Good evening folks!
While I was just relaxing and finishing off my recipe journal, I realised that I had not done any recipe that has chocolate in it. And I JUST couldn’t let that happen! It feels absolutely unjust on my part to not have done anything with chocolate, and I had to undo that immediately. Also, its my besties’ birthday today, all the more reason to do a cake, right? Also,Thank you to a few of you who messaged me on my Instagram handle to remind me about the missing element here, which is why I’m back with a recipe that has chocolate everywhere. The cake has chocolate, the frosting has chocolate and yes, it’s oh-so-chocolaty.
I have heard a lot of people struggle with getting the chocolate cake just right. Especially when it’s eggless, they feel the struggle is real. Therefore, I’m here to calm down your worries by sharing the recipe of the Classic Chocolate Cake with Chocolate frosting. So here it goes,
For the cake-
All purpose flour (Maida)- 1+1/2 cups
Cocoa powder -3/4 cups
Yoghurt- 1 cup
Milk- 1/2 cup
Vanilla extract – 1tsp
White Vinegar- 1tsp
A pinch of salt
For the frosting-
Vanilla extract- 1 tsp
Powdered icing sugar- 2-2/3cups
1. Take a bowl. Sift flour and cocoa powder. Add baking powder, baking soda and salt to it.
2. Whisk the oil and sugar together in another bowl until the sugar dissolves. Preheat the oven to 180C alongside.
3. Add the yoghurt to the oil+sugar mixture and beat on low speed as you add the vanilla extract as well.
4. Now add the flour mixture to the wet ingredients, keep alternating with milk and vinegar and always end with the flour mixture.
5. Make sure the batter is well combined. Do not over beat it.
6. Grease a 9″ baking dish with some melted butter, apply parchment paper and transfer the batter to this mould. Bake for about 35 mins or until the toothpick test comes clean.
7. For the frosting, beat the softened butter and cocoa powder with an electric mixer. Add the milk and vanilla alternatively with powdered sugar and keep mixing until you get a creamy texture to the batter.
8. Once the cake cools down, cut into two halves. Place one half of it and apply frosting over the cake. Place the second half and repeat the frosting again over it and spread it evenly. You can top the cake with your favourite toppings, such as fresh strawberries, cherries,chocolate sprinkles or almond flakes.
9. Refrigerate for about an hour until the cake is firm and enjoy!
1. Don’t use the Cadbury drinking cocoa powder because it’s really extra sweet and dense. You can use Weikfield or Hershey’s. I have used Hershey’s for this cake.
2. The bake timings for the cake really depend on your oven. For some it might be done in less than 35 as well. While talking about baking time, ‘Understand your oven’, is the best tip from my side.
3. Be patient while your baking creates magic. Don’t be extra curious and open the oven door again and again. The external air hampers the heat of the oven resulting in flat cakes.
Until next time, happy reading and happy baking guys!!