The Ultimate Chocolate Cake Recipe (that’s Simple to Make)
I’m not lying when I call this the ultimate chocolate cake recipe. Whenever I make this cake for someone, I can guarantee that I’ll get invited to their next event. And spoiler alert: it’s not because of my stimulating conversation! It’s honestly that good.
This cake is rich but not too sweet, and it’s so moist and soft that it sort of hugs your tongue when you take a bite. It’s very reminiscent of a mudcake, but it’s the opposite of dense and heavy.
Now, I should mention… if you’re trying to quit sugar or join some other ridiculous cult then this isn’t the recipe for you. But once you’ve come to your senses I promise I won’t judge if you sit down to this cake by yourself with just one fork.
All joking aside, this cake is sure to win over the toughest of critics; I promise it won’t disappoint.
That fact that it’s also super easy to throw together can be our little secret. Let those lucky recipients think you slaved away for hours to bring them this deliciousness. Oh and top tip: the leftover cake ‘scraps’ with leftover ganache make a wonderful midnight snack (or so i’ve been told!)
Ultimate Chocolate Cake Recipe
This ultimate chocolate cake recipe makes a six-inch round layer cake
- 2cups Plain Flour
- 2¼cups White Sugar
- ¾cup Cocoa Powder
- 2tsp Bi-Carb Soda
- 1tsp Salt
- 1cup Vegetable Oil
- 1cup Sour Cream
- 2 Eggs
- 2tsps Vanilla Extract
- 1½cups Water
- 750g Dark Chocolate Melts
- 300ml Thickened Cream
1 – Preheat oven to 180oC.
2 – Grease two 6 inch round cake tins and line the bottoms with baking paper.
3 – In a large mixing bowl, combine all the dry ingredients – flour, sugar, cocoa, bi-carb and salt.
4 – Whisk the ingredients to distribute them evenly and remove any lumps of flour or cocoa.
5 – In a medium bowl, whisk together the oil, sour cream, eggs and vanilla until well combined.
6 – Add this mixture into the dry ingredients and whisk until incorporated.
7 – At this stage the batter should resemble a thick paste.
8 – Gradually add the water, whisking after each addition to ensure a smooth cake batter.
9 – Divide the cake batter between the two prepared cake tins, filling them two-thirds of the way up the tin.
10 – Bake the cakes for 30-40 minutes, or until a skewer comes out clean.
11 – Cool the cakes completely in their tins.
1 – In a large microwave safe bowl, combine the chocolate melts and cream making sure to coat all the chocolate in the cream.
2 – Microwave on high for 1 minute and stir well, making sure to scrape down the sides and bottom of the bowl with a spatula.
3 – Repeat this process in 30 second intervals, stirring in between each burst until all the chocolate is melted.
4 – Refrigerate the ganache for a couple hours, until the mixture is thick and doesn’t fall of the spoon.
5 – In the bowl of a stand mixer or a large bowl with a hand mixer, whip the ganache for 3-5 minutes until it is smooth and lightens in colour.
1 – Level both the cakes by cutting the tops off to ensure an even height, and split each cake into two layers.
2 – On a plate or cake board, use a little ganache to secure the first layer of cake.
3 – Spread the top of the cake generously with ganache and then place another layer of cake on top.
4 – Repeat this layering process until, all 4 layers of cake are stacked together.
5 – Refrigerate the cake for 30 minutes to allow the layers to chill and fuse together.
6 – Apply the rest of the ganache to the outside and top of the cake and decorate with sprinkles.
7 – Keep the cake refrigerated until serving.