Eggless Chocolate Cake Recipe
Ingredients
180g cake flour
80g cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
180ml vegetable oil
280g castor sugar
280g plain yoghurt
1 tsp vanilla extract
120ml Amasi
Chocolate Buttercream
225g unsalted butter, softened to room temperature
400g icing sugar, sifted
40g cocoa powder
45ml milk, at room temperature
1/4 tsp salt
1 tsp vanilla extract
Method
Preheat the oven to 180C. Prepare two 20cm cake tins with baking paper and baking spray and set aside.
In a large bowl, sift in the cake flour, cocoa powder salt, bicarb, and baking powder.
In a seperate bowl beat together oil, sugar, and vanilla extract until the mixture is pale and light. Next, add the yoghurt and mix till combined.
Add the flour mixture and Amasi to the wet ingredients, and mix until well combined.
Pour equal amounts of the batter into the cake tins and bake at 180C for 30-35 minutes or until a toothpick inserted in the centre comes out clean. allow the cakes to cool for 30 minutes in the cake tins, before placing them on a cooling rack.
For the buttercream
Add the butter to a mixing bowl or the bowl of a stand mixer and beat the butter on medium speed until creamy, about 3 minutes.
Add in the icing sugar, cocoa powder, milk, salt, vanilla, and a pinch of salt. Beat on low speed for a minute, increase the speed to medium, and beat until smooth and creamy.
Place 1 cake layer on your cake stand or serving platter. Evenly cover the top with icing. Top with 2nd layer and spread the remaining icing all over the top and sides. Garnish with chocolate shavings and enjoy!
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