Eggless Chocolate Cake with Chocolate Ganache

Ingredients:

I have always made traditional recipes with good old ingredients like eggs, flour and butter because for me substitutions don’t do such a great job. But one day I was challenged to make a celebration chocolate cake that does not have eggs. So I tried my best with this recipe and surprisingly it turned out great. So here it is.

Chocolate Cake

• 1 3/4 cup all-purpose flour
• 3/4 cup cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt 
• 1 1/3 cup castor sugar
• 1/2 cup oil
• 1/2 cup yogurt
• 1 tbsp lemon juice
• 1/2 cup milk
• 3/4 cup hot water + 2 tsp strong coffee powder
• 2 tsp vanilla extract

Chocolate Ganache Frosting

• 1 ½ cup semisweet chocolate
• ½ cup heavy cream
• 1tbsp honey

Tips:

1. Put a parchment paper baking sheet in the cake pan after greasing the pan and lightly grease the parchment paper also. This helps to get the cake out easily after its baked.
2. For best results and easy maneuvering use ingredients at room temperature.
3. Duration of baking may change with different ovens, so let the cake cook for 35 minutes straight and from then on check every 3-5 minutes so that the cake doesn’t burn.

Directions:

• Preheat oven at 350°F / 180°C.
• Prepare 9 inch springform cake pan by greasing and laying with parchment paper on the bottom of the pan.
• Whisk sugar and oil together in a large bowl. Add the yogurt, and continue whisking.

• Add the lemon juice and milk and whisk until well incorporated. Then, add in the hot coffee and whisk until well incorporated.

• Sift all the dry ingredients that is flour, baking powder, baking soda, salt and add it to the wet mixture. Do not overmix.

• Pour the batter in the greased pan and tap the pan to release air bubbles.

• Bake at 350°F / 180°C for 35 minutes. Test the cake with a cake tester to make sure the cake is well cooked.

• Prepare chocolate ganache by adding hot but not boiling heavy cream onto chocolate chips. Let it sit for about 2 minutes. Use a spatula to fold in the cream and chocolate until it is smooth. Add in the honey. Let it cool for some time. Refrigerate the chocolate for about 30 minutes to get a thicker consistency.

• Cover the cake with ganache and serve it with some strawberries.