25 Mar 2014

Best Ever Chocolate Cake Recipe

This is one of the very best chocolate cakes you will ever taste! With every bite, the flavor just explodes in your mouth, taking you on a short trip to chocolate heaven! (yes, there is a chocolate heaven! If you love chocolates as much as I do, you will know where it is!)
The whipped cream frosting and the chocolate ganache added to the flavor. The richness of the chocolate cake and the silky smooth  ganache and the soft airy whipped cream, turned out to be a yummy combination! This is THE best chocolate cake ever!


Best Ever Chocolate Cake


Adding oil in this cake instead of butter and the addition of butter milk makes this cake extra moist. You can leave it in the refrigerator and still it will be moist and soft. I kept one piece of the cake in the freezer to share with my husband when he comes home from US and when we had it after 10 days, it tasted even better than it first did!! Chocolate cakes always become rich in flavor as the days go by!


Best Ever Chocolate Cake

I first came across this recipe from here, and I wanted to try it out for my daughter's birthday. We made big plans for her birthday but my husband was abruptly asked to leave to US on work so we have postponed her birthday celebrations. There will be more cakes baked! I don't know who enjoys this more, me baking and frosting lots of cakes or she cutting lots of cakes! We are all kids at heart!!

I bake this cake often and I have updated with new photos but unfortunately I could not get good shots of cut pieces of cake (due to my average photographic skills of course!!) So I have retained the previous photos which has a good view of the cut pieces. The previous pictures has very light pink roses as I wanted to match my daughter's dress. The latest pictures has a darker shade of pink as I wanted to match my friend's dress!! (for whom I made this cake!)


BEST EVER CHOCOLATE CAKE

Preparation time 20 mins | Baking time 40 mins | Serves 12

Ingredients (My 1 cup = 240 ml)
  • All purpose flour  (maida) - 1 and 3/4th cup (210 gms )
  • Caster sugar - 2 cups (400 gms)
  • Cocoa - 3/4th cup (90 gms)
  • Baking soda - 2 tsp
  • Baking powder - 1 tsp
  • Buttermilk - 1 cup (240 ml)
  • Oil - 120 ml (little more than 1/2 cup)
  • Salt - 1 tsp
  • Eggs - 2 large
  • Vanilla extract - 1 tsp
  • Hot water - 1 cup (240 ml)
  • Coffee - 2 tsp (I used nescafe)
Best Ever Chocolate Cake

Method
1. Pre heat the oven to 180 degrees C. Line and grease two 8 inch or 9 inch pans. I used a 23 cm pan. 

2. In a large bowl beat the eggs and vanilla extract and beat until light and frothy. Add the sugar and beat again.

3. Add the buttermilk and oil and beat well.
5. Sift in the dry ingredients into the wet ingredients and mix well. 

6. Add the coffee powder to 1 cup of hot boiling water and mix well. Add this coffee to the batter and mix well.
7. Pour the batter into prepared cake pans and bake for around 40 mins. I baked at 180 for 35 minutes and then reduced the temperature to 160 and baked for another 15 minutes. Each oven is different, do keep a watch.

8. Check with a tooth pick after 40 minutes, if it comes out clean, then your cake is done.
9. Allow to cool for 15 minutes in the pan, then turn onto cooling racks and cool completely.

Best Ever Chocolate Cake

I filled the cake with ganache. Check my post on how to make ganache for more details.
I decorated the cake with whipped cream rosettes.

For the frosting

Ingredients
  • Whipping cream - 1.5 cups
  • Vanilla extract - 1 tsp
  • Americolor deep pink - 3 to 4 drops
For the ganache
  • Dark compound chocolate - 110 gms
  • Fresh cream - 50 gms

Method

Check this post on how to whip cream to stiff peaks for more details.

1. Chill the cream and beaters before starting.
2. When the cream is thawed, remove from fridge, add 1 tsp vanilla extract and whip the cream to stiff peaks.

3. If your cream is not whipped to stiff peaks, you will not get good roses. It took me about 7-8 minutes to whip to stiff peaks. Do not over whip the cream.

9. Add few drops of color and whip again until well blended.
10.Cover it and leave it in the refrigerator until ready to use.


Best Ever Chocolate Cake

Assembling the cake
1. If you baked the cake in a single pan, like me, then, slice the cake into two. You can cling wrap the cake and leave the cake in the fridge for a couple of hours, this will help you to cut the cake neatly. Use a sharp serrated knife and dip the knife in hot water, wipe and cut for a clean cut.
2. This is an extremely moist cake so do be careful while handling it.
3. Make the ganache and let it set for 30 minutes.
3. This cake does not need any soaking with sugar syrup as it's an extremely moist cake. If you do want to soak the layers, use very little sugar syrup.
4. Add the ganache to the 1st cake layer and spread well.
5. Place the 2nd layer directly over the first layer and soak this layer too (if soaking). 
7. Leave it in the refrigerator for 20 minutes until the ganache sets.
8. Take the whipped cream out and do a thin crumb coat around the cake.
9. Put the cake back in the refrigerator until your ready to decorate the cake.



Frosting the cake
1. In a disposable piping bag, fit an open star nozzle. I used Wilton 1M, you can use any open star nozzle. Fill the bag with the whipped cream.

2. Press around and remove air bubbles.
3. Add little at a time and leave the rest of the whipped cream in the fridge so that it doesn't start melting.
4. If it melts too much then you might have to whip again to stiff peaks.

5. Pipe rosettes all around your cake and decorate with silver balls.

Here's a video on how to pipe roses on a cake. Click here for the video.

Enjoy the cake!


Best Ever Chocolate Cake

Notes
1. This cake is extremely moist with oil, buttermilk and water. Soaking is not needed. However, if you must soak then soak very lightly.
2. If your whipping cream does not form stiff peaks, you can add gelatin. For every 1 cup of cream, you will need 1 tsp of gelatin to 4 tsps of water. Heat it and allow it to come to room temperature. Add the cooled gelatin to the cream once you see beater marks while whipping the cream.
3. Please Note - If you're using a springform pan make sure the sides lock well as this is a very thin batter, if your pan does not close well, the batter will flow out as it's very thin.
4. The cake tastes best after 10-12 hours once all the flavors seep in. So make it a day before you cut the cake.
5. Here's the link on how to make buttermilk for cakes.
6. I don't get dairy whipping creams here hence I used non dairy cream which is pre sweetened. If you're using dairy whipping cream, then add 1/3 cup icing sugar (adjust to taste) and then beat.
7. If using two 8 inch pans then adjust your baking time accordingly.


Until next time,
 photo New signn_zps3ubziitr.png
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69 comments:

  1. Awesome cake... so beautiful it looks
    .super tempting.

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  2. Omg I was waiting for this cake once I saw that cake in fb. It looks divine. Pass me one big piece :)

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  3. lovely cake.....what is meant by crumb coating?

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    1. Crumb coating is when you apply a small, thin amount of the frosting to seal your cake completely before you apply the final frosting. It traps and seals all the loose crumbs on the cake thereby helping you to just glide your final frosting. I used ganache to crumb coat, I should have used the whipped cream!

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  4. Awesome awesome. ...super tempting cake...looks so so yummy..

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  5. Omg, wish i could make these beautiful rosettes as much as prefect like u.Gorgeous cake with a fantabulous frosting..

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  6. Wow..amazinggg!!eagerly waiting to bake it. Can u plz convert the measurement to grams?i dont have proper measurement cup...so can i use any cup but d same one to measure all the ingredients?tia...

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    Replies
    1. I can't help you there, I don't have a weighing scale yet. I always use google when I want to convert gms to cups. Try that.

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  7. Like the frosting n that cake. How did u cut this beautiful cake Beula? So beautiful and like to admire the beauty of this cake. Perfect cake and also frosting. U can start a pastry shop right now.

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    1. Thank you Lincy! For this cake, I used a sharp serrated knife to cut but generally if you want a perfect cut, you can dip a sharp serrated knife in hot water, wipe and cut for a clean cut.

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  8. Looks so beautifully done dear.... a gorgeous beauty

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  9. Super delicious cake...... Nicely frosting !!

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  10. Wow so well done ...I just wnt to take the whole cake ...May be ur daughter will scold me :)

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  11. wow super perfect cake....looks so awesome..

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  12. Wow Beulah - that is absolutely amazing. I'm definitely going to make this and attempt to decorate it like this too. I've not really piped like this and you have done an amazing job. I am impressed!! Well done.

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    Replies
    1. Thank you so much Nicole! You should try it and the rosettes come out better in buttercream.

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  13. Start your own bakery, girl, what are you waiting for?

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  14. A rich chocolate cake with beautiful decoration......I feel to grab some pieces from my laptop screen.......Love to have some pieces.....

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  15. So perfect cake dear... love the pink decoration on it.. As lincy told, Start a Pastry shop and start taking orders for birthdays.. ;)

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  16. Simply fantastic and my! my! the roses deco blew me off.

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  17. the cake looks really temtping... and love the rose decoration, looks so perfect!

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  18. more than ingredients
    interest, dedication, concentration, effort, etc.,required for this
    you can only do this beul, great, superb

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  19. TOTALLY PERFECT CAKE,REALLY AWESOME

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  20. gorgeous looking cake, love the beautiful roses....

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  21. flawless frosting beulah...Love those prefect roses....And Belated birthday wishes to your daughter....Awesome cake

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  22. lovely cake.thank u for stopping at my space.Happy yo follow back

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  23. WOW - this looks so beautiful and delicious!

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  24. nice cake and I did it it came perfect thanks a lot ,can u tell me what is non diary cream and its specific brand name becoz if I buy a heavy cream in near diary it smell awful with the smell of buffalo or cow fat .so please tell the name of that cream ,so that I will buy.thank you very much.

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    Replies
    1. Thank you for your feedback, glad you liked it. I usually use tropolite or Rich non dairy whipping cream. For this frosting I used Rich

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  25. Thank you so much for all the lovely comments!

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  26. It looks amazing. Perfectly done!

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  27. wow.. beulah super !!!!!!!!!!!!! perfect!!!!!!!!!!!!

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  28. O myyyyy Goshhhhhh Beulahhhhh... this cake is super koooollll .. best of all bloggers i have seennnn.. rating you job.. excellent frosting, superb cake; presentation is mind blowing seriously you are not good in cooking only but you are best in baking too.. i am obsessed with the way you have explained the recipe with the lovely shots; cream roses are making me crazy hope i could get a piece out of your cake, well done dear; one of the best posts from your collection :) love you kisses :*

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    Replies
    1. Thank you so much dear! That is such a lovely compliment!

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  29. n above all happy belated birthday to her :*

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  30. This is a foolproof recipe for any beginner..!! Tried and family was like wow :) it is too good than the one in bakerY!! Thank you Beulah for sharing the recipe :)

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    Replies
    1. Thank you for your feedback Jofy! Even my family felt that this was way better than any other chocolate cakes they have tasted from shops!

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  31. OMG!! That is a beautiful cake.... As a couple of people mentioned above....you seriously should start taking orders. Will surely give this a try. I'm a beginner and am struggling and learning with every new recipe I try :)
    Can you tell me where can I buy non diary whipping cream from? Tried a couple of places but was unable to find heavy cream anywhere.... I stay in Chennai.

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    Replies
    1. Thank you so much! Do try, it's very easy. Also check my other post (Chocolate Cake without Cocoa powder) on rosette frosting, I have posted pictures with explanation in that post.
      I get my cream from Waltax Road. There are 2 stores that I visit to get all my baking related stuff - Viveka Essence Mart and Viveks Essence Mart. Both are diagonally opposite stores. There are other stores also in Waltax Road where you get cream but I have never visited those stores.

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    2. Thanks a ton :) Will give it a try, for sure.

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  32. I made the cake last night and covered in in fondant. This is one super incredible cake - tastes awesome and stood up with no problems under the weight of the fondant. The cake was for a 21st and everyone commented on how moist and tasty it was. I'm definitely going to make this cake over and over again. :)

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    1. I'm so happy you liked it Nicole! Glad it worked out for you :)

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  33. swati subramaniamJuly 22, 2014 12:59 pm


    coffee mixture shud b cooled and then added , rite...

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  34. tried this recipe and came super:)sorry i couldnt take pics..really the cake will melt in our mouth!

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    1. Thank you for the feedback! Glad you liked it :)

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  35. http://remyasean.blogspot.in/2014/08/best-ever-chocolate-cake.html#more
    published

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  36. Oh seeing all these comments , tempting me to make one... looks so so beautiful..

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  37. did u make this in a microwave convection oven?

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    Replies
    1. Yes I made this in a microwave convection oven.

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  38. The cake is amazing!!!however i have 1 doubt!!Can the whipped cream spread smoothly after pouring in ganache on the topmost layer???

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    Replies
    1. Yes, I do that for most of my cakes. You need to refrigerate the cake after applying a ganache layer and then do the whipped cream rosettes.

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  39. Yummy. ..1cup flour is equal to how many grams

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  40. Hello Beulah,
    I am an ardent follower of your blog and really appreciate for your passion and sharing recipes with the world.I tried this recipe thrice.First time it came out perfect while the last two attempts at this failed miserably as cakes sunk in the last 10-15 min..Any idea why this happened??
    Every brand of BS,BP,flour etc that I use for all my bakes was the same in all these three trials..I am super confused.Kindly help.
    Regards
    Radhika

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    Replies
    1. Hi, thank you! I'm assuming that you have followed the rest of the steps carefully, like using the right amount of BP and a new batch of BP & BS and not opening the oven door too soon and not over beating the batter. If all the basics are taken care of, then it could be that the center of the cake is not baked fully when the timer goes off. Your oven can have a cold spot or maybe you're baking the whole batter in a single pan and the center takes a little longer to bake than the edges. Try distributing the batter to two pans and pre heating for a little longer and also reduce the temperature and bake longer.
      This is my go to cake, it always works and tastes great!

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  41. Hi Behula - I am your latest follower and tried your eggless chocolate and Marble Cakes.. They were so Yumm ! I had a question my Cakes always dome..and there is no height.. Any suggestions for that.. I just used baking spray and poured the batter. Could it be the reason ?

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    Replies
    1. Hi Rosh, thank you! There could be many reasons for the cake not rising. Try to change your baking powder. Cakes with eggs rises more than egg free bakes too. If you're using a larger pan then again the cake will not have a good height.
      There are plenty of reasons, try googling you will get a better idea.

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  42. Can I add roasted almonds inside this awesome cake

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  43. As the name says this is Best Chocolate cake , i have used this base to make Black forest cake .... it turned Yummy ...Thank you for the wonderful recipe

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  44. Hi, i am an ardent believer of all your recipes.i was planning to make your best ever chocolate cake recipe for the black forest. Can i bake the given measurement in two 8-inch pans, as i am not that good in cutting up cakes. If so how much time should i keep it for in the oven?

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    Replies
    1. Hi Isha, thank you! Yes you can bake it in two 8 inch pans. The baking time will vary.

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