Eggless Chocolate cake

Eggless Chocolate Cake

The best part of this cake is that despite it being eggless, it retains its moisure and is absolutely delicious. Another wonderful part is that it uses just one mixing bowl to make this entire cake. Saves a lot of time in cleaning and very little mess. I usually frost this with molten chocolate with heavy cream and it is sinfully tasty! It would work great as a birthday/anniversary cake or even a casual desert.
Ingredients:

- All purpose flour - 1 1/2 cups
- Sugar - 1 cup
- Unsweetened Cocoa -1/4 cup
-Baking powder -1 teaspoon
-Baking Soda -1 teaspoon
-Salt - 1/4 teasoon
-Unsalted Butter - 1/3 cup (melted)
-Warm water - 1 cup
-Lemon juice - 1 tablespoon
-Vanilla extract - 1 teaspoon
Frosting:
- Semi Sweet Chocolate - 6 ounces ( I use Bakers or Ghriradelli) ( Chopped)
- Heavy Cream - 3/4 cup
- Unsalted Butter - - 1 tablespoon ( room temp)

Proceedure:
1. Preheat the oven to 350 F degrees
2. In an 8 inch square/Rectangle pan, add flour, sugar, sifted cocoa powder baking powder, baking soda and salt. Give it a nice stir.
3. Add the melted butter, water, lemon juice, and vanilla extract to the flour mixture. Using a spatula, mix everything well. Make sure all the ingredients come together smoothly. Bake for 35 mins and make sure when a toothpick inserted comes out clean. Let it cool completely.

Frosting :
- Place the chopped chocolate in a bowl. Heat the cream and butter and let it come to a rolling boil. Pour out the boiling butter and cream mixture over the chocolate. Let it stand for about 5 mins. Using a fork, stir it smooth. Then let it sit in the room temperature for about an hour and then beat it ganache untill it is light and creamy. Using a knife or spatula spread it over the cooled cake.

PS: Use M&M's to decorate, or any kind of icing of your choice.