THE BEST CHOCOLATE CAKE

This is the best moist chocolate cake I have ever eaten.I drool just by thinking about the cake.Its sooooo chocolatey and incredibly moist and melts in the mouth!

Everyone loves chocolate cake especially the kids! Sometimes, you just need a chocolate cake when you are stressed. I heard the below quote for loved ones and it’s damn true😄

This chocolate cake is very easy to make! Just putting all the ingredients in mixer, transfer to baking tray and baking the cake. Tadaaa…incredibly moist cake is ready. No need of creaming the butter or adding the dry ingredients to wet. Just put all the ingredients together and mix it.

It’s very surprising that such a yummy cake can be made so easily! After tasting this cake, I don’t want to eat any other chocolate cake! You may think that I’m exaggerating but trust me, once you taste this cake, you will know what I meant – it’s just heavenly 🤤

STORAGE:

Wrap the cooled cake in plastic wrap and place in a freezer bag. Freeze them until ready to use.They can be made in advance for a party and and frost them while still cold and make sure that they are at room temperature while serving!

CUPCAKES:

This recipe can be used for cupcakes too. Just bake them for 20-25 min at 375 F / 190 C.

INGREDIENTS:

For chocolate cake:

• 1/2 cup + 6 tbsp all purpose flour
• 6 tbsp unsweetened cocoa powder
• 1 cup granulated sugar
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp instant coffee powder
• 1/2 cup boiling water
• 2 medium eggs
• 1/2 cup buttermilk
• 1/4 cup melted butter
• 1/2 tbsp vanilla extract

For chocolate ganache:

• 1/2 cup whipping cream
• 3/4 cup chocolate pieces

INSTRUCTIONS:

1. Pre heat the oven to 350 F / 175 C
2. In a bowl, add flour, cocoa powder, sugar, baking soda, salt, eggs, buttermilk, melted butter and vanilla extract.
3. Beat the mixture until it’s smooth for 3 minutes.
4. Add instant coffee to boiling water and stir in the batter with spatula to get a runny batter.
5. Pour the batter in 8 inch greased and flour baking pan and bake for 35-40 min or till tooth pick inserted in the centre comes out clean.
6. Allow to cool before adding the ganache.
7. Heat the whipping cream by stirring. DO NOT BOIL. Add the hot whipping cream to the chocolate pieces and mix well to form smooth mixture.
8. Leave it aside for 20 min and it thickens slightly.
9. Make the cake into 2 equal parts and coat with sugar syrup and add chocolate ganache to the lower half.
10. Repeat the same with the upper half. Super moist chocolate cake is ready to serve!

TIPS:

1. You will not even know that there is coffee in the recipe. But if you don’t want to add coffee, just skip it and add the boiling water.
2. Refrigerate the chocolate ganache for 10 to 20 min to set faster.
3. Bake for 35 to 40 min or till the tooth pick pricked in the centre comes out clean.
4. Refrigerate the cake for better taste.