Overview
Foolproof Beginners' Chocolate Cake
By Amy // Posted Aug, 14th 2021 // Category Cakes
My Foolproof Beginners’ Chocolate Cake is something that bakers of all levels can make.
I love how fudgy the chocolate cake is, and it is incredibly moist. The chocolate cake isn’t so sweet, so it pairs beautifully with the milk chocolate ganache. The ganache is similar to chocolate truffle, but softer. I’d have to say the consistency and the taste is similar to something like Yogos, a chocolate custard you get from the supermarket, only my ganache is so much better! Also the crunch coming from the chocolate sprinkles added a nice texture to the cake.
As soon as the cake was ready, I had two giant slices with some whipped cream. This is quite surprising as I don’t usually eat much of what I make. I guarantee that you’ll like it as well.
Make sure you read my tips below to help you make your cake and ganache.
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tips
1. Ingredients
The most important thing to remember with the egg and milk is that it should be at room temperature. This is so that cold ingredients don’t increase the baking time when you put your cake in the oven. Please also remember to sift your flour and cocoa powder (not dutch processed) as well.
The recipe needs hot coffee, either a strong brewed coffee or one with instant coffee. I made mine with instant, simply put two teaspoons of instant coffee into your hot water(180ml).
When making ganache, I like using chocolate chips as I don’t need to go through the trouble of chopping chocolate up. I used Cadbury’s chocolate chip in this recipe. You can use block chocolate as well, you just need to make sure you chop the chocolate thinly so that it can melt quickly.
2. Equipment
I used a 24cm (9inch) round baking tin(click on link), not a springform one. This is because the cake batter is on the runny side and can leak if you use it. If you have to use a springform tin, you should line it two sheets of baking paper (to minimise leaking) and also place a baking tray below the cake while baking so that it will catch stray cake drips.
Other than this, you can use a stand mixer or electric mixer, but you can also just use a whisk as well. Of course, you’d need a spatula and some bowls and two mixing bowls.
3. Room temperature ingredients
Your egg and milk need to be at room temperature. Leave them on the counter for a few hours before baking. As mentioned above, cold ingredients can increase the baking time of your cake, so it’s better to have room temp ones.
4. Make the ganache the night before
5. Change up the topping
Instead of using chocolate sprinkles, there’s so much you could use instead! I think using Cadbury Chocolate Flakes would look very nice and also just a dusting of cocoa powder can help your cake look very elegant. If you like roasted nuts, chopped nuts like almonds and hazelnuts would also look great.
*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.
Preheat your oven to 180C (350F) and spray a 24cm (9 inch) round baking tin with oil. Line the bottom of the tin with baking paper.
Prepare the dry ingredients. Into a large mixing bowl, put in the flour, cocoa powder, sugar, baking powder and salt. Whisk the ingredients together, then set aside.
Prepare the wet ingredients. Into a large mixing bowl, put in the oil, egg, vanilla and milk. Whisk the ingredients together, then set aside.
Place the dry ingredients on top the the wet ingredients. Beat/whisk the ingredients until they have just come together. Get the hot coffee and pour it in as a steady thin stream into the cake batter, beating/whisking as you add the coffee. Mix until the batter comes together well.
Transfer the cake batter into your prepared tin, then bake for around 40 minutes or until a skewer put in the middle comes out clean. Let the cake cool completely before putting the ganache on top. Transfer the cake to a cooling rack after it has cooled in the tin for a while.
While the chocolate cake is baking, prepare the ganache. Place the cream into a heatproof bowl (I use a large liquid measuring jug) and microwave until it just reaches boiling point (around 1min +/-). Place the milk chocolate chips in the cream and let it sit for around 3-5 minutes. After, whisk the chocolate and cream together. It should be very smooth with no visible chunks of chocolate. Let the ganache cool completely before using.
When the cake and the ganache has cooled completely, place the ganache on top of the cake. Start by putting the ganache in the middle, then gently spread it out to the sides. Top with chocolate sprinkles. Keep in an airtight container in the fridge and consume within 5 days.
Ingredients
Directions
Preheat your oven to 180C (350F) and spray a 24cm (9 inch) round baking tin with oil. Line the bottom of the tin with baking paper.
Prepare the dry ingredients. Into a large mixing bowl, put in the flour, cocoa powder, sugar, baking powder and salt. Whisk the ingredients together, then set aside.
Prepare the wet ingredients. Into a large mixing bowl, put in the oil, egg, vanilla and milk. Whisk the ingredients together, then set aside.
Place the dry ingredients on top the the wet ingredients. Beat/whisk the ingredients until they have just come together. Get the hot coffee and pour it in as a steady thin stream into the cake batter, beating/whisking as you add the coffee. Mix until the batter comes together well.
Transfer the cake batter into your prepared tin, then bake for around 40 minutes or until a skewer put in the middle comes out clean. Let the cake cool completely before putting the ganache on top. Transfer the cake to a cooling rack after it has cooled in the tin for a while.
While the chocolate cake is baking, prepare the ganache. Place the cream into a heatproof bowl (I use a large liquid measuring jug) and microwave until it just reaches boiling point (around 1min +/-). Place the milk chocolate chips in the cream and let it sit for around 3-5 minutes. After, whisk the chocolate and cream together. It should be very smooth with no visible chunks of chocolate. Let the ganache cool completely before using.
When the cake and the ganache has cooled completely, place the ganache on top of the cake. Start by putting the ganache in the middle, then gently spread it out to the sides. Top with chocolate sprinkles. Keep in an airtight container in the fridge and consume within 5 days.
Servings 12
- Amount Per Serving
- Calories 326
- % Daily Value *
- Total Fat 11.9g19%
- Saturated Fat 4.6g23%
- Cholesterol 32mg11%
- Sodium 130mg6%
- Potassium 242mg7%
- Total Carbohydrate 53g18%
- Dietary Fiber 1.7g7%
- Sugars 38.4g
- Protein 4.2g9%
- Calcium 7%
- Iron 8%
- Vitamin D 83%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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