Egg Free Chocolate Mud Cake Recipe
Egg Free Chocolate Mud Cake Recipe. Grease two 9 inch round cake pans and line with baking paper. I’m all for chocolate at any time of the year, and not necessarily in the shape of an egg.
Adapted from an original recipe from marie claire cookbook taste 101. Grease 2 x 6in cake tins and line with baking strips (see here) melt shortening, + cocoa butter in small pot on stove, then take off heat and add cocoa powder and coffee, stir until smooth, let cool until warm. Add in flour, beryl's cocoa powder, baking soda and mix well.
Take the pan off the heat and stir the mixture till smooth.
Using beaters or a stand mixer, mix the buttermilk, oil, eggs and vanilla in a large bowl until well combined. Heat a medium sized pot of water on the stove until boiling, place a mixing bowl on top. Add half the chocolate and the coconut milk together in the bowl and stir until the mixture is melted and smooth.
If coconut icing isn’t for you, you can substitute the coconut cream icing for an icing sugar/buttercream frosting.
Now add in milk to the chocolate mix, oil, add in one egg at a time and whisk it well. 2 add the sugar to the bowl with the egg yolks 3 and combine thoroughly. Now sift flour, cocoa, baking soda, baking powder and salt.
Add in egg, milk, brewed coffee, vegetable oil and beryl's gourmet 62% bittersweet chocolate premium baking coins and mix well.
Add the coconut milk and chocolate into the mixing bowl and gently stir until all of the chocolate has melted. Pour into a greased and lined 20cm cake tin and bake at 180°c for 45min or until the cake springs back and a skewer comes out clean. Prepare a regular cake tin by lining with baking paper and/or lightly greasing with coconut oil.
Adapted from an original recipe from marie claire cookbook taste 101.
Using a large serrated bread knife, level out the top of the cake so it is completely flat. Continue reading the muddiest chocolate and vodka. How to make an eggless chocolate cake.
Recipe adapting, styling and photography by tanya zouev.
This cake is one of the easiest cakes to make. Leave in the tin for about 10 min after it is taken out of the oven and then turn out on a wire rack. Line a round tin with baking paper and set aside.
