Eggless Chocolate Cake | Egg-free Baking | Chocolate Cake Recipe using Yogurt

Amid the hundred of different kinds of recipes for eggless chocolate cake, here I found another one from Shobha Indani’s cookbook ‘Swad Sugandh’ that worked.  It interested me because of the use of yogurt in this cake, but in the end the taste or smell of curd is just not noticeable at all in the cake.

I also used Almonds & Walnuts (totally optional), for this cake but you can add anything else you like.  As for the frosting, out of several trial and errors I came up with something that turned out fine.

Eggless Chocolate Cake (using curd ... shhhh!)

what you need for eggless chocolate cake using curd:

For chocolate cake:	For chocolate frosting:
1 ¾ cup All-Purpose Flour	5 oz (140 gm) Unsweetened Chocolate, Chopped
¼ cup Cocoa Powder	1/3 cup (80 ml) Milk
¼ tsp Salt	2 tsp Vanilla Extract or Essence
½ cup Fresh Thick Curd	¼ cup Unsalted Butter, at room temp
1 cup Powdered Sugar	4 Tbsp Powdered Sugar
½ tsp Baking Powder	1/8 tsp Salt
1 tsp Baking Soda
½ cup Oil or Melted Butter
1 tsp Vanilla Extract or Essence	Serves: 8 – 10
½ cup Almonds & Walnuts, optional              (Roasted & Chopped)
Milk as required

Say C for Cake! Shout C for Chocolate!

Let’s Begin!

For cake:

1. In a bowl sieve the flour + cocoa powder + salt together.
2. In another bowl, whip butter + sugar until smooth/foamy texture.  Add curd and whip some more.  Add baking powder and baking soda in it and mix well quickly.  (Bubbles will form and the mixture will rise.)
3. Combine the flour + curd mixtures, whip well, add almonds & walnuts and gently mix.
4. Add milk as required to make the batter of dropping consistency.
5. Pour batter in greased & dusted baking pan.  Bake in preheated oven at 200⁰C for 10 minutes and then at 150⁰C till done (takes about 35-40 minutes).
6. The eggless chocolate cake is ready!  Now let it rest for 15 minutes on a cooling rack, then invert pan to remove the chocolate cake onto the rack, and let it cool for couple of hours before you cover it with frosting. 

For frosting:

1. Boil water in a saucepan and melt the chocolate in a smaller stainless steel or glass bowl on top without touching the water (double boiler method).  Then remove the melted chocolate from heat and let reach room temperature.
2. Whip butter + powdered sugar well until soft, smooth and foamy, then add salt + vanilla and mix well.
3. Add the melted chocolate (at room temp) + milk and whip well.  Add more milk or sugar if need be.
4. When the chocolate frosting looks creamy but not very thick, and texture feels smooth and spreadable, the frosting is ready to be put over the chocolate cake and decorate as you wish!

Eggless Chocolate Cake with Almonds and Walnuts

Notes:

• If you have a hand mixer, electric mixer, or a blender, it will make your work much easier.  I don't have, that's why the recipe has everything whipped by hand.
• I baked at 400⁰F for 10 minutes, then 350⁰C for 30 minutes.
• For the chocolate frosting,
• I used salted butter instead (because I ran out of unsalted one!) and omitted the 1/8 tsp salt and the icing still turned out good.
• I used Nestlé® Toll House® Semi-Sweet Chocolate Morsels without chopping them; no need to chop.
• I used Imperial® Granulated Cane Sugar (the regular, fine type) instead of using powdered sugar (because it had to be whipped with butter and milk anyway), but feel free to use powdered/confectioner’s/icing sugar.

Enjoy!

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