Decadent Chocolate Cake
AuthorPriyanka SivaramakrishnanDifficultyBeginnerLight, airy, moist, chocolate cake that is way too decadent to handle. A single bowl, basic mixing kinda recipe that you absolutely have to try!
Pre-heat the oven to 350 F. Grease two pans with butter and line it with parchment paper. This is important as it ensures that the cake comes off cleanly.
Add all the dry ingredients to the bowl and mix until well combined. Add milk, oil, eggs, and vanilla essence to the dry ingredients and mix with a paddle or whisk on medium speed.
Add the boiling water to the batter and mix well on a reduced speed. The batter will become thinner, this is good.
Pour the batter into the greased pans and into the oven it goes for 20 minutes or until a toothpick comes back clean when inserted.
Remove from the oven and allow it to cool in the pan. If you try to remove it when it's hot/warm, it'll break apart easily. When cooled, use a knife along the side and gently remove the cake from the pan. Flip it over and remove the parchment paper.
For cleaner frosting, after the cakes have cooled down completely, wrap them individually in cling wrap and put it in the freezer for 15-20 minutes.
Bring the butter down to room temperature. It has to be too soft to be picked up, but still hold its shape. Cream the butter and add the cocoa powder. Make sure there are no lumps.
Add sugar and milk to the mix, alternating between both, starting with sugar. 1 cup sugar to 1 tablespoon milk. After each addition, mix well on high speed until well combined. Repeat till you've added everything.
Add the vanilla essence, espresso powder, and a pinch of salt. Mix well.
Tip: If the frosting is too thin, add more confectioner's sugar and if it is too thick, add more milk.
Ingredients
Directions
Pre-heat the oven to 350 F. Grease two pans with butter and line it with parchment paper. This is important as it ensures that the cake comes off cleanly.
Add all the dry ingredients to the bowl and mix until well combined. Add milk, oil, eggs, and vanilla essence to the dry ingredients and mix with a paddle or whisk on medium speed.
Add the boiling water to the batter and mix well on a reduced speed. The batter will become thinner, this is good.
Pour the batter into the greased pans and into the oven it goes for 20 minutes or until a toothpick comes back clean when inserted.
Remove from the oven and allow it to cool in the pan. If you try to remove it when it's hot/warm, it'll break apart easily. When cooled, use a knife along the side and gently remove the cake from the pan. Flip it over and remove the parchment paper.
For cleaner frosting, after the cakes have cooled down completely, wrap them individually in cling wrap and put it in the freezer for 15-20 minutes.
Bring the butter down to room temperature. It has to be too soft to be picked up, but still hold its shape. Cream the butter and add the cocoa powder. Make sure there are no lumps.
Add sugar and milk to the mix, alternating between both, starting with sugar. 1 cup sugar to 1 tablespoon milk. After each addition, mix well on high speed until well combined. Repeat till you've added everything.
Add the vanilla essence, espresso powder, and a pinch of salt. Mix well.
Tip: If the frosting is too thin, add more confectioner's sugar and if it is too thick, add more milk.