Eggless Chocolate Cake ( Egg Substitute: Sour Cream)

Ingredients:

Dry Ingredients
All purpose flour - 1 1/3 cup
cocoa powder - 1/4 cup
Sugar - 3/4
Baking soda - 1 tsp
Baking powder - 1/2 tsp
Salt - 1/2 tsp

Wet Ingredients
Sour cream - 1/2 cup
Unsalted butter - 1/4 cup
Milk (hot) - 1 cup
Vanilla essence – 1 tsp

Walnuts - 1/2 cup, chopped

Method:

Grease 8 inch round pan or any pan of your choice and keep it aside. Pre-heat oven at 350 degree F (180 degree C).

Mix all the dry ingredients in a bowl and pass it through sieve at-least 2 times (I usually do it once and my cake comes out fluffy). Take 1-2 tbsp of dry mixture and mix it with walnuts in a separate bowl. This will ensure that walnuts don't sink in the batter and remain uniformly distributed in the batter.

In another bowl, mix all the wet ingredients and blend using a hand blender or food processor for 1-2 minutes.

Now fold in dry ingredients and blend it again for 1 minute at medium speed. Once the batter is mixed, add the walnuts, mix together and pour the batter in the greased pan.

Bake for 25-30 minutes or until the toothpick inserted comes out clean.

Once the pan is cool enough, release the cake and cool it completely on a cookie rack or tray.

Dust some powder sugar for decoration and enjoy !!

Comments

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