Go Back Email Link

EGGLESS CHOCOLATE CAKE

Soft,moist, melt in the mouth, eggless chocolate cake with ganache topping makes a wonderful celebration cake for any occasion.
5 from 22 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert, Tea Time
Cuisine American, British

Ingredients
  

For The Eggless Chocolate Cake

  • 1½ cups plain flour
  • ½ cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 cup plain thick yogurt
  • 125 g butter, room temperature
  • 1 tsp soda bicarbonate
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • little extra butter for greasing

For The Chocolate Ganache:

  • 100 ml fresh cream
  • 100 g dark chocolate, chopped

Instructions
 

  • Preparation of the Eggless Chocolate Cake:
  • Preheat the oven at 180°C.
  • Grease a round 10" or 12" cake tin. Sprinkle a bit of flour into it and move the tin around at all angles till the tin is coated with flour. Turn the tin upside down and bang it over the sink. The excess flour will come off. Or just line the tin with a greaseproof paper.
  • Sieve the flour, cocoa, salt and soda bicarbonate together.
  • In another bowl cream the sugar and butter till it is light, fluffy and pale in colour.
  • Add the vanilla extract and yogurt. Mix well.
  • Add the flour mixture and fold in with a spatula or a spoon till all the flour has been mixed in. Do not over mix at this point as the mixture may become glutinous.
  • Pour the batter into the prepared tin. Level out the top gently with a spatula.
  • Bake for 30 to 35 minutes or till the cake is done.
  • A toothpick or knife or fork inserted in the middle of the cake should come out clean.
  • Remove the cake from the oven. Leave it in the tin for 10 minutes. 
  • Remove the cake from the tin. Run a spatula around the edge of the cake.
  • Place a plate over the tin. Turn it over. Put the plate doen on the counter top.
  • Tap the bottom of the tin gently. The cake should come out onto the plate.
  • Place a wire rack over the cake and turn it over with the plate.
  • Let the cake cool down completely on the wire rack.

Preparation of the Chocolate Ganache:

  • Add the cream in a heavy bottomed pan. Place the pan over low heat.
  • Heat the cream, stirring it all the time, till it becomes hot. You don't want it to boil.
  • Take the pan off the heat.
  • Add the chocolate and whisk till the chocolate melts completely.
  • Let the ganache cool down completely before pou°ring it over the cake.

Notes

  • Before you add the batter to the prepared tin, take a spoon and do the drop test. Take some batter with the spoon and let the batter drop from about 5-6 inches away from the bowl. If it drops easily within 5-6 seconds then the batter is fine. If it doesn't then you need to add 1-2 tbsp of water or milk. Some flours absorb more moist than others.
  • If the cake does not bake in the middle when you insert the toothpick or fork, then lower the temperature to 150°C and let it bake till the middle gets done.
  • It is important to use the correct size of the cake tin so that the cake bakes well. If its too high then it will be raw from the middle.
  • If the ganache becomes too thick, just add a tsp or two of milk and mix.
Keyword baked, chocolate, delicious bake, eggfree, eggless, moist, soft