The Actual Old Fashioned Chocolate Cake
My old fashioned chocolate cake recipe is the ultimate comfort food, extremely moist , gooey and chocolatey for me and my family this is an absolute no fail recipe that hardly takes any time or effort to make.No wonder its a go to recipe for every birthday or any celebration for every one at home.
Lol , I couldn’t resist posting this adorable picture of my nephew Reyansh absolutely enjoying this cake.
The maximum effort you will need to take is just to weigh the ingredients and mix , the batter consistency is very thin almost watery but don’t panic this is the key to the moistness of this old fashion chocolate cake ,remember to add the freshly boiled water. I can tell you from experience it’s very easy to forget the H2O as the batter looks perfectly fine without it. Only after you bake it you realise the difference in the consistency as the cake turns out quiet dry.
The best part of this recipe is its versatality . Many variations can be made for the icing and decorating of this cake .You can sandwich the chocolate cake with some nutella or you can make peanut butter, jelly & chocolate version of this cake the option is you can ice the cake with some chocolate moose.
I have decorated this cake with some chocolate coated strawberries and sprinkled some icing sugar but then again you can even cover this cake with fondant, or may be just just garnish it with some chocolate chips or chopped nuts . The picture below is a fondant chocolate cake i made for Reyansh’s Birthday.
REYANSH’S BIRTHDAY FONDANT CHOCOLATE CAKE
Old Fashioned Chocolate cake
Moist and chocolatey cake,
- 90 grams cocoa powder
- 110 grams flour
- 400 grams caster sugar
- 7 grams baking powder
- 7 grams Soda bi carb
- 1 tsp salt
- 2 no eggs
- 1 table spoon vinegar
- 120 ml oil (any vegetable oil)
- 230 ml water (freshly boiled)
- 230 ml milk
- 300 grams Milk chocolate
- 200 ml double cream
- 50 grams unsalted butter
- Line two round sandwich tins with parchment paper, make sure you spray with some pan release spray or use a brush to apply some oil to the tins.
- Scale and sieve all the dry ingredients in a bowl.
- Stir the ingredients with a wisk to get a lump free batter
- Eye ball the batter equally among both the tins
- Bake it for 20 mins in a preheated oven at 160 degrees till done
- Let the cake cool down, meanwhile lets start with the icing
For the Icing
- In microwave safe bowl take all the ingredients and microwave it for one min remove and stir it to get a shinny ganache icing let the icing cool down to get a spreadable consistency
Its best to start the making the icing first and then baking the cake so there is enough time for the icing to set. Also make sure you cool the cake completely before icing for best results.
Do let me know if you try out this recipe, would love to hear back any inputs.