Chocolate Cake

Rich, moist, tender chocolate cake with a silky dark chocolate ganache—classic!

  • Cooking time
    1 hour, 30 minutes
  • Calories
    kcal
Recommended by
98.4
%
of
32768
members who rated this recipe on Youtube

As we bring the 2018 Christmas celebrations on this channel to a close, we leave you with a perfect dessert to ring in the new year. Our rich chocolate cake is constructed in two tiers. The sponge is moist and delicate, and melts in your mouth. Sandwiched between the sponges and smothered around them is a silky, decadent dark-chocolate ganache. This is a cake for birthdays and special occasions. But let’s be real, you (and we) would eat this any day of the week.

The tender crumb structure of the sponges comes largely from emulsifying the fat in the other liquids. Also unusual is this recipe’s use of boiling hot water, which apart from reducing gluten (which tends to make cakes chewy) also helps with the emulsion. Here, we’d be remiss if we didn’t credit ChefSteps’ chocolate cake recipe. Can’t thank them enough for turning us on to the hot-water technique. We’ve made several chocolate cakes in our day, and this was by far the best we’ve had.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate

Ingredients

Serves
12 servings

FOR THE SPONGE

  • 225 g all-purpose flour (maida)
  • 75 g cocoa powder (we’re using dutch-processed; you can use any)
  • 10 g baking powder
  • 20 g instant coffee
  • 10 g baking soda
  • 3 g salt
  • 300 g sugar
  • 3 eggs
  • 10 g vanilla extract
  • 180 g melted butter (salted; if using unsalted, increase salt to 7 g)
  • 50 g yoghurt (skip if using regular cocoa powder; replace with milk)
  • 150 g milk
  • 150 g boiling hot water

FOR THE GANACHE

  • 300 g dark chocolate (70% cocoa solids)
  • 350 g heavy cream (at least 30% milk fat)
  • ¼ tsp salt
  • ¼ tsp vanilla

Method

Making the cake

  1. Grease the cake tins with butter and line them with baking paper.
  2. Preheat your oven at 150 degree Celcius.
  3. Sift together all the dry ingredients—flour, cocoa powder, baking powder, baking soda, instant coffee powder, salt and powdered sugar.
  4. Whisk 3 eggs in a separate bowl.
  5. Whisk as you pour the melted butter into the egg.
  6. Add the yoghurt and whisk until smooth.
  7. Add the milk and mix.
  8. Add the wet mixture into the dry mixture and roughly mix.
  9. Add the boiling water and quickly whisk into a smooth velvety batter.
  10. Divide the batter between the cake tins—roughly 650g of batter in each.
  11. Bake for 40 minutes until a probe inserted into the centre comes clean or an instant-read thermometer registers 95 degree Celcius.
  12. Cool the cakes completely in the tin.

Making the ganache

  1. Heat the heavy cream in a saucepan until hot. It should not simmer or boil.
  2. Chop good-quality eating chocolate into fine and even pieces and place in a bowl.
  3. Pour the hot cream over the chocolate shards. Allow this to sit for five minutes.
  4. Use a spatula to stir this into a silky ganache.

Decorating the chocolate cake

  1. On a rotating cake stand overturn one of the cakes. The flat bottom of the cake should be facing upwards.
  2. Pour some ganache and form a thin layer. Place the second cake, upside down on the top of the first cake.
  3. Pour the rest of the ganache on top and coat all over.

Recipe discussion

More bakes

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Donate
Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
by
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Palong Shaak Bhaja

Stir-fried spinach

  • 30 mins
  • 79
    kcal
Viewers liked this
%

Christmas Fruitcake without Alcohol

A festive, rich, spiced cake with dried fruits and nuts

  • 4 hours
  • kcal
Viewers liked this
%

Niramish Mangsho

Mutton cooked without onion or garlic

  • 2 hours
  • 640
    kcal
Viewers liked this
97.9
%

Jolpai diye Chaltar Chutney

A seasonal chutney with elephant apple and Indian olives, made during autumn

  • 40 mins
  • 69
    kcal
Viewers liked this
98.9
%
See all New recipes »
More
christmas
recipes
View all »

Calcutta Christmas Fruitcake

A boozy, fruit-and-nut encrusted indulgence

  • 4-pound cake
  • 331
    kcal

Pepper pork ribs

Pork ribs, marinated with malt vinegar and worcestershire sauce in a thick, peppery, braised sauce.

  • 90 minutes
  • kcal

Beef Pot Roast

Slow-cooked beef pot roast with vegetables—a Christmas-special Anglo-Indian recipe.

  • 5 hours
  • kcal
More
cake
recipes
View all »

Chocolate Cake

Rich, moist, tender chocolate cake with a silky dark chocolate ganache—classic!

  • 1 hour, 30 minutes
  • kcal

Orange Poppyseed Cake

A tender, moist orange and poppyseed 'pound cake' with a sweet-sour orange drizzle

  • 2 hours
  • 304
    kcal

Steamed Carrot & Ginger Pudding

Anglo-Indian steamed cake with ginger, served with a tea-infused crème anglaise. Perfect for the colder months.

  • 3 hours
  • kcal