Dessert Recipes : The Ultimate Chocolate Cake

Posted 11-07-2016
Written by Leanna

Everyone needs an ultimate chocolate cake recipe for every occasion. Read below to see ours and try it out for yourself!

 

 

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A solid chocolate cake recipe from scratch is something everyone should have as part of their cooking and baking arsenal. If not for the fact that everyone loves a classic chocolate cake and nothing beats the feeling of poking around in the fridge come midnight and finding a decadent slice tucked away behind the milk carton, chocolate cake works for a variety of occasions and then some. As a birthday cake, for potlucks, for celebrating that job promotion, for snacking on while watching back-to back-episodes of Game of Thrones, for getting over a breakup, the list can go on but trust us- a good, wait no, an amazing chocolate cake recipe is an essential part of adulting done right. 

The ‘Best-Cake-Ever’ Moist Chocolate Cake

The beauty of the recipe below is that it’s deceptively easy to make and despite it being a relatively simple cake recipe, it still yields you a rich yet moist cake that when topped with an unholy amount of fudgy chocolate ganache icing, will have you weak in the knees and suddenly hit with the urge to stash the entire cake in a safe haven, away from the prying hands and mouths of others. Check out our not-so-secret recipe below and get ready to blow minds the next time to turn up at a gathering with this baby in tow. 

For the cake: 

Dry Ingredients

1 3/4 cups  all-purpose flour

1 cup granulated sugar

1 cup firmly packed dark brown sugar

3/4 cup Dutch cocoa powder

1 teaspoon baking soda

1 baking powder

1 teaspoon salt

Wet Ingredients

1 cup full-cream milk

1/2 vegetable oil

2 eggs

2 teaspoons vanilla extract or vanilla bean paste 

3/4 cup espresso (boiling hot)

For the basic chocolate ganache icing: 

225 g dark bittersweet chocolate

1/2  cup heavy cream

2 teaspoons vanilla extract or vanilla bean paste

Directions

Preheat the oven to 176 degrees °c and grease up a 9 x 13-inch cake pan.

Sift the dry ingredients together and set aside.

Beat eggs and mix together with the milk, oil and vanilla, whipping steadily for two minutes until you the mixture is smooth.

Stir in the coffee ( coffee should be boiling hot) until well combined. 

Carefully combine wet + dry mixtures and stir until the batter is smooth and free from any lumps. You want to be sure that you stop stirring once the mixture is smooth and gently pour it into the awaiting cake pan.

Bake between 35 to 40 minutes. Prick the cake in the middle with a wooden skewer to check for doneness, if the skewer comes out clean, the cake is done! 

Remove it from the oven and set aside to cool for 15 minutes, then transfer the cake from the pan to a wire rack in a well-ventilated area. Let it sit until it completely cools.

While waiting for your cake to cool, prepare the icing:

Set your chocolate in a porcelain bowl. If using an entire bar, break it up into small chunks.

Warm the heavy cream in a saucepan until it starts to simmer. Remove from heat and pour over chocolate and set aside for 5 minutes, allowing the warm cream to gently melt the chocolate. 

Stir the ganache until you get a thick and silky mixture then stir in the vanilla.

Now comes the fun part, once the cake has cooled completely, smoother it in the frosting as evenly as you can and don’t worry too much about making a mess. Perfection isn’t the goal when it comes to decorating this cake and we personally like the rustic, homemade feel you get when your cake frosting isn’t overtly neat and elegant. Either way, it’ll still be delicious! 

We like it served just as it is with a scoop of vanilla icing on the side but you can always jazz it up with a sprinkle of hazelnuts on top, a little icing sugar and etc. Feel free to have fun with your ideas and let your imagination run wild. 

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