Yes you read that right: No butter. Now, most chocolate cakes use some kind of fat in the recipe, and this time is vegetable oil. There are days where you need to bake a quick small cake. Not a regular-medium size cake, but a smaller cake for a small gathering. This time, we were having a family dinner at home and wanted to have a cake big enough so it lasted for a couple of days and not an entire week.
As it happens, I started baking this cake later in the afternoon… and thankfully I already had browsed through the pantry and had everything I needed. This is a rich chocolate cake, that you can mix using one bowl and a whisk. You don’t need any fancy equipment, other than a set of bowls, a sifter (or a strainer) to avoid lumps in your dry ingredients and a good whisk to mix them together.
A great tip I usually write when baking chocolate goods, is that instead of using all-purpose flour to dust your cake pan, try using half flour half cocoa. That way, when you take the cake out, it will easily pop out and won’t come out with white dust on the edges. Since we’re using a cake pan, you can also line the bottom with wax or parchment paper, also greasing and dusting it so the cake is guaranteed to come out.
If you want to have a richer chocolate cake flavor, you could add a pinch of cayenne pepper or a teaspoon of espresso powder! For the topping I wanted something different: no buttercream, meringue or cream cheese frosting… So I went with a white chocolate ganache topping and the pairing was perfect.
No Butter Chocolate Cake
Recipe by Easy as Apple Pie
Makes 10 servings
1½ cup + 2 tablespoons all-purpose flour
1 cup sugar
⅔ cup + 1 tablespoon unsweetened cocoa powder
4 teaspoons baking powder
1¾ cup + 2 tablespoons of milk
2½ tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup of white chocolate chips
1 cup of heavy whipping cream
- Preheat the oven to 325ºF. Line with parchment or wax paper, grease and dust with flour a 8-by-2-inch cake pan.
- In a large bowl, sift together the all-purpose flour, sugar, cocoa powder, and baking powder. Set aside.
- In a separate smaller bowl, whisk the milk, vegetable oil, and vanilla extract.
- Create a well in the dry ingredients and add the wet ingredients, stir with a whisk until combined.
- Pour the batter into the prepared pan, and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake on a wire rack and remove from the pan after 15 minutes. Let the cake cool off completely.
- After the cake has cooled, heat the cream in a small saucepan over medium-low heat for a few minutes. Keep an eye on the cream, you need to heat it and not boil it. Place the chocolate chips into a heatproof bowl and pour the cream over the chocolate. Let it sit for a few minutes to give the chocolate time to soften and melt.
- With a spatula or wooden spoon, stir the ganache. At first it might look spotty and broken but keep stirring until it comes together in a creamy sauce.
- Let the ganache cool for a few minutes and spread on top of the cake.
Have you made this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!
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