Soft, chocolatey, comforting and easy enough to make anytime you want, this chocolate cake is so so yum! An eggless version of this beauty, with the very simple change of omitting the egg and using a natural cocoa (more on that later), with a creamy frosting that’s rich and fudgy and just the right amount of sweet. Sprinkles are optional but always fun. Let’s bake!

When I made this frosted chocolate cake the first time, I used Dutch cocoa which gives it a darker colour and richer flavour. Based on a Smitten Kitchen recipe, the cake used both baking powder and soda (Dutch cocoa is neutral and reacts with baking powder but not with soda, you can read about it more here). As an alternative if using natural cocoa (the more commonly used, regular kind here in India), the recommendation was to remove the baking powder and use more soda which is what I did this time around. The cake is a little lighter in colour and milder in chocolate flavour in comparison, but in no way boring!

I had also tried making that cake without the egg by adding some yoghurt and while the results were great, omitting the egg without any other changes worked really well this time, which is why I wrote this as a new recipe. With the yoghurt, the cake is a little more moist and fudgy, but without it, the buttermilk ensures it remains soft and still light.

The frosting which is made with butter and cream is light, but also fudge-like at the same time because it’s thicker than the average frosting. I made it with a little less cocoa this time for a milder, more birthday cake-ish feel and seriously, it’s good enough to eat as is!

This cake is best at almost room temperature because after refrigeration, the cake and frosting will both firm up. Let it soften so that you really enjoy it! I’m a big one for freshly frosted cakes, but if you want a more set frosting, you can chill the cake for 20 minutes before diving in. Either way, I hope you love it!

Please read the recipe notes before beginning.

Eggless Frosted Chocolate Cake

Soft, easy chocolate cake with a fudgy chocolate frosting!

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Makes: 16 pieces

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Ingredients

For the cake

1 and 1/2 cups all-purpose flour (180 gms)
3/4 cup natural cocoa powder (like regular Hershey's or Cadbury's cocoa, 60 gms)
1/2 tsp baking soda
1/4 tsp salt, if using unsalted butter
115 gms butter, at room temp
3/4 cup brown sugar (160 gms; soft brown variety recommended)
1/4 cup caster sugar (50 gms)
1 tsp vanilla extract
1 cup whole milk (250 ml) + 2 tsps lemon juice (or use 1 cup buttermilk)

For the frosting

1 cup icing sugar, sifted (100 gms)
1/3 cup cocoa powder, sifted (30 gms)
85 gms unsalted butter
4 to 5 tbsps cream, at room temperature (whipping cream recommended, regular is ok)

Instructions

Lightly grease an 8" square pan and line it with non-stick baking paper, leaving a little overhang for easy removal. Set aside. Preheat the oven to 160 C.
In a bowl, sift the flour, cocoa, baking soda and salt, if using. Set aside.
Combine the milk and lemon juice in a bowl, stir and set aside to let the milk curdle before using in the recipe.
In a mixing bowl, beat the butter and sugars with a hand mixer on medium speed until light and fluffy. Add the vanilla and beat gently to combine.
Add the soured milk (or buttermilk), alternating with the flour mixture, starting and ending with the flour mixture, so that the batter doesn't split. Fold gently as you go, to make a smooth, fairly thin batter. If needed, run a hand mixer through it on low speed for a few seconds to break up any lumps.
Pour into the prepared cake pan, smoothen the top and bake for 30 to 35 minutes until a toothpick poked in the center comes out clean and the cake is springy to the touch. The surface might have a few cracks. Leave to cool in the pan for 30 minutes, then using the paper overhang, lift the cake out and cool completely on a wire rack before frosting.
To make the frosting, beat the butter until creamy and smooth, then add the sifted sugar and cocoa, alternating with the cream. Beat till smooth and creamy. If needed, add more cream or whole milk to get the frosting to a spreadable consistency. Keep in mind that too much liquid will mess up with the texture of the frosting, it's supposed to be a little thick and fudgy.
Spread the frosting evenly over the cooled cake. Decorate with sprinkles if you like, then slice into 16 small or 9 large pieces. I like this cake best at room temperature, or if eating it later, store in the fridge in an airtight tin for 4 to 5 days, and let it come to room temperature or gently reheat pieces in the microwave before eating. The cake can also be frozen for longer. Happy baking!

Notes

*To make this cake more moist and slightly fudgy (if that's your thing), you can add 2 tbsps of plain, thick yoghurt along with the flour, without making any other changes to the recipe.

*The cake is just the right amount of sweet when eaten with the frosting. If you like your cakes sweeter, you can up the brown sugar (it has more moisture) by 1/4 cup.

*I recommend a square pan here as I noticed the cake cracked a bit more in a round pan, making it more difficult to slice.

*This is an eggless version of this recipe (if you do eat eggs, I recommend making that one!) based on Smitten Kitchen.

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