocolate caramel frosting. The banana-chocolate combination was mind-blowing. Really knocked my hypothetical socks off. And although the frosting was a little too sweet, it was an amazing cake.
Eggless Chocolate Cake
125g (4 ounces) butter, softened
1 cup castor sugar
1 teaspoon (5ml) vanilla essence
1/2 cup cocoa
1/2 cup hot water
2 teaspoons (10ml) fresh lemon juice
1 cup milk, at room temperature
1 3/4 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
- Cream butter, sugar and vanilla until light and fluffy. Blend the cocoa in the hot water and gradually add to the butter/sugar mixture.
- Add the lemon juice to the milk to sour it. Let stand for about 10 minutes.
- Sift the flour, baking powder, bicarbonate of soda and add it to the creamed mixture alternately with the soured milk. Mix thoroughly.
- Spoon the cake mixture into greased and lined 8″ cake pan and bake in a moderate oven (180 deg. C) for 40-50 minutes or until the top springs back when lightly pressed.
- Allow the cake to cool in the tin for 10 minutes. Turn out and allow to cool before icing. Again, I did not REALLY care for the chocolate caramel frosting I made. I got the recipe off AllRecipes and it was a little too sweet and not as chocolatey rich as I would have liked it to be. Still looking around for THE ultimate chocolate frosting recipe….
Strewn with sliced bananas. I knew chocolate and raspberries were a good couple, even chocolate and orange. But the taste of this choc-banana combination caught even me by surprise. Maybe it just chocolate. It makes everybody look good.