EGGLESS YOGURT CHOCOLATE CAKE [NO-MIXER, ONE-BOWL]

Yield: Makes 10 to 12 muffins or one 8x4-inch loaf

Even though I had my fair share of sweet treats during our recent 3-week Eastern Europe holiday, when we reached back home, I immediately wanted to bake something the next day (what’s wrong with me seriously!) But there was no egg at home, instead I had a small tub of yogurt stashed in the freezer. After some searching, I found an eggless chocolate sponge recipe that uses milk, so I swapped it with yogurt and ended up with this incredibly easy eggless yogurt cake chocolate recipe!

PREP TIME 15 mins
COOK TIME 40 mins
TOTAL TIME 55 mins

INGREDIENTS

1 cup of brown / caster sugar
¼ cup of vegetable / canola / extra-virgin olive oil
1 cup of plain yogurt
1 tsp of vanilla extract
180 grams of all-purpose flour
3 tablespoons natural cocoa powder
1 teaspoon baking soda
Pinch of salt

Dark Chocolate Ganache

75 grams heavy cream
75 grams dark chocolate, finely chopped

Realization steps:

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.

Chocolate Ganache

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.

NAGGY

- 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