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HERSHEY’S EGGLESS CHOCOLATE CAKE – Moist Chocolate Cake (No Eggs No Butter)
Course dessert
Cuisine american
Prep Time
20 minutes

Cook Time
40 minutes
Servings
portion
Ingredients
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 40 minutes
Servings
portion
Ingredients
Instructions
  1. Sift all the dry ingredients ( all purpose flour, baking powder, baking soda, salt and cocoa powder). Sieve them all together twice so that the ingredients get incorporated completely. Set aside the mix.
  2. In a large bowl, take water, sugar, lemon juice, vanilla essence and oil. Mix them all together well till the sugar gets dissolved completely.
  3. Now gradually start adding the sifted flour mixture to the wet ingredients mixture may be in 2 parts.
  4. Gently mix everything in one direction. Break the lumps forming. The batter will be slightly runny as compared to regular cake batter.
  5. Now fold in the Hershey’s chocolate syrup and and give a quick stir.
  6. Grease a 8″ baking pan (any shape) and dust it with little flour on all sides.
  7. Pour the batter in the center and let it spread outwards by its own. Tap the baking pan slightly to break the air bubbles forming.
  8. Bake the cake in a pre heated oven at 180 degree C for around 35-40 mins or till the tooth pick comes out clean.
  9. Allow it to cool and then invert the mold carefully to take out the cake. Cut into desired pieces and serve.
Recipe Notes

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