The recipe of Ultimate Chocolate Cake was published in BBC Good Food Magazine India in 2011. I wanted to make the cake from that time. But why I waited for 7 years to bake the one I really don’t know. It was a special occasion as Sufi was turning 8, and I was looking something simple, yet decadent as her Birthday Cake, then I suddenly remembered this. I took out the old magazine from the bookshelf and read the recipe. I’ve added some ingredients to the recipe as per my experience with baking. For example, the original recipe didn’t call for salt & vanilla extract these were my addition and the baking powder also. The cake was moist and very chocolaty. The look was sinful, and Sufi loved it very much. So, the satisfied baker mother is happy to share the recipe with you all now. Don’t forget to share your experience with me if you try this. 🙂
Ultimate Chocolate Cake
Yields: 14 slices
- All-purpose flour/Maida- 2/3 cup + 2/3 cup / 170g
- Chocolate chips- 1 cup / 200g
- Baking powder- 1 tsp
- Baking soda- ¼ tsp
- Salt- ¼ tsp
- Instant coffee powder- 1 tbsp
- Unsalted butter- ¾ cup + 2 tbsp / 200g
- Brown sugar (powdered) – 1 cup / 200g
- Buttermilk- 5 tbsp / 75ml
- Water- ½ cup / 125ml
- Unsweetened Cocoa powder- ¼ cup / 25g
- Eggs- 3
- Vanilla extract- 2 tsp
- Unsalted butter- 1 tbsp
- Dark Chocolate- 1 cup chopped (I used Amul’s)
- Fresh Cream- 1/3 cup (I used Amul’s)
Before I start, all the ingredients were at room temperature. Preheat oven to 160 degrees C. Prepare two 7” round cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
If you don’t have buttermilk handy, mix 4½ tbsp milk + ¼ tsp white vinegar together and substitute with this.
In a bowl, mix all the dry ingredients (flour, salt, baking powder, baking soda, sugar and cocoa powder), keep aside. Mix coffee powder into the ½ cup of hot water, keep aside.
In a bowl add chocolate chips and butter, melt them by using a double boiler or use a microwave at 50% power for 2-3 minutes to melt the cholate chips. Stop the microwave after every 30 seconds and stir the chocolate+butter mixture with a fork, do this microwave>stirring process until it melts completely, keep aside.
In a separate bowl whisk the eggs. Add in buttermilk and Vanilla extract into this, whisk well. Now add the egg mixture, coffee mixture and chocolate mixture into the flour mix, whisk well to form a lump-free batter. I baked the cake into two separate layers. So, I divided the batter between two pans into equal portions. Bake for 40 minutes. Insert a sharp knife in the middle of the cake. Cakes are ready if the knife comes out clean. If not, bake for some more time, and then check again. Cool the cakes in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cakes. Turn onto a cooling rack and leave there until cool completely.
To make the ganache heat the fresh cream, don’t boil. Now add the chopped dark chocolate and butter into the cream, let it sit for some time. Whisk well to make a smooth and glossy ganache.
To assemble the Ultimate Chocolate Cake, sandwich the cake layers with some ganache and pour rest of the ganache on top of the cake, smoothen the sides with a palette knife. Decorate the top with some chocolate curls. Keep refrigerated it will help the ganache to set better.
After a few hours take it out from the refrigerator, cut and serve.
- Use an 8” cake pan if you’re not baking the cake into layers.
- Keep the cake slices refrigerated. Consume within a week.
- Baking time may vary a little bit for different ovens and different sizes of baking pans.