My recipe for the Best Chocolate Cake without eggs or butter is super decadent, rich and fudgy. Frosted with chocolate ganache takes this classic bake to a whole new level of deliciousness.
Easy to make, it's the perfect go to recipe for birthdays, celebrations or just to satisfy your chocolate craving!
NOTE: Before you start, keep in mind that the chocolate ganache has to be made in advance. At least 4 hours in advance, refrigerated or left overnight at room temperature. This ensures that the ganache sets to a smooth, spreadable (almost peanut butter like) consistency.
The cake and chocolate ganache can be made a day or two in advance, making it convenient to frost on the day of serving.
See how it's made
NOTE: This is just a visual guide so you can see the process. When you are baking, you’ll need to scroll to the end for the full printable recipe with ingredient measurements and method.
Make the Chocolate Ganache first
Prepare at least 4 hours ahead and, refrigerate or leave overnight at room temperature. This ensures that the ganache sets to a smooth, spreadable (almost peanut butter like) consistency.
Frequently asked questions about making the chocolate ganache
For this recipe I melted dark baking chocolate into the cream . You can use milk baking chocolate as well. If you are using milk baking chocolate, then add 2 oz (50g) extra chocolate to the cream to achieve the correct ganache consistency.
Remember to get baking or cooking chocolate, not regular eating chocolate for your ganache. Regular eating chocolate contains other ingredients like fillers or shortening. This can create a grainy effect and interfere with the setting of the ganache.
Once the chocolate has melted into the cream, leave the ganache uncovered at room temperature. If you cover the ganache while still hot, little drops of condensation will drip from the lid and on to your ganache.
Once cooled, cover your ganache with plastic wrap and make sure the wrap touches the surface of the chocolate.
Leave to set at room temperature for at least 4 hours or overnight before using. This is the best consistency for spreading, filling between cake layers and piping.
Yes you can. First cool the ganache uncovered for at least 30 minutes on the counter (at room temperature),then for at least 2 hours (or until it reaches the desired spreading consistency) in the fridge. Stir the refrigerated ganache every now and then for even cooling.
Get the ganache out of the fridge at least 20 minutes before frosting the cake. This will give it some time to soften, making it easier to spread and pipe onto the cake.
Making the cake
Frequently asked questions about making the cake
The yogurt in this recipe serves to add moisture and keeps the cake soft, light, tender, and fluffy.
Use plain unflavored yogurt. If you don’t have yogurt you can use buttermilk as a substitute
Sure. Feel free to use just plain boiling water in its place.
Coffee simply brings out the chocolate flavour but doesn't make the cake taste like coffee.
Because this cake has lift in it from baking powder and baking soda, it rises through the top.
But don’t worry because as the cake cools, it sinks slightly, making the cracks less visible.
Also it will be completely filled and hidden under the chocolate ganache or frosting!
Storage
At room temperature: The frosted cake can be stored covered in an airtight container for up to 3 days.
In the refrigerator: The frosted cake can be stored covered in an airtight container for up to 7 days (1 week)
Best Chocolate Cake (no eggs, no butter)
Ingredients
Chocolate Ganache
- 21 oz dark baking chocolate see notes
- 1 ¼ cup heavy cream or whipping cream
Chocolate cake
- 1 ¾ cup cake flour OR all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon salt
- 1 ⅓ cup white granulated sugar
- ½ cup vegetable oil (like canola or sunflower oil)
- ½ cup yogurt or buttermilk see notes
- 1 tablespoon vinegar (or apple cider vinegar)
- ½ cup milk
- ¾ cup hot water mixed with 2 teaspoon instant coffee powder see notes for alternative
- 2 teaspoon vanilla extract
Instructions
Make the chocolate ganache first
- * Prepare at least 4 hours ahead and, refrigerate or leave overnight at room temperature. This ensures that the ganache sets to a smooth, spreadable (almost peanut butter like) consistency.
- Chop the chocolate into pieces or break into blocks. Pour the cream over the chocolate.
- Microwave for 1-minute intervals, stirring in between. The chocolate should be melted within 3 minutes. (See notes for melting the chocolate on the stovetop.)
- Remove the bowl from the microwave and stir gently with a spatula or spoon just until well blended and smooth.
- Once the chocolate has melted into the cream, leave the ganache uncovered at room temperature. If you cover the ganache while still hot, little drops of condensation will drip from the lid and on to your ganache.
- Once cooled, cover your ganache with plastic wrap and make sure the wrap touches the surface of the chocolate.
- Leave to set at room temperature for at least 4 hours or overnight before using. This is the best consistency for spreading filling between cake layers and piping. (See notes for a quicker setting option.)
- * Note: The amount of chocolate ganache in this recipe is sufficient to fill and cover the top and around the side of the cake. You can set a little aside for decorative piping before covering and filling if you prefer.
Chocolate cake
- Grease 2 x 8 inch (20cm) cake pans with butter, then line the base with parchment paper.
- Preheat the oven to 180C°/350°F (160°C fan).
- Dry ingredients: Combine flour, baking soda (bicarbonate of soda), baking powder and salt in a large bowl.
- Wet ingredients: In a separate bowl or measuring jug add sugar and oil. Give it a good whisk until smooth. Add the yogurt, vinegar, milk and hot coffee and whisk until well incorporated.
- Combine the wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients.
- Whisk until just smooth. Do not overmix.
- Bake: Pour the batter into two 8 inch (20 cm) pans evenly. Tap the pans a few times on the table to release air bubbles.
- Bake on the middle rack of your oven for 25 to 30 minutes or until a toothpick inserted into center comes out clean, or with a crumb or two attached. Start testing after 25 minutes to avoid over-baking.
- Cool: Cool cakes for 10 minutes in pans on a wire rack. Loosen edges by running a blunt edged butter knife or offset spatula along the sides.
- Turn cakes out onto cooling racks. Cool for at least another hour before filling, frosting and decorating with the chocolate ganache.
Storage
- At room temperature: The frosted cake can be stored covered in an airtight container for up to 3 days.
- In the refrigerator: The frosted cake can be stored covered in a airtight container for up to 7 days (1 week)
Notes
Remember to get baking or cooking chocolate, not regular eating chocolate for your ganache. Regular eating chocolate contains other ingredients like fillers or shortening. This can create a grainy effect and interfere with the setting of the ganache. Yogurt or buttermilk: The yogurt in this recipe serves to add moisture and keeps the cake soft, light, tender, and fluffy. Use plain unflavored yogurt. If you don’t have yogurt, you can use buttermilk as a substitute. Coffee alternative: Feel free to use just plain boiling water instead of adding coffee. Coffee simply brings out the chocolate flavour but doesn't make the cake taste like coffee. Melting chocolate on the stovetop instead of microwave: Heat the cream until hot in a medium sized pot. Do not boil. Turn off the heat and take the pot off the stove. Add the chocolate to the pot. Leave the chocolate in the hot cream to soften for about 3 minutes. Stir until the ganache is smooth. Quicker setting ganache option: First cool the ganache uncovered for at least 30 minutes on the counter (at room temperature), then for at least 2 hours (or until it reaches the desired spreading consistency) in the fridge. Stir the refrigerated ganache every now and then for even cooling. Get the ganache out of the fridge at least 20 minutes before frosting the cake. This will give it some time to soften, making it easier to spread and pipe onto the cake. Quicker setting ganache option: First cool the ganache uncovered for at least 30 minutes on the counter (at room temperature), then for at least 2 hours (or until it reaches the desired spreading consistency) in the fridge. Stir the refrigerated ganache every now and then for even cooling.
Get the ganache out of the fridge at least 20 minutes before frosting the cake. This will give it some time to soften, making it easier to spread and pipe onto the cake.
Nutrition
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