Eggless Triple Chocolate-Chocolate Cake
For all those of us who eat “eggless cakes” a triple chocolate – chocolate cake is a farfetched indulgence and for all of you who eat these indulgences on a regular basis – we “eggless variety” have been watching and drooling.
Over the years I have developed a good few eggless cakes that seemed to filed in the gap and we are quite happy with the variety that I have (however I cannot say the same for my 2 sons, who are my most critical “critiques”.
Therefore, for me “being happy” was not enough, and I have continued to experiment so that my 2 sons can say “this is good”. I have received my younger sons “this is good”, on my new found triple chocolate-chocolate cake, and I will have to wait for some time for my elder sons “this is good”, as he is on the “banting diet”.
I decided to make this cake last week as the extended family have been gathering together on a regular basis to mourn the loss of a dear family member and all of us have been making something for tea after the prayer service. I was pleasantly surprised as to how much each one of them enjoyed the cake – everyone wanted to take leftover home (however there was no leftovers), and I was also told by younger son – now that you have this right – please do not tamper, add or modify this recipe in anyway – “This is good”.
Triple Chocolate Cake
500ml cake flour
100ml cocoa
5ml cinnamon powder
5ml baking powder
5 ml bicarbonate soda
300ml castor sugar (brown if available)
60ml ground flax seeds
125ml oil
30ml apple cider vinegar
200ml milk
150ml water
Method
- Sift flour, cocoa, cinnamon, baking powder and bicarbonate soda into a large mixing bowl
- To the above add the castor sugar and ground flax seeds and mix well
- In a mixing jug and using a whisk mix the oil, cider vinegar, milk and water
- Very gradually add the liquid mixture to the dry ingredients and fold in thoroughly
- Using a wooden spoon beat/mix well for a minute or two
- Pour into a prepared baking tin the size of regular oven trays, tap on all sides so the mixture is well distributed
- Bake in a preheated oven at 180 for about 35-40minutes or when a skewer inserted in comes out clean
- Remove from oven and allow to cool before turning onto a cooling rack
Chocolate Sauce
100ml milk
50ml cocoa
50ml Hot Chocolate Powder
25ml butter
150ml good quality dark chocolate
Method
- Heat he milk in a sauce pan and then add the cocoa, sugar and butter, allow the butter to melt
- Then add in the chocolate (broken into pieces) and remove from heat, and still till all of the chocolate is melted
- Allow to cool for a bit and then using a tooth pick prick the cake all over so that the sauce can seep in
- Using a spoon pour the sauce over the cake ensuring that it is absorbed into the cake
- Allow this to dry a bit before grating some milky bar over the cake
- Then cut into cubes and serve on its own, with a dollop of ice-cream or some whipped cream
NB I used Nomu Cocoa and Nomu Skinny Hot Chocolate
Moheni
What a lovely chocolate cake, people could not believe it was eggless. The flax seed worked perfect as an egg replacer, next time I will grind it down more though. I must admit I did struggle converting the milliliter measurements to cups. When it came to the “150 ml dark chocolate” for the sauce I was stumped and had to leave it out. Is there way to convert the recipe to cups or grams?
Usha Singh
Hi Mohini, thanks so very much for your feedback and sorry that you having difficulty with conversion, 150ml is just over half a cup (half a cup is 125ml & the extra 25ml is for added taste). You could also try getting one of those measuring jugs that have both ml and cup measurements. Also aplogies for such a late reply.