Eggless Chocolate Cake

This Eggless Chocolate Cake is going to blow your mind! The cake is decadent, delicious and so easy to make! The best part about this Chocolate Cake is that it is made without eggs, making it perfect for those with dietary restrictions. Frost it with some silky smooth ganache and you’ve got the best treat you’ve got to try!

Ingredients

For The Cake

• 1½ cups (198 grams) All Purpose Flour

• ¾ cup (88 grams) Cocoa Powder

• ½ tbsp (2.5 grams)Coffee Powder

• 1 tsp (4 grams) Baking Powder

• ½ tsp (2 grams) Baking Soda

• ½ tsp (3 grams) Salt

• 1½ cups (300 grams) White Granulated Sugar

• ¾ cup (180 ml) Vegetable Oil

• 1 cup (240 ml) Greek Yogurt

• 1 tsp (5 ml) Vanilla Extract

• ¾ cup (180 ml) Milk

For The Chocolate Ganache 

• 3 cups (510 grams) Semi-Sweet Chocolate Chips

• 1½ cups (375 ml) Heavy Cream (35%)

• 1 tbsp (14 grams) Unsalted Butter

Method

Cake Method

1. Preheat the oven to 350F/180C.

2. Prepare two 8-inch cake pans by brushing a little melted butter and dusting the sides with cocoa powder.  Place parchment paper at the bottom of the cake pans.  Keep them aside for later.

3. Mix the all-purpose flour, cocoa powder, coffee powder, baking powder, baking soda, and salt in a bowl.  Whisk them together till well blended.  Pass them through a sieve to remove any lumps in the cocoa powder. Keep the dry ingredients aside.

4. In another large bowl, add the sugar and oil and with the mixer on a low speed blend them until the sugar has absorbed the oil. 

5. Next, add the yogurt to the bowl, and with the mixer on low speed, blend until you have a smooth batter.  

6. Add the dry ingredients and the milk to the batter, alternating between the two, starting and ending with the dry ingredients.  Keep the mixer on a low speed and scrape down the bowl occasionally.

7. Once you have a smooth batter, divide it equally between the two cake pans and put them into the preheated oven to bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.

8. Keep the cakes on wire racks to cool completely.

Ganache Method

1. Put the chocolate chips in a bowl and into a heavy bottom sauce pan add the heavy cream.  Place the cream over medium heat and once it begins to simmer, take it off the heat, give it a swirl, and place it back on the heat for a second.

2. Now pour the hot cream over the chocolate chip and add the butter.  Cover the bowl with a clean kitchen towel and allow it to sit for 5 minutes.

3. Using a spatula, stir the chocolate chips and the cream together until well combined and you have a smooth ganache.

4. Take a plastic wrap and touch it to the surface of the ganache to cover it.  Now you can either leave it at room temperature for 2 hours to thicken or put it into the refrigerator for 30 minutes.

Decorating Method

1. Place one layer of the cake face-side down on the cake base, put a generous helping of the ganache on the top, spread it across the cake, and level it.

2. Now place the second layer of the cake face-side down on the top of the ganache.  Spread the remaining ganache over the top and the sides of the cake.  You could either smooth it out or have a rustic look.

3. Decorate the top of the cake with chocolate sprinkles, chopped nuts, berries, or anything you prefer.