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A chocolate cake that is rich, moist and incredibly delicious. One of the best chocolate cakes I have ever made that has a tender crumb, with the right amount of sweetness, perfectly moist with an intense chocolate flavor. I am talking about Beatty’s Chocolate Cake that is a rave all over the internet and the kind of cake one can bake for special occasions and birthdays.
Other than the inclusion of freshly brewed coffee, I also like that the choice of fat is vegetable oil which gives the cake its super moistness. The espresso or freshly brewed coffee intensifies the chocolate flavor and does not overpower it. The cake batter will be on the runny side and that is perfectly fine. Remember to use room temperature ingredients while baking and do not over bake as you might end up with a dry cake. Follow the instructions to the T and you will find yourself with a winner of a recipe.
I filled two layers of cake with ganache that complemented the cake well and poured ganache all over the cake allowing it to drip along the sides giving a perfect finish for a birthday cake. If you find yourself drooling over your keyboard and unable to control your chocolate cravings, why dont you do yourself a favor? Just get into your kitchen and bake this outstanding cake.
Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Serves: 10
Main Ingredients:
flour
cocoa powder
Ingredients
Flour - 1 3/4 cups (maida)
Sugar - 2 cups (I used 1 3/4 cups)
Cocoa powder - 3/4 cup
Baking soda - 2 tsps (I used 1 1/2 tsps)
Baking powder - 1 tsp (I used 1 1/2 tsps)
Salt - 1 tsp
Buttermilk - 1 cup
Vegetable oil - 1/2 cup
Extra large eggs - 2 (I used large eggs)
Vanilla extract - 1 tsp
Instant Coffee Powder - 2 tbsps (I used 2 1/2 tbsps of Nescafe Indian brand )
Hot boiling water - 1 cup (add instant coffee powder to the water and mix)
For ganache:
Fresh cream - 200 ml
Dark chocolate - 400 gms (grated)
Method
Preheat the oven to 176 C or 350 F. Grease two 9" round round cake pans. Line with parchment paper at the bottom, grease and dust lightly over the parchment paper.
Sift the flour, cocoa powder, baking soda, baking powder and salt.
In a bowl, add sugar and the sifted flour mixture and mix well.
In another bowl, add the buttermilk, oil, eggs, and vanilla extract and whisk well. Add these wet ingredients to the dry ingredients and on low speed, mix well. Add the hot coffee mixture and continue to mix on low speed till combined. Do not over mix. Scrape the bottom of the bowl and the sides of the bowl and mix well with a spatula.
Pour the batter into the prepared pans and bake for 35 to 40 mts or till a skewer inserted in the middle of the cake comes out clean.
Cool the cake in the pans for 30 mts and then overturn them onto a cooling rack and cool completely.
While the cake is cooling prepare the ganache. In a stainless steel bowl, add the fresh cream and place on low flame. As bubbles appear along the edges, turn off flame and pour over the grated chocolate. Leave aside for 3 mts. After 3 mts, mix well such that the chocolate completely melts and blends well with the cream.
If the cakes have a dome, slice off the top layer of the dome to achieve a flat cake top. Spread a little ganache in the center of the cake board. Place one cake layer on cake board and place this on a turntable. Using an offset spatula spread a thick layer of ganache all over and place another cake layer with the flat side up on top of it. Spread ganache all over the cake and on the sides. Use a scraper to give a smooth finish all over. Allow to set for half an hour.
To make the remaining ganache of pouring consistency, heat some more fresh cream and add to the ganache and mix well. It should be of pouring consistency. Pour it all over the cake and allow to drip along the sides. You can further garnish with chocolate shards or curls or as you fancy.
Tips
Bake the cake in TWO 9" round cake pans or THREE 8" round cake pans. Or halve the recipe and make it in ONE 9" round cake pan or TWO 8" round cake pans.
Do not overmix or over beat the cake batter. Just mix until the ingredients are incorporated.
If you do not have a hand mixer, use a whisk or wooden spoon to mix the cake batter.
Cake batter will be slightly runny and thats alright.
To make buttermilk, add a tbsp of lemon juice to a cup. Fill the cup with milk and leave aside for 10-15 mts. You will find that it will slightly curdle. This is buttermilk mixture.
Preheat your oven for at least 20 mts before baking to ensure a proper baking temperature.
Fill the cake pans about half full and place in the middle shelf of the oven
Avoid opening the oven door till 30 mts of baking.
Use room temperature ingredients. The coffee mixture has be boiling hot.
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