- Egg free
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- Vegetarian
This rich and buttery chocolate cake needs no fanfare (or eggs) to impress party guests. With hints of vanilla and coffee, it’s a perfect decadent dessert.
- Serves16
- Cook time1 hour 25 minutes
- Prep time10 minutes, + cooling & refrigeration
Ingredients
- 2 cups (440g) caster sugar
- 1 tbs coffee powder
- 250g butter, chopped
- 200g dark chocolate, chopped
- 1 1/2 cups (225g) self-raising flour
- 1 cup (150g) plain flour
- 1/4 cup (25g) cocoa powder
- 3 tsp (10g/11/2 sachets) dry yeast
- 2 tsp vanilla bean paste
Chocolate ganache
- 250g dark chocolate, chopped
- 1/2 cup (125ml) thickened cream
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease and line base and sides of a 20cm square cake pan with baking paper.
Step 2
Combine the sugar, coffee powder, butter, chocolate and 1 1/2 cups (375ml) hot water in a large saucepan over low heat. Cook, stirring, for 5-7 mins or until chocolate melts and mixture is smooth. Transfer to a heatproof bowl. Cool for 10 mins.
Step 3
Whisk the combined flour, cocoa powder, yeast and vanilla into the chocolate mixture. Pour into the prepared pan. Bake for 1-1 1/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
Step 4
Meanwhile, to make the chocolate ganache, combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, until chocolate melts and mixture is smooth. Cover with plastic wrap and place in the fridge for 1 hour or until firm. Beat until smooth and creamy.
Step 5
Spread cold cake with chocolate ganache.
Recipe tip
For an alternative egg replacement if you do not want to use yeast, combine 1 tsp baking powder mixed with 1 tbs water and 1 tbs white vinegar or 1 tbs apricot or apple puree.
COOK. STORE. SAVE
Use it up: Any leftover vanilla bean paste can be used to make vanilla panna cotta with Aperol granita.
How to store: A whole, iced cake will keep in the fridge for up to a week. If you are baking the cake ahead of time, place the uniced cake in an airtight container in a cool, dry place for up to 3 days, in the fridge for up to 5 days, and in the freezer for up to 3 months. Thaw overnight in the fridge, then fill and decorate before serving.
Eggless chocolate cake recipe
Satisfying a cakey craving can be a challenge when you have an egg allergy, but it is possible to make your chocolate cake eggless – resident chocoholics rejoice! The sweetness is well balanced by bitter dark chocolate and coffee powder in this delightful hit-the-spot dessert. Chocolate ganache icing is so simple to make and serves as the perfect complement. Even without eggs, each slice of this cake is perfectly moist and spongy. With just a few basic ingredients, some good quality chocolate, coffee and vanilla – and a little bit of technique – you can create the perfect eggless chocolate cake for everyone to indulge in.
Top tips for this chocolate eggless cake recipe
Here’s how to make an eggless cake rise and become fluffy:
Invest in a kitchen scale to measure out ingredients.
Add the dry ingredients to the wet ingredients in stages rather than all at once.
Fold the ingredients together gently until just combined.
Preheat the oven for at least 15 minutes before putting the batter in to cook.
Pop the cake mixture into the oven as soon as you’ve poured the batter in the tin.
How to serve the best eggless chocolate cake
Feel free to garnish your cake with other toppings instead of chocolate ganache. Chocolate cake works well with fresh berries, mascarpone cream, vanilla buttercream, caramel frosting or peanut butter icing.
Now get cooking
Cakes without eggs are not impossible. In fact, they’re super straightforward to make. Just follow the recipe and tips here and you’re in for a successful bake! Keen to try other eggless desserts? Check out these recipes for egg-free mini pavlovas, fruity vegan nice cream bars and quick choc mousse.
Eggless chocolate cake
- Serves16
- Cook time1 hour 25 minutes
- Prep time10 minutes, + cooling & refrigeration
Ingredients
- 2 cups (440g) caster sugar
- 1 tbs coffee powder
- 250g butter, chopped
- 200g dark chocolate, chopped
- 1 1/2 cups (225g) self-raising flour
- 1 cup (150g) plain flour
- 1/4 cup (25g) cocoa powder
- 3 tsp (10g/11/2 sachets) dry yeast
- 2 tsp vanilla bean paste
Chocolate ganache
- 250g dark chocolate, chopped
- 1/2 cup (125ml) thickened cream
Description
This rich and buttery chocolate cake needs no fanfare (or eggs) to impress party guests. With hints of vanilla and coffee, it’s a perfect decadent dessert.
Method
Step 1
Preheat oven to 180°C. Grease and line base and sides of a 20cm square cake pan with baking paper.
Step 2
Combine the sugar, coffee powder, butter, chocolate and 1 1/2 cups (375ml) hot water in a large saucepan over low heat. Cook, stirring, for 5-7 mins or until chocolate melts and mixture is smooth. Transfer to a heatproof bowl. Cool for 10 mins.
Step 3
Whisk the combined flour, cocoa powder, yeast and vanilla into the chocolate mixture. Pour into the prepared pan. Bake for 1-1 1/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
Step 4
Meanwhile, to make the chocolate ganache, combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, until chocolate melts and mixture is smooth. Cover with plastic wrap and place in the fridge for 1 hour or until firm. Beat until smooth and creamy.
Step 5
Spread cold cake with chocolate ganache.