EGGLESS CHOCOLATE CAKE
This dense moist cake from Peggy Weed of Cheshire, Connecticut is sure to satisfy anyone's chocolate cravings. Drizzles with semi-sweet chocolate, the rich cake is special enough for company...if your family doesn't get to it first!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 295 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 355mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
EGGLESS CHOCOLATE BUNDT CAKE
Make and share this Eggless Chocolate Bundt Cake recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease and flour a 9-inch bundt pan.
- In a large bowl, sift together flour and cocoa powder. Whisk in sugar, brown sugar, baking soda and salt. Pour in water, vegetable oil, vanilla extract and vinegar, whisking thoroughly, but quickly, until the batter comes together and is quite smooth.
- Pour into prepared pan.
- Bake for 45-50 minutes at 350F (my oven was a little wonky, so do check with a toothpick), until a tester comes out clean and the cake springs back when gently pressed.
- Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Once the cake as cooled, top with any glaze.
Nutrition Facts : Calories 267.9, Fat 10.9, SaturatedFat 1.6, Sodium 207.1, Carbohydrate 41.3, Fiber 1.8, Sugar 21.5, Protein 3.1
EGGLESS CHOCOLATE CAKE I
This is a wonderful eggless cake recipe, moist and absolutely delicious. Not only that, it hardly takes any time to prepare. It's something I got from my aunt, and whip up in a jiffy. I hope you love it too!
Provided by JENNY AMAR
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and dust with flour a 10 inch bundt tin.
- Cream the butter or margarine till light and fluffy. Beat in the condensed milk. Combine the flour, cocoa powder, baking powder, and baking soda; mix into the creamed mixture alternately with the cola.
- Bake for 45 minutes, or until the cake tests done.
Nutrition Facts : Calories 358 calories, Carbohydrate 43.7 g, Cholesterol 51.8 mg, Fat 19.4 g, Fiber 2.9 g, Protein 6.6 g, SaturatedFat 12.1 g, Sodium 653.5 mg, Sugar 21.2 g
CHOCOLATE GUINNESS® BUNDT® CAKE WITH WHISKEY WHIPPED CREAM
This eggless cake is rich from butter and buttermilk, with a thin, crisp crust and tender interior. The dark beer and unsweetened cocoa combine for a deep chocolate flavor that isn't too sweet.
Provided by Jill Lightner
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt®). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.
- Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.
- Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.
- Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.
- While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.
- Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.
Nutrition Facts : Calories 402.5 calories, Carbohydrate 54.5 g, Cholesterol 57.7 mg, Fat 19 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 328.2 mg, Sugar 31.8 g
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