Eggless Chocolate Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: makes 7
 
Ingredients
  • 1 tsp Instant coffee powder
  • 70g Sugar
  • 200ml Fresh milk
  • 80g Semi sweet chocolate, chopped
  • 80g Margarine
  • 1 tsp Vanilla extract
  • 100ml Natural yoghurt
  • 150g Cake flour/plain flour, sifted
  • 1 tsp Baking powder
  • ½ tsp Baking soda
Instructions
  1. Heat instant coffee powder, sugar and milk together until instant coffee powder and sugar dissolved.
  2. Add chocolate and margarine. Cook until they melted. Remove from heat and leave it to cool.
  3. Then add vanilla extract and natural yoghurt and mix well with a hand whisk.
  4. Add sifted flour, baking soda and baking powder in 2 to 3 additon. Mix well with a wooden spoon or hand whisk to form a smooth and thick batter..
  5. Spoon into greased mould or muffin pan to ¾ full and smooth out the batter with a spatula knife or the back of a spoon.
  6. Bake at preheated oven 180 degrees C for about 20 - 25 mins or a skewer inserted in the center of the cake comes clean.
  7. Let the cake cool in the pan for 5 mins before inverting on a cooling rack.
Notes
I piped some leftover chocolate ganache cream as decoration.
Ganache cream can be kept in the refrigerator for at least 3-4 weeks.
Please refer here for ganache cream recipe.
Recipe by Anncoo Journal at https://www.anncoojournal.com/eggless-chocolate-cake/