Eggless chocolate cake with whipped cream frosting

I was googling this Sunday to get a good, moist eggless chocolate cake recipe that does not use condensed milk. I did not find anything interseting. I went to joyofbaking site to get a chocolate cake recipe and replace the eggs in the recipe with any of the usual substitutes. To my surprise and happiness, I came across a chocolate cake recipe which originally did not use eggs. What more can I ask for..

I baked the cake as per Stephanie's instructions, but with a slight modification with respect to the bowl in which I mixed the ingredients. Instead of mixing the ingredients in the cake pan itself as suggested by her, I did the mixing in a different bowl and then poured the batter in a greased cake pan. I was a bit scared that if I don't grease the pan, the baked cake might get stuck at the bottom.

The cake was real moist and chocolaty. I did the frosting too following her recipe for whipped cream frosting.

This cake is a must try for all eggless bakers..

Ingredients for the cake

All purpose flour: 195 gms
Granulated sugar: 200 gms
Unsalted Butter: 75 gms(melted)
Cocoa powder: 25 gms(I used Weikfield brand)
Warm water: 240 ml
Baking powder: 1 tsp
Baking Soda: 1 tsp
Vanilla extract: 1 tsp
Vinegar or lemon juice: 1 tbsp(I used vinegar)
Salt: less than a fourth tsp

Procedure

1. Preheat oven to 170 degree C
2. Mix dry ingredients in a bowl.
3. Add butter, water, vinegar, lemon juice and vanilla extract to the dry ingredients
4. Mix well all the ingredients until blended. (I used my hand to do the mixing)
5. Pour the batter in a greased cake pan and bake for 35 minutes or until a skewer inserted comes out clean.

Ingredients for whipped cream frosting

Heavy whipping cream: 236 ml
Vanilla extract: 1/2 tsp
Granulated sugar: 1 tbsp (14 grams)

Procedure

1. In a large bowl add whipping cream, vanilla extract and sugar and stir to combine.
2. Refrigerate the mix for 30 minutes.
3. When chilled, beat the mixture until stiff peaks form.
4. Apply the frosting on the cake.

Note: The original recipe clearly mentions to use unsweetened cocoa pwder and not Dutch processed cocoa. But here, as far as I have seen, we do not get different varieties of cocoa powder. I just used Weikfield brand's cocoa powder.

I tasted the cake immediatley after I baked. It was too bitter to eat. I tried after 2 hours, the top part of the cake which had broken a bit. That too tasted bitter. I was very much worried. The next day,when I had a piece from the cake, it just tasted like a perfect chocolate cake. There was no bitterness at all. I really do not know why it tasted bitter the previous day.

This recipe is adapted from joyofbaking.