Chocolate Cake (Super moist, One bowl, Butter-less)

This cake takes care of all your chocolate cravings in one go. It's moist, rich, chocolaty and most of all so easy to make. Chocolate is one cake flavour you can't have enough recipes of. I've tried many, some of my favourites being this  recipe for rich chocolate cake, and this one that makes a perfect birthday cake and of course this flourless chocolate cake is heaven on a plate.


What sets this recipe apart is the simplicity of making it. It's a one bowl, butter less, moist chocolate cake. Butter less meaning there is no beating and creaming involved , so the batter takes a few minutes to come together. Baking didn't take too long either and while the cake would taste great even on its own, I made a simple ganache to make it extra chocolaty. Got to say was a good kitchen decision. I found the recipe on I am baker ; such a wonderful blog with great recipes and a delight for any baker. One of my go to baking websites. Check it out. You'll love it.

Making ganache is super simple, all you need to remember is putting together equal quantities of cream and chocolate. I use low fat cream and it works perfectly fine, every-time!!!. Roughly chopping the chocolate or grating it before adding it to warmed cream, helps it melt much faster. Once all the chocolate melts into the cream, the frosting thickens as it cools down. I generally toss it into the fridge for about 30 mins and then spread it over the cake. I used a mix of dark and milk chocolate for this cake, feel free to go with what you like.


Chocolate Cake

Ingredients:

For the cake :
1 cup flour
1 cup sugar
1/2 cup cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
1 large egg
1/2 cup milk
1/4 cup oil
2 tsp vanilla extract
1/2 cup boiling water

For the ganache:
150 ml low fat cream
150 gms chocolate, roughly chopped.


1. Pre heat the oven to 180 C. Grease and dust an 8 inch round tin with flour .
2. In a bowl, mix the flour, sugar, cocoa powder, baking powder and baking soda. Using a whisk, lightly combine.
3. Add in the egg and whisk it in. Then add the milk and whisk gently. If you prefer, you can use a cake beater from step 3.
4. Toss in the oil and vanilla extract and mix in well.
5. Add the water and whisk till everything is well combined.
6. The batter will be fairly thin. Pour the batter into the cake tin and let it bake for about 35-40 minutes.
7. The cake is done when a skewer inserted in the middle of the cake comes out clean.


For the frosting:

1. While the cake bakes, make the frosting.
2. Heat the cream on a gentle heat in a small saucepan. Do not let it boil, but just come to a warm temperature.
3. Take it off the heat and stir in the chopped chocolate. Stir till all the chocolate melts and there are no lumps.
4. Let the cake and frosting cool completely. The frosting will thicken as it cools.
5. Using a spatula, spread it over the cooled cake.