Easy & Satisfying Chocolate Cake by @ravneeteats

35 min
Medium

12 servings

🥚

2

Eggs

🫒

180 ml

Olive Oil

🥛

180 ml

Buttermilk

☕

5 g

Instant Coffee

💧

170 ml

Boiling Water

🍬

130 g

Caster Sugar

🟤

130 g

Light Brown Sugar

🍫

80 g

Cocoa Powder

🌾

230 g

Plain Flour

🧂

5 g

Salt

🥄

10 g

Bicarbonate Of Soda

🥄

5 g

Baking Powder

🍫

150 g

Dark Chocolate

🍫

50 g

Milk Chocolate

🌾

15 ml

Malt Extract

🥛

300 ml

Double Cream

Preparation Steps

  1. Step 1/15

    Preheat the fan oven to 160°C (320°F). Grease and line the bases of 2 8-inch round cake tins.

    🍰8-inch round cake tin

  2. Step 2/15

    Place the 2 eggs, 175 ml olive oil or neutral oil, and 175 ml buttermilk in a large mixing bowl. Whisk until smooth.

    eggs
    olive oil or neutral oil
    buttermilk
    🥣large mixing bowl
    🥄balloon whisk
    🥛measuring jug

  3. Step 3/15

    Dissolve 5 g instant coffee in 170 ml boiling water. Pour the coffee mixture into the wet mixture and whisk to combine.

    instant coffee
    boiling water
    🥛measuring jug
    🥣large mixing bowl
    🥄balloon whisk

  4. Step 4/15

    Sift 230 g plain flour, 80 g cocoa powder, 10 g bicarbonate of soda, and 5 g baking powder into a second large mixing bowl. Add 5 g sea salt.

    plain flour
    cocoa powder
    bicarbonate of soda
    baking powder
    sea salt
    🥣large mixing bowl
    🫗sieve
    ⚖️digital kitchen scale

  5. Step 5/15

    Add 125 g caster sugar and 125 g light brown sugar to the dry mixture. Whisk until evenly combined.

    caster sugar
    light brown sugar
    🥣large mixing bowl
    🥄balloon whisk
    ⚖️digital kitchen scale

  6. Step 6/15

    Pour the wet mixture into the dry mixture. Whisk only until the batter is smooth and no dry flour remains.

    🥣large mixing bowl
    🥄balloon whisk

  7. Step 7/15

    Divide the batter evenly between the 2 prepared cake tins. Bake for 35 minutes.

    🍰8-inch round cake tin
    🥄rubber spatula

  8. Step 8/15

    Remove the cakes from the oven when a skewer inserted into the centre comes out clean or with a few moist crumbs. Cool in the tins for 10 minutes.

    🍰8-inch round cake tin

  9. Step 9/15

    Turn the cakes onto a cooling rack. Leave them to cool completely before assembling.

    🧊cooling rack
    🍰8-inch round cake tin

  10. Step 10/15

    Finely chop 150 g dark chocolate 70% and 50 g milk chocolate 55%. Place both chocolates in a heatproof large mixing bowl.

    dark chocolate 70%
    milk chocolate 55%
    🥣large mixing bowl

  11. Step 11/15

    Heat 300 ml double cream with 1 tablespoon malt extract until steaming but not boiling. Pour the hot cream over the chopped chocolate.

    double cream
    malt extract
    🍲small saucepan
    🥣large mixing bowl
    🥛measuring jug

  12. Step 12/15

    Leave the ganache undisturbed for 2 minutes. Stir with a rubber spatula until glossy and completely smooth.

    🥣large mixing bowl
    🥄rubber spatula

  13. Step 13/15

    Let the ganache stand until thick and spreadable. Spread half over one cooled cake layer.

    🔪offset spatula
    🥣large mixing bowl

  14. Step 14/15

    Place the second cake layer on top. Spread the remaining ganache over the top of the cake.

    🔪offset spatula

  15. Step 15/15

    Serve at room temperature, or warm an individual slice briefly in the microwave. Serve with cold cream if desired.

Composition

Ingredients

Types

Eggs, Dairy, Coffee, Water, Sugar, Baking Ingredients, Grains, Leavening Agents, Sweeteners

Ingredients

Eggs, Olive oil, Buttermilk, Instant coffee, Boiling water, Caster sugar, Light brown sugar, Cocoa powder, Plain flour, Salt, Bicarbonate of soda, Baking powder, Dark chocolate, Milk chocolate, Malt extract, Double cream

Allergens

Egg, Milk, Gluten, Wheat, Barley

Dietetics

Dietary regimen

Vegetarian

Calories

640 kcal

Macro nutrients

Protein: 8.5g, Carbohydrates: 72g, Sugars: 52g, Fat: 37g, Saturated fat: 17g, Fiber: 5.5g

Nutritional Information

Minerals

Calcium: 145mg, Iron: 4.1mg, Potassium: 390mg, Sodium: 510mg

Vitamins

Vitamin A: 220µg, Vitamin D: 1.3µg, Vitamin B12: 0.7µg

Preparation

Time Information

Cooking

35 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

8-inch round cake tin, large mixing bowl, balloon whisk, rubber spatula, measuring jug, digital kitchen scale, sieve, small saucepan, cooling rack, offset spatula

Appliances

fan oven, microwave

Type

Type

Type Of Dish

Dessert, Cake, Baked Goods

Occasions

Birthday, Celebration, Afternoon Tea, Potluck, Weekend Baking

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

British, Western

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Soft, Moist, Tender, Creamy, Smooth

Flavors

Chocolatey, Cocoa-rich, Sweet, Malted, Coffee-enhanced, Creamy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 3 days (Store in an airtight cake container,Keep in a cool, dry place,Keep away from direct sunlight), fridge : 5 days (Store covered in an airtight container,Bring slices to room temperature before serving,Warm individual slices briefly if desired), freezer : 90 days (Wrap slices tightly in plastic wrap,Place wrapped slices in a freezer-safe airtight container,Thaw overnight in the fridge or at room temperature)