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The Ultimate Chocolate Cake Recipe (easy and delicious)

The Ultimate Chocolate Cake Recipe (easy and delicious)
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A wonderfully moist and rich chocolate cake topped with a dreamy, buttery milk chocolate ganache, perfect for any occasion.

Ingredients

Scale
  • 50 g cocoa powder
  • 120 g hot strong coffee
  • 60 g neutral oil vegetable or canola
  • 200 g caster sugar
  • 1 egg
  • 100 g plain flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 100 g plain yoghurt
  • 1 tsp salt
  • 150 g good quality milk chocolate
  • 75 g butter
  • 75 g cream
  • 50 g milk chocolate

Instructions

  1. Preheat the oven to 170ºC (fan bake).
  2. Grease a 20cm cake tin.
  3. Line the bottom of the cake tin with baking paper.
  4. In a mixing bowl, whisk together the hot coffee and cocoa powder until silky and glossy.
  5. Allow the coffee and cocoa mixture to cool to room temperature (5-10 minutes).
  6. Whisk in the oil, sugar, and egg into the cooled mixture until combined and glossy.
  7. Sieve in the baking soda, baking powder, salt, and plain flour into the wet ingredients.
  8. Mix until just incorporated.
  9. Switch to a spatula or wooden spoon.
  10. Gently fold in the yogurt.
  11. Pour the cake batter into the prepared cake tin.
  12. Tap the tin on the side of your bench a few times to release air bubbles.
  13. Bake for 30 minutes, or until the cake springs back when pressed on top.
  14. Insert a skewer or knife into the middle; it should come out clean or with just a few crumbs.
  15. Allow the cake to cool for 10-15 minutes in the tin.
  16. Flip the cake out onto a sheet of baking paper.
  17. Allow the cake to cool fully, ideally upside down for a level top.
  18. Break up the 150g milk chocolate and place it into a large heatproof bowl along with the 75g butter.
  19. Gently melt the chocolate and butter together over a bain-marie, stirring with a spatula until fully melted.
  20. Alternatively, melt the butter and chocolate in the microwave in 30-second increments, mixing in between each.
  21. Once almost fully melted, remove the bowl from the heat.
  22. Continue mixing until fully melted and smooth.
  23. Slowly pour in the 75g cream while stirring with a spatula until incorporated and glossy.
  24. Allow the ganache to cool completely until it thickens.
  25. To speed up cooling, you can place it in the fridge, stirring every 10 minutes to help it cool evenly.
  26. Place the cooled cake onto a plate or cake board.
  27. Top the cake with the chocolate ganache.
  28. Use the back of a spoon or an offset spatula to rustically spread the ganache over the top of the cake.
  29. Use a peeler to shave chocolate curls from the 50g milk chocolate onto the top of the cake to decorate.
  30. Serve and enjoy at room temperature.
  31. If storing in the fridge, remove 30-60 minutes before serving.

Notes

Ensure coffee and cocoa mixture is cool before adding egg to prevent scrambling.
Use good quality chocolate for the ganache for the best flavor.
Do not overmix the cake batter once flour is added; mix until just incorporated.
Cool the cake completely before frosting to prevent the ganache from melting.

Find it online: https://theflakytruth.com/the-ultimate-chocolate-cake-recipe-easy-and-delicious/