Since I started baking, I have been trying to bring up a chocolate cake recipe that would keep everyone drooling and wanting for more.
After so many attempts I have finally come up with this perfectly moist and decadent chocolate cake, which would make every bite memorable!
Try it yourself, share a picture and let me know by tagging @berrybakesmv on Instagram!
INGREDIENTS
For the cake
- 11/2 cups sugar
- 2 cups flour
- 1/3 cup cocoa powder
- 1/2 cup milk
- 1 cup coffee water (1tsp coffee mixed with a cup of warm water)
- 1/2 cup vegetable oil
- 1/3 cup butter ( melted)
- 1/3 cup dark cooking chocolate (melted)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/3 tsp salt
- 1 tsp vanilla assence
- 4 eggs
For the frosting
- 1 cup dark cooking chocolate
- 1 cup cream
METHOD
For the cake
- Take a large mixing bowl, add in the dry ingredients and mix it well using a whisk, keep it aside
- Take another medium sized mixing bowl, add in the melted butter, melted chocolate and give it a mix, then add in the eggs one by one.
- Then add the milk, vanilla assence and vegetable oil to the wet mixture and give it a good mix.
- Now make a well in the middle of the dry mixture and pour the wet mixture into the bowl.
- Mix it well using the whisk until there are no lumps and becomes smooth
- Now take the coffee water and add it to the cake batter ( this would make the batter a little bit runny, which is exactly how we want it)
- Then take a 9 inch pan with at least 4 inch in height, grease it with some oil and dust it with some flour or cocoa powder.
- Pour the cake batter into the pan and bake it for 50 minutes/ until you know it’s baked at 180 degree Celsius.
For the frosting
- Add the cooking chocolate and cream into a bowl and put it over a pot of hot boiling water for about 5-10 mins
- Once the chocolate is melted take it off and mix it well using a whisk. Keep it overnight in the fridge to bring it to the right consistency to spread on the cake.
Note: Once the genache is ready and the cake is cooled down completely, you can use a regular knife to layer the cake( I made my cake into five layers). Then spread the genache on each layer one by one and cover the whole cake with the genache. Once it’s fully covered you can garnish it with some trimmed chocolate or anything of your choice.
Keep it in the freezer for about 30 mins, take it out and serve!
