Chocolate Cake

Chocolate Cake

Chocolate Cake
2blissofbaking.com

It’s an eggless cake, it’s a chocolate cake , it’s a birthday cake and I can’t decide on an appropriate title for this chocolatey indulgence. But mostly it’s delicious and really special because it’s Pranav’s birthday cake.

Chocolate Cake
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It happened like a little dream – I baked with all the love I had. Kids were putting in the ideas and were preparing cards for papa’s birthday. Pranav was to arrive inย  Mumbai on the day of his birthday, so we were in that celebration mode. The day went well, and the cake was rich, decadent and very chocolatey. Happy Birthday my love ๐Ÿ™‚

This small cake was made with the same cake batter ๐Ÿ™‚ and decorated with all the ideas Nitya and Yati gave me

Chocolate Cake
2blissofbaking.com

Making a deep and delicious eggless chocolate cake wasย  on my list since a long time. I choose to use Chocolate ganache as frosting; to make it more of a perfect indulgence just the way Pranav likes it. When you have a moist soft cake with the layer of fudgy ganache and a tempered chocolate wall all around – it should be called overindulgence.

Chocolate Cake
2blissofbaking.com

 

Chocolate Cake
2blissofbaking.com
Chocolate Cake
2blissofbaking.com

 

Few points to read before the bake :

1.ย  As usual accurately measuring all the ingredients.

2. I have used dutch processed cocoa powder because I think Dutch cocoa is darker and has more appealing chocolate flavor. But if you don’t find dutch cocoa – no worries; go ahead and bake with the regular cocoa powder. You might will end up with a little lighter shade of cake then mine.

3. I have used oil instead of butter in this recipe, because it keeps the cake more moist and soft even when in the fridge.

4. Using a ganache in the layer and over the top is totally optional. You can also go with the butter cream frosting.

Understanding the chocolate Ganache:

The chocolate ganache is all aboutย  the proportion of cream to chocolate. Glazes have thinner ( pouring )consistency so higher percentage of cream is required. A thicker ganache for frosting or for rolling into truffles needs to be stiffer, so the chocolate percentage is higher.

To Make ;

Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.

Chocolate truffles: 2:1, two parts chocolate to one part cream.

Soft icing and runny glaze: 1:2, one part chocolate to two parts cream.

(1:1 ratio means 4 ounces chocolate to 4 ounces cream)

Chocolate Cake
2blissofbaking.com

 

Chocolate Cake
2blissofbaking.com

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This Post Has 20 Comments

  1. 2blissofbaking

    Hi Annalyn

    It’s a terrible feeling, to see the cake sinking in the middle. However, other than opening the oven door in the middle of baking, there can be several reasons responsible for this.
    Ovens can have hot or cold spots and if the cake is sitting over a cold spot then the centres could take longer to cook and can sink in the middle because the rising agent stops to work after a while.
    Also, make sure that you are measuring the raising agents carefully (use a proper measuring spoon) as too much can cause the cake to rise very high and very quickly but with a weak structure, so it will sink back again.

  2. Annalyn

    Hi.. I followed your recipe .. initially it was rising nicely but suddenly the centre fell flat.. I didn’t open the oven door.. can u please tell me what went wrong?

  3. 2blissofbaking

    Hi kanan
    Thanks for writing in, when selecting oil for the cake, you should always go for odour less oils. Canola oil, olive oil or the regular vegetables oil can be used in cakes. If you are not sure about the oil, just go with the butter in the recipe ๐Ÿ™‚

  4. 2blissofbaking

    Hi Ruchi ๐Ÿ™‚ thanks for writing in, cocoa powder mentioned in the recipe is correct, I used Dutch processed cocoa powder. It’s strong and have deep flavors. Sometimes too much cocoa powder makes the cakes dry ๐Ÿ™‚

  5. Ruchi

    Hello dear…..
    Just wanna clear one thing…..is it 2 tsp of cocoa pwdr…..
    Will it suffice

  6. Devyani

    Thank you! I’ll try getting it online.

  7. 2blissofbaking

    Hi Devyani ๐Ÿ™‚ I mostly use premium 2mm dark compound for my every day baking. Otherwise Callebaut is another good option to use

  8. Devyani

    Hi, what chocolate have you used for this? We don’t like the taste of compound at home, so is there any other I could use?

  9. 2blissofbaking

    Hi Priya,

    Yes, you could use Amul fresh cream. However, I would recommend using heavier cream for the richness in the ganache

    Thanks
    Pooja

  10. Priya

    Hi Pooja, can I use amul fresh cream for ganache? Does it qualifies as heavy cream?

  11. Leena Walawalkar

    Looks so yumm…wish i could just pick it up from the pic ๐Ÿ™‚

  12. 2blissofbaking

    Hi Shalini
    You can substitute saur cream with hung curd. Let me know how it goes.

  13. 2blissofbaking

    Hi Richa

    Glad you liked it and this is an eggless recipe !
    Let me know how it goes

    Happy Baking

  14. 2blissofbaking

    Hi Payal,

    Thanks for reaching out. This was a 1 kilo pan.

    Cheers

  15. Abhiajmera

    Just awesome!!!

  16. payal

    Hey pooja…what size cake pans hv u used?

  17. richa

    Nice but can u give eggless recipe

  18. nivedita

    awesome recipes Pooja..love all your recipes

  19. Shalini

    Hi! One of your recipes calls for sour cream. It’s not readily available here. Could I substitute this with some thing or could I make sour cream at home.

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