Best moist eggless chocolate cake recipe

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Baking

1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon sodium bicarbonate
6 tablespoons of unsweetened cacao powder
3/4 cup granulated Sugar
1/2 cup vegetable oil
1/4 cup hot coffee (1 teaspoon of coffee in 1/4 cup warm water)
1/4 cup milk
1/4 cup yogurt
1 teaspoon vanilla flavoring
For frosting:
3 tablespoons of soft butter
1 1/2 cups powdered sugar
1/4 cup unsweetened cacao powder
3-4 tablespoons of milk

Method

Preheat the oven to 170 C. Gently grease an 8-inch round cake pan.
Inside a large bowl sift together the all-purpose flour, sodium bicarbonate, baking powder, cacao powder and sugar. Add all of the wet ingredients one at a time.
Make use of a wooden spatula to combine all of the ingredients (you may also make use of an electric mixer, beat on low speed for just two-3 minutes until all ingredients are combined).
Pour the batter within the prepared pan. Spread the batter evenly.
Bake for around 30 min. Insert toothpick in the center of the wedding cake. Cake is prepared when the toothpick arrives clean.
Allow the cake awesome completely at 70 degrees before frosting.
For frosting: Inside a medium size bowl add all ingredients. On low speed of electrical mixer, carefully beat the components before you achieve spreadable consistency. Spread the frosting to the cake and it inside your fridge a minumum of one hour before serving.

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