Chocolate Cake



Chocolate Cake

chocolate cake
Chocolate Cake

A chocolate cake that is rich, moist and incredibly delicious. One of the best chocolate cakes I have ever made that has a tender crumb, with the right amount of sweetness, perfectly moist with an intense chocolate flavor. I am talking about Beatty’s Chocolate Cake that is a rave all over the internet and the kind of cake one can bake for special occasions and birthdays.

recipe for chocolate cake
Chocolate cake for birthday party

Other than the inclusion of freshly brewed coffee, I also like that the choice of fat is vegetable oil which gives the cake its super moistness. The espresso or freshly brewed coffee intensifies the chocolate flavor and does not overpower it. The cake batter will be on the runny side and that is perfectly fine. Remember to use room temperature ingredients while baking and do not over bake as you might end up with a dry cake. Follow the instructions to the T and you will find yourself with a winner of a recipe.

I filled two layers of cake with ganache that complemented the cake well and poured ganache all over the cake allowing it to drip along the sides giving a perfect finish for a birthday cake. If you find yourself drooling over your keyboard and unable to control your chocolate cravings, why dont you do yourself a favor? Just get into your kitchen and bake this outstanding cake. :)

chocolate cake birthday
Moist Chocolate Cake

Chocolate Cake

  • Prep time:
  • Cook time:
  • Serves: 10

Main Ingredients:

  1. flour
  2. cocoa powder

Ingredients

  • Flour - 1 3/4 cups (maida)
  • Sugar - 2 cups (I used 1 3/4 cups)
  • Cocoa powder - 3/4 cup
  • Baking soda - 2 tsps (I used 1 1/2 tsps)
  • Baking powder - 1 tsp (I used 1 1/2 tsps)
  • Salt - 1 tsp
  • Buttermilk - 1 cup
  • Vegetable oil - 1/2 cup
  • Extra large eggs - 2 (I used large eggs)
  • Vanilla extract - 1 tsp
  • Instant Coffee Powder - 2 tbsps (I used 2 1/2 tbsps of Nescafe Indian brand )
  • Hot boiling water - 1 cup (add instant coffee powder to the water and mix)
  • For ganache:
  • Fresh cream - 200 ml
  • Dark chocolate - 400 gms (grated)

Method

  1. Preheat the oven to 176 C or 350 F. Grease two 9" round round cake pans. Line with parchment paper at the bottom, grease and dust lightly over the parchment paper.
  2. Sift the flour, cocoa powder, baking soda, baking powder and salt.
  3. In a bowl, add sugar and the sifted flour mixture and mix well.
  4. In another bowl, add the buttermilk, oil, eggs, and vanilla extract and whisk well. Add these wet ingredients to the dry ingredients and on low speed, mix well. Add the hot coffee mixture and continue to mix on low speed till combined. Do not over mix. Scrape the bottom of the bowl and the sides of the bowl and mix well with a spatula.
  5. Pour the batter into the prepared pans and bake for 35 to 40 mts or till a skewer inserted in the middle of the cake comes out clean.
  6. Cool the cake in the pans for 30 mts and then overturn them onto a cooling rack and cool completely.
  7. While the cake is cooling prepare the ganache. In a stainless steel bowl, add the fresh cream and place on low flame. As bubbles appear along the edges, turn off flame and pour over the grated chocolate. Leave aside for 3 mts. After 3 mts, mix well such that the chocolate completely melts and blends well with the cream.
  8. If the cakes have a dome, slice off the top layer of the dome to achieve a flat cake top. Spread a little ganache in the center of the cake board. Place one cake layer on cake board and place this on a turntable. Using an offset spatula spread a thick layer of ganache all over and place another cake layer with the flat side up on top of it. Spread ganache all over the cake and on the sides. Use a scraper to give a smooth finish all over. Allow to set for half an hour.
  9. To make the remaining ganache of pouring consistency, heat some more fresh cream and add to the ganache and mix well. It should be of pouring consistency. Pour it all over the cake and allow to drip along the sides. You can further garnish with chocolate shards or curls or as you fancy.

Tips

  • Bake the cake in TWO 9" round cake pans or THREE 8" round cake pans. Or halve the recipe and make it in ONE 9" round cake pan or TWO 8" round cake pans.
  • Do not overmix or over beat the cake batter. Just mix until the ingredients are incorporated.
  • If you do not have a hand mixer, use a whisk or wooden spoon to mix the cake batter.
  • Cake batter will be slightly runny and thats alright.
  • To make buttermilk, add a tbsp of lemon juice to a cup. Fill the cup with milk and leave aside for 10-15 mts. You will find that it will slightly curdle. This is buttermilk mixture.
  • Preheat your oven for at least 20 mts before baking to ensure a proper baking temperature.
  • Fill the cake pans about half full and place in the middle shelf of the oven
  • Avoid opening the oven door till 30 mts of baking.
  • Use room temperature ingredients. The coffee mixture has be boiling hot.

By

Published:


Chocolate cake thats moist and makes for a perfect party cake. Looking for a recipe of chocolate cake for birthday party? Try this easy dark chocolate cake.

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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  • Shraddha

    Hey Sailu,

    Thanks for the awesome recipe, i was wondering if we can remove the eggs from the recipe.. Do you have substitue for eggs for the above recipe.

    Thanks much ,
    Shraddha

    • http://sailusfood.com/ Sailu | Indian Food

      Omit the eggs and add an additional 1/2 tbsp lemon juice to the prepared buttermilk (see tips on how to prepare buttermilk). Use 2 tsps baking soda and 1 tsp baking powder. Follow rest of the recipe.

      • Ruhi Saxena

        Thankyou for the substitute suggestion :)

  • tumi

    Hi Sailu,

    i’v been trying ur recipes for some weeks now….and all of them turned out fabulous!!!! u r simply amazing. tried the erra karam masala dosas today and wow!
    the cake looks amazing. i’m definitely trying this one. a tiny question though the sugar mentioned here does it mean powdered or granulated sugar?

    thanks a lot.
    tumi

    • http://sailusfood.com/ Sailu | Indian Food

      Am glad you like the recipes that you try from the blog. Use granulated sugar.

  • arundati

    it looks decadent and so moist I have to make this next!

  • renu

    Hi Sailu…
    can u pls. share how to do icing on cakes and even show wht r the equipments reuired for the same…will b of great help..thank u…
    renuka..

  • Www.healthygallery.com

    Yummy yummy

  • indiaandworldcuisine.blogspot

    ohhh absolutely drool worthy cake and gorgeous clicks, indeed perfect for a party only if chances to get left once it is made :-)

  • Shilpa S

    This looks so good. I am going to try it soon.

  • sahera

    Hi Sailu…
    Ive been trying all ur recipies since one year and all are perfectly delicious.. except the CAKES!!!

    i am really spoiling all the kitchen and getting nice scoldings from my mom for wasting the cake..im getting oil taste and smell in the cakes…and its getting hard as well…
    It would be helpful for me and I would love if u upload a video while u bake a cake if possible…!
    one chocolate cake atleast!!!

  • deepa

    Awesome ….which brand cocoa

    pwd do you use?

    • http://sailusfood.com/ Sailu | Indian Food

      I used Hershey’s but you could use Nestle, Cadbury’s or Nilgris brand.

  • Subhadra

    is the milk also of room temperature or luke warm , so as it will curdle when lemon juice added.? and pls tell me which brand of vanilla essence to use?

    • http://sailusfood.com/ Sailu | Indian Food

      The milk should be mildly lukewarm when you add lemon juice. Leave aside for 10 mts and add the resultant buttermilk mixture to the cake batter. I use Vanilla extract (Nielsen-Massey) bought from the US. When I run out of it, I use Bush brand essence which is good for cakes. It is available in all major grocery stores across India.

  • latika

    Hi sailu,
    I have tried ur basic butter cake and it turned really good. That was my first ever cake, I made. Thank u for the fabulous recipe. Can u suggest me any particular dark chocolate brand for the chocolate cake ?

    • http://sailusfood.com/ Sailu | Indian Food

      Callebaut dark chocolate is very good. However it is expensive. Alternately, you can use Morde/Vanleer/Selbourne dark chocolate for baking.

      • latika

        Thank you

  • piyusha

    kudos and thanks for sharing such an amazing recipe. i baked the one yesterday and within hours of baking, the cake was gobbled by my family :) ! im trying the same recipe again today! the only problem that i have is, my cake is quite dense. im not getting that soft and moistcake. i dont have an electric beater but i did the beating quite thoroughly with the normal whisker. please can u suggest why im not getting the desired outcome?

    • http://sailusfood.com/ Sailu | Indian Food

      You are probably over baking the cake than the desired time. Each oven differs with temperature. What you can do it reduce temperature to 160 degrees and bake for 40 mts. Check from 30 mts onwards.

  • Smita John

    Hi, i had a query, don’t know if you can help me. I don’t have an oven. I’ve tried baking in the microwave, but i just don’t seem to get the baking right. Either it become too hard or remains little uncooked. Could you tell me at what temp I should bake in microwave and should the recipe for baking in microwave be different than an oven

    • Ruhi Saxena

      Hello smita… i have tried this cake in pressure cooker as i had power cut for longer period & i desperately wanted to try it(Big Chocolate fan u c 😉 ), & you wont believe, it came out really well as my hubby asking me to bake it again :) . I preheated my pressure cooker for 5 mins on Medium-High flame(as we used to preheat our convection. pressure cooker should be free from its whistle & rubber), then baked the cake for 30 mins on Low-Medium flame & finally put it flameless within cooker for about 5-6mins. Cake came out moist & super yummy(That even eggless). So, Happy cooking :)

  • Ashwini

    I have a microwave oven which does not have shelves,therefore can’t bake both the cake tins together.Can I halve the cake recipe and bake it in 2 separate cake tins one after the other and then layer & frost it?should I be taking any precautions when I bake in this manner?

    • http://sailusfood.com/ Sailu | Indian Food

      Yes, halve the recipe and bake in 2 cake tins. Reduce baking time slightly.

  • gayathri

    ma’m i would like to know if the ganache is left to set at room temperature or in the refrigerator.Also, do we need to refrigerate the cake before we spread the ganache over it?. Also, can the completely frosted cake be refrigerated ? if so, for how many days?.

    • http://sailusfood.com/ Sailu | Indian Food

      Prepare ganache and set at room temperature for at least 4 to 5 hour or in the fridge for an hour. There is no need to refrigerate the cake before you ganache the cake. Yes, the completed frosted cake can be refrigerated. You can refrigerate for 4 to 5 days. Bring to room temperature and cut the cake.

  • jaychu18

    hii ,
    i hav been trying ur recipes .. thy are really good and now i hav a doubt , in most of ur cake recipes you use buttermilk .. why is tat .. ? and pls tell me a substitute for it coz i don like the buttermilk flavour

    • http://sailusfood.com/ Sailu | Indian Food

      Add a tbsp of lemon juice or vinegar to a cup and fill the cup with milk. Set aside for 10 mts and it will slightly curdle. This is the buttermilk to be used for baking.

  • Lavanya

    Hi Sailu mam, first time I am going to try your recipe of this chocolate cake, it luks so good and moist, kudos you got more than 2 lakhs followers in FB, only thing I dont get the baking soda here in big stores also, are these baking soda and cooking soda same? can you plz reply.

    • http://sailusfood.com/ Sailu | Indian Food

      Yes, baking soda and cooking soda are the same.

      • divya

        hi maam… i am going to make this cake right now. got confused as i do have baking powder. i purchased baking soda from store but its written on pack that its meetha soda.
        so baking soda or meetha soda are same ???
        shall i used baking powder and meetha soda…??

  • megha

    Sailuji can i bake this with a normal convection microwave. please let me know. waiting to try this cake

  • charani

    Hai Sailu.. I really love to make cakes. But i havent done it till now perfectly. If we have to get layers in cake , do we have to bake one big cake and cut it into layers or can we bake two cakes and place it one over other ??charani

    • http://sailusfood.com/ Sailu | Indian Food

      You can make a large cake and cut it into layers or you can alternately, bake smaller thinner cakes with the same cake batter and place them one over the other. Eg, the above cake batter can be made into two 9″ round cake pan OR three 8″ round cake pans which are large cakes. Each of the baked cakes need to be cut into layers. The same cake batter can be equally divided among FOUR 5″ or 6″ cake pans for smaller and thinner cakes that can be placed one over the other. I hope I have not confused you. :)

  • jamy

    hi sailu…I had a query regarding the fresh cream to be used…what brand of fresh cream r u using? because I have tried using Amul fresh cream and whipped the cream for 5 mins… yet got no consistency and it was very liquidy which is not fit for cake icing….can you refer me the suitable brand of fresh cream.

  • Ritu

    hi! Sailu ji love your recipes. I loved your chocolate recipe really came out well.thanks a lot.

  • Steph

    Made this for my husband’s birthday since he is a chocolate cake lover! It turned out great! I cut the recipe in half since I did not want the cake to be to big, but still used the whole amount for the frosting and for my taste (and my husband’s sweet tooth) less frosting would not have been enough. Really great recipe! Thank you sooo much!

  • Meme

    I made this cake and it was really wonderful

  • martina

    hi mam…
    yesterday i had tried dis chocolate cake recipe for my friends b’day and i exactly used the same measurment for everything as have u told and it was so delicious dat my whole family and friends loved it thank u for d awesome recipe mam but dere was a mistake by me becuz my cake came as too soft as i was placing the cake for icing it was crumbling mam plz will u help me to sort out dat where did i go wrong for further….

  • Roses Angel

    plz without oven cake kesy bnaty hain???? or spongy cake mery se nai bnta plz bta den spongy cake kesy bny ga???

  • divya saxena

    hi.. please advice that for ganache can i use Morde dark compound co d15.
    please revert urgently as i have to make this cake tomorrow.

  • Vaishali

    Hi Sailu..
    I Just want to ask, Can we use traditional buttermilk made from curd for this

  • Rachel Page

    I will definitely be making this VERY soon. How can you look at this and not get instant chocolate cravings?

  • Priti

    Superb cake and looking delicious. Monginis also offers this type of chocolate cakes. They have a vast varieties of cakes providing online delivery at affordable rates.