No eggs at home? This eggless yogurt chocolate cake may be the solution. It's one-bowl, requires no mixer, and it's incredibly moist and delicious! Double the recipe for a 8x8-inch loaf, or use my cake pan converter to scale the recipe for a different-size cake pan.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Servings: 18x4-inch loaf
170gramscaster sugar, brown sugar can be substituted as well
Preheat oven to 180C / 350F (not fan-assisted). Line muffin tins with liners. Alternatively, grease the bottom and edges of an 8x4-inch loaf pan then line the bottom with parchment paper. Set aside.
In a large mixing bowl, whisk sugar, oil, yogurt and vanilla together.
Sift in flour, cocoa powder, baking soda and salt into the mixing bowl. Fold gently until just combined - no streak of dry ingredients should remain. Don't overmix!
Divide the batter among the muffin tin or pour into the loaf pan. For muffins, bake for 20 to 25 minutes. For loaf pan, bake for 35 to 40 minutes. The cake is done when a skewer inserted into the centre of the cake comes out clean. Cool the cake completely on the wire rack.
Heat cream in a small pot until simmering. Pour over the dark chocolate and set aside for 5 minutes. Whisk until smooth. Let the ganache cool until it's of a spreadable consistency and spread on top of the muffins / loaf.
If you don't have yogurt, you can replace it with buttermilk - make your own by combining 1 cup of milk with 1 tablespoon vinegar. Stir and set aside for 15 minutes before using