Eggless Super Moist White Chocolate Mocha Cake – As promised, here is the eggless version for this super soft and moist eggless white chocolate mocha cake. For eggless cakes, I like to bake it on a flat pan or divide into 3 pans because it is so much easier to cook it. It takes less time and the cake will not over baked which it can remain soft and moist texture. I have provided some tips in the instructions below, it’s important to check it out. I hope you’ll be inspired and give this cake a try. Many had asked me to use butter instead of oil. I find that using butter, the cake is super moist and not dry. The cake turned out very fluffy and the texture is very close to any egg version of cakes. I hope you’re inspired with my eggless recipes and give it a try. Should you have any questions or feedback, please do not hesitate to leave me your message in the comment box down below. Enjoy!

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Ingredients:

• Eggless White Chocolate Cake
36x26cm flat pan

240g [2 cup] cake flour
7g [1½ tsp] baking powder
3g [½ tsp] baking soda
3g [½ tsp] salt (I accidentally left it out in the video)
130g [¾ cup] white chocolate
150g [⅔ cup] unsalted butter
100g [½ cup] caster sugar
120g [½ cup] plain yogurt
1 tsp vanilla extract
180g [¾ cup] whole milk

Remark/Tips:
1. If you desire coffee in the cake, you can dissolve 1-2 tsp of instant coffee in the milk. Just slightly warm up the milk so that you can dissolve the instant coffee completely.
2. I discovered for any eggless cakes, bake them on a flat pan or divide the batter into 2 or 3 pans, would reduce in baking time, hence the cake will remain super moist and soft texture, instead of baking in one pan. Alternatively, you bake the cake in 3 6-inch pans if you desire.


• White Chocolate Mocha Frosting

130g [¾ cup] white chocolate
250g [1 cup + 2 tbsp] unsalted butter, softened

coffee mix:
3g [1 tsp] instant coffee
5g [1 tsp] hot water


• Coffee Syrup

2g [1 tsp] instant coffee
15g [1 tbsp] sugar
15g [1 tbsp] hot water

Deco:
Piping tip #869
Coffee beans


Instructions:

• Eggless White Chocolate Cake
3. Preheat oven at 170°C/340°F.
4. Sift all the dry ingredients, give it a quick mix and set aside.
5. Double boil to melt the white chocolate. Set aside.
6. In a large bowl, add butter (softened) and sugar. With an electric mixer, mix on high speed for 2 minute until creamy, fluffy and pale.
7. Add in the yogurts and vanilla. Continue mixing until well combined.
8. Add in the sifted ingredients in 2 batches, alternate with the milk. Fold in to combine.
9. Add in the milk in 2 batches, alternate with the sifted ingredients. Fold in to combine.
10. Add in the melted white chocolate. Mix just until combined, do not over mix.
11. Transfer the batter onto a 36x26cm flat pan. You can also divide batter into 3 6-inch pans if you desire. Spread the surface evenly.
12. Bake in the preheated oven at 170°C/340°F for 23-25 minutes.
13. Remove the cake from the pan. Let it cool on the cooling rack.
14. Slice the cake into 4 equal sheets.***

***Remark: If you find the cake is too soft and crumbly, refrigerate for 1 hour before slicing.


• White Chocolate Mocha Frosting

1. Double boil to melt the white chocolate. Set aside for cooling.
2. Dissolve the instant coffee in the small amount of hot water. Make sure it’s completely dissolved. Set aside and use when it’s cooled.
3. Add softened butter into a large mixing bowl. Mix on high speed for about 1 minute or until creamy, fluffy and pale.
4. Add in the melted white chocolate and coffee mix. Continue mixing on high speed until well combined.


• Assemble the Cake (refer to video)


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