The Ultimate Eggless Chocolate Cake with Chocolate Fudge Filling

Ingredients

• 100 g caster sugar
• 40 g light brown sugar
• 55 g salted butter (melted)
• 25 g neutral oil
• 45 g dark chocolate (melted)
• 40 g Dutch-process cocoa powder
• 100 ml hot strong coffee (hot water mixed with 1 tbsp instant coffee; amount of instant coffee within the coffee mixture is stated as 1 tbsp)
• 1 tbsp instant coffee (used to make the hot strong coffee with hot water)
• 100 g Greek yogurt (the method refers to this as curd)
• 120 ml buttermilk (milk mixed with the juice of half a lemon)
• lemon juice (juice of half a lemon, mixed into the buttermilk)
• 1 tsp vanilla
• 140 g all-purpose flour
• 1.25 tsp baking powder
• 0.5 tsp baking soda
• 60 g salted butter (for the chocolate fudge filling)
• 100 g heavy/whipping cream (for the chocolate fudge filling)
• 60 g caster sugar (for the chocolate fudge filling)
• 30 g cocoa powder (for the chocolate fudge filling)
• 60 g dark chocolate (chopped; for the chocolate fudge filling)
• 1 tsp instant coffee (for the chocolate fudge filling)
• 1 tsp vanilla (for the chocolate fudge filling)

Steps

1. 1

   Mix the hot strong coffee, Dutch-process cocoa powder, and melted dark chocolate together in a bowl until smooth. Set the mixture aside.

2. 2

   In another bowl, whisk together the melted salted butter, neutral oil, caster sugar, light brown sugar, and vanilla.

3. 3

   Add the Greek yogurt and buttermilk to the sugar mixture and mix well.

4. 4

   Add the chocolate-coffee mixture and mix until smooth.

5. 5

   Sift in the all-purpose flour, baking powder, and baking soda. Gently fold just until combined; do not overmix.

6. 6

   Divide the cake batter equally among three lined 6-inch round tins.

7. 7

   Bake at 175°C for 18–20 minutes, or until a skewer inserted into a cake comes out with a few moist crumbs.

8. 8

   Cool the cake layers completely before assembling.

9. 9

   For the fudge filling, add the salted butter, cream, caster sugar, cocoa powder, and instant coffee to a saucepan. The source says “both cocoa powders,” but lists only one cocoa powder for the filling; no second type is specified.

10. 10

    Cook over medium-low heat, whisking continuously, until the mixture is smooth.

11. 11

    Let the mixture reach a gentle simmer, then cook for about 2 minutes.

12. 12

    Remove the saucepan from the heat. Immediately add the chopped dark chocolate and mix until it has completely melted and the filling looks glossy.

13. 13

    Stir in the vanilla. Let the filling cool until thick but still pourable.

Notes

The recipe source says frosting and assembly details are pinned in the caption, but they are not included in the supplied text. It also refers to “both cocoa powders” in the filling method despite listing only one cocoa powder for that component. Yield is estimated from three 6-inch cake layers.

Nutrition per serving

• dessert
• vegetarian
• eggless
• baked
• chocolate
• layer cake
• coffee