Eggless Chocolate Cake with Chocolate frosting

I've baked this chocolate cake for my friend Bini & Jayesh. It's their wedding anniversary and was a surprise for the chocolate cake lovers.

This is really simple. It doesn't need an electric whisk; just a whisk/spoon for mixing up. This is the first time I've baked chocolate cake as Sathya is not fond of chocolates in cakes/desserts and always avoid any recipes which has cocoa/chocolate content.

Recipe Source: JoyofBaking

Ingredients:

All purpose flour - 1½ cups
Sugar - 1 cup
Cocoa powder - ¼ cup
Baking powder - 1 tsp
Baking soda - ¾ tsp
Salt - ¼ tsp
Melted Butter -1/3 cup (75 grams)
Warm water - 1 cup (240 ml)
Lemon juice or Vinegar - 1 tbsp
Vanilla extract - 1 tsp

Instructions:

• Pre-heat oven to 180 C/ 350 F.
• Lightly grease the cake pan with melted butter.
• Sift the dry ingredients (all purpose flour, cocoa powder, baking powder, baking soda, salt ); add sugar. Whisk all ingredients together with a whisk/spoon.

• Add melted butter, warm water, lemon juice and vanilla extract to the dry ingredients and whisk until well combined.

• Pour the batter to the cake pan and bake it for 30 minutes until the cake springs back when lightly touched at the centre or a toothpick inserted comes out clean.

• Remove from oven and place the cake on a wire rack to cool.

Chocolate Frosting:-

Ingredients:

Semi-sweet chocolate - ½ cup (chopped)
Thickened cream - ¼ cup (cream contains 35% fat)
Butter - ½ tbsp

Instructions:

• Place the chopped chocolate, cream, and butter in a heatproof bowl.
• Place over a saucepan of simmering water and melt until smooth. 
• Remove from heat and let stand at room temperature until it is of thick consistency. 
• Transfer the cake to the cake pan so that when you pour the frosting over the cooled cake, it doesn't drizzle over.
•  Let stand until frosting has thickened.

Notes:

• I poured only half of the cake batter to the cake pan and the remaining poured into 6 cupcake moulds.
• I've used the above mentioned quantity for making frosting as I used only of the batter to make a cake.
• Double the frosting quantity if using the whole of the batter onto the cake pan.