The best chocolate cake
This is the ultimate recipe for a chocolate cake. The cake itself is very soft and moist and with some dark chocolate buttercream, it is a chocolate lover's dream.
Recipe Author: Madhushree
Servings: 1 7 inch 2 layer cake
For the chocolate cakeIn a
- 1 1/2 cups Maida or all purpose flour
- 1 1/2 cups Caster sugar
- 3/4 cup cocoa powder
- 1 tsp baking powder
- 1 1/2 tsp Baking soda
- 1 tsp Salt
- 1/4 cup Any vegetable oil
- 3/4 cup yogurt or dahi
- 2 nos Eggs
- 1 1/2 tsp vanilla essence
- 3/4 cup hot water
For Chocolate buttercream
- 1 cup Unsalted Butter in room temperature
- 100 gms dark chocolate chopped into small pieces
- 1 cup good quality cocoa powder
- 3 cups Icing Sugar
- 2 tbsp whipping cream optional, but you could also use regular cream
Baking the cake
In a large mixing bowl, take all the dry ingredients- flour, sugar, cocoa powder, salt, baking powder, baking soda. Mix well and make sure everything is combined.
In another mixing bowl, whisk the eggs with vegetable oil, yogurt and vanilla essense. When thoroughly combined, very gently, pour the hot water through a side and continue whisking. It will become frothy and rise.
Now make a well in the centre of the dry ingredients and pour the wet ingredients into it. using a spatula, gently fold everything together. If you want to use an electric mixer, use on the lowest speed to combine everything thoroughly. The batter is quite a runny batter.
Take two 7 inch cake tins. Line then with butter paper or grease and dust them with flour. Pour the batter evenly in both the cake tins.
Plate in a pre heated oven at 180 degree c for about 30 minutes. Check with a skewer if the cake is done or not. The skewer should come out clean when pricked in the centre of the cake.
Once the cakes are done, take it out and let it cool down for about 10 to 15 minutes. Then take the cakes out of the cake tin and place them on a wire rack to cool down completely.
Making the buttercream frosting
In a glassbowl or microwave safe bowl, place the chopped dark chocolate crumbs and melt them. In a microwave, you need to do in medium power in intervals of 20 seconds till the chocolate melts. Stir the chocolate and keep aside.
In a mixing bowl, take the butter and whisk. Add the chocolate and incorporate it thoroughly.
Then using a sift, add the cocoa powder and then whisk and mix everything. Finally add vanilla essense and sift in the icing sugar in batches and whisk to incorporate. Add the cream if it is becoming too thick and then add the rest of the icing sugar. (Sifting the icing sugar and adding is absolutely essential)
Transfer the frosting to a piping bag and keep aside.
Either you can decide to make this is two layer cake or three layer, depending on that, slice your cakes. In case you want a two layer cake, then only cut off the round tops of the cakes.
For assembling the cake, place one slice of the cake on a turn table. Then add dollops of frosting in the centre and then using a icing knife or spatula, spread the frosting.
Place the other half of the cake on top of the frosting. Then cover the sides and then the top with frosting and keep in the refrigerator.
After 20 minutes, take the cake out and give another coat of the frosting and do any decoration or design if you want to before serving.