Eggless Chocolate Cake with Fudge Frosting

Since I just posted about K’s birthday cake, I also need to share the Fudgelet’s second birthday cake. Or should I say cakes? I ended up making this recipe into 2 cakes because we were having friends over in the morning for a playdate party and then K was going to celebrate with us in the evening when he was home from work. I figured there is nothing wrong with blowing out candles twice. Speaking of, how many candles do you put on cakes? Always the number for a person’s age? Or a random number/design? Or a combo? I did a random number which confused one of the party guests. We used to do both…one color for the age and then other colors to form a design. Blowing out candles was so fun, why not have more?

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This might set a dangerous precedent, though…two cakes for a second birthday…will it be 10 cakes for his 10th???!!!

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The small cakes were perfect for the toddlers. Not too big so they could eat it all if they wanted, and the Fudgelet got to have a bonus taste in the evening.

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You can certainly make this into one tall cake instead. I would have if we weren’t having two celebrations the same day.

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By the way, if you’re wondering why it is eggless…well, I saw this recipe was made without a mixer (for the cake part) which was ideal for baking during his nap. Then, I saw it was eggless which is great since one of our guests has an egg allergy. Now everyone could enjoy the same chocolate cake! It ended up having almost a red velvet type of flavor, and the reddish hue inside is strictly from the reaction of the cocoa powder with the vinegar/baking soda. Cool, right?

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I did the decorations and frosting while the Fudgelet was awake since I needed the mixer…and, well, he was awake. He loved watching me make it and wanted to eat it.

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I did have a problem with the cake right above. Basically, I did 3 pans to bake the cake and then he woke up when the one pan wasn’t done yet. But I pulled it out anyway. And then realized later it needed to go back in.

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The double baking led to some interesting edges and colors. Buuuut, I was saving that one for us anyway, so no big deal. It still tasted fine. It just was a little trickier to frost.

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I made 2 pans normal, and the third pan double the batter to then split it and get 4 layers. Next time I will just do 2 pans and split both. They will take longer to bake, but easier math and they should cook more evenly.

Directions for Eggless Chocolate Cake with Fudge Frosting

Slightly adapted from Layered

Chocolate Cake

  • 280 g flour
  • 300 g granulated sugar
  • 35 g cocoa powder (natural, not Dutch-processed)
  • 1.5 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon (optional)
  • 3/4 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 1.5 Tablespoons distilled white vinegar
  • 2 Tablespoons vanilla extract
  • 1.5 cups hot coffee (as strong as you like–I made mine super weak for my young audience)

Preheat the oven to 350 degrees F. Grease and line with parchment 4 6-inch cake pans (or just 2 if you don’t have 4). In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, cinnamon, and salt.

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Pour in the oil, vinegar, and vanilla.

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Whisk to combine, then continue whisking and stream in the coffee.

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Once fully combined, divide into the cake pans and bake for 25-40 minutes (the longer side is if you are using fewer pans), or until a toothpick comes out clean or with just a few crumbs. Let the layers cool for 10-15 minutes on a wire rack before removing and allowing to cool completely on the wire rack.

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Fudge Frosting

  • 1.5 cups (3 sticks) butter, room temperature and cut into tablespoon-sized pieces
  • 690 g or 5.5 cups confectioner’s sugar, sifted
  • 50 g cocoa powder (any type, but I used Dutch-processed)
  • 1 Tablespoon vanilla extract
  • Pinch of kosher salt
  • 1/4 cup milk
  • 8 ounces semisweet chocolate, melted and cooled

Using a stand mixer with the paddle attachment, beat the butter on medium speed until a bit fluffy.

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Then, on low speed, gradually add the sugar, cocoa powder, vanilla, and salt. If your mixer is not big, once combined, stop the mixer and stir in the milk by hand, then use the mixer to continue.

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Turn to high and mix until it is fluffy. Scrape down the sides of the bowl as necessary, then add the melted chocolate and mix until smooth.

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Frost your 4 cake layers (split the layers in half if you used 2 pans) and serve. Don’t forget to carve off the tops of your cake layers to even them out.

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Directions for Eggless Chocolate Cake with Fudge Frosting (without pictures)

Slightly adapted from Layered

Chocolate Cake

  • 280 g flour
  • 300 g granulated sugar
  • 35 g cocoa powder (natural, not Dutch-processed)
  • 1.5 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon (optional)
  • 3/4 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 1.5 Tablespoons distilled white vinegar
  • 2 Tablespoons vanilla extract
  • 1.5 cups hot coffee (as strong as you like–I made mine super weak for my young audience)

Preheat the oven to 350 degrees F. Grease and line with parchment 4 6-inch cake pans (or just 2 if you don’t have 4). In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, cinnamon, and salt. Pour in the oil, vinegar, and vanilla. Whisk to combine, then continue whisking and stream in the coffee. Once fully combined, divide into the cake pans and bake for 25-40 minutes (the longer side is if you are using fewer pans), or until a toothpick comes out clean or with just a few crumbs. Let the layers cool for 10-15 minutes on a wire rack before removing and allowing to cool completely on the wire rack.

Fudge Frosting

  • 1.5 cups (3 sticks) butter, room temperature and cut into tablespoon-sized pieces
  • 690 g or 5.5 cups confectioner’s sugar, sifted
  • 50 g cocoa powder (any type, but I used Dutch-processed)
  • 1 Tablespoon vanilla extract
  • Pinch of kosher salt
  • 1/4 cup milk
  • 8 ounces semisweet chocolate, melted and cooled

Using a stand mixer with the paddle attachment, beat the butter on medium speed until a bit fluffy. Then, on low speed, gradually add the sugar, cocoa powder, vanilla, and salt. If your mixer is not big, once combined, stop the mixer and stir in the milk by hand, then use the mixer to continue. Turn to high and mix until it is fluffy. Scrape down the sides of the bowl as necessary, then add the melted chocolate and mix until smooth.

Frost your 4 cake layers (split the layers in half if you used 2 pans) and serve.

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