This eggless chocolate fudge cake is rich, moist, and chocolatey with a soft, tender crumb. Made with yogurt, oil, and cocoa powder, it needs no eggs, condensed milk, or vinegar and makes two 8-inch layers perfect for filling and frosting.
Oven & Pan - Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line two 8-inch round cake pans with parchment paper.
Dry Ingredients - Sift together the flour, cocoa powder, baking powder, baking soda, and salt.
440 g All-purpose flour, 130 g Unsweetened cocoa powder, 2 tsp Baking powder, 2 tsp Baking soda, 1 tsp Salt
Wet Ingredients - In a large mixing bowl, whisk together the yogurt, oil, brown sugar, and vanilla until smooth and well combined.
240 ml Neutral cooking oil, 480 ml Plain yogurt, 440 g Brown sugar, 4 tsp Vanilla extract
Dry to wet - Add the dry ingredients to the yogurt mixture and mix just until almost combined. Do not overmix. Combine the instant coffee with the hot water, if using. Add the hot water to the batter and whisk just until smooth and combined.
240 ml Hot water, 2 tsp Instant coffee
Pan - Divide the batter evenly between the prepared pans and transfer them immediately to the preheated oven.
Bake for 30 to 40 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
Cool the cakes in the pans for 10 minutes, then turn them onto a wire rack and cool completely before filling and frosting.
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