Eggless Chocolate Cake | Vegan Option | Berry Berry Life

Berries for dessert is always a good thing, and paired with Chocolate and eggless to boot? Totally divine. If you're craving for a decadent Chocolate cake that's eggless, look no further. Watch this video and follow along to make one of the most simplest and delicious cakes you'll ever have.

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Eggless Chocolate Cake with Chocolate Frosting and Raspberry Filling

Equipment used:
2x 8" Round Silicone Cake molds
Stand Mixer
Conventional Oven

Cake:
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Total Time: 55 Minutes

Chocolate Frosting:
Total Time: 15 Minutes

Raspberry Filling:
Prep Time: 5 Minutes
Cook time: 10 minutes
Total time: 15 Minutes

Ingredients:
Chocolate Cake:
3 Cups All Purpose Flour
1+3/4 Cups Sugar
1 Cup Cocoa Powder
4 Tsp Baking Powder
1/4 Tsp Salt
2 Cups of Sparkling Water
3/4 Cup of Vegetable Oil
1 Shot of Espresso or Coffee (Optional)

Chocolate Frosting:
1+1/2 Cups Unsalted Butter, room temperature or Vegan butter
3 Cups of Powdered Sugar
1/2 Cup Cocoa Powder
1/4 Tsp Salt
2 Tbsp. Heavy Whipping Cream or Coconut Cream
2 Tsp Vanilla Extract

Raspberry Filling:
2 Cups Raspberries (Fresh or Frozen)
1/4 Cup Sugar
1/4 Cup Water
2 Tbsp. Corn Starch (for Slurry to thicken)

Instructions:
Chocolate Cakes:
1) Preheat the oven to 360F or 180C.
2) In a large mixing bowl combine all dry ingredients, along with the wet ingredients and mix until fully incorporated. Careful not to overmix. Transfer the mixture even between two 8" cake molds and bake for 35-45 Minutes.
3) After 35-45 minutes, remove the cakes from the oven, and allow to cool completely and then demold.
4) To create a layered cake, slice off the rounded top of each cake.
5) Decorate the cake with Chocolate frosting creating a layer of Raspberry filling in-between
6) Enjoy :)

Chocolate Frosting:
1) In a Stand Mixer, add butter and cocoa powder, and mix until fully combined
2) Add the Powdered Sugar, Salt, Heavy Whipping Cream, and Vanilla Extract and mix until frosting is light and velvety

Raspberry Filling:
1) In a saucepan over medium-low heat, add the water and sugar mix until sugar is dissolved. Then add the Raspberries bring to a boil.
2) Once the mixture is boiling, add the Corn Starch slurry and allow the mixture to thicken. Should only take 30 seconds. Remove from heat and allow to cool.

KitchenAid KSM8990ER 8-Quart Stand Mixer, 10-Speed, Empire Red: https://amzn.to/3L8LpOr
Lodge Enameled Cast Iron Dutch Oven, 6 Quart, Red: https://amzn.to/3fRopoO
Imarku Santoku Knife: https://amzn.to/33HODYD