EGGLESS CHOCOLATE CAKE

Ingredients. 2 Cups All Purpose Flour 1 Teaspoon Salt 1 Teaspoon Baking Powder 2 Teaspoons Baking Soda 3/4 Cup Unsweetened Cocoa Powder 2 Cups Granulated Sugar 1 Cup Vegetable Oil 1 Cup Hot Coffee Mixed with 1.5 Teaspoons Of Instant Coffee Powder 1 Cup whole Milk 1/2 Cup Silken Tofu Pureed 1 1/2 Teaspoon Vanilla Extract Optional chocolate chips or grated chocolate Icinig Ingredients: 1 Packet Organic Chocolate Icing Mix 1/4 Cup warm Milk/Hot Water 1/3 Cup Butter at Room Temperature 1/4 Teaspoon Vanilla Extract A Pinch Baking Soda Method Preheat the oven to 325F (160C) for 15 minutes. Grease and flour two 9-inch cake pans. Sift together the flour, salt, baking powder, baking soda, cocoa and sugar into a large mixing bowl. Make a well. Add oil. Then the hot coffee. Add milk. Add the pureed tofu. Add vanilla essence. With an electric mixer, beat at medium speed for 2-3 minutes. Pour the batter evenly into both 9-inch cake pans. Bake for 25 to 30 minutes,If we are baking all the cake in one cake pan then it gonna be 42 to 45 minutes baking time.Or until a wooden tooth pick inserted into the center of the cake comes out clean. For cupcakes it will 15 minutes. Let the cakes cool completely before removing them from the pans. Transfer it to the wire rack. The cake should cool completely on the wire rack before icing. For Icing Sift the mix. Add the butter, hot milk, vanilla and baking soda. Beat the mix using a hand mixer at medium-high speed. Add few drops of water/milk if required. Decorate the cake: First placed the bottom layer upside down, so the rounded side. Spread about 1/2 cup to 3/4 cup of Icing on top of the bottom layer. Don’t use hard strokes,spread it gently using plastic spatula. Now place the second layer on the first, cut or domed side up. Ice the sides of the cake first with another 1/2 cup of icing. Finally frost the top of the second layer. Decorate as you want on top. Ready to serve