Super Rich & Fudgy Eggless Chocolate CakeVeg

1

Preheat your oven to 150°C (300°F) in convection mode. Grease and line two 8-inch cake tins and set them aside.

2

Sift together the flour, baking powder, and salt. Whisk to combine and set aside.

3

In a large bowl, whisk together the Greek yogurt, granulated sugar, vanilla extract, and baking soda.

4

The mixture should become slightly frothy; set this aside.

5

In a microwave-safe bowl, combine the butter, vegetable oil, milk, and instant coffee powder.

6

Heat until the butter is fully melted and the mixture is hot.

7

Add the cocoa powder to the hot milk mixture and whisk until smooth. This helps release the deep chocolate flavor.

8

Alternate adding the hot cocoa-milk mixture and the dry ingredients into the yogurt mixture in two batches.

9

Whisk until just combined, being careful not to over-mix.

10

Divide the batter evenly into the prepared cake tins. Tap the tins gently on the counter to remove air bubbles.

11

Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

12

Allow the cakes to cool in the tins for 20 minutes before turning them out onto a wire rack to cool completely.

13

Beat the softened butter on medium speed until it is light and fluffy.

14

Add the icing sugar in three batches, mixing on low speed to avoid mess, until well incorporated.

15

Add the cold cream cheese and vanilla extract. Mix until the frosting is smooth; avoid over-mixing to keep the consistency firm.

16

Fold in the cocoa powder and mix until just combined.

17

Trim the domes off the cooled cake layers. Place one layer on a stand, spread with frosting, top with the second layer, and frost the top and sides. Smooth with a scraper and pipe decorations as desired.