Chocolate is a favourite in our household. We are in fact the quintessential Chocoholics!
Obviously then, perfecting the classic chocolate cake just had to be on my baking agenda. I tried many recipes from the internet at first, made notes from cooking shows and each result varied.
So finally I ventured on my own recipe trials. It’s such a classic, fool-proof recipe that you have to absolutely try it.
It is moist, rich and oh-so- chocolatey. And a birthday favourite!
Now, go get your ingredients and check out the recipe. This one’s going to make you feel like a professional baker👩🍳👨🍳
Serves: 8 slices
All Purpose Flour: 250 gms
Granulated Sugar: 150 gms
Coco Powder (unsweetened): 80gms
Baking soda: 1 1/2 tsps
Baking powder: 1 tsp
Salt: 1 tsp
Coffee powder: 1 tsp (Trust me, you will not taste it in the cake at all, it’s just to enhance the chocolate flavour)
Egg: 1 large
Neutral Oil: 120 ml
Buttermilk: 250 ml
Boiling water: 120 ml
Vanilla: (extract 2 teaspoons) or (essence 4 drops)
Pre-heat the oven to 180°C
Sift and mix all the dry ingredients together, flour, coca powder, baking soda, baking powder, salt and coffee powder. Whisk it together until it is properly combined.
Combine the sugar with the wet ingredients – egg, vanilla, oil and buttermilk and whisk it together.
Add the dry ingredients into the wet ingredients in three parts and add the boiling water carefully. Mix will until combined.
The batter will be a little runny.
Grease two 6 inch cake tins or three 8 inch tins and divide your batter equally.
Bake for 25-30 mins depending on your oven or until the toothpick comes clean in the centre.
Cool it in the tin for 10 mins or until it comes to room temperature and then on a wired rack until it is completely cooled.
Frost it as per your choice with either a butter cream frosting or a dark chocolate ganache frosting. (Bonus frosting recipe in the end of this post)
Dark Chocolate Ganache
Dark Chocolate: 250 gms chopped
Full Fat Fresh Cream: 250 ml
Bring the cream to a simmer on low heat in a pan. Be patient. Once it starts to simmer on the sides, turn off the heat
Add the chopped chocolate pieces and let it sit in the warm cream for a minute. Mix the chocolate and the cream.
That’s it!! Your Ganache is Ready!
I use 1:1 proportion for frosting cakes with Ganache.
If you want it to be a little loose, then make it with 2:1 i.e. 2 parts cream for 1 part chocolate.
If you want to use it as a filling you can can use 1:2 ratio.