The Best Chocolate Cake Ever !!

This Dark Chocolate Cake is a chocolate lovers delight.

As-salamu alaykum. This recipe is really simple, easy and delicious. It is originally from TASTY. I have made few changes the recipe a little. If u wonder why, check out tasty recipe first. I replaced the stout with coffee. You can use milk or chocolate milk.

I HOPE YOU'LL LIKE THIS RECIPE

LETS GET STARTED

• Ingredients

1. 1 ½ cups flour

2. 1 cup cocoa powder

3. 1 teaspoon salt

4. 1 ½ teaspoons baking soda

5. ½ teaspoon baking powder

6. 1 ½ cups brewed coffee

7. 1 tablespoon vanilla extract

8. 1 tablespoon espresso powder

9. 1 cup butter

10. 1 ½ cups sugar

11. 3 eggs

12. ½ cup mayonnaise

13. 4 oz dark chocolate, chopped

• Direction

1. Grease cake tins and line with parchment paper.

2. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.

3. In a large glass measuring cup, combine the coffee, vanilla, and espresso powder. Set aside.

4. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.

5. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

6. Add the mayonnaise and beat until the mixture is smooth and creamy.

7. Preheat oven to 325˚C.

8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.

9. Using a rubber scraper, fold the dark chocolate chunks into the batter.

10. Distribute the batter evenly between the 2 or 3 prepared cake tins.

11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.

Time to prepare the topping . . .

• You can either use BUTTERCREAM or Chocolate Ganache. I choose chocolate ganache as it I wanted to keep my cake simple and as it is easy to decorate.

• 2 Ingredients in Chocolate Ganache

1. two 4-ounce quality semi-sweet chocolate bars , finely chopped.

2. 1 cup heavy cream or heavy whipping cream.

• Direction

1. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.

2. With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream.

• FOR BUTTER CREAM

1. 1 ½ cups butter, softened

2. 1 tablespoon vanilla extract

3. ½ cup dutch processed cocoa powder

4. 5 cups powdered sugar

5. 5 tablespoons milk fresh fruit, to decorate

• Frost and decorate top it with some fresh fruits to your liking.