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Birthdays have always been special at my house. They are celebrated with a fan fare and a Chocolate Excess Cake from Cocoa Tree, a cake shop in Cochin. So birthdays always remind me of chocolate cake. This time for my Dad's birthday, I decided to be a little adventures and told my brother that I will bake the Cake. This called for nothing less than a celebration cake. After researching a lot I found "The Epic Chocolate Cake" that I felt suited the occasion well. Since I am on a quest to find "the ultimate chocolate cake", I was even more excited to try this new recipe. Needless to say, the cake lived up to its name. It was truly EPIC! Not only was it HUGE, it was also really really yummy and just melted in your mouth. The recipe below is halved form the original recipe. The ganache made it even more chocolaty! Is it "the ultimate Chocolate cake" I am looking for? No, but that does not mean its not worth a try. It is definitely a cake you will enjoying eating. But the search continues for that ultimate chocolate cake.

Ingredients
For the cake:
  • 65 gms dark chocolate, broken into small pieces
  • 1½ tsp Instant Coffee
  • 1 cups hot water
  • 2 cups caster sugar
  • 1¾  cups plain flour
  • 1 cup unsweetened cocoa powder
  • ¾ tsp baking soda
  • 1 1/4  tsp baking powder
  • 2 eggs
  • ½ cup vegetable oil
  • 1  cup yogurt(not too sour)
  • 1 tsp vanilla extract
  • ½ tsp Salt
  • 2 x 20 cm round cake tin
For the chocolate ganache:
  • 1 cup double cream
  • 2 tbsp sugar
  • 1 tbsp golden syrup
  • 220 gms chocolate, broken into small pieces
  • 2 tbsp unsalted butter, cut into small cubes
Cooking time: 120 mins Serving: 10-15 people

Recipe adapted from: The Epic Chocolate Cake, Eat little bird

Method

For Cake:

  • Preheat the oven to 160C 15 minutes prior to baking.
  • In a small saucepan, boil water and add instant coffee. Stir well and add the broken chocolate. Stir well until the chocolate has melted and blend in well. Take off fire and leave to cool.
  • Sift the flour, Cocoa Powder, Caster sugar, baking powder, baking soda and salt together 3 times. Keep aside in a big bowl (take the biggest available as you will be adding the wet ingredients to this later)
  • In another bowl, beat eggs till thick and pale. Slowly whisk in the oil, chocolate coffee mixture, yogurt and vanilla extract.
  • add the wet ingredients to the dry mixture and beat until everything is mixed well. The batter will be light and airy.
  • Divide between the two tins. You might have some extra for a cupcake or two (I did).
  • Bake for 40-45 minutes. When done, the sides of the cake will start to come away from the tins and a tester inserted at middle will come out clean.
  • Invert and leave for 5 minutes before removing from tins. Leave it to cool completely before frosting.

For Ganache

  • In a small saucepan, heat cream, sugar, golden syrup or corn syrup together until hot. Sim and add the broken chocolate.
  • Take off fire and beat till all the chocolate has blended in. Add butter and beat well.
  • Cover with a clingfilm and chill for 2-3 hours until it is of spreadable consistency.

To assemble the cake:

  • Place a cake on the stand/serving plate. Spread 1/3 of the chocolate ganache evenly on top.
  • Place the second cake over the ganache. Spread the remaining ganache on top and sides of the cake. Decorate as desired.
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