Eggless Fudgy Chocolate Cake without Cocoa Powder | Easy Recipe | Easy Chocolate Buttercream

Eggless Fudgy Chocolate Cake | Chocolate Cake without Cocoa Powder – this cake may look like an ordinary chocolate cake but it’s kind of fudgy and soft. For eggless fans who is looking for a fudgy and yet moist, this recipe is for you. I’ve used yogurt in the recipe. I understand you might find it inconvenient especially if you seeking for non-dairy, this yogurt will actually make the cake super moist. You can replace it with soy or almond milk with 1 tbsp of white vinegar. Let these 2 ingredients combined and rest for 5 minutes before using, this will give you buttermilk. OR you can also replace the yogurt with curd. You’ll get the same moist texture of chocolate cake. I’ve added a little coffee to the cake but that’s totally optional. My house smells like a café. This cake can be stored in the fridge for at least 3-4 days, so if you wish to bake ahead of time for a party, this cake will be a good choice. When you move the cake out of the fridge, just let it sit in room temp for at least 30 minutes, the fudgy cake will be moist and softer again. I hope you’ll be inspired and give this cake a try. Enjoy!

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Ingredients:
• Eggless Fudgy Chocolate Sponge Cake

180g [1½ cup] cake flour
4g [1½ tsp] baking powder
1g [¼ tsp] baking soda
140g [¾ cup + 1 tbsp] dark chocolate melt
115g [½ cup] unsalted butter
180g [¾ cup + 2 tbsp] castor sugar
120g [½ cup] plain yogurt
1 tsp vanilla extract
180g [¾ cup] hot water
5g [1 tbsp] instant coffee
• Chocolate Buttercream

80g [¼ cup] dark chocolate melt
40g [¼ cup] powdered sugar
15g [1 tbsp] hot water
200g [¾ cup + 2 tbsp] unsalted butter, softened

syrup
[1 tbsp sugar + 2 tbsp hot water]
Instructions:

• Eggless Fudgy Chocolate Sponge Cake

1. Preheat oven at 170°C/340°F.
2. Sift all the dry ingredients: cake flour, baking powder and baking soda. Give it a quick mix. Set aside.
3. In a large mixing bowl, chocolate and butter. Place over a double boiler. Heat on medium heat until melting stage and off the heat. Constantly stir until the chocolate and butter completely melted and no lumps. Remove the bowl from the double boiler.
4. While the mixture is still hot, add in the sugar, yogurt and vanilla extract. Mix until well combined.
5. In a glass, mix the hot water and coffee together. Mix well until the coffee is fully dissolved. Set aside.
6. Add the sifted ingredients in 2 batches into the chocolate batter, alternate with the hot coffee mixture. Mix until combined.
7. Add the hot coffee mixture in 2 batches into the chocolate batter, alternate with the sifted ingredients. Mix until combined.
8. Divide the batter evenly into 2 prepared 7-inch pans, greased and lined with parchment paper. Using a weighing is optional. Drop the pans hard on the table to release air bubbles trapped.
9. Bake in preheated oven at 170°C/340°F for 30-35 minutes.
10. Once out from the oven, let the cake cool in the pan. Once it cooled down, refrigerate for 1 hour to hardened the cake a little.
• Eggless Fudgy
1. Melt the chocolate in a hot water bath. You can also melt it in the microwave. Stir until melted and no lumps.
2. Add the hot water into the powdered sugar. Mix until the sugar is dissolved.
3. In a large bowl, add the butter (softened). With an electric mixer, mix on high speed until the butter is creamy and pale.
4. Add in the sugar, and continue mixing on high speed until well combined.
5. Add in the melted chocolate, and continue mixing on high speed until well combined.
6. Scrape the bowl occasionally.
7. Buttercream is ready.
• Assemble the Cake (refer to video)
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