Recipes

Cake

chocolate cake

Ingredients

For the Cake:

1 ¾ cups (220g) all-purpose flour

¾ cup (65g) unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 cups (400g) granulated sugar

2 large eggs

1 cup (240ml) whole milk

½ cup (120ml) vegetable oil

2 teaspoons vanilla extract

1 cup (240ml) boiling water (or hot coffee for a deeper flavor)

For the Chocolate Ganache:

1 ½ cups (225g) semi-sweet chocolate chips or chopped chocolate

1 cup (240ml) heavy cream

Chocolate sprinkles (optional, for topping)

Instructions

To Make the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

2. Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.

3. Mix wet ingredients: Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat the mixture until smooth and well combined, about 2 minutes.

4. Add boiling water: Gradually stir in the boiling water or hot coffee. The batter will be thin, but that’s okay! It helps make the cake moist.

5. Bake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool: Let the cake cool completely in the pan.

To Make the Chocolate Ganache:

1. Heat the cream: In a small saucepan, heat the heavy cream until it just begins to simmer. Do not boil.

2. Combine with chocolate: Place the chocolate chips or chopped chocolate in a heat-proof bowl. Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Stir until smooth and shiny.

3. Spread the ganache: Once the cake has cooled, pour the ganache over the cake. Use a spatula to spread it evenly over the surface.

4. Decorate: If you like, sprinkle chocolate sprinkles over the ganache while it’s still wet.

5. Chill: Allow the ganache to set for about 30 minutes to 1 hour in the fridge before slicing and serving.

Enjoy your rich, chocolatey treat!

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