Best chocolate cake/ Moist one-bowl easy chocolate cake recipe with a ganache frosting is decadent, and it is the best chocolate cake recipe ever I made.
1cupcocoa powder ( unsweetened )I used Hersey brand
2egg
⅓cupvegetable oil( flavourless oil)
1cupbuttermilk
1cuphot boiling water
2teaspooninstant coffee powder
1½teaspoonvanilla extract
1teaspoonbaking powder
1teaspoonbaking soda
¼teaspoonsalt
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Instructions
Sieve all the dry ingredients (all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda) in a wide bowl.
Add caster sugar to the flour mixture and mix with a wire whisk until it is well combined. Now add in two eggs.
Next goes in buttermilk and hot coffee mixture.
Finally, add in vanilla extract and whisk till it is well combined. I used an electric hand beater to mix the cake batter.
Do not over mix the cake batter. Mix only for a few seconds.
Meanwhile, preheat the oven to 180*C and transfer the cake batter to a well-greased and dusted cake pan.
Bake the cake for 180* C for 30 to 35 minutes, or inserted skewer comes out clean.
Transfer the cake onto the cooling rack until moist one bowl easy chocolate cake is completely cooled.
Layer the cake with a serrated knife and frost the cake as per your taste. I frosted the cake with ganache. It is a simple recipe with only three ingredients.
HOW TO MAKE CHOCOLATE GANACHE?
In a heavy-bottomed saucepan, add fresh cream and a teaspoon of butter and bring it to a boil. Add the hot cream mixture to the dark chocolate chips and stir slowly. Let sit for 3 to 4 minutes or until the chocolate melts completely. Let the ganache cool completely before frosting the cake. Check the preparation of EasyChocolate Ganache with fresh cream in the condiments category.
Frost the cake and decorate it with Maraschino cherries. Decadent sinfully delicious Best chocolate cake is ready to devour as it is or with a cup of milk.
Notes
all-purpose flour – you can alternate with whole wheat flour or a 50:50 ratio of all-purpose flour and wheat flour.
caster sugar– you can also use granulated sugar or cane sugar.
buttermilk – can use milk, coconut milk, or almond milk according to your preferred diet.
oil – I used vegetable oil ( Oil keeps the cake moist and soft texture ). You can use rice bran, canola, or any flavourless oil. If you want to use butter, use melted butter.
Egg- The best substitute for eggs is mashed bananas, yogurt, condensed milk, and apple sauce. I haven’t tried apple sauce but tasted an egg-free cake made of apple sauce. I didn’t find any difference, and the taste was so good. Skip buttermilk when using yogurt.
unsweetened cocoa powder – I used Hersey’s unsweetened cocoa powder. You can use Dutch-processed cocoa powder, but the taste and colour of the cake differ.