Cakes Chocolate Eggless

Eggless white chocolate mud cake

“Do I contradict myself? Very well, then, I contradict myself; I am large — I contain multitudes.” ― Walt Whitman.

For someone who doesn’t like white chocolate , I seem to have a lot of white chocolate recipes on my blog. I have warmed up to this ingredient a lot over time. Still don’t like eating it, but I love how it tastes in baked goods. Makes sense ? 


If you are also someone who doesn’t like white chocolate , this cake totally has the potential to convert you ! Its a moist , dense , scrumptious crumb that you will really like. It really is so delicious . I especially love the tad bit crusty edges! I planned to make a layer cake out of it but the cake was over before I could get to the slicing and icing. I may or may not have been responsible for the disappearance of more than two slices ( or three). 

I will probably make a layer cake of it some day – whenever my self control allows it. Mud cakes are popular in layer cakes and shaped cakes , because they handle chilling and carving well. Plus they taste sooooooo good. Have you met my dark chocolate mud cake ? Huge success among many of you that cake is. 

I am hoping this one will be too. Scratch that. I am sure it will be. Its quite simple to make . You could bake it in one pan for a taller cake but it takes quite a long time so I split it into two pans. The taste is well worth the little effort and the considerable time it takes. So dense and rich ,so good !

Oh. Did I mention its eggless ? 

Eggless white chocolate mud cake
Incredibly moist and scrumptious eggless white chocolate mud cake
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Ingredients
  1. 225 grams or about 1 1/4 cups white chocolate
  2. 115 grams or 1/2 cup unsalted butter
  3. 180 ml or 3/4 cup milk
  4. 100 grams or 1/2 cup granulated or castor sugar
  5. 180 ml or 3/4 cup yoghurt , at room temperature
  6. 165 grams or 1 1/4 cups all purpose flour
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 1 teaspoon vanilla extract
Instructions
  1. In a saucepan, melt together the chopped chocolate , milk , butter and sugar until the chocolate and butter is melted and the sugar is dissolved. Stir often. Let it come to room temperature.
  2. Preheat your oven to 160 C / 325 F. Butter and flour two 6 inch pans or one 7 inch round pan. Line the bottom with parchment .
  3. Into the cooled chocolate and milk mixture, whisk in the yoghurt and vanilla extract until smooth.
  4. Whisk or sift together the flour, baking powder, baking soda and salt. Add to the batter and whisk until smooth.
  5. Pour into prepared pan or pans and bake at 160 C until a toothpick inserted in centre comes out clean .This will take 48 to 55 minutes in the 6 inch pans and about 70 to 80 minutes in one 7 inch pan. The edges of the cake will come away from the pan.
  6. Cool in pan for 10 minutes , gently remove and cool completely on a wire rack.
Notes
  1. Couverture chocolate tastes better but compound chocolate works as well.
  2. You can add the flour mixture in 2 or 3 additions so it doesn't get lumpy.
  3. This is just sweet enough , you can add two to four tablespoons more sugar if you wish.
  4. This gives two about 2 inch high cakes in the 6 inch pans , about a 3 inch tall cake in a 7 inch pan.
FLOURS & FROSTINGS http://floursandfrostings.com/
White chocolate lovers, this cake should come with a disclaimer : Baker may eat it all ! 

I know I have given this cake quite a bit of buildup, but it really did impress me. Only way to prove me wrong is to try it . It will probably prove me right though ! Happy baking ! 

Affiliate links : Just so you know, I have baked this white chocolate mud cake in my trusty Morphy Richards 52 Litre Oven and have used Cocoacraft White Couverture Chocolate . 

Happy baking !

44 thoughts on “Eggless white chocolate mud cake”

  1. Muddd cake..
    Ma’am..can I replace white chocolate with dark or milk chocolate?
    I did check your dark chocolate mud cake but can’t make it since it has eggs and this one’s eggless.

    pls help..

    1. Hi Uma… i haven’t tried this cake with dark chocolate or milk chocolate. You could try it , but dark chocolate would be a better option. I will keep you posted if someone gives me any feedback on an eggless version of the dark mud cake or if i try one myself!

  2. Hi Aks, tried ur white choc mud cake yday and it was totally yum mm mm. ..very moist, rich n super tasty…thanks a ton for ur recipes..I have tried ur mango layer cake and carrot cakes too and I shd say dey too were awesome..
    great job..

    1. Thank u so so much Bens for that amazing feedback.. glad you liked the recipes you tries. Hope u try and enjoy even more ☺. Cheers !

  3. I have tried rhis cake and came out so good,that my whole house was smelling like yuummm. I have cut down the sweetness to 60gms. It was perfect.
    Thanks a ton for this awsome recipe.

  4. Hi, Want to try this recipe with eggs.
    Can I use 3eggs instead of 3/4cup yougurt. Any suggestion or lead will be much appreciated.

    1. Hey Gunjan.. I would go with 3 small eggs instead of the yoghurt. You could skip the baking soda and use 3/4 to one teaspoon of baking powder in total. It should work , but I haven’t tried it myself so can’t guarantee the results ☺

    1. Hi Anjali… in convection mode of microwave , baking time will be similar… Ovens wary. So check after 30 minutes once and every 5 minutes thereafter 🙂

  5. Hi i need to try this recipe in a 10 inch pan 3 inch tall… was thinking of doubling up the recipie… can you please suggest time of baking in the oven at 160 degrees for a 10 inch cake.

    Regards
    Rachita

    1. HI Rachita , I haven’t tried this in a 10 inch pan yet.For double the recipe in a 10 inch at 160 C, start checking at 45 minutes or so. Just shake the pan, if it wobbles, don’t bother with toothpick, check after 10 minutes with toothpick. And every 5 mins after that . Do let me know how it turns out! Happy baking!

  6. Since this is the first time i am baking an eggless cake, can you please tell me if yoghurt needs to be thick in consistency or runny. Can i use greek yoghurt.

    Thank you so much for your response on the baking time for a 10 inch cake. Will definitely let you how it turns out.

    1. Hi Neha… you can half this cake by halving each ingredient. It will give you a 5 inch or 6 inch round cake…

  7. Amazingly soft and spongy cake, tastes great!
    Loved it, great surprise for my son, this will become a part of my regulars. Thanks so much for recipe.

    1. Thanks Poorna… your comment made me feel so good ! Thanks a lot for trying and letting me know u liked it so much !

  8. Such an awesome cake, it came so soft and spongy.. I added about 3 tablespoons of extra sugar but it came out absolutely amazing.. My son thinks this is the best cake i have ever baked.
    I baked the cake in an 8 inch pan, it rose so well but while cooling it just flopped down, that was a disappointing part. The batter was thin and runny, does that happen? Please advise.

    1. Hi Laura.. glad you liked the cake.. as this is a denser cake, it does lose some height , thats normal…

  9. Hi, I tried this cake for my mother’s birthday and after baking the sponges were perfect. Soft and moist and quite springy. After they cooled I trotted and filled with white panache before refrigerating. today the cake is very dense .. what could I have done wrong? I am sure the recipe is fine

    1. Hi Sujatha … thanks for trying the cake. This cake s texture is meant to be moist and dense. Especially after refrigeration. It makes it easier to carve it. Did it taste dry or something ? It should still be soft though. Did bringing it to room temperature help? Do let me know.. and belated wishes to your mother!

  10. Hi. so sweet of you to respond so quickly. no the cake is not dry but there is no crumb to it at all. it is just a mass. I am wondering if I torted it too early and the weight led to the massing effect. so far I haven’t done much in terms of layer cakes

    1. That is possible actually… although like a said, the mud cake is meant to be dense but torting can add to the effect.

  11. Thank you so much for this recipe, I normally don’t make eggless cakes. But i had a lot white chocolate left over from a previous recipe and i tried this cake.
    My husband and son think, this is the best cake i have ever baked.
    The cake did rise but it flopped in the centre when i got it out to cool, would you know why that happened?

  12. I just realised I am writing to you a 2nd time on this.. lol… I guess because i am baking it again today and reminded me to add a comment to thank you for it.. 🙂

    1. Hey Laura ! Glad your fAmily enjoyed the cake. It’s normal for this cake to sink a little as it cools. It’s a mud cake n supposed to be dense .Hope you like the results this time too !

  13. Thank you flour and frostings for such a lovely and easy recipe. I had all the ingredients in the fridge (leftovers). I used whole wheat flour as I prefer it than all purpose flour. It tastes wonderful…soft and moist.

    1. thanks a ton Shweta for trying the cake and taking the time to leave such a positive message..good to know the whole wheat worked here !

  14. Hi Flours and Frostings,

    Thanks so much for this recipe. I have made it once before and it turned out lovely. However this time around I want to turn it into a 12 medium sized cupcakes. If you could help me out with measurements and bake timing I would really appreciate it!

    Thank you once again.

    1. Hi Hruds..the recipe shoud give you 9-12 cupcakes depending on how much you fill the liners/ cupcakes. Bake for about 15-18 minutes . Rest remains the same !

    1. HI Nivedita.. I don’t know what you could replace it with… Curd gives it the needed consistency. Buttermilk would be too thin.. Eggs can be used if you are open to that

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