Easy Moist Eggless Chocolate Cake

I got this recipe from a blog online. I have tried other eggless recipes for chocolate cake using condence milk / soy milk and they have been so dry. Was pleasantly surprised  by how nice this cake was, if I hadnt said it, no one would have guessed that it is an eggless cake.
Prep time: 15 Mins

Cook time: 25 Mins

Yields: 12 Servings

Cake Ingredients:

• 2 Cups All Purpose Flour
• 1 Teaspoon Salt
• 1 Teaspoon Baking Powder
• 2 Teaspoons Baking Soda
• 3/4 Cup Unsweetened Cocoa Powder
• 2 Cups Granulated Sugar
• 1 Cup Vegetable Oil
• 1 Cup Hot Coffee (I Mixed 1.25 Teaspoons Of Instant Coffee Powder With 1 Cup Of Hot Water)
• 1 Cup Milk (I Used Full Fat)
• 1/2 Cup Silken Tofu Pureed (I Used Clearspring Organic Brand Firm & Silken Tofu, you can get this in the health shop)
• 1 Teaspoon Vanilla Extract

Frosting Ingredients:

• 1 Packet Dr Oetker’s Organic Chocolate Icing Mix
• 1/4 Cup Hot Milk/Hot Water (Heat It In The Microwave Oven For 15 Seconds)
• 1/3 Cup Butter At Room Temperature (Which Is 5 Tablespoons + 1 Teaspoon)
• 1/4 Teaspoon Vanilla Extract
• A Pinch Baking Soda

Cheat - Buy Betty Crocker Ready Made Icing

Cake Preparation:

1. Preheat the oven to 325F (160C) for 15 minutes.
2. Grease and flour (I used cocoa powder to flour the base of the pan because it’s a chocolate cake) two 9-inch cake pans.
3. Sift together the flour, salt, baking powder, baking soda, cocoa and sugar into a large mixing bowl.
4. Make a well. Add the vegetable oil. Then the hot coffee.
5. Add milk.
6. Add the pureed tofu. (Remove the silken tofu from the packet using a spoon add it to the blender and puree it to a creamy mixture)
7. And a couple of drops of vanilla essence.
8. With an electric mixer, beat at medium speed for 2-3 minutes.
9. Pour the batter evenly into both 9-inch cake pans. (or fill the 6 muffin cups halfway with batter and divide the remaining batter between both 8-inch pans).
10. Bake for 25 to 30 minutes, until a wooden tooth pick inserted into the center of the cake comes out clean. (Check the cupcakes after 15 minutes).
11. Let the cakes cool completely before removing them from the pans.
12. The cake should cool completely on the wire rack before frosting.

Frosting Procedure:

1. Sift the mix.
2. Add the butter, hot milk, vanilla and baking soda. (I read in the same book that adding a pinch of baking soda to icings prevents hardening and cracking so icing stays moist)
3. Beat the mix using a hand mixer at medium-high speed. Add few drops of water/milk if required.

Frosting the cake:

1. First I placed the bottom layer upside down, so the rounded side (top of the cake will be on the serving plate). If you have dome top on the cake, even it out by slicing it with a serrated knife and then place it upside-down.
2. Spread about 1/2 of frosting on top of the bottom layer. Don’t use hard strokes, but spread it gently using an offset metal spatula or plastic spatula.
3. Now place the second layer on the first, cut or domed side up.
4. Frost the sides of the cake first with another 1/2 cup of frosting.
5. Finally frost the top of the second layer.

Was surprised at how moist this cake was considering there were no eggs in it. The coffee really enhanced the chocolate flavor.