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Easy Chocolate Cake

Chocolate Cake Recipe

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Course Dessert

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.
Keyword chocolate cake, chocolate cake recipe