Name: Moist Eggless Chocolate Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 2 tsp baking powder; ½ tsp salt; ½ tsp baking soda; ¾ cup cocoa powder (Dutch processed preferred); 2 tsps instant coffee powder; ¾ cup Greek yoghurt (room temperature); 2 cups white granulated sugar; 1¼ tbsp vanilla essence/extract; ½ cup unsalted butter; ⅔ cup unflavoured vegetable oil (canola oil preferred); 1½ cups milk; 1 batch chocolate cream cheese frosting (prepared separately)

Ingredients

2½ cups all-purpose flour

2 tsp baking powder

½ tsp salt

¾ cup Greek yogurt (room temperature)

2 cups white granulated sugar

1¼ tbsp vanilla essence or extract

½ tsp baking soda

½ cup unsalted butter

⅔ cup unflavored vegetable oil (such as canola)

1½ cups milk

2 tsp instant coffee powder

¾ cup cocoa powder (preferably Dutch processed)

1 batch of chocolate cream cheese frosting (see note)

Instructions

Step 1: Preheat your oven to 150 °C (300°F) with the fan on, if available. Grease or line two 8-inch cake tins with parchment paper.

Step 2: Sift together the flour, baking powder, and salt. Whisk to combine and set aside.

Step 3: In a large bowl, mix the Greek yogurt, sugar, vanilla essence, and baking soda until well blended and slightly frothy. Set this mixture aside.

Step 4: In a microwave-safe bowl or jug, combine the butter, vegetable oil, milk, and instant coffee powder. Heat until the butter is melted and the mixture is hot to the touch.

Step 5: Add the cocoa powder to the hot mixture and stir until mostly dissolved, allowing some small lumps.

Step 6: Add half of the hot cocoa milk mixture to the yogurt mixture and whisk gently to combine. Then add half of the dry ingredients and whisk gently until just combined. Repeat with the remaining cocoa milk mixture and dry ingredients, mixing gently each time. Avoid overmixing.

Step 7: Divide the batter evenly between the prepared cake tins. Tap the tins lightly on the counter to release large air bubbles.

Step 8: Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the tins for 20 minutes, then turn out onto wire racks to cool completely. Avoid cooling the cakes upside down as they may break while warm.

Step 9: While the cakes cool, prepare the chocolate cream cheese frosting.

Step 10: Level the tops of the cooled cakes with a serrated knife for even layers.

Step 11: Place one cake layer on your serving plate, spread a generous amount of frosting on top, smoothing it out evenly.

Step 12: Add the second layer of cake, then cover the top and sides with the remaining frosting. Use a cake scraper if desired to smooth the sides.

Step 13: Optional: pipe decorative swirls on top using a star tip. Slice and serve once decorated.

Tips & Variations

Use Dutch-processed cocoa powder for a richer chocolate flavor and deeper color.

Room temperature yogurt ensures the batter mixes smoothly and rises well.

Instant coffee intensifies the chocolate taste without adding a coffee flavor.

If you don’t have a fan oven, bake at 160 °C (320°F) and keep an eye on the baking time.

Try substituting the vegetable oil with melted coconut oil for a subtle twist.

FAQs

Can I make this cake vegan?

This recipe uses yogurt and butter, so to make it vegan, substitute the yogurt with a plant-based yogurt and use a vegan butter alternative. The results will be delicious but may vary slightly in texture.

Why is instant coffee powder used in the recipe?

Instant coffee enhances the depth of chocolate flavor without making the cake taste like coffee. It’s a common trick to make chocolate more intense and rich.