Learn how to make a delicious chocolate cake that is moist and full of flavor. The recipe includes tips on using oil instead of butter and apple cider vinegar for a lighter texture.
‘Few things are more disappointing than a chocolate cake that doesn’t taste of chocolate’: Benjamina Ebuehi’s chocolate, buttermilk and hazelnut layer cake.
‘Few things are more disappointing than a chocolate cake that doesn’t taste of chocolate’: Benjamina Ebuehi’s chocolate, buttermilk and hazelnut layer cake. There is, of course, no butter involved in Khoury’s vegan take on the theme. “I use olive oil, but not a lot, especially when you’re in the business of not using eggs.” Typically, “you need quite a lot of fat to tenderise the gelling effect of eggs and flour, so, if you don’t have eggs to contend with, you can use up to 60% less fat”.
Chocolate Cake Buttermilk Hazelnut Recipe Oil Butter Apple Cider Vinegar
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