I love Chocolate! But you know what I love more? Chocolate and then another layer of Chocolate! This is that recipe – it’s a SOFT Chocolate Cake with Whipped Chocolate Glaze and it’s super easy. I made this recipe with my 9 year old niece and we had such a fun time with it. She kept pushing me to add more Milk Chocolate to the cake and to make it sweeter, whiled I pushed her for some Dark Chocolate. By the end of it, we mixed both of it together and it was PERFECT.
World of Chocolate
I know I have already exclaimed my love for chocolates in the Intro paragraph. But it’s something I can’t get enough of. From milk to white to Nutella, chocolate has my heart!
This blog features tonnes of Chocolate Recipes, all very close to my heart. It also has a blog article on 7 Chocolate Desserts to Feed your Soul. Click here to learn more.
If you’re looking for some of my favourite chocolate recipes, start clicking below to take you directly to the recipe pages. You are going to love them.
1. mini chocolate coffee cakes with caramel espresso
3. 4 step Delicious Chocolate Tart
Few Things to Keep in Mind while Baking a Cake
1. Temperature: Use room temperature ingredients, especially the ones you keep in the fridge, like milk, eggs, butter. Room temperature will guarantee better results.
2. Don’t Over mix: Avoid using a whisk attachment, use a paddle or spatula again. Over mixing your batter can lead to a less fluffy cake. Mix it only till when it’s required.
3. Avoid Opening the Oven too much: Every time you open the oven to check on your cake, you change the temperature of the oven, which can lead to cracks on the cake.
If you want to learn more on how to make your cake from good to great, click here to take you to “10 tips to bake a Great Cake”.
It’s just an icing made of Milk Chocolate, Dark Chocolate and Cream. Make sure you are whipping your cream prior to use, and choose a Milk Chocolate which is not extremely heavy. For example, use dairy milk instead of dairy milk silk, or a lighter version of Hershey’s. To make the Ganache lighter, we’ll be combining it with Dark Chocolate.
A mix of both Dark and Milk Chocolate with Heavy Cream will leave you this satisfying Glaze and will be equally good as a cherry would be on top of a cake.
What size of Pan goes best with this cake?
I made this cake using an 8 inch pan, cause I wanted a chunkier cake and not a thin one. If you are looking for a thinner variant, you can use a 9 inch cake pan as well. In my experience, springform pan does wonders and should be your ideal choice as it makes it easy for the cake to come out.
- Stand Mixer (Optional)
- 9 or 8 Inch Round Cake Tin
Chocolate Cake Batter
- 1½ cup Cake Flour or All Purpose Flour
- ¾ cup Unsweetened Cocoa Powder
- ½ tsp Baking Powder
- 1 tsp Baking Soda
- ¾ cup Butter Unsalted (Softened)
- 2 Eggs
- ¾ cup Milk
- 1¼ cup Caster Sugar
- 20 g Dark Chocolate
- 60 g Milk Chocolate
- ⅓ cup Cream
For Chocolate Cake
- Pre-heat the oven to 180C. Generously line a 9 cup or 8 cup Springfoam Pan.
- Whisk together the dry ingredients (Cocoa, Flour, Baking Soda, and Baking Powder) in one bowl and sieve.
- In another bowl, or in a stand mixture with a Paddle attachment, beat butter & sugar until fluffy. Add in the eggs too, one by one, letting them incorporate completely.
- Fold the dry ingredients into the wet ingredients alternating with milk, starting and ending with flour mixture. Mix only until well combined. Don't over mix.
- Pour the batter in desired pan. Shake it, in order for it to level properly and put in the preheated oven.
- It will take 25-35 minutes, depends on the oven you are using. Insert a toothpick or a Cake Tester to check. Carefully take the cake out of the mold after it has cooled a bit. Let it cool a bit more.
For the Glaze
- In a saucepan, simmer heavy cream for 2-5 minutes until it reaches almost boiling stage.
- Cut chocolate bars into pieces (roughly). Once the cream is hot, pour it over chocolate mix and keep mixing using a Spatula.
- You'll see the most amazing sight of chocolate melting. Using a stand mixer or an electric whisk, whisk the chocolate ganache until thicker.
- Give the cake 10 minutes to cool down before spreading ganache all over it.
Someone once rightly said “a recipe has no soul, you must bring soul to the recipe”, so here I am, trying to bring my passion for food into easy to make recipes from around the world.
My name is Sohail Nath and I welcome you to my happy place, @boy.eatsworld.
This blog, my creativity’s nest covers travel inspirations, authentic yet homemade recipe and food blogs.