Ingredients
1/2 cup (118 ml) milk
3/4 cup (150g/5.3oz) of sugar
1 teaspoon instant coffee
1 tablespoon vinegar
1/2 cup (118 ml) oil
2 cups flour (240g / 16oz)
1/3 cup (35g/1.2oz) cocoa
1 teaspoon baking powder
Half a teaspoon of baking soda
vanilla
1 cup (237 ml) water
second floor:
1/2 cup (100g/3.5oz) of sugar
1/2 cup (62g/2.2oz) flour
3 tablespoons of cocoa
1 cup (237 ml) water
1 1/2 cups (372 ml) of milk
1 tablespoon (14.2 g / 0.5 oz) butter
1 teaspoon vanilla
Preparation
This soft chocolate cake without eggs is a must-try. Finish the cake with a delicious chocolate ganache and enjoy every bite.
In a large mixing bowl, add 1/2 cup of milk, 3/4 cup of sugar, 1 teaspoon of instant coffee, and 1 teaspoon of vinegar. Whisk the ingredients until well combined, then add half a cup of oil and whisk until combined.
Sift in 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/3 cup of cocoa powder. After sifting the dry ingredients, add 1 cup of water and start mixing until you get a smooth mixture, add 1 teaspoon of vanilla extract and mix until smooth and without lumps.
Grease a round baking tray with oil, cover it with parchment paper, pour the cake mixture and bake in a preheated oven at 170°C for 30 minutes or until a toothpick inserted in the middle comes out clean. Once baked, let it cool inside the baking tray. In a medium saucepan, add 1/2 cup of sugar, 3 tablespoons of cocoa powder, 1/2 cup of flour, 1 cup of water and 1 1/2 cups of milk and mix well until smooth.
We put it on a medium heat and stir constantly until it boils and thickens. Add 1 tablespoon of the butter and the vanilla extract and mix well for about 2 minutes. Remove from heat and pour over the cooled cake (still on the baking tray). Spread it evenly, then cover the top with plastic wrap to keep it from drying out while it cools.
Put it in the refrigerator for at least 30 minutes. Once it cools down, take it out of the fridge and decorate it with grated chocolate. Remove from skillet and serve. Slice and enjoy.