Old Fashioned {Eggless} Layered Chocolate Cake with Balsamic Strawberries & Cream

Summary: This recipe is adapted from Cuisine at Home, taken from Barbara Bakes. This is an old fashioned eggless chocolate cake, which turns out moist and delicious. It’s a great one to make for vegetarians, or people who are allergic to eggs. Use a filling of your choice. I used seasonal strawberries to make mine.
Photo by DONNA W.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Time: 1 hour

  • 1

    Time: 1 hour

  • 2

    Time: 2 hours

  • Cake

  • Ingredients

  • 3 3

    3 cups all-purpose flour

  • 1 3/4 1 3/4

    3/4 cups sugar

  • 1/2 1/2

    1/2 cup unsweetened cocoa powder

  • 2 2

    2 teaspoons baking soda

  • 1 1

    1 teaspoon salt

  • 2 2

    2 cups hot water

  • 3/4 3/4

    3/4 cup vegetable oil

  • 2 2

    2 tablespoons distilled white vinegar

  • 1 1

    1 tablespoon vanilla extract

  • Preparation

  • Filling

  • Ingredients

  • 300 300ml

    300ml low fat cream

  • 200 200gm

    200gm strawberries, chopped

  • 1/4 1/4

    1/4 cup sugar

  • 1 1tbsp

    1tbsp balsamic vinegar

  • 1/2 1/2

    1/2 vanilla bean scraped

  • 1-2 1-2

    1-2 tbsp powdered sugar

  • Preparation

  • First prepare filling: Place strawberries, sugar, scraped vanilla bean and balsamic vinegar in a sauce pan, and simmer till it becomes thick and jam-like. Cool completely.

  • to to

    to medium stiff peaks, and gently fold in cooled strawberry mixture, taking care not to release the volume of the cream.

  • Chocolate Ganache

  • Ingredients

  • 200 200gms

    200gms dark chocolate, room temperature

  • 150 150ml

    150ml low fat cream, room temperature

  • Ganache Preparation

  • 50ml

    the cake one basic thin coating with this ganache, and reserve some for piping decorations. Add the remaining 50ml cream and mix until smooth.

Directions

Preparation Preheat oven to 180ºC with rack in the center. Line the bottom of 1 9″ spring form tin.{If you can, use two 9×2 inch round cake pans} Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. {Don’t use a mixer.} Combine water, oil, vinegar, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined, a few lumps are OK. Turn batter into prepared tin {or divide batter between pans if using 2}, then bake until a toothpick inserted in the center comes out clean, 50-60 minutes for 1 or 35-40 minutes for 2. Cool cake on a rack for 15 minutes, then invert them onto the rack.. Leave cake upside down (this flattens domed cakes) to cool completely. Slice into 4 layers, and sandwich with filling {recipe follows}. Allow to rest in the fridge for about 30 minutes, and then frost with the chocolate ganache {recipe follows} Ganache Preparation Place the chocolate and 100ml of cream in a heatproof bowl and microwave for 30-40 seconds {if the weather is warm as it is here, else try for minute}. You can also simmer it in pan until the chocolate melts. Stir well to combine both into a smooth ganache. Give the cake one basic thin coating with this ganache, and reserve some for piping decorations. Add the remaining 50ml cream and mix until smooth.

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