Eggless Chocolate Cake

Pre-heat the oven to 180°C. Line two 6-inch baking pans with parchment paper.

Mix milk and vinegar in a small bowl and set aside.

In a bowl, sift cocoa powder, flour, salt, baking soda, and baking powder.

In another bowl, beat together oil and sugar until the mixture is pale and light.

Add yogurt and mix well.

Beat in vanilla using a mixer at low speed.

Add the flour mixture to the wet ingredients, alternating with the milk and vinegar mixture, starting and ending with the flour mixture. Mix only until well combined. Do not over mix.

Pour the batter into the pans and bake at 180°C for 30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool down.

In a bowl, add butter and sift in icing sugar and cocoa powder.

Whip this mixture using a hand whisk or an electric mixer at high speed until you get a fluffy and light mixture.

Add vanilla and beat it in as well.

Warm your cream and mix it in.

Melt your chocolate and let it cool down slightly before adding it to the frosting mixture.

Combine everything using your whisk. Mix well until the frosting is thick but slightly liquidy.

Refrigerate the frosting for 30-40 minutes.

Use it to layer up the cakes. Decorate the cake with some chocolate shavings.