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chocolate cake

Moist Chocolate Cake

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Ingredients Method Video Notes

Ingredients
  

For the Cake
  • 1 3/4 Cup | 219gms All purpose flour
  • 3/4 Cup | 64gm unsweetened natural cocoa powder ( I used Hershey's)
  • 1 1/2 Tsp | 7g Baking powder
  • 1 1/2 Tsp | 9g Baking soda
  • 1 Tsp Salt
  • 2 Cups | 400gms fine sugar
  • 2 Large Eggs, 57-64g best. Room temperature
  • 2 Teaspoon Vanilla essence
  • 1/2 Cup | 96g Vegetable oil
  • 1 Cup | 250g Milk, Room temperature
  • 1 Cup | 240g boiling Hot water with 2 Tsp instant coffee
For Chocolate Ganache Frosting
  • 1/2 Cup | 120g Whipping Cream (min 35%fat best)
  • 300 gm Semi sweet Chocolate chips/dark chocolate

Method
 

  1. For Accurate results, always weigh all your ingredients. Measuring cups we tend to put more flour than required resulting in a dense texture. A weighing scale does not cost much and it will help save your valuable time by getting every recipe right at the very first attempt.
  2. Preheat oven to 350ºF/180ºC. Lightly grease two 9 inch pans with oil. Apply some cocoa powder at the edges. Place two round parchment papers at the bottom. Set aside.
  3. Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.
  4. Pour boiling water into batter, mixing well. Cake batter will be thin in consistency.
  5. Divide the batter into two round 9 inch cake tins. Baked each layer at 180c for 40-45mins or till toothpick comes out with no wet crumbs.
  6. Once done allow to cool in a cooling rack before inverting them. Loosen the edges with the help of a spatula or back of a spoon. Then invert it into a plate.

Video

Notes

Always use a Good Quality Cocoa Powder like Hersheys. For the Ganache too i used semi sweet chocolate chips with heavy whipping cream.