Soft moist chocolate sponge covered in a luscious chocolate frosting finished with a drizzle of chocolate sauce. It’s the best.
Ultimate Chocolate Cake
Prep time
30
minutesCooking time
40
minutesIngredients
- FOR THE CHOCOLATE CAKE
1/2 cup + 1/4 cup boiling water
1/2 cup cocoa powder
1 1/4 cup all purpose flour
1/2 cup + 1/4 cup powdered sugar
1/2 tsp baking soda
1/2 tsp salt
6 tbsp vegetable oil
1/4 cup curd / natural unsweetened yogurt
2 eggs
1 tsp vanilla extract
1/2 tsp baking powder
- FOR THE CHOCOLATE FROSTING
50 gms dark chocolate – roughly chopped
2 1/2 tbsp cornflour
1 tsp cocoa powder
70 gms unsalted butter
1/4 cup heavy cream / whipping cream
1/4 cup powdered sugar
- FOR THE CHOCOLATE SAUCE
20 gms dark chocolate – roughly chopped
2 tbsp unsalted butter – softened
1 tbsp powdered sugar
1 tsp cocoa powder
Directions
- FOR THE CAKE
- Line a 9-inch cake tin with parchment paper and preheat the oven to 160°C.
- In a medium bowl, whisk the cocoa powder in the boiling water until smooth. Set aside to be used later.
- In a seperate bowl, whisk the flour, baking soda, baking powder, sugar and salt. Gradually add in the curd, oil, eggs and vanilla. Whisk until smooth and combined.
- In a steady stream, add in the cocoa mixture into the batter. The batter will be thin.
- Pour the batter into the pre-prepared cake tin and bake for 35-40 mins or until a tester comes out clean. Let the cake cool completely before frosting.
- FOR THE FROSTING
- Melt the dark chocolate and cream together in a saucepan. Whisk in the cornflour and cocoa powder until smooth and set aside.
- Cream the butter and sugar together and slowly add in the chocolate mix. Mix well until well combined. Refrigerate for half an hour before frosting the cake.
- FOR THE CHOCOLATE SAUCE
- In a saucepan, melt the butter and chocolate together. Whisk in the sugar and cocoa powder and set aside to be used later.
