Chocolate Cake Recipe | How to make a MOIST Chocolate Cake | Easy Cake Recipe for Beginners | Chocolate Cake Recipe | Moist Chocolate Cake Recipe
Super Moist Chocolate Cake topped with a layer of luscious dark Chocolate Ganache. This Moist Chocolate Cake is so easy to make for any beginner. Made with buttermilk and oil, this chocolate sponge cake stays tender and moist for days.
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Written Printable Recipe with step by step instructions in my blog 📝
theartisticcook.com/chocolate...
𝗧𝗶𝗺𝗲𝘀𝘁𝗮𝗺𝗽𝘀:
0:00 Intro to Chocolate Cake
0:34 Make the Buttermilk
1:082 Sift the Dry Ingredients
2:16 Add the Wet Ingredients
3:12 Prepare the Baking Tin
3:53 Bake the Cake
4:33 Make the Chocolate Ganache
5:15 Layer the Cake with Ganache
6:02 Ready to Serve!
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
For Buttermilk
1/2 Cup | 118ml Milk, room temp
1 1/2 teaspoons white vinegar/lemon juice
Dry Ingredients
1 Cup | 125g All Purpose Flour ( measure in gms recommended )
1 Tsp Baking powder
1/2 Tsp Baking soda
1/4 Tsp Salt
1 Cup | 200g granulated sugar
1/2 Cup | 50g cocoa powder
1 Large Egg, room temperature (mine was 73g with shell)
1/4 Cup | 48g Vegetable Oil or melted butter
1 Tsp vanilla essence
1/2 Cup prepared Buttermilk
1/2 Cup Hot water mixed with 1 Tsp instant coffee
For Chocolate Ganache
50g | 1/3 Cup Dark Chocolate Chips
50g | 1/4 Cup Heavy Cream
METHOD
🎂 Add plain vinegar or lemon juice to room temperature milk. Mix well. Rest for 10mins. Buttermilk is ready when it curdles.
🎂 Measure the ingredients using a weighing machine instead of taking from a measuring cup for perfect results. Link for weighing scale below 👇
Sift all the dry ingredients together, the flour, cocoa powder, baking powder, baking soda and salt. Add the sugar. Mix well.
🎂 In the same bowl, add a large egg, oil, vanilla essence, buttermilk. Mix. Add hot water mixed with instant coffee at the end. Mix well.
🎂 Grease a baking tin with oil. Place a parchment paper at the base. Dust the sides with cocoa for smooth edges. I used an 6 Inch Round Tin of 2.2 Inch Height. You can use a 7/8/9 Inch tin, Baking time & Height of the cake will reduce.
🎂 Bake @160C 65-70 MINS or till a toothpick inserted comes out clean. Allow to cool 10mins in the tin before de moulding. Loosen the sides first then reverse it in a plate.
🎂 Level out the dome of the cake. Use the reverse side. Once cool, refrigerate the cake.
🎂 Mix heavy cream and chocolate chips. Microwave for 60 secs, mix well. Allow to cool completely.
🎂 Pour the cooled Ganache on the chilled cake. Decorate with cherries or strawberries.
Tips: Measure the ingredients using a weighing scale instead of using a measuring cup for perfect results. Link for weighing scale below 👇
Use a Large sized Egg as shown in video for a fluffy texture. Egg at room temperature.
Bake @160 C instead of 180C for a moist texture . Use a smaller tin like 6 or 7 inch with atleast 2.2 inch height for more height.
Do Check out my Chocolate Ganache Cake Recipe
• Chocolate Cake Recipe ...
Links for Tools used:
Kitchen Weighing Scale:
amzn.in/d/0RZaose
amzn.eu/d/bXCbBmm
Parchment paper:
amzn.eu/d/060TNih
6 inch Aluminum Cake Sponge Baking Round Mould
amzn.in/d/01fwLvbt
Standard Sized Cup Liners
amzn.in/d/j5TKVjw
Betty Crocker Cupcake Baking Pan 28cm
amzn.eu/d/hZBz31O
Ice Cream Scoop
amzn.in/d/bKga2j4
Do Check out my other Recipes 👇
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Video link
• Chocolate Cake Recipe ...
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