The best-ever one pot recipe that makes perfectly moist eggless chocolate cake topped with the creamiest and easiest Nutella Frosting.
Hey guys, remember last week when I published the recipe for the BEST EVER CHOCOLATE CAKE? Sooo many of you wrote to me asking for egg substitutes and an eggless version of that cake. So I did just that and tested an eggless version for you all. And can I just say that it was one of the best chocolate cakes I’ve tasted by far, I swear! I know I say that a lot about my recipes but it really is true for this one. This is the moistest, chocolati-est eggless chocolate cake you’ll ever have. And because I love you guys so much, I also did another thing. I did the bestest, creamiest, easiest Nutella frosting to top that star of a cake. Needless to say this cake didn’t survive a day! I don’t have a lot of chocolate hoggers among my family and friends but this one vanished like that! *snapping fingers* Anyone who tasted it was raving about it and I could not have been prouder.
This chocolate cake is an eggless version of my BEST EVER CHOCOLATE CAKE. I’ve used many egg substitutes for cakes in the past but nothing has ever worked for chocolate cakes. I love using bananas but they mask the chocolate flavour so I use them only when I’m making a chocolate banana bread. But I’m happy to report that I finally found something that works sooo well as an egg substitute and that is Greek Yogurt. It makes the moistest cakes ever. For every egg that a recipe calls, you need 1/4 cup of greek yogurt to substitute it which is roughly about 80-90 grams. I’m so glad that I could master an eggless chocolate cake recipe because that’s something I reallyyyyy wanted to do. 
The frosting though is my favourite part about this recipe. As much as I love ganache, I prefer Nutella over it, as any sane person would. So I did the creamiest Nutella Frosting you can imagine and slathered my cake with it. If you dream of a chocolate heaven, this is your chance to be in it. I could faceplate this cake, and so would you, happily, I swear. I made this frosting with unsalted butter, whipping cream, and half a jar of Nutella. No complex ingredients and the process is simpler! You just have to whisk the butter and cream, add in the Nutella, vanilla and salt, and VOILA!
For the cake, I did a few things differently this time. I used an extra dark cocoa powder which gave it this really dark almost black colour (which I love btw). I also added some coffee to it. I was sceptical about it because I’ve had cakes turn bitter because of it in the past but it was perfect here. With the right amount of sugar, you can’t go wrong with it. In fact, coffee brings out the chocolate flavour and really intensifies that color. So try it out. Have a go at it and let me know what you think!
- Chocolate Cake:
- Flour (maida), 1½ cups
- Caster Sugar, 1½ cups
- Cocoa Powder, ¾ cup
- Baking Powder, 1½ teaspoon
- Salt, ½ teaspoon
- Greek Yogurt, ½ cup
- Milk, ⅔ cup
- Warm Water ½ cup + Coffee, 1 teaspoon
- Vegetable Oil, ¼ cup
- Vanilla Extract, 1 teaspoon
- Nutella Frosting:
- Heavy whipping cream, 4 tablespoons
- Nutella, 1 cup
- Unsalted butter (softened at room temp), ½ cup
- Vanilla Extract, 1 teaspoon
- Salt, ¼ teaspoon + a pinch
- Preheat oven to 160 degrees. Grease a 9" round tin with butter and line parchment paper on the bottom.
- In a large bowl, sift flour and cocoa powder. Add in the caster sugar, baking powder and salt. With the help of a spoon or spatula mix these ingredients properly.
- In the same bowl, add in the greek yogurt, milk, warm water mixed with coffee, vegetable oil and vanilla extract.
- Now using an electric mixer, whisk or a spatula, mix these ingredients until everything is properly combined and you don't see any pockets of dry ingredients.
- Transfer the batter to the greased tin and bake at 180 degrees for 40 minutes.
- Once the cake is done, transfer it to a wire rack and let it cool.
- While the cake is cooling, make your frosting. In a bowl, add in the softened unsalted butter and whisk again on medium high speed until fluffy. next add in the whipping cream and vanilla extract and whisk until fluffy. Next, add in the Nutella (make sure its at room temp), vanilla extract and salt. Mix again until everything comes together.
- Slather the frosting on the cake and decorate with strawberries to ferrero rocher.
MORE CHOCOLATE RECIPES..
BEST EVER CHOCOLATE CAKE
HERSHEY’S CHOCOLATE CAKE WITH CHOCOLATE FROSTING
DOUBLE CHOCOLATE BANANA BREAD (EGGLESS)
DOUBLE CHOCOLATE CHIP MUFFINS (EGGLESS)
Hi Radhika! Can we do the wet and dry ingredients separately, and then mix it in turns . Or will it affect the texture .
Hi Radhika ! Can we do the wet n dry ingredients separately or will it affect the texture. Thanks
It won’t affect the texture. You can do that too.
Hey radhika ..thanks for the wonderful recipe..will try soon ..just wanna ask can we use olive oil instead of vegetable oil..
Hey Kanika! Ofcourse you can 🙂