The best ever Eggless Dark Chocolate Cake, moist, sinfully chocolaty and truly delicious. Easy to make, turn this cake into a chocolate sponge for any of your parties and have fun with the frosting.
Mix coffee powder in hot water, keep aside.
Preheat the oven to 170 degrees C. Lightly grease an 8-inch round cake pan with oil and place a piece of baking paper at the bottom of the pan.
In a large bowl mix all-purpose flour, baking soda, baking powder, cocoa powder, and sugar. Add and mix all the wet ingredients including the coffee mixture in a separate bowl. Now pour this wet mixture into the dry ingredients. Whisk well until lump-free batter forms, care should be taken not to whisk it for a longer time.
Pour the batter into the prepared pan. Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles. Bake for 30 minutes. Insert a toothpick in the middle of the cake, the cake is ready if the toothpick comes out clean or with a few moist crumbs.
Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until completely cooled.
When cooled, slice, serve, and enjoy!