Baking basics Cakes Chocolate

My favourite chocolate cake

“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 !

Recipe adapted from : Sky-high cakes


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My favourite chocolate cake Yum
my favourite chocolate cake - easy , moist, delicious and great chocolatey flavour!
Prep Time 15 minutes
Cook Time 55 minutes
Servings
2 8 inch cakes
Ingredients
Prep Time 15 minutes
Cook Time 55 minutes
Servings
2 8 inch cakes
Ingredients
Instructions
  1. Grease and flour two 8 inch round pans and line the bottoms with parchment. Preheat oven to 180 c / 350 F.
  2. In a large mixing bowl , whisk together all the dry ingredients - flour, cocoa, sugar , baking soda and salt.
  3. Add the yoghurt and oil and whisk well. It will be thick and gluggy.
  4. Add the water, half cup water at a time , whisking well after each addition.
  5. Whisk in the vinegar and vanilla .
  6. Add and whisk in the eggs ONE BY ONE.
  7. Divide the batter into the two prepared pans. Its extremely thin and pourable. Bake at 180 C/ 350F for 50-55 minutes .
  8. 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.
Recipe Notes

Step by step Tutorial :

Also :

  • 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.
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9 thoughts on “My favourite chocolate cake”

  1. Hi Akshatha, could this recipe be used to make cake pops or would it be too moist ….also how long would this cake at room temperature? Thanks

  2. Hi Ambika… You could make cake pops with it by adding a little ganache/buttercream , milk or cream . I have done it before. Unfrosted, this cake can be kept in an airtight container for 3 days with the same texture and taste. ..

  3. Hey Carunya… it would be one cup (221 grams) of unsalted butter, melted . The taste is slightly different and if you store it in the fridge, the cake will firm up more (as compared to oil). If you do try it, let me know if you liked it. Happy baking!

  4. Hi Akshata I need to make a chocolate truffle, am wondering which chocolate cake would work better as a base- this recipe or the one you used for the Ferrero Rocher cake? Thanks once again for your amazing recipes!!

  5. Thanks Ambika for trying my recipe s ! Both cakes would go great in a chocolate truffle cake. This recipe gives two 8 inch cakes that u can slice into 2 each . The ferrero rocher cake or devil s food cake makes one 8 inch that u can slice into 2, but u can double that recipe. So u can decide accordingly. The devil’s food cake is a tad lighter and moister.. so with the richer truffle filling , it would definitely go well !

    1. I haven’t tried this without eggs yet Utsavi.. but I have a cake called vegan truffle cake on the blog which has a delicious eggless chocolate cake base…You can give that a try !

  6. Hi..I baked the cake and turned out moist and good.but I kept it covered in cling wrap for 2 days to frost it later.The bottom and top part of the cake seems to be good and it is like the one in your pic too…but in between is very dense.
    What might be the reason?is there anything I need to check the next time I bake it

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