Moist Eggless Chocolate Cake

I can’t believe I’m saying this but this eggless chocolate cake is probably one of the best chocolate cakes I’ve ever had (even better than regular ones that do have eggs!).

It’s super soft and moist, sturdy for layer cakes, and has an intense chocolate flavour. Topped with a delicious chocolate cream cheese frosting, trust me, you will not be disappointed!

How to Make Eggless Chocolate Cake

This cake recipe is similar to a hot milk cake, except there’s no eggs! It’s adapted from my eggless vanilla cake recipe, and comes together in a few quick steps – no mixer required! As always, full quantities of all ingredients and step by step method can be found in the recipe card at the end of the blog post 🙂

Begin by preheating your oven to 150 °C (300°F) with the fan on (see note 1 on recipe card below if you don’t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

Sift together flour, baking powder and salt. Mix together using a whisk and set aside

In a large mixing bowl, combine yoghurt, sugar, vanilla and baking soda. Mix until well combined and set aside.

In a microwave safe bowl or jug, combine butter, oil, milk and instant coffee powder. Heat in the microwave (you can do this over a stovetop if you prefer), until the butter is fully melted and the mixture is hot to the touch.

Once hot, add in cocoa powder and stir until dissolved. It’s okay if there are a few little lumps.

By this point your yoghurt/baking soda mixture should be slightly frothy. To it add in half of the heated milk mixture and using a whisk mix until combined. Then add in half of your pre-sifted dry ingredients and gently mix with the whisk until just combined. Then add in the remaining milk mixture and gently whisk until just combined. Finish by adding the remaining dry ingredients and gently whisk until just combined. Do not overmix.

Distribute the batter evenly into the two 8 inch cake tins, and then give the cake tins a light bang on the counter to remove any large air bubbles.

Bake for 45 minutes, or until a toothpick comes out clean. Let the cakes cool in the cake tins for about 20 minutes, before turning them out onto a wire rack to completely cool. Because these cakes have a slight dome, don’t let them cool upside down as the layers may break while they’re still warm.

Assembly

While the cakes are cooling, prepare the chocolate cream cheese frosting.

Once cakes are cooled, level the tops with a serrated knife so that the cake layers are flat.

Place one cake layer onto your cake stand/serving platter and place a generous amount of frosting on top. Smooth it out with an offset spatula.

Place your next cake layer on top and cover the top and sides with more frosting. You can use a cake scraper to smooth out the sides.

I like to finish off with some piping on the top. I usually use a 1M star piping tip and pipe cupcake swirls around the top edges of the cake. Once done, slice and enjoy!