The ridiculously easy chocolate cake recipe with coffee frosting
This ridiculously easy chocolate cake recipe is a keeper because of its ridiculously easy and flexible components. It is my favourite and it has never failed me! Topped with a coffee frosting, this assemble turns into something wonderfully mochalicious!
Servings: 10 pieces
Calories: 0.53kcal
Ingredients
For chocolate cake
- 1 3/4 cups all purpose flour
- 1 3/4 cups sugar
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil (flavourless)
- 2 tsps vanilla extract
- 1 cup boiling water
For coffee ganache
- 1/2 cup butter
- 2 cups powdered sugar
- 1/3 cup milk
- 1 tsp instant coffee powder
- 1/4 tsp cinnamon powder
For coffee whipped cream frosting
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp instant coffee powder
- 1 tsp cinnamon powder
Instructions
For chocolate cake
- Prepare the oven by heating it to 350 deg F or 180 deg C. Grease the baking tin with enough butter or oil. Place a baking sheet at the bottom.
- Mix all the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda) first. Then one by one add the rest of the ingredients (eggs, milk, oil, vanilla essence) except for boiling water.
- Beat the batter on medium speed of a mixer till its smooth.
- Next add the boiling water. At this point you may find it odd to look at, but just with the spoon mix the water with the batter slowly. Now it will become quite thin in its consistency.
- Pour the batter into the baking tin up to its 3/4rth level.
- Bake to 40-45 minutes or until wooden toothpick inserted comes out clean. Keep it aside till it cools down to room temperature.
- With the help of a knife, scrape through the sides of the tin. Use an inverted plate to release the cake. Don't push through. Just tap at the back and sides if it feels a bit stuck.
- Remove the baking paper and your cake is ready as it is.
For coffee ganache
- In a pan, melt butter at low heat.
- Stir in 1 tsp instant coffee and 1 tsp cinnamon powder
- Alternately add powdered sugar and milk and beat with the help of a whip.
- Add the vanilla essence and mix till the liquid comes to a boil.
- Allow it to cool down. It will thicken as it cools down.
- Transfer into a bottle and keep it refrigerated.
- Use on cake when required
For coffee whipped cream frosting
- Add whipping cream into a chilled bowl and with the help of chilled beaters, beat the cream until it begins to thicken.
- Add the powdered sugar, coffee and cinnamon powder.
- Beat until soft peaks form
- Immediately store in the refrigerator and use when required
Notes
- Make sure you sift the flour, cocoa powder and cinnamon powder before adding them to the mixtures.