Rich Fudgy Chocolate Cake (eggless)
Rich, fudgy and SO chocolatey: this eggless chocolate cake is moist, indulgent and layered with whipped chocolate ganache ♡
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This rich and fudgy chocolate cake is completely eggless, so rich and moist. The cake itself is almost like a tea cake but softer and lighter which makes it perfect for layering or just eating on its own. The texture is tender and indulgent yet structured enough to hold the silky whipped chocolate ganache on top. Do not take it lightly when I warn you: this cake is dangerous if you’re not very good with self control because you’re going to find yourself opening the fridge multiple times a day, just to sneak in spoonfuls of it. Seriously, it’s just so, so good!
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Rich Fudgy Chocolate Cake (eggless)
servings
6
prep time
30 min
cook time
30 min
Ingredients
Chocolate Cake
- ½ cup (120 g) milk
- 1 tsp (5 g) vinegar
- ¾ cup (150 g) white sugar
- ¼ cup (60 g) curd or yogurt
- ¼ cup (50 g) vegetable oil
- ½ tsp (3 g) vanilla extract
- 1 cup (120 g) all purpose flour
- 1 tbsp (8 g) cornstarch
- ¼ cup (25 g) cocoa powder
- ½ tsp (2 g) baking powder
- ¼ tsp (1 g) baking soda
- ¼ cup (60 g) hot coffee
For Soaking
- ¼ cup (60 g) coffee
Whipped Chocolate Ganache
- 1 cup (150 g) dark chocolate, chopped
- ⅔ cup (150 g) heavy cream
- ½ tsp (3 g) vanilla extract
- pinch of salt
Garnish
- 1/2 cup (90 g) milk + dark chocolate chips
- flaky sea salt
Instructions:
- Prepare the wet ingredients: In a bowl, add milk and vinegar and let it sit for 5 minutes to turn into buttermilk. Add in the sugar, curd, vegetable oil and vanilla extract and whisk until everything is well combined.
- Mix in the dry ingredients: Sift together the all purpose flour, cornstarch, cocoa powder, baking powder and baking soda and mix the dry mixture with the wet mixture. Gently combine till you get a smooth batter.
- Add the coffee: Pour in the hot coffee and whisk just until incorporated, the batter should be nice and runny.
- Bake the cake: Pour the batter into a greased and parchment lined round cake tin (7 inch cake tin). Bake at 180°C for 30–35 minutes in a preheated oven or until a toothpick inserted in the centre comes out clean. Let the cake cool completely before slicing in half.
- Make the ganache: To a bowl, add a mix of chopped milk and dark chocolate. In a saucepan, heat heavy cream until just simmering (do not boil). Pour the hot cream over the chocolate and let it sit for a minute. Add vanilla, a pinch of salt and whisk till the mixture is smooth and glossy. Chill in the fridge fro around 1 hour for to thicken. Before whipping, scoop out some of the unwhipped ganache to use later as a pour-over. Whip the remaining ganache with a hand mixer until paler and looks like frosting.
- Assemble the cake: Place one cake layer on parchment paper and brush generously with coffee. Scoop and spread a layer of the whipped ganache. Place the second cake layer on top, brush again with coffee and cover the whole cake with the remaining ganache. Press chocolate chips along the sides for crunch and finish with a sprinkle of flaky sea salt on top. Slice, serve and enjoyy!
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Leave a Comment
Can I make it in a kadhai?? Just chocolate chip cake ??
Turned out very gooddd and moist very good texture
The cake came out amazing. It tasted even better the next day. Everyone in my family loved it. Will make it again and again. Thank you Shivangi 😊
LOVE YOU AND YOUR RECIPES highly recommended
Been watching her for like 2 years now absolutely love her recipes and just wow HIGHLY RECOMMEND TRYING HER RECIPES
Will try very soon seems very addicting and tbh the recipe is pretty easy to learn
Loved the details and it’s so cute!!
