Moist Chocolate Cake
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
Instructions
- For Accurate results, always weigh all your ingredients the flour and water specially. 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.
- 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.
- 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.
- Pour boiling water into batter, mixing well. Cake batter will be thin in consistency.
- 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.
- 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.