No Yolk Chocolate Fudge Cake
Indulge in the decadence of a moist and rich No Yolk Chocolate Fudge Cake, a lighter take on classic chocolate desserts without sacrificing any flavor. Made with fluffy egg whites instead of yolks, this cake boasts a velvety texture and an intense chocolate profile, thanks to unsweetened cocoa powder and the addition of hot water, which creates a perfectly tender crumb. A splash of buttermilk adds tangy depth, balancing the sweetness, while optional semi-sweet chocolate chips offer a touch of indulgence. Ready in just under 45 minutes, this easy-to-make cake is perfect for any occasion, from weeknight treats to celebratory gatherings. Serve it as is or elevate it with a dollop of whipped cream—every bite is pure chocolatey bliss. Perfect for those searching for egg yolk-free desserts or a quick chocolate cake recipe, this treat promises to delight chocolate lovers of all kinds.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 3 large Egg whites
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Hot water
- 0.5 cup Semi-sweet chocolate chips (optional topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Mix well to combine.
In a separate medium-sized bowl, whisk the egg whites until lightly frothy.
To the whisked egg whites, add buttermilk, vegetable oil, and vanilla extract. Whisk until smooth and well combined.
Gradually add the wet ingredients into the bowl of dry ingredients, stirring gently until no large lumps remain.
Carefully pour the hot water into the batter, a little at a time, stirring constantly. The batter will be thin, which is expected.
Pour the batter evenly into the prepared baking pan, smoothing the surface with a spatula if necessary.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
If desired, sprinkle semi-sweet chocolate chips over the cake while it is still warm so they melt slightly, or use them as a garnish once cooled.
Slice and serve your No Yolk Chocolate Fudge Cake on its own or with a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
3980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.3 g | 211% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 3465 mg | 151% | |
| Total Carbohydrate | 646.4 g | 235% | |
| Dietary Fiber | 76.3 g | 272% | |
| Total Sugars | 366.6 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 570 mg | 44% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 3126 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
