There is nothing that can be compared to the pure indulgence of a decadent chocolate cake. Trends may come, but a chocolate cake never goes out of style.
You can find thousands of recipes online, but these recipes stand out the most. Are you ready to taste the most heavenly chocolate cake of your life? Of course you are!
This is one of my favorite and the most amazing chocolate cakes I have ever made. It took me some time, but it was worth the effort and time.
This cake is super moist, fluffy, and light in texture, frosted with simple yet amazing ganache that will melt in your mouth with each bite you take. And I am sure this recipe for chocolate cake will be your favorite cake, too.
This recipe is simple and quick to follow. Bake this chocolate cake when you are hosting the next family get-together, celebrating a birthday, or simply craving chocolate goodness after dinner.
Why You Will Love This Recipe?
- Flavor: The flavor of this cake can be described as deep, rich, and utterly delightful. The combination of sweetness and bitterness of chocolate results in a sumptuous cake that appeals to any chocolate lover and dessert lover alike. It’s a flavor that feels luxurious and special, perfect for celebrating any occasion.
- Texture: Velvety and moist, this decadent chocolate cake feels like a dream in your mouth. With each bite, it is incredibly soft and tender and almost melts on your tongue. This cake’s texture is perfectly balanced between fluffy and dense, creating a delightful and satisfying mouthfeel that leaves you craving more.
- Easy: This recipe is quite easy and simple to follow. It takes little to no time. You can whip this cake up any time you crave a chocolaty dessert or you just simply want to bake a cake. This recipe will be your first choice.
- Crowd pleaser: Chocolate cake is the most loved cake of the crowd pleaser. It is one of the most loved desserts around the world that can bring people together, pleasing the sense of taste with joy. It is one of those desserts that will leave your guest asking for more.
Important Ingredients Used in the Recipe
- Natural cocoa powder: Natural cocoa powder is the primary source of chocolate flavour in the cake. You can also use Dutch cocoa powder; keep in mind that the texture and flavour of the cake may change.
- Oil: It contributes to the moistness of the cake and creates softer crumbs. You can also use canola or sunflower oil instead of vegetable oil.
- Coffee powder: I have used coffee powder to enhance the chocolate flavour in the cake. But this ingredient is optional.
- Buttermilk: Buttermilk adds moisture and assists in achieving the desired consistency of the batter.
- Egg: Eggs serve as a binding agent to the cake and add both moisture and richness.
- Hot water: Adding hot water intensifies the chocolate flavour of the cake and retains coffee flavour from taking over the chocolate cake.
- Salt: Salt balances the sweetness and enhances the overall taste of the cake. Do not skip adding salt to the batter, or it may taste a little bit bland.
- Dark Chocolate: Here, in this recipe, I used 46% semi-sweet dark chocolate to make the ganache frosting. But you can also use milk chocolate to make the ganache. Keep in mind that using milk chocolate may create a sweeter cake than dark Chocolate.
- Fresh cream: Fresh cream is used in making ganache along with dark chocolate. You substitute fresh cream with heavy cream.
How to Make Chocolate Cake
Preparations: Gather all the ingredients accurately according to the recipe. Preheat the oven to 180°C or 350° F (OTG mode: lower rod + upper rod + fan). Grease two 6-inch round tins with oil and place butter paper at the bottom.
Sieve dry ingredients: In a bowl, sieve all the ingredients, starting from all-purpose flour, followed by castor sugar, natural cocoa powder, baking soda, baking powder, and salt, in no particular order. Sieving is important in getting smooth and lump-free batter.
Mix liquid ingredients: Mix all the liquid ingredients, including buttermilk, egg, oil, and boiling water, in a different bowl.
Mixing: Gradually add the liquid ingredients to the dry ingredients in parts and mix properly to get a smooth batter without any lumps.
Baking: Transfer the batter into the prepared tin equally and bake it at 180°C or 350° F (OTG mode: lower only) for 30 – 35 minutes or until the toothpick inserted in the middle comes clean.
Soaking syrup: To make soaking syrup in a bowl, mix water and vanilla essence.
Method For Dark Chocolate Ganache
Melting Chocolate: Meanwhile, the cake is baking. Make the ganache frosting by melting dark couverture chocolate in a microwave and keep it aside. Use a microwave-safe bowl to melt chocolate and warm fresh cream. You can also use a double boiler to melt chocolate. In a different bowl, mix fresh cream and invert sugar in a microwave until it starts boiling.
Mixing: Add half of the cream mixture to the melted chocolate and let it set for a few seconds. Mix with a spatula; the temperature should be above 35°C. Use a kitchen thermometer to check the temperature. Add in the rest of the cream and mix again until you see a shiny ganache. When the temperature reaches between 35° – 40° C, add in butter and mix again.
Method For White Chocolate Ganache
Melting & Mixing: For white chocolate ganache, melt chocolate and warm fresh cream. While melting white chocolate, add a little bit of edible white powder colour. Add warm, fresh cream to the melted white chocolate and mix with a spatula to get a smooth ganache.
Method For Milk Chocolate Ganache
Melting & Mixing: For milk chocolate ganache, melt milk chocolate and warm fresh cream, then mix both ingredients together to get a ganache.
Method For Assembly
Layering: Once the sponges cool down, de-mould them with an offset spatula. Make sure while de-moulding, the pressure should be on the tin. Divide the sponges into two parts using a cake leveller. Now, on a cake base, spread some of the dark chocolate ganache so that the cake does not budge from its place while frosting. Place a layer of sponge on top of the base and soak it with soaking syrup using a pastry brush; you can also use a squeeze bottle to soak the sponge. Pipe some ganache on top of the sponge and smooth it out using an offset spatula. Place another sponge on top of the ganache and repeat the same process as we did with the first layer of sponge until we get four layers of sponges.
Crumb coating: For crumb coating the cake, pipe the ganache all over the cake and smooth it out using a scrapper or an offset spatula. Crumb coating a cake is crucial in making a cake. It keeps the stray crumbs to stay in place. Keep it in the fridge for about 15-20 minutes.
Final coating: After crumb coating, again pipe the ganache all over the cake for final coating and smooth out. Make sure that you have sharp edges on top. Keep it in the fridge for 10 minutes so that the final coating sets properly.
Decorating: For decorating the cake, wrap butter paper around the cake, only leaving 1-inch space from the top. Stick edible gold leaf around the empty area, and make sure the gold Virk sticks properly. Now pipe all three ganaches using an open star nozzle, alternatively all over the top. And here you guys, you are left with beautiful, decadent chocolate cake.
Chef’s Tip For The Recipe
Avoid Overmixing Of Batter.
Do not overmix the batter, as that can lead to excess gluten formation in the flour, resulting in a tough texture. Mix the ingredients just until they are well combined.
Hot Water For Batter.
Make sure you add hot water as it intensifies the chocolate flavour, making it a richer chocolate cake.
How To Store Chocolate Cake
You can store the frosted cake in the refrigerator for 2-3 days.
If possible, cut into pieces and place them in an airtight container; this way, they can be kept in the refrigerator for a longer time than 2 – 3 days.
If you need to keep the cake for an extended period, freezing the cake will be a great option. Keep it in an airtight box, and make sure to label the package with the date of making for easy identification.
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Frequently Asked Questions
Yes, you can substitute dark Chocolate with milk chocolate to make the ganache frosting. But keep in mind that milk chocolate is much sweeter than dark Chocolate; you may end up with an overly sweet cake.
Yes, you can add milk instead of buttermilk, but the texture may change. I have given the recipe for making instant buttermilk, so make sure that you follow the recipe given.
The moistness and tenderness of a chocolate cake are typically achieved through the right combination, such as good fat, egg and milk, or buttermilk. Avoid overmixing the batter, and be sure not to overbake the cake, as these factors can affect its texture.
To check the doneness of the sponges, insert a toothpick in the middle; if it comes out with batter sticking to it, then the sponges are not baked. And if it comes out clean with just a few crumbs sticking to it, then the sponges are baked properly.
To prevent the sponges from sticking to the pan, make sure to grease the pan thoroughly with oil or butter and place butter paper at the bottom. This will make it easier to remove the cake once they are baked.
Yes, you can make a vegan version of this recipe; make sure to substitute the dairy ingredients with vegan ingredients. Keep in mind the taste and texture may differ from the original one.
Chocolate Cake
This cake is super moist, fluffy, and light in texture, frosted with simple yet amazing ganache that will just melt in your mouth with each bite you take. And I am sure this recipe for chocolate cake will be your favourite cake, too.
- Total Time: 130 to 150 minutes
Ingredients
For Sponge
- 130 g All-purpose flour
- 35 g Natural cocoa powder
- ½ tbsp (optional) Coffee powder
- 213 g Castor sugar
- 1 tsp Baking Powder
- ½ tsp + ¼ tsp baking Soda
- ½ tsp + ¼ tsp Salt
- 100 g Milk
- ½ tsp Apple cider vinegar
- 36 g Oil
- 1 (large) Egg
- 113 ml Boiling water
For Dark Chocolate Ganache
- 450 g Semi sweet dark couverture chocolate
- 225 g Fresh cream
- 22 g Invert sugar
- 36 g Unsalted butter
For the Soaking Syrup
- 100 ml Water
- ½ tsp Vanilla Essence
For Milk Chocolate Ganache
- 50 g Milk couverture chocolate
- 25 g Fresh cream
For White Chocolate Ganache
- 50 g White couverture
- 25 g Fresh cream
- 2 g Edible white powder colour
For Garnish
- Edible gold leaves
Instructions
For Sponge
- Preheat oven to 180°C or 350°F (OTH mode: lower rod + upper rod + fan). Grease the baking tins with oil and place butter paper at the bottom.
- Add apple cider vinegar to the milk to make instant buttermilk, and keep it aside for further use.
- Sift all the dry ingredients that, are all-purpose flour, castor sugar, natural cocoa powder, coffee powder, baking powder, baking soda, and salt in a bowl.
- In a different bowl, mix buttermilk, oil, egg, and boiling water.
- Gradually add the liquid mixture to the dry ingredients in parts and mix to get a smooth batter.
- Pour the batter into the baking tins equally.
- Bake them at 180°C or 350°F (OTH mode: lower rod mode only) for 35-40 minutes or until the toothpick inserted in the middle comes out clean.
For the Soaking Syrup
- Add vanilla essence to the water and mix; keep it aside until further use.
For Dark Chocolate Ganache
- In a safe bowl, melt chocolate and keep it aside.
- In a different bowl, mix fresh cream inverted sugar and heat it until it starts boiling.
- Now add half of the cream to the melted chocolate and let it sit for a few seconds.
- Now mix it with a spatula. The temperature should be above 35°C.
- Now add in the rest of the cream and mix it until you see a smooth and shiny ganache.
- When the temperature reaches between 35° – 40°C, add in butter and mix again.
For White Chocolate Ganache
- Melt white couverture chocolate and add edible white powder colour to it. In a different bowl, warm fresh cream.
- Mix both ingredients to make a smooth ganache.
- Transfer the ganache to a piping bag with open star nozzle.
For Milk Chocolate Ganache
- Melt milk couverture and warm fresh cream.
- Mix both the ingredients to make the ganache.
- Transfer the ganache to a piping bag with open star nozzle.
For Assembly
- Demold the sponges with the help of a palette knife.
- Divide the sponges into two parts using a cake leveller.
- Now, on the cake base, spread a little bit of frosting so that our cake doesn’t budge while layering or frosting.
- Now place a layer of sponge and soak it with soaking syrup using a pastry brush.
- Pipe frosting on top and smooth it out.
- Place another layer of sponge and repeat the same process as before until we get four layers of sponges. Soak the top layer as well.
- For crumb coating, pipe thin layers of frosting all over the cake, smooth out using a palette knife and remove the excess with a scrapper.
- Keep it in the freezer for about 15-20 minutes.
- After 15 minutes, take the crumb-coated cake out of the fridge and start piping frosting all over the cake for final coating.
- Transfer the remaining ganache to a piping bag fitted with an open star or 6B nozzle.
- Keep the cake in the refrigerator for 10 minutes until the frosting is set properly.
- When the cake has been set properly, wrap butter paper around the cake, leaving 1-inch space from the top.
- Now, stick edible gold leaf around the empty area.
- Now, on top, pipe dollops of milk chocolate ganache, dark chocolate ganache, and white ganache randomly.
- Prep Time: 60 to 70 minutes
- Assembly Time: 40 to 50 minutes
- Cook Time: 30 to 30 minutes
