Eggless Chocolate Fudge Cake
Coooking Temperature: 325°F/ 165°C/ Gas Mark 3
Calories: 18
Adjust Servings Here: 8 servings
Description
This moist eggless chocolate fudge cake has a firm texture with a soft crumb. Made without condensed milk this is a very versatile cake with so many flavor variations. Try it with your favorite buttercream frosting, light whipped cream, or fill it with a chocolate mousse filling as I have.
Ingredients
Makes 1 x 8 inch round or 2 x 6 inch round cakes
Cake Ingredients
- 1 ¾ cup (220 g) All-purpose flour
- ¾ cup (65 g) Cocoa powder
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- ½ cup (120 ml) Cooking oil flavorless
- 1 cup (240 ml) Yogurt
- 1 cup (220 g) Brown sugar
- 2 tsp Vanilla extract
- ½ cup (120 ml) Hot water (with 1 tsp instant coffee - optional)
Vanilla buttercream frosting
- 1 cups (227 g) Unsalted butter room temperature
- 1 tsp Vanilla extract
- 4 cup (480 g) Powdered sugar (icing sugar)
- 1 cup (240 ml) Heavy cream 38% fat, no less
- ½ tsp Salt
Chocolate buttercream frosting
- 4 oz (113 g) Bittersweet chocolate melted, cooled (optional for chocolate buttercream)
Plus
- ½ cup Simple syrup Boil ¼ cup sugar and ½ cup water to make simple syrup
Instructions
Cake
- Preheat the oven to 325°F/ 165°C/ Gas Mark 3. Grease and line one 8" round baking pan or 2 x 6-inch round cake. You will need to double (2x) this recipe for 2 x 8-inch round cakes.
- Dry ingredients - Sift dry ingredients - flour, cocoa powder, baking powder, baking soda, and salt.1 ¾ cup All-purpose flour, ¾ cup Cocoa powder, 1 tsp Baking powder, 1 tsp Baking soda, ½ tsp Salt
- Wet ingredients - In a miing bowl, combine yogurt, oil, vanilla extract, and brown sugar. Stir until the sugar is almost dissolved. Next, combine the wet and dry ingredients until smooth with no lumps. Then, add the hot water - use a whisk to combine well.½ cup Cooking oil, 1 cup Yogurt, 1 cup Brown sugar , 2 tsp Vanilla extract, ½ cup Hot water
- Bake - Pour the batter into the baking pan or pans and immediately transfer to the preheated oven. Bake for 30 to 40 minutes until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then, invert onto a cooling rack and cool completely before decorating.
- Eggless Vanilla Buttercream Frosting - In the bowl of a stand mixer on medium speed with the paddle attachment cream together the butter, heavy cream, salt, and vanilla extract. Add the powdered sugar one cup at a time. Once all the powdered sugar is in, continue to whip for 2 to minutes on high until light and fluffy similar to a whipped cream consistency.1 cups Unsalted butter, 1 tsp Vanilla extract, 4 cup Powdered sugar, 1 cup Heavy cream, ½ tsp Salt
- Eggless Chocolate Buttercream Frosting - Add the cooled, melted chocolate to the vanilla buttercream frosting to make a chocolate buttercream frosting.4 oz Bittersweet chocolate
Assemble
- Prepare simple syrup - cool completely before using.½ cup Simple syrup
- Using a bread knife or cake leveler cut the domes off the cake layers. Cut each layer horizontally in half. Brush each layer with the cooled simple syrup
- Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Place the next layer followed by more buttercream, and the remaining layers. Place the cake in the fridge to chill for 10 to 15 minutes.
- Decorate - Spread the frosting around and on the top of the cake. Place any remaining frosting in a piping bag and with a round tip and pipe borders on the top and around the cake. Top with chocolate shavings or similar decorations
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen