Crazy Cake With Chocolate Ganache

This Crazy Cake with Chocolate Ganache has been hugely popular and the best part? No Eggs, Milk or Butter is used in this recipe. View now.
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Ella from Home Cooking Adventure is back to share another hugely popular recipe. Her Crazy Cake with Chocolate Ganache is utterly delicious and you will love it!

This recipe uses pantry staples and surprisingly no eggs, milk or butter! This is highly unusual and it will suit many that suffer from allergies.

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Crazy Cake Ingredients

Makes about 8-10 servings

  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (100g) sugar
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1 tsp (6g) baking soda
  • 1/2 tsp (2g) salt
  • 5 tbsp (70g) canola oil
  • 1 tbsp (15ml) vinegar
  • One tsp (5g) vanilla extract
  • 1 cup (240ml) hot water

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Crazy Cake Chocolate Ganache Ingredients

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7 oz (200g) semisweet chocolate, chopped

1/2 cup (120g) whipping cream

Crazy Cake With Chocolate Ganache Video

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Are you ready to learn how to make this super moist and incredibly delicious Crazy Cake with Chocolate Ganache? Ella has created a video tutorial that will step you through the process.

We highly recommend that you view it. This way you can be sure to achieve the best possible result. To see Ella in action, click Play above ^

How To Make Crazy Cake With Chocolate Ganache

via Home Cooking Adventures

1. Preheat oven to 350F (180C).

2. In an 8 inch (20cm) springform pan add flour, sugar, cocoa powder, baking soda and salt. Whisk to combine.

3. Add the oil, vinegar, vanilla, and hot water and whisk again until completely combined.

4. Use a spatula to spread evenly and bake for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean.

5. Let it cool slightly and remove the sides of the pan.

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6. Prepare the chocolate ganache. Heat the cream in a small saucepan, until almost boiling to the edges. Remove from heat and add the chopped chocolate.

7. Let sit 1 minute and then stir until smooth.

8. Spread the ganache on top of the cake leaving 1 inch (2.5cm) border at edge.

9. Use a spoon to create a flower shape.

10. Let the ganache set a bit at room temperature before serving.

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