“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.
Alright! enough talking, let’s make some cake!
Easy Chocolate Cake
- 250 g plain flour
- 280 g brown sugar (or use regular caster sugar)
- 50 g Dutch processed cocoa powder (or regular unsweetened cocoa powder)
- 2 tsp Baking soda
- 1 tsp Baking powder
- 3/4 tsp salt
- 250 ml milk
- 1 1/2 tsp Apple Cider vinegar
- 100 ml vegetable/canola oil
- 3 large eggs
- 2 tps vanilla extract
- 200 ml warm water
- 2 tsp instant coffee
For the ganache:
- 200 ml heavy cream
- 250 g chocolate of choice I used 75% dark
- a pinch salt
- 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.
- In a large bowl mix the coffee granules into the warm water, once dissolved add the oil and mix well.
- to the same bowl add the sugar and whisk well, then add the eggs one by one, mixing after each addition. Then add your vanilla.
- 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.
- Bake your cakes for about 25 minutes, keep checking after 23. 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. Add a pinch of salt. 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!