Hetal Vasavada’s Eggless Chocolate Cake

Directions

1. 1

   Preheat oven to 350°. Grease an 8x8 square pan with cooking spray and set aside.
2. 2

   In a large cup, add hot water and instant coffee powder and stir well. Add milk and set aside.
3. 3

   In a large mixing bowl, sift in flour, cocoa powder, baking powder, baking soda and salt. Add sugar and whisk until well combined. Add mayonnaise and vanilla extract and mix with a spatula until it’s slightly shaggy.
4. 4

   Add the milk mixture in three additions, mixing between each addition with a spatula. After the milk is incorporated, whisk the mixture into a smooth batter. Try not to overmix!
5. 5

   Pour the batter into the prepared pan and tap it on the counter to remove any air bubbles. Bake on the center rack for 35-40 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool for 10 minutes. Invert the cake onto a rack to cool completely.
6. 6

   While the cake cools, make the buttercream. Add butter to a stand mixer bowl and mix for 2 minutes. Sift in powdered sugar and cocoa powder, and add cream, salt and vanilla. Mix on high speed for 3 minutes, scraping the sides of the bowl halfway through.
7. 7

   Once the cake has cooled, spread the frosting on top and decorate with sprinkles or fruit.