Every baker has a best recipe in their book and this chocolate cake is the best in my list. I have experimented with this recipe so many times and have come up with perfect proportions and every time I get a perfect, soft, moist and delicious chocolate cake. So it is the best, isn’t it? And I will not take full credit to the recipe. I saw it online and did some minor corrections according to my taste and ended up with this recipe.
I made a video demonstrating the making of this recipe. I hope you love it. If you like it, please subscribe to my channel and like my video.
Nowadays, this is my base cake for all cakes that need chocolate cake. Whether the cake is served chilled or at room temperature, I use this recipe. So how tough is this to make? not at all. This is also the most easiest of all cake recipes I have. You need just one bowl for mixing the batter. And a hand whisk is enough and it takes roughly 5 minutes to finish mixing the batter. I am adding this to my Baking Basics series as any beginner needs a fool proof recipe while starting. The experimenting part comes later. Are you interested? That is what I need. Keep on reading for the recipe.
Before I go to the recipe, I wanted to say a few words about the cake. This month’s theme was chalk board/ black board cake. It is becoming a trend and there are so many wedding cakes with this theme. So Subhashini wanted to try the effect on our cakes. I am the only beginner in the group and all the other members are professional bakers. I was really afraid when it came to making the cake. But I need to overcome the fear. That is why I joined the group. I came up with a very simple design. The first improvement I was aiming was to get sharp edged ganache to get the neat finish. I have seen many videos and I don’t even remember how many I saw before attempting this. I was so happy with my sharp edge finish but there are some mistakes I need to take care in my next cake.
Most probably I will do a post next month on sharp edged ganache finish. I used home made black fondant to cover the cake and I am not satisfied with the result. Next time I will try to get sharp edges in fondant too. It is coated with corn flour to obtain that grayish shade of the black board. The chalk effect is obtained by painting with white gel colour. I tried out a simple design on the cake. And I also tried making sugar roses for the first time.and I am really happy with the results. So what do you feel about the cake? Is is OK? Next month I will come up with a cake which will be neater than this.
Every time I see a fondant covered cake, I usually wonder how it will look like when sliced. Now I got an opportunity to slice my cake and it was beautiful. I used white chocolate ganache as filling in between layers and dark chocolate ganache as the frosting. My chocolate hating husband loved this cake and was asking for a second helping. For the next three days, he ate this cake. I was just stunned. I asked if something is wrong with him. He said that it is wonderful and couldn’t help but eating it!!!!
Makes two 7″ cakes
Maida/ Flour-1 cup
Baking Powder-1/2 tsp
Baking Soda-1 tsp
Cocoa Powder-4 1/2 tbs
Unsweetened Hot Coffee-1/4 cup
Preheat oven to 175°C.
Grease, line and dust two 7″ cake tins.
In a bowl mix together sugar, flour, cocoa powder, baking powder and baking soda.
Make a well in the centre and add oil, milk, curd and vanilla.
Mix until all the ingredients are incorporated.
Heat coffee and add it to the batter and mix. You can also add 1/2 tsp of instant coffee to 1/4 cup boiling water and use it instead.
Divide the batter between two tins.
Bake for 30-35 minutes or until a skewer inserted comes out clean.
Place the tins on a wire rack for 5 minutes.
Flip the cake on the rack, remove the lining paper and allow it to cool completely before using it with any other filling and frosting.
You can also wrap it up in cling wrap and refrigerate to use it later.
- Maida/ Flour-1 cup
- Baking Powder-1/2 tsp
- Baking Soda-1 tsp
- Cocoa Powder-4 1/2 tbs
- Sugar-3/4 cup
- Milk-1/2 cup
- Oil-1/2 cup
- Curd-1/2 cup
- Unsweetened Hot Coffee-1/4 cup
- Vanilla-1 tsp
- Preheat oven to 175°C.
- Grease, line and dust two 7" cake tins.
- In a bowl mix together sugar, flour, cocoa powder, baking powder and baking soda.
- Make a well in the centre and add oil, milk, curd and vanilla.
- Mix until all the ingredients are incorporated.
- Heat coffee and add it to the batter and mix. You can also add 1/2 tsp of instant coffee to 1/4 cup boiling water and use it instead.
- Divide the batter between two tins.
- Bake for 30-35 minutes or until a skewer inserted comes out clean.
- Place the tins on a wire rack for 5 minutes.
- Flip the cake on the rack, remove the lining paper and allow it to cool completely before using it with any other filling and frosting.
- You can also wrap it up in cling wrap and refrigerate to use it later.