“Chocolate is the Beyoncé of the food world” – Anjali Johny
Yes I am the one who came up with that quote. I think most of us will agree that it is on point! I can have chocolate any time, any day. I’m a dark chocolate person, I almost never even touch milk or white chocolate, but hey I’m always up for baking with them! The cake recipe is very similar to my black forest cake, just a few changes here and there. I cover it with a rich and decadent chocolate ganache which oh boy! it is just. You know what? I always keep saying that my recipes taste good so I’m just gonna leave this one for you guys to decide. Also if you’re reading this here, the Saveur Blog Awards nominations are almost coming to an end and if you could please vote for our little novice blog in any category you like I’ll be extremely grateful.
Also if you like the wooden plate that I used to serve my cake, you should definitely check out this amazing online store Cyahi (www.cyahi.com) they have really cool stuff starting from serve ware to designer bags, they have a really great collection and you should definitely check ’em out! I cannot wait to revamp my food photography props with their wooden range!
Alright! enough talking, let’s make some cake!
250g plain flour
280g brown sugar
60g castor sugar
50g Dutch processed cocoa powder
2 tsp Baking soda
1 tsp Baking powder
1 tsp salt
250 ml milk
1 1/2 tsp Apple Cider vinegar
60g unsalted butter
60ml vegetable/canola oil
2 tps vanilla extract
200 ml water + 2 tsp instant coffee granules
For the ganache: 200 ml heavy cream + 200 g chocolate of choice (I used 75% dark)
1. Preheat your oven to 175°C and grease and line two deep 7 inch round cake pans (I used deep pans so that I could cut the cake into half to get a total of 4 layers) You can by all means use two 8 inch round cake pans.
2. In a large bowl mix the coffee granules into the warm water, once dissolved add the oil and melted unsalted butter and mix well.
3. Add both the sugars and whisk well, then add the eggs one by one, mixing after each addition. Then add your vanilla.
4. In a separate bowl, sift your flour, cocoa, salt, baking powder and baking soda then add this to your wet mixture in three stages alternating with the milk. Lastly add the vinegar.
5. Bake your cakes for about 25 minutes, keep checking after 20. When a toothpick inserted in the middle comes out clean, they’re done. Let the cakes cool on a wire rack before taking them out of the pan.
- Make the ganache:
- In a medium glass bowl, chop up your chocolate and keep aside.
- In a saucepan, add your cream and heat it till it reaches a simmer, don’t let it boil, take it off the heat and pour it over the chopped chocolate.
- Let it sit for 2-3 minutes and whisk the cream to incorporate the chocolate. In case your chocolate is not completely melted you can microwave it for 10 seconds and stir.
- Let the ganache cool down completely till it reaches a spreadable consistency.
- Assemble the cake:
- Once cooled, slice your cakes horizontally in half (totally optional, I like layers and so I did this, you can just use the two layers and frost them)
- Pour about 4-5 tablespoons of ganache, or as much as your heart desires in between the layers and stack up those layers.
- Once you finish stacking the ganache should almost be over as I only made enough to fill the cakes and give a rustic naked cake look. You can by all means make more and cover the whole cake.
- Chill your cake for 30-40 minutes before cutting yourself a slice because it won’t be able to hold all those layers otherwise.
- Put some sprinkles, transfer the cake to a platter and enjoy this beast of a cake!