Mother’s Day is around the corner. What’s more special than making a cake for everyone’s “Best Cook in the World”, Your MOM. Although you do not need a day to celebrate her, but little pampering never hurts 🙂 🙂
Surprise her with this super simple and rich chocolate cake this Mother’s day
Of all the chocolate cake recipes I use, this one is simplest one to bake . It gives you a super soft and rich chocolate cake and best part its all with home ingredients without any fancy stuff and you have yourself a melt in mouth Chocolate Cake 🙂
Also am sharing here Chocolate Frosting recipe which can be used to decorate any cake.
Below are the ingredients and Recipe details.This one yields close to 1 pound cake.
| Prep Time | Assembly Time | Baking Time | Total Time |
| 20-30 Min | 10 min | 20-25 min | 1 Hour |
Ingredients(For the Cake):
| Flour(Maida) | 1 Cup |
| Sugar | 1/2 Cup |
| Unsweetened Cocoa Powder | 1/4 Cup |
| Drinking Chocolate(Optional) | 1 tbsp |
| Baking Soda | 1 tsp |
| Oil(Any flavorless) | 1/4 Cup |
| Milk | 1 Cup |
| Vinegar | 1 tbsp |
| Vanilla essence | 1 tsp |
Ingredients(For the Ganache/Frosting):
| Full Cream | 100 ml |
| Dark Chocolate | 200 Gm |
Pans and Pots:
- 2 large mixing bowls
- 1 thick bottom pan
- 1 spatula
- 1 Balloon Whisk/Egg beater(You can use a simple Whisk if Balloon whisk not available)
- Gas stove/Induction
- Convection Microwave/Oven
- One 7″/8″ Pan
Method:
Chocolate Cake:
- Add Milk to a thick bottom pan and bring it to boil
- Just when its boiling add vinegar
- Switch off the flame as soon as milk curdles and transfer the mixture to a bowl
- Give a quick stir to the curdled milk using a balloon whisk and leave it to cool till room temperate
- Add Oil, Sugar and Vanilla essence to the mixture
- In a separate bowl add all the dry ingredients (Flour,Cocoa Powder,Drinking Chocolate,Soda) and mix them well
- Now add all the dry mixture to milk mixture in one go and mix evenly
Tip: Do not overheat the milk else your mixture will become hard.
Baking:
- Pre – heat the oven at 180 C for 10 min
- Dust the baking pan with butter and flour
- Pour the batter into the pan and tap gently to remove air bubbles
- Bake for 20-25 min at 170 C or till a skewer comes out clean
I used two 5 inch pans and divided the batter into two evenly, so that I can assemble the cake easily using two layers
Chocolate Ganache/Frosting:
- Chop chocolate into small pieces and add them in a microwave safe bowl(I used 85% Dark Chocolate) and keep aside
- Heat the cream in a pan till small bubbles come on the side.Do NOT boil
- Pour the hot cream over chopped chocolate and stir to make smooth paste
- If chocolate does not melt completely,heat the mixture in bursts of 10-20 sec and stir
- Keep it to cool , till it reaches a spreadable consistency
Tip: You can use any chocolate you like. I prefer using dark chocolate as it balances the sweet ingredients. For Milk/Sweet chocolate ratio of Cream to Chocolate is 1: 2.5
Serving/Assembly:
- Pour the Ganache over the cake layers and spread using a spatula
- If you are using multiple cake layers frost the layers using Ganache and then cover the cake using the frosting again
- You can also serve the cake with just pouring melted chocolate and some chocolate shavings and skip the Ganache
- Decorate it as you like and serve
Do try this recipe and leave a comment below , rate it, and don’t forget to post pictures of your cake! I’d love to see what you made and how you surprised your Moms :). Bake on and spread the love this Mother’s Day 🙂
Cheers, friends!!
