This cake was one of the first cakes I ever baked and it holds a special cozy little place very close to my heart.I have made it on countless occasions, when I am feeling sad, when I am feeling extra happy, when I am celebrating a special day and also when I don’t have the time and patience for elaborate recipes but I want something AAAMmmazing!
It’s my fall back recipe for balmy endless days when chocolate cravings clench your heart till you don’t eat something dark, decadent and melty.Yeah Those Days I know!
It’s also the cake I made when my Son turned 1 month old.Which speaks volume in itself cause I didn’t have the time or brain space to make something with all the babyness and million people at home.But this recipe hit the right spot, it was exactly the kind of cake I wanted to celebrate my cutie turning 1 month!
It made my special occasion extra special without being an albatross around my neck and trust me I have landed myself in such situations plenty of times when I have tried to over reach only to end up making this cake.It’s a child’s play to whip it together and you don’t need any special equipment or baking knowledge to make this.The recipe is extremely forgiving -under cook it or over cook it it will taste amazing as long as you don’t burn the thing.
What this Chocolate Cake Promises to be-Gooey,Dark,Decadent,Rich,Melt in your mouth and take you to chocolate heaven.This one is for the Hard core chocolate fanatic.
What this cake isn’t-light,mild,fluffy.Definitely not for the Chocolate wannabes and the faint hearted.
Though there are recipes which can give similar heart melty chocolate goodness , this recipe is my goto cause its eggless.Not because I don’t eat eggs or have anything against them but its one less ingredient to put in my cake.The second most favourite part about it is that it’s made with oil instead of butter and yet another perishable I don’t have to stock.If you are silently judging me and thinking “ohhh..butter is what gives the taste and using oil is totally unthinkable,Ghastly!!”
Well after making this recipe you might have to think again.The oil in this cake is what gives it the gooey melty texture and absolutely hits the right spot. My preference in oil while making this cake is to use an odourless oil like vegetable oil so that the chocolate sings through and doesnt have to compete with stray flavours.Definately Definitely Use a good quality Cocoa powder- Hersheys or Cadburys and please please use good chocolate for the Ganache.
Definitely don’t use compound chocolate(Yuck! Shuddering!).For Folks in India my suggestion is to use Amul Dark Chocolate or Bitter Chocolate or Bourneville.
Serves: 1 kg cake
- 2 cups Flour
- 1½ cups granulated white sugar
- 1 cup vegetable oil
- ¾ cups cocoa powder
- 1 cup milk with one tablespoon white vinegar
- 1 cup boiling water
- 1 ½ tablespoons of baking powder.
- Heavy cream-3/4 cup
- Chocolate-bitter sweet-½ cup
- Black coffee-1 tablespoon
- Add one table spoon of vinegar in moderately hot milk and set aside
- Mix the dry ingredients-flour,baking powder in a large bowl.
- Boil one cup of water and add in the dry ingredients.
- Next add the vegetable oil and the milk with vinegar and with a spatula/lladle or with a hand mixer combine all the ingredients
- The batter is a little more fluid than normal cake batter but don't worry about it.
- Bake in a preheated oven at 180 degrees for 30-40 minutes.
- Serve as it is or let it cool and frost it with Chocolate Ganache.
- Chop the chocolate into small pieces.They should be smaller or around than 1 cm each
- Heat the cream in a sauce pan or microwave till bubbling.
- Add the chocolate and let it stand for 2 minutes.Add in the black coffee.
- Mix till the chocolate has fully dissolved. Refrigerate for 2 hours before spreading on the cake,
#Usually this cake is done if the middle looks cooked and is not liquid looking.
This cake gets done almost a few minutes before the skewer can actually come out clean.It should be slightly "undercooked" as compared to the other cakes.
#If you don't want to use coffee in Ganache you can use milk.
#While mixing the ganache if you see chocolate pieces that haven't melted just microwave the mix for 15-20 seconds in the microwave and it should do the trick