This chocolate cake is chocolate heaven, it bakes uber soft and spongy, so moist and also sturdy enough to be used to make a frosted cake. Onto a saucepan, heat your milk just until it starts to boil then add in the butter and whisk until the butter is melted. Into a large bowl, sift in all-purpose flour, cocoa powder, baking soda, baking powder, and salt, give the dry ingredients a gentle mix then set them aside.

Onto a separate bowl, add in your curd, sugar, and vanilla essence then combine until it is homogenous and mixed through. If you want to try the egg version of this recipe you will substitute the curd with two eggs. Into the curd mixture, start alternating the dry ingredients with the milk-butter mixture by starting and ending with the dry ingredients.

This will ensure that you are not overmixing the batter at any stage and also avoid the cuddling of the batter. During the mixing of the batter, the milk should remain hot because it takes about a minute to sieve the dry ingredients and about a minute or two to whip the curd and sugar. Once the cake batter is ready, pour it into a parchment-lined 8-inch baking pan, you can also do this in a rectangle or square baking tin.

Level the top of the batter and bake in 350 degrees Fahrenheit preheated oven for 35 to 45 minutes or until a skewer inserted at the centre comes out clean. Once baked, let the cake sit in the pan for about 5 minutes then invert it onto a wire rack and let it cool completely before slicing. This cake is incredibly moist, the best eggless and simple chocolate cake that you will ever bake.


  • 1 1/2 cups(180 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (50 grams) cocoa powder
  • 1/4 tbsp salt

Wet ingredients;

  • 2/3 cups(150ml) Milk
  • 1/2 cup(113 grams ) butter
  • 1/2 cup(100grams) Yoghurt/Curd
  • 1 cup(200grams) sugar