The first thing I ever baked was chocolate cake. I must have been around 4-5 years old. Both my grandmoms used to bake for us during vacations. We used to help with whisking the eggs (no electric whisks back then), folding the batter and of course tasting a large part of the batter before it went into the oven 🙂 Over the years I have baked many a chocolate cake (box mix and from scratch) and eaten more than many times my weight in cake too. A nice, moist, midly sweet chocolate cake is such a delight! Such a mood uplifter too! This cake recipe is something I have been baking for a few years now and is my absolute go-to. For general cake feelings, for birthdays, for mood improvement, for showing love – you name it, this cake does it!
There are times when I eat it as is and times when it gets a lovely dark chocolate ganache on the top. Feel free to try it both ways. Equally good!
The cake is dark, moist and chocolately. Just the way I like it. The batter says it all, don’t you think? 🙂
Look at those edges. Crisp on the outside and delectable on the inside! The husband goes for these pieces like a ninja – gone before you can say ‘chocolate’!
The addition of a splash of coffee (like in the cupcakes) really helps to cut the sweetness and amplify the dark chocolate flavour. Using more brown sugar helps to keep the cake moist and not too sweet. All the ingredients for this cake will be easily available and this cake comes together in no time!
I am a big fan of ganache as a frosting. It is relatively light and adds that layer of decadence to a cake. Thick, delicious, slightly sweet – the perfect addition to a chocolate cake! I learned how to make this easy peasy ganache from some youtube videos. It takes 5 minutes. That’s it. Chopped dark chocolate, hot cream and salt. Voila!
Slathering this ganache over the cake is such a therapeutic thing! Make the patterns you want, make it the thickness you want, cover any split parts of the cake. MAGIC. Delicious Magic!
And since I was going all out with the ganache, I figured some sprinkles were in order too 🙂 A little colour pop to the cake!
That’s it, the cake is ready to be sliced! And trust me, it is going to disappear fast!
I once made this to take to a my friend V’s house for lunch and she ate a slice or two that day and kept it to eat little by little for the next few days. She has some willpower! According to her, it gets even better when eaten the next day 🙂 I’ve never had the chance to test that (glutton alert!), but maybe some of you will?
Recently two friends wanted to learn some easy baking, their first time working with an oven and making cake. This is the recipe we made. They found it super easy and the results were amaze! They took it for a birthday and it got wiped out in 5 minutes 😀 Best birthday cake, right?
Just look how moist, dense, delicious this cake is! I wish I had some with me right now!
This is one of those cakes that makes the world a happier place! Try it and tell me what you think 🙂
To me, this is love! ❤
Best recipe to post as the 50th one on this blog! 😀 Thanks for all the support, guys!
My Favourite Chocolate Cake
1 cup (120g) all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup yoghurt – at room temperature
100g softened butter – at room temperature
3/4 cup brown sugar
3 tbsp granulated sugar
1 tsp vanilla extract
1/2 cup cocoa
1/2 cup coffee (1/2 cup hot water + 1.5 tbsp instant coffee powder) – at room temperature
50g dark chocolate chopped
1/3 cup cream
pinch of salt
- Pre heat the oven to 175C. Grease and line a 9 inch pan (can be round or square)
- Sift the flour, cocoa, baking powder, baking soda and salt in a small bowl
- In a large bowl, cream together the butter and sugars for 2-3 minutes till light and fluffy.
- Add the egg and whisk in till combined. Add the vanilla extract and mix in.
- Pour in the cooled coffee and mix
- Alternate the flour mixture and yoghurt (starting and ending with flour). I usually do three batches of flour and two of yoghurt. Fold in each batch carefully. Do not overmix.
- Transfer the batter to the baking pan and bake at 175 for 50-60 minutes. Check at the 50 min mark. The cake is done when a tester comes through cleanly and the cake springs back to touch. In case the cake starts browning early, tent it with some aluminium foil and continue baking.
- Once baked, cool the cake for 15 minutes in the pan and then transfer to a cooling rack/plate.
- While the cake is cooling, make the ganache. Chop the chocolate into small bits and keep in a bowl. Heat the cream till it is just about to boil and pour it all over the chocolate. Cover the bowl and let it sit for 5 minutes.
- After 5 minutes, uncover the bowl and mix in the chocolate and cream. It will come together in this glossy ganache. Add salt to taste and mix well. Let this stand for 10-15 minutes so that it sets.
- Once the cake is cooled fully, use an offset spatula or a butter knife to spread the ganache all over the cake. Smoothen it out and add sprinkles. The cake is now ready to slice and serve 🙂