Ingredients:
Plain flour – 150 g
Unsweetened cocoa powder – 50 g
Fine sugar - 100 g
Baking powder – 2 tsp
Cold water – 150 ml
Lemon juice or vinegar – 1/2 tbsp
Oil – 4 tbsp (Any oil would do; I used soy oil)
Sprite or coke – 1 tbsp
Method:
1. Pre-heat oven to 180 degrees Celcius.
2. Grease the baking pan with butter or oil or use a non-stick cooking spray. I used a 8″ square pan.
3. Dry mixture: Sift all the dry ingredients except sugar together - flour, cocoa powder and baking powder.
4. Wet mixture: In another bowl mix water, lemon juice, oil and sugar.
5. Slowly add the dry mixture to the wet mixture while beating well in one direction. Keep beating until the entire dry mixture is fully incorporated.
6. Now add the coke or sprite and beat for a minute.
7. Pour the mixture into the greased pan. You do not have to spread the mixture using a spoon, if the mixture is of the right consistency. Tap the cake tin to release any trapped air bubbles.
8. Place in the centre of the pre-heated oven and bake for 30 minutes. The temperature and baking time can vary from oven to oven. Hence, test the cake at around 25 minutes to see if it is done. To test, insert a toothpick inside the centre of the cake and if it comes out clean, the cake is ready.
9. Remove the pan and let the cake cool for 10 minutes. Invert it.
10. A rich moist yummy eggless chocolate cake is ready! Serve it with icecream and fruits! Yummmmmy!
Shown in the picture is the guitar chocolate cake baked for one of my friends. I made two 8″ cakes and joined them together. This was my first time with icing and wanted to make eggless fondant based decoration but ended up messing it 
. Planning to decorate my next cake with buttercream icing! Hope it goes well! Will let you know soooon.
