Eggless Chocolate Cake with Cream Frosting
Cake Ingredients
• 2 cups all-purpose flour (250g)
• 1 cup sugar (200g)
• ½ cup cocoa powder (50g)
• 1 tsp baking soda
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup milk (240 ml)
• 1 tbsp vinegar or lemon juice
• ½ cup vegetable oil (120 ml)
• 1 cup hot water or hot coffee (240 ml)
• 1 tbsp vanilla
• ½ cup yogurt (120g, replaces eggs and makes it moist)
Cream Frosting (Light, Fluffy, Not Too Sweet)
• 2 cups cold heavy whipping cream (480 ml)
• ½ cup icing sugar (60g)
• 200g cream cheese or 150g mascarpone (stabilizes the cream)
• 1 tsp vanilla
• 2 tbsp cocoa powder (optional for chocolate cream)
Instructions
Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl and mix well.
Mix the milk and vinegar and let it sit for 2 minutes to form buttermilk.
Whisk the yogurt, oil, vanilla, and the milk mixture until smooth.
Pour the wet mixture into the dry ingredients and mix gently.
Add the hot water or hot coffee last and whisk until the batter is smooth and thin.
Divide the batter evenly into two lined 8-inch cake pans.
Bake at 170°C (338°F) for 25–35 minutes, or until a toothpick comes out clean.
Let the cakes cool completely.
For the cream frosting, whisk the cream cheese or mascarpone until smooth.
Add the icing sugar and vanilla and mix.
Pour in the cold heavy cream and whip until thick, fluffy, and pipeable.
To assemble, place the first cake layer on your board and spread cream frosting generously.
Add the second layer and frost the top and sides smoothly.
Decorate with swirls, crumbs, or chocolate shavings.
