Eggless Chocolate Cake - So soft and moist!

This eggless chocolate cake recipe is moist, airy, light and so chocolatey. And incredibly easy to make! This eggless cake recipe won't fail you.

Course Desserts

Cuisine Indian

Diet Vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings Slices

Calories 548kcal

Author Richa

Preheat oven to 200 degrees C. Line a nine 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!

Milk and Vinegar: You can substitute milk and vinegar with buttermilk if you have that on hand
Melted Butter: Melted butter can be substituted with a neutral flavoured vegetable oil like canola or sunflower oil in equal quantity
Powdered Sugar: Granulated sugar does not melt easily in cakes while baking. Powdered sugar or even castor sugar work better in this recipe.
Greek Yogurt: Greek yogurt has the best consistency for this cake. But if you don't have that, use hung curds.
Baking eggless chocolate cake in microwave: To make this cake in the microwave, bake it at 180 C for approx 25 minutes.
Storing Chocolate Cake: This cake stores well in an airtight box at room temperature for up to 2 days. Or you can refrigerate it for up to 4 days.