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The Ultimate Chocolate Cake Recipe (easy and delicious)

The Ultimate Chocolate Cake Recipe (easy and delicious)
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A wonderfully moist and intensely chocolatey cake topped with a rich, buttery milk chocolate ganache, perfect for any occasion.

Ingredients

Scale
  • 50 g cocoa powder
  • 120 g hot strong coffee
  • 60 g neutral oil vegetable or canola
  • 200 g caster sugar
  • 1 egg
  • 100 g plain flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 100 g plain yoghurt
  • 1 tsp salt
  • 150 g good quality milk chocolate
  • 75 g butter
  • 75 g cream
  • 50 g milk chocolate

Instructions

  1. Preheat the oven to 170ºC (fan bake).
  2. Grease a 20cm cake tin.
  3. Line the bottom of the cake tin with baking paper.
  4. In a mixing bowl, whisk together the hot coffee and cocoa powder.
  5. Whisk until the mixture is silky and glossy.
  6. Allow the coffee and cocoa mixture to cool to room temperature (5-10 minutes).
  7. Whisk in the oil, sugar, and egg into the cooled mixture.
  8. Whisk until combined and glossy.
  9. Sieve in the baking soda, baking powder, salt, and plain flour into the wet ingredients.
  10. Mix until just incorporated.
  11. Switch to a spatula or wooden spoon.
  12. Gently fold in the plain yogurt.
  13. Pour the cake batter into the prepared cake tin.
  14. Tap the tin on the side of your bench a few times to release air bubbles.
  15. Bake for 30 minutes, or until the cake springs back when pressed.
  16. Insert a skewer or knife into the middle; if it comes out clean or with a few crumbs, it is ready.
  17. Allow the cake to cool for 10-15 minutes in the tin.
  18. Flip the cake out onto a sheet of baking paper.
  19. Allow the cake to cool fully, ideally upside down for a level top.
  20. Break up the 150g good quality milk chocolate.
  21. Place the broken chocolate into a large heatproof bowl along with the 75g butter.
  22. Gently melt the chocolate and butter together over a bain-marie, stirring with a spatula.
  23. Alternatively, melt in the microwave in 30-second increments, mixing between each.
  24. Once almost fully melted, remove the bowl from the heat.
  25. Continue mixing until fully melted.
  26. Slowly pour in the 75g cream while stirring with a spatula.
  27. Stir until the ganache is incorporated and glossy.
  28. Allow the ganache to cool completely until it thickens.
  29. Ideally, cool at room temperature, or in the fridge if short on time.
  30. If cooling in the fridge, mix every 10 minutes to ensure even cooling.
  31. Place the cooled cake onto a plate or cake board.
  32. Top the cake with the chocolate ganache.
  33. Use the back of a spoon or an offset spatula to rustically lather the ganache over the top of the cake.
  34. Use a peeler to shave the 50g milk chocolate into curls onto the top of the cake to decorate.
  35. Serve and enjoy!

Notes

Ensure the coffee and cocoa mixture is completely cool before adding the egg to prevent scrambling.
Do not overmix the cake batter once the flour is added; mix until just combined for a tender crumb.
Allow the ganache to cool and thicken fully before attempting to frost the cake.
This cake is best enjoyed at room temperature; if refrigerated, let it sit out for 30-60 minutes before serving.

Find it online: https://sweetcraftrecipes.com/the-ultimate-chocolate-cake-recipe-easy-and-delicious/