Chocolate Cake Without Butter

Chocolate cake has a special place in our hearts, especially when it’s rich, moist, and packed with flavor. Picture a slice of soft chocolate cake melting in your mouth, with a hint of warmth from the cocoa and the sweetness dancing on your taste buds. What if I told you that you can indulge in this delight without any butter? This Chocolate Cake Without Butter is a simple, yet irresistible treat that brings joy to any occasion. Whether it’s a birthday celebration, a family gathering, or simply a cozy night in, this cake will surely be the star of the show. Let’s dive right into making this deliciously buttery-free bliss!

What You’ll Need for Chocolate Cake Without Butter

To whip up this delectable cake, here’s what you’ll need:

230 g (1 ¾ cups) all-purpose flour
220 g (1 ¼ cups) sugar
130 g (½ cup + 1 tablespoon) seed oil (peanut or sunflower)
130 g (½ cup + 1 tablespoon) water
100 g (3.5 oz) 55 percent dark chocolate
3 medium eggs
1 sachet baking powder for desserts (about 10 g)
2 tablespoons rum or amaretto
Powdered sugar or sprinkles for decoration

Step-by-Step Chocolate Cake Without Butter Recipe

Now that you have your ingredients ready, let’s get started on making this beautiful cake:

Preheat your oven to 170 degrees C (340 degrees F).
Melt the coarsely chopped dark chocolate using a double boiler or microwave until it’s smooth.
In a large bowl, use electric beaters or a stand mixer to beat the eggs with the sugar for about 3-4 minutes until it’s puffy and frothy.
Lower the mixer speed and add the seed oil, water, rum or amaretto, sifted flour with baking powder, and cooled melted chocolate. Mix until the batter is smooth.
Line a 24 cm (9-inch) springform pan with parchment paper and pour in the batter evenly.
Bake for 40-45 minutes, and perform the toothpick test to check if it’s done—insert a toothpick in the center, and it should come out clean.
Allow the cake to cool in the pan before flipping it onto a serving platter. Decorate with sprinkles or a dusting of powdered sugar as desired.
Store at room temperature for up to 4 days or freeze in slices for later enjoyment.

How to Serve Chocolate Cake Without Butter

Serving this chocolate cake can be just as delightful as making it! You can enjoy it as is, or elevate your serving game by adding a dollop of whipped cream on the side. Fresh berries or a scoop of vanilla ice cream pair perfectly with the chocolatey goodness. If you’re feeling adventurous, drizzle some chocolate sauce or caramel over the top for an extra treat! For visual appeal, place a few sprigs of mint on the plate to make it pop.

Expert Tips for Chocolate Cake Without Butter

Make it Moist: If you want an extra moist cake, consider adding a little more water or using milk instead of water to enhance the flavor.
Flavor Variations: Try adding a teaspoon of vanilla extract or a pinch of espresso powder to amplify the chocolate flavor.
Frosting Options: While it’s delightful on its own, you can serve this cake with a simple frosting made from cream cheese or a chocolate ganache for that extra decadence.

Chocolate Cake Without Butter FAQs

1. Can I replace the dark chocolate with cocoa powder?
Yes! You can use cocoa powder instead of dark chocolate, but remember to adjust the liquid ingredients slightly for texture.

2. How should I store the leftover cake?
You can keep the cake covered at room temperature for up to 4 days or wrap it well and freeze it in slices for longer storage.

3. Can I use other types of oil?
Absolutely! Feel free to use any neutral-flavored oil you prefer, such as vegetable or canola oil.

Whether you choose to bake this cake for a special occasion or simply to treat yourself, this Chocolate Cake Without Butter will not disappoint. Give it a try—I promise it will become a favorite in your recipe collection! Happy baking!