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Grease a round baking pan of 8 inches diameter x 2 inches height with butter or a non-stick spray.
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Preheat the oven to 180 degrees Celsius/356 degrees Fahrenheit for 30 minutes.
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Now sift the dry ingredients together.
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Add sugar to the dry ingredients.
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Mix wet ingredients together in no particular order.
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Pour the wet ingredients to dry mixture and whisk it together with a wired whisk. There is no need to use hand mixer.
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Consistency should be not very thin nor very thick.
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Bake for about 30 minutes.
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Do the toothpick test after 25 min. Insert a toothpick in the center of the cake and it comes out clean.
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Switch off the oven. Let the cake sit in oven with the slightly door opened for 5 minutes. This prevents cake from sinking at the bottom.
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Remove the cake from oven and place on a wire rack to cool.
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Now let's prepare chocolate frosting.
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Combine chocolate chips, whole milk or almond milk (if wanted to make vegan), olive oil and vanilla essence in microwave-proof bowl.
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Microwave on full power for 30-40 seconds.
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Remove and whisk until chocolate chips melt in and mixture is smooth. (if necessary microwave it again for few seconds.)
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Add powdered sugar and continue whisking until smooth.
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Chocolate frosting is ready to pipe.
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Put the frosting in piping bag and save 2 tablespoon to make ganache.
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Now in the same microwave jug add milk and microwave it for 30 sec.
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Add the frosting which we prepared earlier.
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Stir it. Let stand at room temperature until it is of pouring consistency.
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Place the cake on pizza tray or wire rack so that it can collect ganache drippings.
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Pour the ganache over the top of cake generously to cover all the sides.
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Let it sit at room temperature so that ganache sets on cake. Now decorate your eggless chocolate cake with chocolate frosting.
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Serve it.
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Enjoy!!
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This cake can be stored in refrigerator for 2 - 3 days.