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Ingredient
Egg Free Chocolate Cake
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Ingredient
Food ration :
16 slices
1 cup (200 g)
brown sugar
1/4 cup (50 g)
canola oil (or any other kind of unflavored oil)
1 cup (227 g)
mascarpone cheese (or greek / plain yoghurt)
1 tsp
vanilla extract
1 cup (150 g)
all-purpose flour
1/4 cup (30 g)
cornstarch
3 Tbsp
cocoa powder
Pinch
salt
1/3 cup (75 gr)
dark chocolate, finely chopped
1/3 cup (75 gr)
heavy cream
Cooking instructions
* Step 1
For the cake: Preheat oven to 180C / 350F. Line the pan (i use 9x9 inch square pan) with parchment paper. Set aside.
* Step 2
In large mixing bowl, whisk sugar, oil, mascarpone cheese, and vanilla together. Sift in the flour, cocoa powder, and salt into the mixing bowl. Fold gently until just combined - no streak of dry ingredients. Do NOT over mix!
* Step 3
Pour the batter into the pan. Bake for 20 mins (this depends on the oven and size of your pan). The cake is done when a skewer inserted into the centre comes out clean.
* Step 4
For the ganache: Heat heavy cream in a small pot until simmering. Pour it over the dark chocolate and set aside for 3 minutes. Whisk until smooth.
* Step 5
Let the ganache cool until it is of a spreadable consistency. Spread it on the cake.
Note: if there is a photo you can click to enlarge it
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