Best Chocolate Cake Recipe | Cake Hut
Channel: Cake Hut
Date: 16/09/2021

Chocolate Cake Recipe -



Ingredients:
All-Purpose Flour: 120 gm
Sugar: 70 gm
Baking Powder: ½ tsp
Baking Soda: ½ tsp
Eggs: 2 pcs
Salt: ¼ tsp
Unsweetened Cocoa Powder: 2 tbsp
Milk: 2 tbs
Vanilla Essence: 1 tsp
Oil: 50 ml

For Ganache:
Amul fresh cream: 100 gm
Dark Chocolate: 200 gm
Unsalted Butter: 10 gm

Method:

Step 1: For the ganache, take 100 gm cream in a non-stick pan. Bring it to boil on medium flame.


Step 2: After one boil switch off the flame and add chopped dark chocolate and butter. Mix it well. There should be no lumps.


Step 3: Transfer chocolate ganache into a bowl. Let this ganache rest and with time it will thicken.


Step 4: To make a cake sponge, in a large mixing bowl take two eggs.  Start whisking them.


Step 5: Add sugar, vanilla essence, and oil. Continue to whisk until sugar dissolves.


Step 6: Take a sifter and sieve all-purpose flour, Cocoa powder, baking powder, baking soda, and salt.


Step 7: Mix dry ingredients into wet ingredients using the cut and fold method.


Step 8: Use milk to make the batter of pouring consistency. For this recipe, I have used 2 tbs of milk.


Step 9: Meanwhile, keep the oven for preheating at 180 °C.


Step 10: Take a greased (or lined with parchment paper) baking tin and pour the batter into it. I have used an 8” round pan for this cake.


Step 11: Bake it in a preheated oven for 25 minutes or until it passes the toothpick test.


Step 12: After the baking is done, remove the tin from the oven. Let the cake rest for 5 minutes before you de-mold it.


Step 13: To assemble the cake, cut the cake sponge into two horizontal halves. Place one layer on board and spread some ganache on it. Add chopped and crushed chocolates.


Step 14: Place the other half layer on top of it and smoothen it with chocolate ganache. Cover the sides of the cake with ganache and smoothen it too.


Step 15: Cover the top of the cake with your choice of chocolates. Finally, drizzle some chocolate sauce on it. Let the cake rest in the refrigerator for 30 minutes before serving.


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