The Best Chocolate Cake Recipe
This is literally the best chocolate cake you will ever make. 2-layered chocolate cake sandwiched with ganache, it is simple, decadent, moist and delicious. It is about to be your favourite go-to recipe. Let me show you how to make this with my step by step guide.
Ingredients
- 325 g all purpose flour / plain flour
- 60 g Unsweetened cocoa powder
- 2 teaspoon instant coffee granule or espresso power
- 1 cup (250ml) sour cream
- 3 large eggs
- 100 g brown sugar
- 250 g caster sugar
- 150 ml Vegetable oil
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ tablespoon vanilla extract
- 1 cup (250ml) hot boiling water
Ganache ingredients
- 400 ml heavy cream double cream
- 400 g chocolate chips or chopped chocolate bar: this could be dark semi-sweet, milk or white chocolate.
- ¼ teaspoon salt
Instructions
- Preheat the oven to 170C/340F: This stage is crucial for every cake baking process. You want to start off the cake at the right temperature.
- Prepare the baking tins: grease the baking tin with cooking spray or butter. Dust the cake pan with cocoa powder and tapping out the excess. I used 2 x 3 x 8 inches cake tin
- Mix the dry ingredients: place a sieve on a large mixing bowl and add all purpose flour, cocoa powder, caster sugar, baking soda, baking powder and salt. Sift all into the bowl and mix to combine.
- Mix the wet ingredients: to another large bowl, add vegetable oil, sour cream, vanilla extract, brown sugar, eggs and whisk to combine.
- Add both ingredients: add the dry ingredients to the wet ingredients and mix to combine. Using a spatula or wooden ladle.
- Finally, add coffee granules to a cup of boiling water, mix to combine until coffee granules or powder dissolves. Pour the coffee mixture over the cake batter and whisk to combine. The batter will look a bit thin, this is totally fine. As long as you use the specified ingredients listed in the recipe, all should go well.
- Divide the cake batter into the prepared cake tin. Tap the sides to release any trapped bubbles. Place it in the oven and bake for 30 to 35 minutes or until the cake tester inserted in the middle of the cake comes out clean.
- Remove the cakes from the oven and set aside for about 5 minutes before turning it on a cooling rack. Allow it to cool completely before frosting. Serve and enjoy! See how to make chocolate ganache for frosting below
How to make ganache
- There are 2 ways of doing it, you can either simmer the milk below boiling point or use the microwave.
- Place a saucepan on low medium heat, pour the heavy cream in the pan, reduce the heat and let it simmer until it reaches the temperature 90F to 110F. take it off the heat and pour over the chocolate.
- Leave to stand for about 5 minutes, you do not need to do anything to it during this time. After 5 minutes, add the pinch of salt and whisk until fully combined.
- Cover the chocolate with a cling film and place in the fridge for about 45 minutes to 1 hour. Take it out of the fridge, stir with a spatula and also use it to frost the cake as desired.
Video
Notes
- Do not overmix the batter.
- Don’t be tempted to add more flour or cocoa powder because the batter is thin.
- Use the right temperature and don’t over bake the cake.
- Use room temperature ingredients
- If a recipe calls for a raising agent like baking soda or baking powder, don’t skip it. Also, remember that while you can use both in a recipe, you can substitute them for one another.
Nutrition
Calories: 375kcalCarbohydrates: 41gProtein: 5gFat: 23gSaturated Fat: 16gTrans Fat: 1gCholesterol: 72mgSodium: 253mgPotassium: 143mgFiber: 2gSugar: 22gVitamin A: 502IUVitamin C: 1mgCalcium: 72mgIron: 2mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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