Coffee Chocolate Cake (eggless) with white chocolate ganache frosting

It’s more than half a decade that we started living together. And this is D Day. I believe the journey itself is a celebration, but there is nothing stops me from baking one of our favourite cakes, today.

Chocolate is something we both enjoy, and coffee is an overdose of liking 🙂IMG_9169


Sample Videos

We both have no aversion for having egg in cake. But after staying away from egg for so many years, I wanted to have this sponge style cake without egg. And impressively, the end product is so promising, and once again I’m all full gung-ho for the eggless cakes.IMG_9200



  • All purpose flour – 1 1/2 cup
  • Vegetable oil – 1/2 cup
  • Granulated white sugar – 3/4 cup
  • Yogurt  – 1 cup
  • Fruit salt or Eno – 1 tsp
  • Baking powder – 1 tsp
  • Pure vanilla essence – 1 tbsp
  • Instant coffee powder – 2 tbsp
  • Cocoa powder – 2 tbsp
  • water – 2 tbsp


Preheat the oven at 180
Sieve the all purpose flour, couple of time to add in some air. Add baking powder, fruit salt and sugar. Cream yogurt together at a medium speed for 1 minute. Add oil and vanilla essence and continue beating for 1 more minute.
Mix the instant coffee powder and cocoa powder in the water, and leave it for a minute. Fold into the creamed yogurt mix. And finally fold in the flour with out deflating much air in the yogurt mixture. Take care that there is no lumps in the batter.

Pour it on the greased cake mould and bake it for 30-40 minutes, or until the cake turns golden brown and starts leaving the sides.

White chocolate ganache

  • White chocolate grated – 1 1/2 cup
  • Heavy cream – 1/2 cup
  • Unsalted butter – 1 tbsp

Grate chocolate and keep it aside. Mix the cream and butter in a sauce pan and put it for boiling on low flame. Keep stirring in between. When the bubble start appearing in the cream, pour it on the grated chocolate , chocolate flakes almost melt instantly, and stir it well till everything blends well.

Once the cake is done and unmoulded, let that cool completely, before applying the frosting on it. Idealy, refrigerate the cake for couple of hours and then pour the prepared ganache on the cake. Chill it again before you serve the cake.

**Cake would taste good even when it is hot, but when chilled you can slice neatly.
**You can garnish with your favourite nut or with some more chocolate.

This post is part of the monthly link up Our Growing Edge.This event aims to connect food bloggers and inspire us to try new things.
This month is hosted by Marija from Palachinka.


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