Chocolate Cake Recipe

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Super Moist Chocolate Cake topped with a layer of luscious dark Chocolate Ganache. This Moist Chocolate Cake is so easy to make for any beginner. Made with buttermilk and oil, this chocolate sponge cake stays tender and moist for days.

Chocolate Cake Recipe

Ingredients

For Buttermilk

  • 1/2 Cup | 118ml Milk, room temp
  • 1 1/2 teaspoons white vinegar/lemon juice

Dry Ingredients

  • 1 Cup | 125g All Purpose Flour
  • 1 Tsp Baking powder
  • 1/2 Tsp Baking soda
  • 1/4 Tsp Salt
  • 1 Cup | 200g granulated sugar
  • 1/2 Cup | 50g cocoa powder

Wet Ingredients

  • 1 Large Egg, room temperature(mine was around 73g with shell)
  • 1/4 Cup | 48g Vegetable Oil or melted butter
  • 1 Tsp vanilla essence
  • 1/2 Cup prepared Buttermilk
  • 1/2 Cup Hot water mixed with 1 Tsp instant coffee

For Chocolate Ganache

  • 50g | 1/3 Cup Dark Chocolate Chips
  • 50g | 1/4 Cup Heavy Cream

Instructions

  • Add plain vinegar or lemon juice to room temperature milk. Mix well. Rest for 10mins. Buttermilk is ready when it curdles.
    buttermilk
  • I recommend weighing all the ingredients instead of measuring with cups for perfect results every time.
    weigh
  • Sift all the dry ingredients together, the flour, cocoa powder, baking powder, baking soda and salt.  Add the sugar. Mix well.
    dry ingredients
  • Use a Large sized Egg for a fluffy softer texture. Mine was around 73g with shell.
    Eggs
  • In the same bowl, add a large egg, oil, vanilla essence, buttermilk. Mix. Add hot water mixed with instant coffee at the end. Mix well.
    wet ingredients
  • Grease a baking tin with oil. Place a parchment paper at the base. Dust the sides with cocoa for smooth edges. I used an 6 Inch Round Tin of 2.2 Inch Height. You can use a 7/8/9 Inch tin, Baking time & Height of the cake will vary.
    prepare tin
  • Bake @160C 65-70 MINS or till a toothpick inserted comes out clean. Allow to cool 10mins in the tin before de moulding. Loosen the sides first then reverse it in a plate.
    bake
  • Level out the dome of the cake. Use the reverse side. Once cool, refrigerate the cake.
    level the cake top
  • I used Dark chocolate chips. Either measure 1/3 Cup if you dont have weighing scale or measure out 50g in a microwave safe bowl or pyrex glass.
    chocolate chips
  • Add 50g of Heavy Cream to the chocolate chips. Microwave for 60 secs, mix well. Allow to cool completely.
    ganache
  • Pour the cooled Ganache on the chilled cake. Decorate with cherries or strawberries.
    frosting
  • Bon Appetit!
    chocolate cake

Video

Notes

Use room temperature Eggs and other ingredients for best results. Using Large Egg will give a softer fluffy texture. 
Instead of adding milk and vinegar to make buttermilk, you can also make buttermilk from curd or plain yogurt. Take 1/4 Cup of plain yogurt or curd, mix with 1/4 Cup of Water or till it fillls 1/2 Cup mark. Mix well. Make sure the curd you are using is not sour else the cake will have a sour taste.
Course: Dessert
Keyword: chocolate cake, chocolate cake recipe

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