Chocolate Cake

I've tested so many cake recipes, and I've noticed that not all of the cakes came out tasted moist and fluffy without chicken eggs as part of the ingredients. While I was on Camden's allergy free diet and before I discovered that he could have quail or duck eggs, I came across the old-fashion chocolate cake recipe in the Cuisine at Home magazine. This chocolate cake recipe is free from dairy and eggs. It is definitely my go-to chocolate cake as it is very light, fluffy, moist, and perfect chocolaty taste.

Every time I bake this chocolate cake, my kids only want the cake itself. I had frosted the cake with all types of frosting: cream cheese, whipped cream, marshmallow cream, or chocolate ganache. It tastes great with or without frosting. Great with ice cream too.

This chocolate cake recipe can be made in a cake pan or 12-Inch Half Round Loaf Pan. I prefer baking them in cupcakes because they bake faster and easier for my kids to handle. Seriously, do I wanna wipe out a knife every time they ask for a piece of chocolate cake? Nope. Self-serving, baby!!! Mommy needs a break when she can get one.

The recipe can be double or triple. I always bake them just enough for a day or two as they taste best the day they are baked.

Chocolate Cake
makes 6 regular size cupcakes
adapted from Cuisine at Home's Old-Fashion Chocolate Cake

3/4 cup (3 oz) all-purpose flour
5 to 6 Tablespoons (0.3 oz) baking cocoa powder
1/2 teaspoon baking soda
1/2 cup (4 oz) hot water
4 Tablespoons (2 oz) granulated sugar
1/2 teaspoon instant coffee (optional)
1/4 cup (2 oz) vegetable oil
1/2 Tablespoon (0.2 oz) rice vinegar

1. Preheat the oven to 350°F. Line a 6 cup regular muffin pan with cupcake liners. Set aside.
2. In a large bowl, sift together flour, baking cocoa powder, and baking soda. Set aside.
3. Microwave water until hot, about one minute.
4. Whisk in sugar and instant coffee (if using) until dissolved.
5. Mix in the oil and vinegar.
6. Pour the sugar water into the flour mixture.
7. Whisk until the batter is smooth and without any lump.
8. Divide the batter evenly into the prepared muffin pan.
9. Bake until a tooth pick inserted in the middle of the cupcake comes out clean, about 15 minutes. (If the cupcakes aren't baked, turn off the oven and let them sit in the oven for another 3 to 5 minutes. Since this recipe has no eggs, the cake will bake pretty fast.)
10. Transfer the pan to a wire rack to cool completely.

Chocolate Ganache

makes enough to frost 6 cupcakes

1/4 cup (2 oz) chocolate chips
1 teaspoon coconut oil or palm shortening

1. In small bowl, add chocolate chips and microwave for 30 seconds.
2. Add in the oil.
3. Microwave 9 seconds then whisk the chocolate. Repeat this step until the chocolate chips are melted. The chocolate ganache has the smooth texture.
4. When the cupcakes are cooled to handle, hold the bottom of a cupcake and dip the top nto the chocolate ganache frosting.
5. Serve right away or keep them in an air tight container at a room temperature for up to 3 days.

Allergy Info: My chocolate cake recipe is free from or can be made without dairy, eggs, corn, legumes (soy), nuts (not coconut or palm), and fish