Fluffy and light eggless chocolate cake. The recipe I want to tell you about today is for a light and delicious dessert, without eggs, butter, and milk but with lots of dark chocolate that makes it special. An eggless dessert suitable for those with intolerances or simply when we want to make a lighter yet equally delicious cake. I imagine many might be skeptical about such a prepared dessert, but I recommend trying it, and I’m sure you’ll be won over by the result! A soft, tender, and very tasty cake, perfect for breakfast, as a snack, or any time you crave a sweet treat. All you need to make it is a bowl and a whisk and a saucepan to melt the dark chocolate. A few simple ingredients, and in a few minutes, you can prepare a dessert that will make your family happy. Let’s head to the kitchen and prepare a delicious Dark Chocolate Cake together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For a 20 cm diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 233.98 (Kcal)
- Carbohydrates 30.92 (g) of which sugars 13.97 (g)
- Proteins 3.22 (g)
- Fat 11.80 (g) of which saturated 4.06 (g)of which unsaturated 7.29 (g)
- Fibers 4.13 (g)
- Sodium 4.17 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Chocolate Cake
- 3.5 oz dark chocolate
- 1.25 cups all-purpose flour
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1 cup water
- 1/2 orange zest (untreated)
- 1/2 packet baking powder (8 grams)
- as needed powdered sugar (for decorating)
What You Need to Prepare the Water and Chocolate Cake
- Cake Pan
- Whisk
How to Prepare the Eggless Chocolate Cake
Pour the water, sugar, and chopped dark chocolate into a saucepan. Let the chocolate melt over low heat, stirring with a spoon. Let it cool.
Pour the water and chocolate into a bowl. Add the vegetable oil and mix. Gradually add the sifted flour, stirring with a whisk to avoid lumps.
Also add the baking powder and grated zest of half an untreated orange. Mix well with the whisk. Preheat the oven to 350°F. Oil a 20 cm diameter pan, ideally a springform. Pour the mixture into it. Bake the Water and Chocolate Cake in the hot oven in static mode for 35-40 minutes.
Pour the mixture into it. Bake the Water and Chocolate Cake in the hot oven in static mode for 35-40 minutes. Always do the toothpick test to check the cake’s internal doneness. Let it cool before transferring to a serving plate and decorate as desired with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
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The Cake stays soft and fluffy in a container for 3 days
If you prefer, you can substitute the water with orange juice or plant-based milk
also read the recipe for my Chocolate Cookies
