The Most Amazing Chocolate Cake is moist, decadent, chocolatey perfection with a batter that is made in just one bowl. With thousands of rave reviews, this is the chocolate cake you’ve been dreaming of!
WHAT CAN I SUBSTITUTE FOR EGGS IN CHOCOLATE CAKE?
Yes! There are several options that work well when substituting for eggs in this recipe.
1/4 cup of plain yogurt per egg
1 tablespoon vinegar+ 1 teaspoon baking powder whisked together per egg
1/4 cup mashed banana per egg
1/4 cup unsweetened applesauce per egg
One Layer Cake: Grease 9×13” pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F. for 35 to 40 minutes. Cool completely. Frost.
Cupcakes: Line cupcake pan with paper liners and fill 2/3 full with batter. Bake cupcakes for 22 to 25 minutes. Cool completely completely before frosting. Makes 24-30 cupcakes
Bundt Cake: Properly grease and flour the pan and cook the chocolate cake for about 50-55 minutes. Cool for 15 minutes in the pan before inverting onto a wire cooling rack.
Gluten-Free: substitute Bob’s Redmill Gluten-Free flour at a 1:1 ratio.
Dairy-Free: substitute Almond milk in both the cake and frosting recipes at a 1:1 ratio.
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