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Classic Chocolate cake with Chocolate Ganache topping


Some things are just wonderful, like friendship & chocolate cake!!!

Chocolate cake has always been my ultimate indulgence. It’s the recipe I turn to for every celebration—birthdays, anniversaries, graduations, promotions, you name it. No matter the occasion, it never fails to bring joy. And honestly, I don’t even need a reason; sometimes I bake it simply because I crave that rich, comforting slice.

Until 1830's-1840's, chocolate was consumed primarily as a beverage. Early chocolate cakes were much lighter because they used significantly smaller amounts of sugar and cocoa. They also used more flour than what we are accustomed to making them fluffier and more like what we would today call a breakfast bread. It wasn't until 1940 that chocolate cake recipes became richer and decadent, calling for larger quantities of cocoa and sugar than previously.

Did you know that there is a difference between a chocolate cake and brownie?? They are both chocolaty and absolutely delicious. And though many people may argue that brownies are simply a smaller version of chocolate cake, their minor differences really do set them apart from one another.

The main difference between these chocolaty delights is the ingredients used to make them. While almost every cake recipe calls for the basic ingredients of baking powder and baking soda, most brownie recipes do not. Cake recipes also call for about twice the amount of flour than brownies and a significantly less amount cocoa. These variances of ingredients affect the texture and taste of the two yummy treats, giving them another reason as to why they are different.

Brownies were the first things I made when I started baking. You can check out my Fudgy Brownie recipe in this blog.

Well, let's keep all the history and facts aside and get to baking a yummy chocolate cake. This is a very easy and simple recipe, and you can make it really quick and brighten up any day. I like to add some coffee to the batter, to bring out the chocolate flavor, because coffee and chocolate are best friends forever. Don’t worry though if you’re not a coffee lover, because you won’t be able to taste it. You may also opt to skip it, if you want to.

So, here's the recipe: 
Ingredients:
  • 2 cups all-purpose flour
  • 3/4 cup cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup brown sugar (packed)
  • 1 cup granulated sugar
  • 1/2 cup butter (1 stick)
  • 1/4 cup oil
  • 2 tsp vanilla extract
  • 1 cup whole milk
  • 3 large eggs
  • 1 cup hot coffee

Method:

  • Preheat oven to 180°C. Grease and flour a 10-inch round pan.
  • In a mixing bowl, add the room temp butter and the brown and granulated sugar. Beat on medium for about two minutes.
  • In another bowl, mix together the flour, cocoa, baking powder, baking soda and salt. Set aside.
  • In a separate bowl, mix together the oil, vanilla, milk and eggs. (You’ll add the coffee later.) Set aside.
  • Now you’ll add in your dry and liquid ingredients alternately. Take a third of the flour mixture and add into the butter and sugar mixture. Beat on low/medium just until combined.
  • Add in half the liquid ingredients (not the coffee yet) and beat on medium just until combined. 
  • Add in the next third of the flour mixture, mix, then the second half of the liquid mixture and mix just until combined. Now add in the last third of the flour mixture and beat just until combined.
  • Add in the hot coffee and mix until well combined. Don’t over mix. Once it’s combined, stop mixing. You don’t want to mix for several minutes, that’s too long.
  • Pour into prepared pan and bake at 180°C for approximately 35 to 40 minutes. 
Set on a wire rack to cool for about ten minutes, then turn out the cake onto the racks and remove the pan to cool completely.

There you go......chocolate cake is ready. Top this up with some yummy and smooth chocolate ganache and there will be a party in your mouth in every bite.
You could use the same recipe to make chocolate muffins too.

To Make Chocolate Ganache

When making homemade ganache, you need roughly a 1:1 weight ratio of cream to chocolate. (200gm of chocolate for 200ml of cream.)

Place finely chopped chocolate into a heat-proof glass or metal bowl.

Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.

Let it sit for a few minutes before stirring.

Stir slowly until completely combined and smooth.

After you stir the chocolate and warm cream together, use the ganache right away on top of cake/ cupcakes.


And there you have it—the perfect chocolate cake. Simple, rich, and endlessly versatile, it’s the kind of recipe that never goes out of style. Bake it for a celebration or just because, and let every slice remind you why chocolate cake will always be a classic. 

So, go ahead - Bake it, savor it, and share the joy!!



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