The best chocolate cake is just rich, moist and leaves a great feeling in your mouth. Throw out all the recipes you have, This is the one you are going to use going forward.
I know there are a lot of chocolate recipes out there, but you know what makes this recipe really stand out? It is the amount of effort and trials to make this cake. The amount of ingredients I had wasted trying to get this perfect chocolate recipe is just insane.
So now, this cake is one of its kind. The chocolate buttercream and the ganache is on another level.
I had received a ton of compliments for how insanely rich the chocolate cake was. It even received the nickname of the ‘MOST EPIC CHOCOLATE CAKE EVER!’
You guys won’t believe how easy it was to make this cake, all it takes is one bowl and your love. This cake tastes even better when vanilla milk. For a quadruple dose of chocolate, eat it with chocolate milk.
My relatives all started asking me what was the recipe, how did i make it, will you teach me how to make it? As a cook, that is one of the best things you’ll hear in your life.
This chocolate cake recipe doesn’t’ require a hand mixer but for the buttercream recipe I do recommend you use one , or if you’re into working out will making unhealthy stuff, then go it.
I haven’t included any alterations for my recipe like vegan substitutes or gluten free substitutes, because I feel whatever or whenever you substitute for ingredients, it just doesn’t taste the same.
This cake is :
- Extremely moist
- Extremely indulgent
- Triple dose of chocolate
- Best paired with more chocolate(wink wink!)
- The best really
To make this cake is really simple. And along the way you will find some really interesting ingredients I have used on the way.
INGREDIENTS FOR CHOCOLATE CAKE:
- Flour: I use all-purpose flour because this type of flour is readily available. If you have cake and pastry flour, go ahead and use that. If you don’t have cake and pastry flour, go ahead and remove a bit of the measured all-purpose flour and add in cornflour/cornstarch, I found this makes the cake really soft and melt in your mouth. another tip is to always sift your flour, this is a really crucial step, always sift your flour, this not only ensures you have no weird bits and pieces in your cake but also really aerate your dry mixture, so it ends up even fluffier.
2. Leavening agents: baking powder+baking soda, it is always better to use a combination of these. While baking soda is generally preferred for cookies for its hardened results, cakes use a combination of both.
3. Cocoa powder: I use the hershey’s unsweetened cocoa powder. It is natural and acidic. But you can use any cocoa powder you have lying around the house. If you opt for a dutch processed cocoa powder, it will give you a darker cake with a milder taste. I highly recommend both of them.
4. Oil: i use oil in chocolate cake recipes, since i found out that the richness of butter really dulls the flavour of the chocolate in the cake. But you always go ahead and use it. I like using a neutral flavoured vegetable oil like canola oil or sunflower oil. I highly suggest you to not use coconut oil or olive oil since both of them have a very prominent taste.
5.Espresso powder: yes, you read it right, it’s ESPRESSO POWDER. The espresso itself doesn’t have a prominent profile in the cake but really enhances the chocolate flavour and help it come through. I use espresso powder two ways in this recipe. one , as a powder itself and two, brewed coffee. The recipe might look like it calls for a lot of strong coffee, but trust me, this will be the best chocolate cake ever.
6.Eggs: eggs just give that extra richness that you can’t get from making an eggless cake. You get that oomph from only cakes that use eggs, you what I mean?
7.Buttermilk: the reason i am using buttermilk here is because we have added baking soda, baking soda needs an acidic medium to get activated. If you do not have buttermilk on hand, take a cup of milk and add 2 teaspoons of vinegar or lemon juice.
8. Sugar: i always like using a combination of white sugar and brown sugar. Using brown sugar, adds to making a fudgier cake and adds depth to it. With white sugar it is always the same, caster sugar. It is important to have sugar with smaller granules otherwise it won’t melt down while mixing. I always powder my sugar for safety measures
8. Salt: salt is added to not make the cake salty but it actually amplifies the sweetness and sometimes it can also cut through the sweetness.it you’re using kosher salt, add it directly to the batter since you won’t be able to sift it.
9.Vanilla extract: for that extra flavour
INGREDIENTS FOR CHOCOLATE BUTTERCREAM:
- Cocoa powder: same as suggested for the cake
- Powdered sugar/confectioner’s sugar/ icing sugar: i always, always recommend sifting your sugar. I cannot stress how important this is. You don’t want to have a sandy mouth feel while eating this buttercream, do you?
- Milk: you’ll need a few tablespoons while making this buttercream to thin it out
- Salt: same as suggested for the cake
- Unsalted butter: the star of the buttercream. You’ll need quite a lot. I recommend you use unsalted butter so that you can control how much salt is added to your buttercream
- Vanilla extract: same as suggested for cake
- Whipping cream: make sure your bowls, equipment and whipping cream is cold, so that it can hold a better shape. After making your whipping cream, chill it for at least 30 mins.
- Powdered sugar: same as suggested for buttercream.
- Vanilla extract: to flavour the frosting, you can also use almond extract.
- 55% dark chocolate: this is highly suggested
- Butter : for a silkier texture and makes it easier to decorate
Now equipped with all the knowledge about the beautiful ingredients and how to use them, lets us move on to the recipe
THE EPIC CHOCOLATE CAKE recipe:
The best chocolate cake is just rich, moist and leaves a great feeling in your mouth.You guys won’t believe how easy it was to make this cake, all it takes is one bowl and your love. This cake tastes even better when vanilla milk. For a quadruple dose of chocolate, eat it with chocolate milk. This recipe should be officially declared as the most indulgent,moist chocolate cake ever.
CHOCOLATE CAKE INGREDIENTS
- Flour: 1 ¾ cup (remove 2 tablespoons)
- cornflour/cornstarch: 2 tablespoons
- Baking powder: 2 tsp
- Cocoa powder: 6 tbsp
- Baking soda: 1 tsp
- Salt: ½ tsp
- Buttermilk: ¾ cup
- Strongly brewed coffee: ¾ cup
- Espresso powder: 2 tsp
- Oil: ½ cup
- Eggs: 2
- White sugar: 1 cup
- Brown sugar: ½ cup
- Water: 2 tbsp
- Vanilla extract: 2 tsp
CHOCOLATE BUTTERCREAM INGREDIENTS
- Butter: 1 cup
- Powdered sugar/icing sugar/confectioner’s sugar: 3 ½ -4 cups
- Milk- use as need, i used 5-6 tablespoons
- Salt- ¼ tsp
- Cocoa powder: 5 tbsp
- Vanilla extract: 1 tsp
- 80 gm chocolate-55% dark, preserve 30 gm for decoration
- Butter- ¼ cup
- Whipping cream: ½ cup
- Sugar: ½ cup
- Vanilla extract: 1 tsp
- PREPARATION: preheat the oven to 180 degrees celsius. Butter 3 8-inch tins or 2 9-inch tins and line with parchment paper. You can also add cake strips to ensure falt layers. You also opt to butter and flour your pans.
MAKE THE CAKE:
2. sift all the dry ingredients(flour, leavening agents, salt, cocoa powder). In another bowl mix all the wet ingredients(oil,milk,coffee,coffee powder,sugar,eggs,vanilla extract,water). Alternate between wet and dry, making sure you do not over mix. Over mixing will result in a denser cake. Always keep scraping down the side of the bowl
3. Divide it equally among the pans. Pop it immediately in the oven because you don’t want the leavening agents working and have the batter sitting out. Bake them for 30-35 mins, to check doneness, insert a skewer in the middle, if it comes out clean, it is ready to take out, if it is not cooked pop it back in for another 5 mins or until cooked.
4. remove the cake from pans and let cool upside down on the cooling rack, this will fasten the process of cooling the cakes. Letting it cool upside down will help flatten the domed top, so you don’t have to level it out. Letting the cakes cool is very important because you don’t want the buttercream melting of your cake
5. Make the buttercream: to a mixing bowl add the butter, salt, vanilla extract and whisk on high speed till the butter has turned, this will help incorporation of sugar easier. Add in the cocoa powder and beat for 30 secs, making sure to scrape down the sides of the bowl. Whenever the buttercream gets too thick, add some milk to thin it out.
6. Melt the chocolate and butter in the microwave or a double boiler setup. In a double boiler setup. Place a vessel with water on the stove, once it starts boiling, place a bowl on top of the vessel such that the bowl doesn’t touch the water, place your chocolate and butter in the bowl.
7. Place your mixer, bowl, and whipping cream in the refrigerator 2 hours beforehand. In the bowl add the cream and sugar and beat until stiff peaks are formed
8. Assembly: trim the top of the cake layers if they are still domes. For decoration, I recommend getting an offset spatula and a turntable but work with anything you find comfortable. First, add 3 tablespoons of buttercream to the plate and place your first layer, then add almost ½ cup of buttercream, it is always better to have extra buttercream than trying to work with less buttercream, then drizzle a little bit of chocolate ganache. Between layers, I highly suggest you add simple sugar syrup(recipe in notes), to keep your cake extra moist and from drying out. Repeat the same process for the second layer. Finally place your third layer and add 3 dollops of buttercream and spread it evenly. The rest of the decoration is up to you. You can simply stop here or take it a step further like I did. Fill your piping bag with buttercream, whipping cream and chocolate ganache. First pipe a circumference of small buttercream structures. Then add an inner ring of whipping cream frosting. Finally make criss-cross patterns with the chocolate ganache and the drip pattern with the ganache. Add a layer of whipping cream at the bottom like I did. Garnish with chocolate shavings and gold pearls.
9. Let the cake chill for at least 30 mins for it to gain structure
- Simple syrup recipe: ½ cup sugar and ½ cup cup water. Melt them together on the stove top.
- You can make this cake ahead and store it in the refrigerator for a week
- This recipe can also be adapted to make cupcakes.
- It is advisable to have all the ingredients at room temperature except for the whipping cream. Ingredients at room temperature generally combine well.
Recipe adapted from sallysbakingaddiction
Let me know in the comments below what other recipes would you like me to post about!