Egg-free chocolate cake with Brazilian chocolate frosting. This soft and fluffy chocolate cake without eggs is super easy to make! Frosted with a delicious and creamy chocolate buttercream, made without icing sugar.
Prep time: 40mins | Cook time: 30mins | Yield: 10-12 servings
Step-by-Step Video Recipe:
Written Recipe:
Egg-Free Chocolate Cake with Brazilian Frosting
Yield:
10-12 servings
Prep Time:
40 minutes
Cook Time:
30 minutes
Egg-free chocolate cake with Brazilian chocolate frosting. This soft and fluffy chocolate cake without eggs is super easy to make! Frosted with a delicious and creamy chocolate buttercream, made without icing sugar.Â
Ingredients
For the Egg-Free Chocolate Cake:
- 1 1/2 cups (180g) All-purpose flour
- 1/3 cup (30g) Unsweetened cocoa powder
- 3/4 cup (150g) Granulated sugar
- 1 tsp (6g) Baking soda
- 1/4 tsp (1g) Salt
- 1 cup (240g) Plain yogurt at room temperature
- 1/3 cup (75g) Vegetable oil
- 1/3 cup (80g) Warm milk
- 1 tsp (5g) Vanilla extract
For the Chocolate Buttercream Frosting:
- 1/3 cup (30g) Unsweetened cocoa powder
- 1/4 cup (60g) Milk
- 1 1/3 cups (397g) Sweetened condensed milk
- 1 Tbsp (14g) Unsalted butter
- 3/4 cup (170g) Unsalted butter at room temperature
Instructions
For the Egg-Free Chocolate Cake:
- Line two 7-in (18cm) round cake pans with parchment paper. Set them aside.
- Preheat the oven to 350°F (180°C).
- Sift the flour, cocoa powder, sugar, baking soda, and salt in a large bow. Whisk to combine.
- Make a well in the center of the dry ingredients and add the yogurt, vegetable oil, warm milk, and vanilla. Stir gently using a wire whisk until just combined. Don’t overmix the batter.
- Pour the batter into the prepared pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely at room temperature.
For the Chocolate Buttercream Frosting:
- Place the cocoa powder in a medium bowl. Add the milk a bit at a time, and stir after each addition until completely dissolved and smooth. Set it aside.
- Pour the condensed milk into a large saucepan, then add one tablespoon of butter and the cocoa powder mixture.
- Cook over medium-low heat, constantly stirring and scraping down the sides and bottom of the saucepan to prevent the mixture from sticking. Stir for about 8-12 minutes until thickened. Time may vary depending on the condensed milk used.
- Spread the mixture into a large container to cool down quickly to room temperature. The mixture will thicken as it cools.
- Transfer it to the bowl of an electric mixer fitted with the paddle attachment. Mix for about 1 minute to loosen it up.
- Add the butter in three additions, mixing after each addition until creamy and smooth. Make sure the mixture is at room temperature before adding the butter, or the butter will melt, and the buttercream will become soupy.
- Pass the buttercream through a sieve to remove any lumps and refrigerate for 20-40 minutes, if necessary, stirring occasionally until thick enough to spread or pipe.
Assembling the Cake:
- Place the first cake layer onto a serving plate and spread about 3/4 cup of frosting.
- Place the second layer on top and frost the cake with the remaining buttercream.
Notes
Keep the cake refrigerated and remove from the fridge about 10 minutes before serving.Â
