If you’ve been looking for the perfect chocolate cake recipe that is eggless, moist, rich with a silky smooth chocolate ganache, you’ve come to the right place.I can’t wait for you to try out!

Chapters/Timeline:

0:00 - Intro
0:34 - Ingredient List
0:39 - Lining the Cake Tin
0:55 - Cake Batter
1:42 - Bake
1:47 - Chocolate Ganache Frosting
2:20 - De-moulding
2:29 - Frosting
4:09 - Taste Test
4:25 - Thanks for Watching!

Ingredients:
Flour/ Maida - 1 + 3/4th Cup/ 330g
Castor Sugar - 1 + 1/4th Cup/ 280g
Cocoa Pwd - 3/4th Cup/ 51g
Baking Soda - 1/2 Tbsp/ 9g
Baking Powder - 1 Tsp/ 4.5g
Salt - 3/4th Tsp/ 4.5g
Hot Water - 1 Cup + 2.5 Tbsps/ 280g
Instant Coffee - 1 Tbsp/ 7g
Oil - 1/2 Cup/ 100g
Yogurt - 1/4th Cup/ 60g
Mayonnaise - 1/4th Cup/ 60g
Vanilla Essence - 1/2 Tbsp
Vinegar - 3 Tbsps/ 36g

Chocolate Ganache :
Cream - 1 Cup/ 250g
Sugar - 6 Tbsps/ 85g
Chocolate - 1.5 Cups/ 265g
Honey - 2 Tbsps/ 30g
Butter - 5 Tbsps/ 75g
Salt - A Generous Pinch

For the Soak :
Warm Water - 1/4th Cup
Sugar - 2 Tbsps
Coffee Powder - 1 Tsp

Process :
* Pre-heat the oven to 180 C and prepare the cake tin as shown in the video
* To a mixing bowl, add in the sugar, oil, yogurt, mayonnaise and vanilla essence - combine well using a whisk until homogenous
* In a separate bowl mix together instant coffee powder and hot water - Pour it over the wet ingredients & give it a good mix
* Combine the dry ingredients - flour, cocoa powder, salt, baking powder & baking soda in a separate bowl
* Sift in the dry ingredients into the wet mix in 3-4 parts & whisk until combined into a smooth, lump-free batter
* Add in the vinegar & fold it into the batter
* Transfer the cake batter into a greased and lined 8 inch cake tin, tap the tin once & bake it in a 180C pre-heated oven for 45 minutes or until a skewer inserted comes out clean
* To make the Chocolate Ganache - heat up the cream and sugar in a saucepan
* Pour the warm cream over the chopped chocolate & cover the bowl for 5 minutes
* Add in the honey & a generous pinch of salt & give it all a good mix
* Your silky smooth, lump-free ganache is ready - let it rest at room temperature for atleast an hour, allowing it to thicken for frosting the cake
* Once the cake has cooled down, demould it carefully, cover it completely with a platic wrap & fridge it overnight - this will ensure that the cake remains moist & does not dry out - this step is optional if you have time, you can also use the cake immediately after it has cooled down completely
* To Layer the cake - cut 3 equal layers using a bread knife or a serrated cake knife (I’ve cut 1.5 cm thick layers)
* Make a soak/ sugar syrup by combining hot water, sugar & coffee powder
* On a turn table, place one layer of the cake, apply a generous amount of soak & top it up with some chocolate ganache - spread it evenly using an offset spatula
* Sandwich it with another layer of the cake & repeat the process
* Cover the cake with leftover ganache & smoothen it out - this step is known as the crumb coat
* Refrigerate the cake for atleast 10-15 mins after the crumb coat (the longer the better)
* Generously frost the cake with chocolate ganache after refrigeration - you can also choose to frost the cake using a nozzle but I like to keep this cake classic & simple
* Refrigerate the cake for a couple of minutes before slicing into it
* Serve, Slice & Enjoy 🍫🍰

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