Recipe- Quick To Make Eggless Chocolate Cake

Soft, moist, and intensely chocolatey are how I would describe this eggless chocolate cake.

I know so many people who don’t eat eggs in desserts that this recipe was a long time coming. My mom and I have been making this recipe for friends and family for years now, and so I didn’t even have to test it when I decided to share this recipe here. It’s a pretty simple recipe that even non bakers can follow easily. The result is a cake that even egg eaters can’t differentiate between.

This chocolate cake requires all purpose flour or maida, cocoa powder, both baking powder and soda, greek yogurt or hung curds, powdered sugar, melted butter, vanilla, milk and vinegar. Wherever substitutes are possible, I have listed them out in the recipe notes to make baking this cake as easy as possible.

Ingredients

1 ¾ cups (235g) All Purpose Flour/ Maida
¼ cup (48g) Cocoa Powder
1 teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
½ cup Milk
1 teaspoon Vinegar
½ cup melted Butter
1 cup (225g) powdered Sugar
1 cup (250g) Greek Yogurt or Hung Curds
1 teaspoon Vanilla Extract
75g Dark Chocolate
75g Fresh Cream

Method

* Preheat oven to 200 degrees C. Line an eight inch tin with parchment paper and set aside.

* Sieve flour, cocoa, baking soda, baking powder and salt and set aside.

* Mix together milk and vinegar and set aside for a few minutes.

* Cream together butter and sugar and add the greek yogurt and vanilla extract to this and give it another whisk.

* Add half the flour mixture and mix. Mix in the milk and vinegar mixture, and then add the remaining flour mixture and fold gently, making sure not to over mix.

* Pour into the prepared tin and bake in the preheated oven for 10 minutes, reducing the temperature to 180 degrees C and baking for another 45-50 minutes or until a toothpick inserted in the middle comes out clean.

* Cool in the tin for 10 minutes, unmold and cool on the wire rack for another 15 minutes.

* Add chocolate and fresh cream to a microwave safe bowl, and warm in 30 second intervals for a minute or two will the chocolate starts to melt.

* Chocolate can burn pretty easily so stop a few seconds before you think the chocolate has actually melted. Use a spatula or a whisk to combine.

* Once the cake has cooled completely, pour warm ganache over the cake and spread over the top. Sprinkle with your favourite sprinkles and serve.