This is a moist, light and fluffy eggless chocolate cake with a soft tender crumb. Baked in a bundt pan this cake is also non-dairy so there is no yogurt or condensed milk. The recipe is simple and easy and takes only 20 minutes to prepare with a baking time of about 50 minutes.
Prepare your baking pans - grease and dust with cocoa powder a 6 cup or 8-inch bundt pan
Combine flour with salt - set aside
Mix Wet Ingredients
Combine cocoa powder and hot water.
Stir to combine Add both sugar and stir until almost dissolved
Then add the oil and vanilla.
Lastly, add the baking soda, baking powder and combine well
Immediately combine the wet ingredients into the dry ingredients with a whisk to ensure no lumps.
Pour the batter evenly into the baking pans.
Bake in the center of the oven for about 50 to 60 minutes or until a skewer inserted into the center comes out clean.
Cool for 10 minutes in the pan.
Then invert onto a cooling rack to cool completely
Add water and vanilla extract to the powdered sugar - mix well
Check and adjust consistency - adding water or powdered sugar as necessary.
The consistency needs to be a thick pouring consistency.
Chocolate Orange cake
Substitute one cups of the water with Orange Juice and add ¼ teaspoon Orange extract. (1 tablespoon Cointreau liquor is a great addition too)
Chocolate Mint Cake
Add ½ teaspoon mint extract/ Peppermint extract
Bailey's Chocolate Cake
Substitute one cup water with one cup Baileys Irish cream
Mocha Chocolate Cake
Add one tablespoon ground coffee or espresso powder to the hot water.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you