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 everyone at home.
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 therefore 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 quite dry.
The best part of this recipe is its versatility. 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 maybe 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
- 90 grams of cocoa powder
- 110 grams flour
- 400 grams caster sugar
- 7 grams of baking powder
- 7 grams Soda bicarb
- 1 tsp salt
- 2 no eggs
- 1 tablespoon vinegar
- 120 ml oil (any vegetable oil)
- 230 ml water (freshly boiled)
- 230 ml of 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 whisk to get a lump-free batter
- Eyeball 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, let’s 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 shiny ganache icing let the icing cool down to get a spreadable consistency
It’s 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.