I baked this surprise birthday cake for my dads 66th birthday. This cake recipe requires no eggs and no butter. The cake is so moist and fluffy just by adding a secret ingredient ( Vinegar). Yep just add in two spoons of Vinegar and you have a moist cake coming right out of your kitchen.
For the cake :
Sift all the dry ingredients together. Make a small hole in the middle of the mix and add in oil, Vinegar and Vanilla and Water and mix with a hand whisk. The batter should be runny. In a preheated oven heat your baking mould and pour the batter in and bake at 180 degrees for 25 to 30 minutes. Do not over bake this cake. If your skewer comes out clean its done and switch off the oven and let the cake rest in the oven for another 10 to 15 minutes so that the middle of the cake doesn’t collapse.
I used a chocolate glaze to cover it and did some buttercream piping on it.
For chocolate glaze:
Heat one cup of heavy cream till it simmers but doesn’t come to a boil. Add in half a brick that’s been chopped into pieces of dark chocolate into the pan and using a wooden spoon keep stirring it. Once the chocolate has melted remove the pan from the heat and let it rest. You can store it in the fridge but for this cake I let it rest in my kitchen because I wanted to pour over it. You can add in butter for more shine but I skip that part since I find the fat from the butter too much.
Take one slab of salted butter and whisk it using an electric mixer or stand mixer. Add in Icing Sugar till it reaches a piping consistency. Add in Unsweetened Cocoa about 2 tbsp you can add in more if you want and your chocolate buttercream is ready.
Cut Strawberries into half and stick them when you have poured the glaze over and its still drying up. You can use some fresh flowers and gold dust too like I did.