Fast and simple in preparing.
This chocolate cake has cocoa powder not chocolate and no eggs or butter.
Also the required milk can be soya / coconut / almond milk in order to have a cake vegan!
However, this chocolate cake has a soft texture, and it has a great and rich taste.
1st mixture – all dry ingredients
20 gr cocoa
200 gr all-purpose flour
140 gr granulated sugar
5 gr baking powder
5 gr salt
zest of 1 orange (optional)
2nd mixture – all liquid ingredients
230 gr soya / coconut / almond milk (or normal cow / goat milk)
50 gr sunflower oil (or cold melted butter)
1 teaspoon vanilla extract
Rest of ingredients – to be used for topping
20 gr cocoa
170 gr granulated sugar
350 gr boiling water
- Preheat oven to 170° C set to Fan.
- Grease and dust with cocoa a 25 x 25 cm non-stick baking pan or Pyrex and set aside.
- In a bowl, sift the flour together with the baking powder and the cocoa, add sugar, salt (and the zest of the orange – if we like the taste) and we stir till all to be combined
(sifting twice the flour will help air mixture to be softer and fluffier, but it is not mandatory).
- In another bowl we mix milk with oil, add vanilla extract and stir to be combined.
- Add liquids to dry ingredients and mix softly with a spatula until all the ingredients are just incorporated. We mix gently in order the air already captured in the shifted flour not to escape. We mix for short time in order not gluten of the flour to be activated.
- Put the mixture in the oiled / dusted with cocoa baking pan.
- Shift the sugar and the cocoa on top of the mixture – to cover the whole surface.
- Using a ladle spread on top the boiling water – this will become a kind of syrup during baking time.
- Bake for 20-25 minutes on the middle rack in the oven if fan is used (otherwise in the lowest rack and for 30-35 min)).
- It will not grow during baking since the quantity of baking powder used is quite small.
- Check the surface, if it looks it is baked, then cake is READY!
- When ready, remove from oven.
- Cake can be served hot as we took it out from the oven or in room temperature. In the first case we have to use a spoon to take it from the pan because it is very soft to be in position to cut it in pieces and serve.
- Either hot of not it is perfectly accompanied with a big ball of ice cream – preferably vanilla, but any flavor it goes, depending on our preference.
Photo source: Pixabay
Recipe by Periklis Giavasoglou #homemadebyPeriGiavas
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