best chocolate cake ever!
Hello peeps!
I just had a slice of chocolate cake (not a slice, more than a slice honestly) last week made out of combination of reading recipes in the internet and year of experienced (Ehem!)
PREP TIME: 30 minutes | BAKE TIME: 45 minutes | TOTAL TIME: 1 hour and 15 minutes
And then…
This is it.
This is the chocolate cake I’ve been searching for:
The chocolate cake that my family will asks me to make at birthdays.
The chocolate cake that I sneak a piece of at breakfast.
And lunch.
And in the middle of the night.
It is incredible:
A moist, tender crumb, a rich chocolate flavor, a perfect butter cream frosting.
Really. Sometimes it shows up in my dreams.
The batter will be very, very liquidity, so don’t let that worry you. Remember that the sugar goes in with the dry ingredients – I have left it out twice now on accident and had to remake the cake. If you are not a coffee fan, you could just use hot milk, but I haven’t tried that out - I can’t guarantee you if the cake will still be as rich and wonderful. Coffee brings out the chocolate flavour in this cake so I implore you to include the coffee as well.
And talking about mayonnaise! Are you crazy Emir! Putting mayonnaise in the cake batter? Trust me, it works like magic! Your tastebud will dance a jig! I honestly does not know what mayonnaise do to the cake but it taste perfectly decadent. So without further ado, let me share the recipe and steps below.
special tips in making this chocolate cake.
You need to meticulously follow the recipe, measurement of ingredients and the steps taken to bake this cake. Here are followings points to take into consideration when you’re bersilat in the kitchen.
Espresso Powder + Milk: this is used to enhance the chocolate flavour in your cake.
Mayonnaise: the mayonnaise gives the cake perfect texture when you cut it. And it also gives some sort of creamy taste on the cake.
Temperature: always make sure all the ingredients in room temperature. You ain’t making pastry so make sure all ingredients in room temperture. Patience is the key here.
ingredients.
For the cake:
1 ½ cups flour (185 g)
1 cup dutch processed cocoa powder (120 g)
1 teaspoon salt
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ½ cups hot milk (360 mL)
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter (235 g)
1 ½ cups sugar (300 g)
3 eggs
½ cup mayonnaise (120 g)
4 oz dark chocolate (115 g), chopped
For the buttercream:
1 ½ cups butter (350 g), softened
1 tablespoon vanilla extract
½ cup dutch processed cocoa powder (60 g)
5 cups powdered sugar (600 g)
5 tablespoons milk
instructions.
Grease and line three 8-inch (20 cm) cake tins with parchment paper.
In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
In a large glass measuring cup, combine the hot milk, vanilla, and espresso powder. Set aside.
In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Add the mayonnaise and beat until the mixture is smooth and creamy.
Preheat oven to 325˚F (160˚C).
Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
Using a rubber scraper, fold the dark chocolate chunks into the batter.
Distribute the batter evenly between the 3 prepared cake tins.
Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
While your cakes are cooling, prepare the buttercream.
In a large bowl, beat together the butter and vanilla.
Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
Frost and decorate to your liking. I put shaved chocolate on the top. It looks handsomely made cake.
Hope you will try this recipe!
All the best! Send me a message on how is it going.
Good luck,
EMIR xx
