Chocolate cake recipe with chocolate ganache frosting / filling. How to make Homemade Chocolate cake with eggs made in the oven. Recipe with step by step pictures.
- 250 grams maida (all purpose flour)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 400 grams sugar
Wet Ingredients One
- 1/2 cup – 150 grams plain yogurt / curd
- 2 eggs
- 1 teaspoon vanilla extract
Wet Ingredients Two
- 200 grams unsalted butter
- 1 cup plain water
- 1/4 teaspoon Instant coffee powder
- 60 grams cocoa powder
For the Chocolate Ganache Whipped Frosting
- 200 grams dairy cream
- 400 grams dark chocolate
- 1/4 teaspoon salt
- 1/4 teaspoon instant coffee powder
Here is how to make Chocolate Cake With Chocolate Ganache Frosting
Frosting for the cake
Weigh the cream and the chocolate. Chop the chocolate bar into small pieces. Set aside. Heat the cream in a kettle / pan until hot. Add in 1/4 teaspoon of instant coffee powder. Whisk well. Also add in 1/4 teaspoon of salt and remove the cream from heat. Add in the chocolate pieces. The hot cream will melt the chocolate. After about two minutes of adding the chocolate, whisk well so the chocolate combines with the cream evenly. Set aside in a cool place in the kitchen for an hour or two. Just before frosting the cake, whip the prepared ganache in a stand mixer / hand mixer for a full five minutes. From a dark brown color, the frosting will become a light brown due to the aeration. Set aside.
Powdering the sugar
Weigh the sugar. We need 400 grams for this recipe. Grind the regular granulated sugar in a mixie to a powder. Set aside
Sifting the dry ingredients for the chocolate cake
Take a colander / sifter and add in 1/4 teaspoon of salt, 1 teaspoon baking soda and 250 grams of maida (all purpose flour). Sift well. Transfer the sifted ingredients to a big bowl. To the bowl add in the powdered sugar we made and whisk well to combine. Set aside.
Take a bowl and add in 1/2 cup (150 grams) of plain yogurt / curd. Add in two eggs and a teaspoon of good / real vanilla extract. Whisk well to combine. Set aside.
Take a kettle and add in 200 grams of unsalted butter and 1 cup (240 ml) plain water. Bring to a boil. Let the butter completely melt. Once the water-butter mixture is boiling, add in the cocoa powder and coffee. Whisk well and let the mixture cook for a minute on a low flame. Remove from heat and add it immediately (add the hot liquid) to the dry ingredients kept in the big bowl. Gently whisk to combine. Add in the whisked curd-egg-vanilla mixture to the bowl. Whisk to combine.
Baking and Frosting the cake
Prepare two – 9 inch cake pans. Line the pans with parchment paper. Grease the sides of the pan with butter or oil. Once the batter is evenly mixed, add it to the prepared cake pans. Divide the batter into two and add it to the pans. Place the pans in a preheated oven. The oven needs to be preheated for at-least 15-20 minutes at 180° Celsius / 350° Fahrenheit. Bake the cakes for 20-25 minutes. Remove the baked cakes from the oven and allow it to cool completely for an hour. Run the sides of the cake pan with a kitchen knife and invert the pan to a cake board to release the cake from the pan. Remove the parchment paper.
Cut the dome from the cakes. Place the cake crumbs in a baking sheet and bake for 6-7 minutes at 200° Celsius / 400° Fahrenheit. Let it cool. Crumble the cake into a powder by gently crushing between the fingers.
Frost the cake and apply the cake crumble on the cake.
This recipe is made with weight. Cup measurements are not available. Baking by weighing is more accurate and more dependable.
The recipe can be halved. Use two 6 inch baking pans to bake the cake if you are halving the recipe.
Keywords: chocolate cake