Ultimate Death by Chocolate Cake Recipe| Best Chocolate Cake Recipe | Devil's Food Cake

Ultimate Death by Chocolate Cake Recipe
Ingredients:
All-Purpose Flour: 120 gm
Sugar: 70 gm
Baking Powder: ½ tsp
Baking Soda: ½ tsp
Eggs: 2 pcs
Salt: ¼ tsp
Unsweetened Cocoa Powder: 2 tbsp
Milk: 2 tbs
Vanilla Essence: 1 tsp
Oil: 50 ml

For Ganache:
Amul fresh cream: 100 gm
Dark Chocolate: 200 gm
Unsalted Butter: 10 gm

Method:
Step 1: For the ganache, take 100 gm cream in a non-stick pan. Bring it to boil on medium flame.
Step 2: After one boil switch off the flame and add chopped dark chocolate and butter. Mix it well. There should be no lumps.
Step 3: Transfer chocolate ganache into a bowl. Let this ganache rest and with time it will thicken.
Step 4: To make a cake sponge, in a large mixing bowl take two eggs. Start whisking them.
Step 5: Add sugar, vanilla essence, and oil. Continue to whisk until sugar dissolves.
Step 6: Take a sifter and sieve all-purpose flour, Cocoa powder, baking powder, baking soda, and salt.
Step 7: Mix dry ingredients into wet ingredients using the cut and fold method.
Step 8: Use milk to make the batter of pouring consistency. For this recipe, I have used 2 tbs of milk.
Step 9: Meanwhile, keep the oven for preheating at 180 °C.
Step 10: Take a greased (or lined with parchment paper) baking tin and pour the batter into it. I have used an 8” round pan for this cake.
Step 11: Bake it in a preheated oven for 25 minutes or until it passes the toothpick test.
Step 12: After the baking is done, remove the tin from the oven. Let the cake rest for 5 minutes before you de-mold it.
Step 13: To assemble the cake, cut the cake sponge into two horizontal halves. Place one layer on board and spread some ganache on it. Add chopped and crushed chocolates.
Step 14: Place the other half layer on top of it and smoothen it with chocolate ganache. Cover the sides of the cake with ganache and smoothen it too.
Step 15: Cover the top of the cake with your choice of chocolates. Finally, drizzle some chocolate sauce on it. Let the cake rest in the refrigerator for 30 minutes before serving.

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