Easy Chocolate Cake

I got this chocolate cake recipe from my Aunt on our last trip to India. When we visited them, she baked this cake for us. I remember, she was telling that it is a beginner friendly recipe. She was clearing all my baking queries while she was whipping up the cake. It was such a soft and delicious cake:) Anybody who loves a chocolate cake cannot resist it. My daughter who loves chocolate cake made it sure that I got the recipe for the cake from my Aunt while returning from there.

When she gets craving for chocolate cake, she asks me, “Amma, Can you bake that chocolate cake that we ate from India?” I have made it many times and every time it is finished by all of us before even getting a chance to cool.

Few days back, she was telling me about a chocolate cake that she had from her friend’s house. I was imagining where this conversation is going to end. As I expected, I heard that “Amma, it’s been a while that you baked a chocolate cake?” She was right. It’s been a while that I baked a cake. I told her that we can bake her favorite chocolate cake recipe for Appa’s birthday that was coming in a few days. A special day calls for a special cake right? So I baked this chocolate cake and frosted with a chocolate ganache on top and a few chocolate sprinkles. This cake is for all of you who have been asking me for an easy chocolate cake recipe…

Do try it and let me know your feedback. If you like it, do share it with your friends and family.

If you try it, tag me #bethsyummygarden on Instagram and Facebook.

Ingredients:

For chocolate cake:
  1. All purpose flour 1¼ cup ( 165 gm)
  2. Large eggs at room temperature 2
  3. Sugar 1¼ cup (250 gm)
  4. Salt 1/4 tsp.
  5. Natural unsweetened cocoa powder ½ cup (42 gm)
  6. Milk at room temperature 1 cup (240 ml)
  7. Vinegar 1 tbsp.
  8. Baking soda 1 tsp.
  9. Oil less than 1 cup (230 ml)
  10. Vanilla extract 1 tsp.
For chocolate ganache:
  1. Semi sweet chocolate chips 3/4 cup
  2. Heavy Cream 1/2 cup

Method:

For chocolate cake:
  1. Preheat oven to 350 degree Fahrenheit/180 degree Celsius. Line an 8 inch square baking tin with parchment paper.
  2. Combine milk and vinegar and let it sit for 5 minutes to curdle.
  3. Sieve all purpose flour, cocoa powder, salt and baking soda in to large bowl. Alternately you can whisk them together until they are well combined.
Combine dry ingredients
  1. Combine egg, sugar, milk- vinegar mixture, oil and vanilla extract in another bowl.
Beat wet ingredients
  1. Add this wet mixture in to the flour mixture in the large bowl and stir well until the flour is well combined.
Mixing dry and wet ingredients
  1. Pour the batter in to the prepared baking tin. Bake for 40 to 45 minutes until the toothpick inserted in to the center comes out clean with a few crumbs. After 5 minutes, transfer it to a plate or wire rack for further cooling.
Pouring batter in to prepared baking tin
For chocolate ganache:
  1. Place chocolate chips in a heatproof bowl with a pouring lip.
  2. In a saucepan, heat heavy cream on medium heat until it starts boiling. Switch off flame. Do not let it boil.
  3. Pour the heated cream over chocolate chips and let it sit for 5 minutes without stirring.
Let the heavy cream-chocolate chips mixture sit for 5 minutes before mixing
  1. Stir it well until chocolate chips are completely dissolved. Do not over mix. Let it sit for about 15 minutes before pouring on to to the cake.
Assembling:

When the cake is cooled, pour the ganache over the top and spread it evenly. Decorate with some chocolate sprinkles. Clean any leftover ganache on the sides of the plate for a neat finish.

Notes:

  1. Baking time varies slightly depending on the size of the baking tin and oven temperature. Towards the end of baking check using a toothpick inserted on the center of the cake for doneness.
  2. I used Nestle brand unsweetened cocoa powder.