This chocolate cake is special because I am celebrating my 100th post! YAY! It has been a delightful 3 months of blogging. I have had so much fun, I never thought I will enjoy blogging so much! Of course it has made my life more ridiculously stressful and hectic but that does not take away the joy of sharing and meeting new people and coming across new recipes. With 2 kids under the age of 2.5, it is not easy to write recipes and taking elaborate photos is a luxury! There have been many days when I have just clicked pictures on the kitchen counter since I did not have time and my kids were screaming!
But looking back, I feel it's all worth it! So I'm celebrating with this delicious cake! Join in with me in celebration!
This cake is really awesome. I usually bake with eggs and when I tried this eggless cake, I was blown away by how moist and soft and yummy it tasted! This cake has no eggs, no butter and less oil - all the better for the waistline! The yogurt makes this cake so moist and flavorful, it is truly a special cake! Do try it out.
Recipe Source - here
Ingredients
Method
Makes one 8 inch cake.
1. Pre heat the oven to 200 degrees. Line and grease an 8 inch pan. Sift the flour,cocoa, salt and coffee powder 2-3 times and set aside.
2. Beat the sugar, vanilla essence and yogurt for 5 minutes on high speed.
3. Add the baking soda and baking powder and beat on low and allow to stand for 3 minutes.
4. You will find that bubbles appear.
5. Add the oil and beat well.
6. Add the sifted flour slowly in 2-3 lots and gently fold with a spatula.
7. Bake at 200 degrees for 10 minutes, then reduce the temperature to 175 degrees and bake for 25-30 minutes.
8. Cool the cake and then turn into a cooling rack.
I frosted the cake with chocolate ganache. For a detailed desciption on ganache, check my post How to make Ganache.
Notes
1. Each oven is different, start checking the cake from 30 minutes. If the tooth pick comes out clean then your cake is done. Mine was done in 35 minutes.
2. If you're not frosting the cake, then add 1/2 cup of chopped walnuts.
Until next time,
But looking back, I feel it's all worth it! So I'm celebrating with this delicious cake! Join in with me in celebration!
This cake is really awesome. I usually bake with eggs and when I tried this eggless cake, I was blown away by how moist and soft and yummy it tasted! This cake has no eggs, no butter and less oil - all the better for the waistline! The yogurt makes this cake so moist and flavorful, it is truly a special cake! Do try it out.
Recipe Source - here
Ingredients
- Maida - 1 cup
- Cocoa - 1/2 cup
- Yogurt - 1 cup
- Sugar - 3/4 cup
- Baking soda - 1/2 tsp
- Baking powder - 1 1/4 tsp
- Oil - 1/2 cup
- Vanilla essence - 2 tsp
- Salt - 1/4 tsp
- Coffee powder - 1/4 tsp
Method
Makes one 8 inch cake.
1. Pre heat the oven to 200 degrees. Line and grease an 8 inch pan. Sift the flour,cocoa, salt and coffee powder 2-3 times and set aside.
2. Beat the sugar, vanilla essence and yogurt for 5 minutes on high speed.
3. Add the baking soda and baking powder and beat on low and allow to stand for 3 minutes.
4. You will find that bubbles appear.
5. Add the oil and beat well.
6. Add the sifted flour slowly in 2-3 lots and gently fold with a spatula.
7. Bake at 200 degrees for 10 minutes, then reduce the temperature to 175 degrees and bake for 25-30 minutes.
8. Cool the cake and then turn into a cooling rack.
I frosted the cake with chocolate ganache. For a detailed desciption on ganache, check my post How to make Ganache.
Notes
1. Each oven is different, start checking the cake from 30 minutes. If the tooth pick comes out clean then your cake is done. Mine was done in 35 minutes.
2. If you're not frosting the cake, then add 1/2 cup of chopped walnuts.
Until next time,
congrats on your 100th post, perfect way to celebrate the right occasion, chocolate cake looks gorgeous and super tempting...
ReplyDeleteCongrats dear and nice treat for us....
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteCongrats dear... this cake looks real yummy and my husband has asked me to make this super moist cake ASAP... :)
ReplyDeletecongrats dear Im struggling with one super active kid so I can imagine your struggle....
ReplyDeletecake looks so soft
Looks so creamy and tasty....... Lovely presentation!!
ReplyDeleteCongrats on the 100th post and I'm sure more fabulous recipes are on the way. Beautiful cake and love the rose deco on top.
ReplyDeleteWow the cake looks awesome..Congrats for 100th post...
ReplyDeletecongrats for your 100th post and cake looks yumm..
ReplyDeleteBeautifully decorated ,delicious moist cake..perfect for your 100th post...Congrats..
ReplyDeleteCongratz for ur 100 th post.......super moist, creamy, and yummy cake.......perfect for ur the celebration.....Love d way u decorated.....
ReplyDeleteDelicious chocolate cake, love it, very moist, congrats on your 100th post, wishing many more years of happy blogging.
ReplyDeletecongrats on your 100th post dear.. :) way to go.. best wishes for the future posts :)
ReplyDeleteCongratz Beula,way to go,cake looks yum
ReplyDeleteI am just drooling at that really moist cake... very nice... congrats on ur 100th post... wishing u many many more to come... :)
ReplyDeleteCongrats on your 100th post...Cake looks yummy and tasty !!
ReplyDeletehello, This is my first time visit to your space, nice blog and nice recipe too!!
ReplyDeleteGreat Recipe!! Thanks..will try this...I am a struggling eggless cake baker..
ReplyDeletecongrats on your 100 th post dear.. the cake looks divine.. i havent seen it before; it looks extremely great...
ReplyDeleteHi... Have few questions.. Are you using thick yourgut and sugar you mentioned should i use granular sugar or powdered sugar.
ReplyDeleteYes always use thick yogurt and it's granulated sugar.
DeleteHey! Can we use Condensed milk instead of Yogurt?
ReplyDeleteNo, you cannot use condensed milk instead of yogurt.
Deletehello beulah, i liked the border and rosettes that you made for this cake. would you please tell me how you made it? thanks.
ReplyDeleteHi, please go through these 2 links, where I have explained how to make the border and the rosettes.
Deletehttp://www.fullscoops.net/2014/05/chocolate-cake-without-cocoa-powder.html
http://www.fullscoops.net/2014/03/best-ever-chocolate-cake-recipe.html
thankyou!
DeleteHi could I fill this cake with your salted caramel panache or is it too moist to make layers? Waiting to try it ☺
ReplyDelete*sorry ganache☺☺
DeleteHi Ambika, yes this is a very soft and moist cake but you can layer and fill this cake with ganache, just make sure you wrap the cake and chill in the freezer for atleast 2 hours. Then take it out and cut and fill. It will be fine :)
ReplyDeleteBeulah, can I use butter instead of oil??
ReplyDeleteYes you can Helen. But oil makes this cake so moist and delicious!
DeleteHi Beulah, as you mentioned in order to layer the cake, say with ganache to put it in the freezer for 2 hrs. Putting in the freezer will not cause a change in texture or taste of the cake. Thank you Sneh
ReplyDeleteNo it will not cause a change in the texture. Cling wrap the cake and freeze for 2 hours, then it is easier to frost.
DeleteHi Beulah, Thank you so much for clarifying my query. I simply love your recipe. The cake comes out super moist and delicious. The next time I have to ganache the cake I'll use your tip of freezing the cake and that should prevent the cake from breaking while slicing. Thanks so much.kind regards Sneh
DeleteThank you Sneh!!
DeleteOr could you suggest a change in the ingredients to make it a little firm/ less moist. Thank you Sneh
ReplyDeleteThe specialty/beauty of this cake is it's moist and soft texture. If you don't want that, then you can try some other recipe, like one with butter. Butter cakes are always much more firm than oil based cakes.
DeleteHi Beulah, may I know what measuring cup you used? 1cup =200ml or 240ml?
ReplyDeleteHi Sneha, sorry for the late reply. I have used a 240 ml cup.
Delete