Delicious Dark Chocolate Cake

#Just after posting the recipe, I realized it is my 50th post 🙂 Yayyyy!!

Totally exhausted speaking to myself “Sigh! Thank God I did not mention I am a food blogger” as I walked down the lane to the car parking, after losing a cooking contest at office. I opened the car door and found a small colorful gift bag! Tired eyes lit up. Wanna know why ?! Look down 🙂


True love never wants to see you fail, Agreed ? 🙂 That day ended special 🙂 Now to the recipe..

So, here is my long pending post.. And a special post for XMAS 2014.. The first cake recipe on my blog.. A talented yet down to earth human, first blogger friend in my life, first one who encouraged me to bake, yes! Meet Beulah of Full Scoops who taught me this recipe:)

Please go through below points if you are baking for the first time..

  • Please stick to the measurements in the recipe.
  • Please get all your ingredients ready before you start making the batter.
  • Let all ingredients be in room temperature
  • All dry ingredients in the recipe eg) salt, baking powder, flour etc needs to be sifted together atleast 3 times before you start the process.
  • Always in a cake batter, it is good to fold the dry ingredients. You can use your hand to fold the flour with the liquid ingredients to feel and understand what reaction takes place.
  • Learn folding flour here. Less the number of folding you do to get the flour thoroughly mixed, more good the texture turns out to be.
  • Do not overfill the baking tray. Atleast allow half the height of the pan to be empty thus giving enough space for the cake to rise.
  • Oil cakes are usually very soft n moist than butter cakes. So,please handle with care when you are transferring them once baked.
  • Pray, speak life, it is going to be a fabulous cake 🙂

Here is what you will need..

  • 210 gm All purpose flour / maida
  • 400 gm powdered sugar
  • 90 gm cocoa powder
  • 2 tspn baking soda/cooking soda
  • 1 tspn baking powder
  • 240 ml buttermilk
  • 120 ml oil
  • Salt – 1 tsp
  • 2 large eggs
  • 1tspn vanilla essence
  • 240 ml hot water to make coffee
  • 2 tspn of your favorite coffee powder
  • Baking tray
  • Electric hand mixer
  • A spatula

For the topping – Dark Chocolate ganache..

  • Chocolate chips or Any dark chocolate that you get in super market. Break it into small chunks.
  • Fresh cream
  • Butter


1. Preparing your baking tray:

– Cut parchment paper in the shape of your tray’s base and sides.

cake (1 of 1)

– Brush little oil all over the tray.

cake (2 of 1)

– Stick the cut papers to the tray. Keep it aside undisturbed.

cake (3 of 1)

2. Sifting dry ingredients:

Mix salt, baking powder, baking soda, flour, cocoa powder. Sift them for 3 times. Keep aside.

3. Preparing buttermilk:

Add 1 tbspn vinegar to 1 cup of milk. Mix well. Keep aside for 15 mins. Your buttermilk is ready.

4. Finally pre heat the oven to 180 degrees C. You can start the process as your oven starts pre-heating.


1. Take a large clean bowl. Add sugar, eggs, vanilla essence. Beat well until the eggs until you reach the below ribbon consistency.

cake (5 of 1)

2. Add oil. Beat well for another 2 minutes.

cake (6 of 1)

3. Add buttermilk and beat well. The mixture becomes frothy again.

cake (7 of 1)

4. Add the sifted dry ingredients to the above liquid mixture and fold them gently.

cake (8 of 1)

5. Mix coffee powder to hot water. Make coffee and add it to the batter. Mix well. The batter will be runny.

cake (10 of 1)

6. Pour the batter in the prepared baking trays. Bake for 35 to 40 minutes.

7. A tooth pick when pricked into the cake, coming out clean means the cake is done.

8. Flip the baking trays on a cooling rack to remove the cake out of the trays. Allow them to cool on the rack for atleast 15 minutes.

9. Frost the cake with a simple topping – Dark chocolate ganache.

Heat dark chocolate shavings, fresh cream, 1 tspn butter on a double boiler or microwave for 30 secs. Keep stirring until all the chocolate gets melted. Usually cream is half the amount of chocolate. In order to get a thinner consistency, increase the content of fresh cream.

cake (11 of 1)

cake (12 of 1)

Brush little sugar syrup or grape juice all over the cake. Allow it to soak for an hour. Pour the frosting all over the cake, while it is on the cooling rack itself. Refrigerate for half an hour. The cake is absolutely moist delicious and tastes the best, the next day.


As the name says, it is the best ever chocolate cake that I have come across. Please do try out and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page 🙂

Love & Shalom,