Spongy Eggless Chocolate Cake
Soft, moist, and made in just one bowl.
Ingredients
- Dry
- 1 cup Flour
- 1 cup Powdered sugar
- ½ cup Cocoa powder
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- Wet
- ½ cup Vegetable oil
- ½ cup Hot water
- ½ cup Cold milk
- 1 tbsp Vanilla extract
- 2 tbsp Yogurt
Preparation
1. Heat things up
Preheat your oven to 170°C and prep your cake pan with a little oil or butter.
2. Mix the base
Whisk all dry ingredients together in a large bowl. Ensure the cocoa powder is free of large lumps.
3. Combine
Add the liquid ingredients to the bowl. Stir with a spatula or whisk until the batter is smooth and well-incorporated.
4. Bake
Pour the mixture into your pan and bake for 35–40 minutes.
5. Check
Insert a toothpick into the center. If it comes out clean, it’s done. Let it cool completely before removing it from the pan.
Chef’s Notes
Moisture Secret: Don't skip the hot water—it’s what makes the texture so light and spongy.
Extra Indulgence: For a richer bite, toss in a half-cup of dark chocolate chips.
Serving Suggestion: Top with a drizzle of chocolate syrup or a dollop of whipped cream.
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