Eggless Chocolate Chip Cake
- 1 cup (285 g) yogurt / dahi
- ½ teaspoon (3 g) baking soda
- 1+1/2 cups (180 g) all-purpose flour (maida)
- 1 teaspoon (4g) baking powder
- ¾ cup (150 g) caster sugar
- ½ cup (120 ml) vegetable oil
- 1 teaspoon (5 ml) vanilla extract
- ½ cup (90 g) chocolate chips
- 2 cup (350 g) dark chocolate (chopped)
- 1 tablespoon (14g) vegetable oil
- Pre -heat the oven to 180 degree C and line a bundt cake pan with parchment paper.
- In a bowl whisk together flour and baking powder and set a side.
- In a separate bowl add the yogurt and sprinkle baking soda over it and set it aside to foam up.
- Whisk together castor sugar and oil in a separate bowl until pale and well combined.
- Now pour the yogurt mixture to the oil and sugar mixture and mix well.
- Add the vanilla extract.
- Gently fold in the flour and mix until everything is well combined there are no large flour pockets in the batter. Do not over mix at this stage.
- Fold the chocochips in the batter and transfer the batter to the prepared cake pan.
- Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.
- For the chocolate glaze, melt the chocolate slowly over a double boiler.
- Once the chocolate has completely melted, add in the oil and mix well.
- Pour the glaze on top of the cake. Decorate with some chocolate sprinkles.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-chocolate-chip-cake/
3.5.3251