Never Failed Eggless Chocolate Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour, white sugar, brown sugar, cocoa powder, baking soda, and salt together in a large bowl. Add milk, water, oil, sour cream, and vanilla extract; mix together until well combined. Pour into an ungreased 9x13-inch pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
• In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
• Add oil, water and vanilla and mix thoroughly.
• Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

Steps:

• Melt butter, remove from heat and add vinegar, water and essence.
• Sift dry ingredients together.
• Add to melted butter mixture and whisk slightly until smooth.
• Spoon cake mixture into a greased and lined 23 cm springform cake tin.
• Bake in a preheated oven at 180 °C for 50 - 60 minutes.
• Leave in tin a few minutes before turning out on cooling rack.
• Icing: Heat butter and milk.
• Remove from heat and add essence, cocoa and icing sugar.
• Whisk until smooth and pour over cooled cake.

Steps:

• Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake.