“Sometimes your joy is the source of your smile, but sometimes your smile can be the source of your joy.”― Thich Nhat Hanh.
Yes. After a lot of contemplation and reflection , I have decided to take the plunge. When its the one, you just know it . Actually , I think I have known for a while now but I was just afraid to accept it . Its such a huge decision you know. I think I am finally ready for the commitment. I have found….. my favourite chocolate cake.
I don’t care if you think I have gone bonkers ( ok, maybe I care a little bit!) . But when you eat , breath and dream cakes like me … you begin to develop strong feelings for cakes. Its not just a matter of flour and butter anymore. Its so much more ! And if you are at all like me , you’ ll know the feeling when you find that perfect recipe that checks all the right boxes.
I am totally aware that perfect for me might not be perfect for you . But a good chocolate cake is a tool that every baker worth their salt should have in their artillery. And what makes this a good chocolate cake?
Its good enough to eat on its own as a teatime cake.It can be sliced and layered into a gorgeous celebration cake. It is dark and dense . Moist and not sticky or gummy. Its a rich mouthful and yet not too heavy that you cannot eat a full slice. And needless to say – SIMPLY DELICIOUS!
There’s more – You need just one bowl and there’s no need to get your electric mixer out either. Just a whisking of wet and dry ingredients .Also, the recipe amounts can be altered easily for a one layer , two layer , three or four layer cake depending on what you are looking for !
Grease and flour two 8 inch round pans and line the bottoms with parchment. Preheat oven to 180 c / 350 F.
In a large mixing bowl , whisk together all the dry ingredients - flour, cocoa, sugar , baking soda and salt.
Add the yoghurt and oil and whisk well. It will be thick and gluggy.
Add the water, half cup water at a time , whisking well after each addition.
Whisk in the vinegar and vanilla .
Add and whisk in the eggs ONE BY ONE.
Divide the batter into the two prepared pans. Its extremely thin and pourable. Bake at 180 C/ 350F for 50-55 minutes .
A toothpick inserted in the centre comes out dry or with a few dry crumbs. Let cool in the pan for 20 minutes. Then , run a knife along the sides, invert the cakes out and remove the parchment paper gently. cool right side up on wire rack until completely cool.
Step by step Tutorial :
This can be stored in an airtight container at room temperature for 3-4 days or in the fridge for 5-6 days or in the freezer for upto 2 months.
Use Dutch processed cocoa for the best results , but regular works great too.
Baking pan options :1. 8 inch round - full recipe in 3 pans for 30-35 minutes ,full recipe in 2 pans for 50-55 minutes (each can be sliced into two) , half recipe in 1 pan for 50-55 minutes (can be sliced into two) 2. 7 inch round - full recipe in 3 pans for 35-40 minutes ,full recipe in 2 pans for 55-60 minutes (each can be sliced into two) , half recipe in 1 pan for 55-60 minutes (can be sliced into two). 3. 6 inch round - half recipe in 3 pans for 25-30 minutes ,half recipe in 2 pans for 35-40 minutes (each can be sliced into two) , half recipe in 1 tall pan for 45-50 minutes (can be sliced into two or three)
Since this is a moist cake, handle and slice it when chilled.