The one and only recipe you’ll ever need to make the perfect chocolate cake ever! This cake is really easy to make, comes together in one single bowl, is super moist and has the perfect amount of chocolate. Nothing can top this!
Hey guys! I’m here with a recipe that everyone is always on the lookout for. It’s the BEST EVER CHOCOLATE CAKE recipe and it is without a doubt – the best chocolate cake recipe ever. Full confession though- before this I had never successfully baked a delicious chocolate cake ever. I’ve had my share of chocolate cake disasters ranging from baking raw cakes to bitter cake to dry cakes, I’ve had more disasters than I can count. Which is why I have always been on the lookout for an amazing recipe that makes a chocolate cake that’s the perfect mix of moist, chocolaty and fluffy. Thanks to this completely fool proof recipe, I made my first ever PERFECT chocolate cake.
For the frosting I chose a classic chocolate ganache made with equal parts of chocolate and double cream. This ratio gives me the perfect ganache that’s fit to frost the cake with ease. I used almond flakes to decorate my cake and give it some crunch, but you can easily use chopped almonds or cashews in its place. The best thing about this chocolate cake is that it is super easy to make. All you need to do is dump all the ingredients in the same bowl and mix until have a smooth batter. Bake it for 40 minutes and you have the most flavourful cake ready!
- For the cake:
- Flour (maida), 1½ cups
- Caster sugar, 1½ cups
- Cocoa Powder, ¾ cup
- Baking powder, 1½ teaspoon
- Salt, ½ teaspoon
- Eggs, 2 large
- Buttermilk/whey, ¾ cup
- Warm water, ½ cup
- Vegetable Oil, ¼ cup
- Vanilla Extract, 1 teaspoon
- For the ganache frosting:
- Dark/milk Chocolate, 200 grams
- Fresh Cream, 200 grams
- Butter, 2 tablespoons
- For the topping:
- Almond flakes (or chopped almonds), ½ cup
- Prepare a 9" round tin by greasing it melted butter. Add a tablespoon of cocoa powder to it and move it around so it sticks to the sides. Once the tin is prepared, set it aside to be used later.
- Preheat oven at 180 degrees celsius.
- In a large bowl, add flour, caster sugar, cocoa powder, baking powder and salt. Use a whisk to properly mix everything.
- In the same bowl add room temperature eggs one by one. Add one mix it in and then add the next.
- Next, add warm water, buttermilk, vegetable oil and vanilla extract to the same bowl and mix everything using an electric whisk for at least a couple of minutes or until a smooth batter comes together.
- Pour the batter in your prepared tin and bake for 40 minutes at 180 degrees celsius in a preheated oven.
- Check for doneness by inserting a wooden skewer or toothpick in the centre of the cake. If it comes out clean with a few crumbs your cake is ready, if it has wet batter on it bake for a few more minutes and check again until done.
- Let the cake cool down completely before frosting.
- Chop chocolate very finely and put it in a glass bowl. Next, heat the double cream over medium heat and let it come to a mild boil. Once hot, pour it over the chopped chocolate. Let it sit for a few minutes.
- The heat from the cream will melt the chocolate but make sure you chop the chocolate finely enough for that to happen or use chocolate chips.
- Add in the butter and mix that in using a spoon. Once you have a smooth and glossy ganache, you can start frosting your cake with it.
- Pour the ganache over the cake (cake sure it has cooled down completely) and start spreading it evenly on the sides and top. Next, take a fist full of almond flakes and stick it on the sides. The frosting will hold onto them.
- Let the cake cool down in the refrigerator (make sure you cover it or it'll absorb the odour from the refrigerator). Serve when ready!
Sakshi Bhatia says
Any eggless alternatives ?
Radhika Malhotra says
Coming up with an eggless version soon <3
Renu v says
Your doing a great job .
I wanted to ask you , how can I make the caramel chocolate cake version with this recipe.
Radhika Malhotra says
Hi Renu! You can put caramel frosting or caramel sauce in the middle layer and/or top it up with more caramel frosting to sauce.
Buttermilk is curd and water mixed right?
Shivangi Juneja says
Looks super delicious ❤😍
Ena jain says
What brand of double cream is the best?
Radhika Malhotra says
Hi Ena, you can use Arla, Elle & Vire or just us plain Amul fresh cream for this recipe.