Best chocolate cake receipe ever

Level : Easy Preparation time : 25min Cooking time: 35min

Yield: 2 9-inch cakes

Basic Ingredients

  • 1 cup unsweetened cocoa powder (natural or Dutch process)
  • 2 1/2 cups all-purpose flour
  • 2 cups sugar, fine powdered
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs, at room temperature
  • 3/4 cup vegetable oil
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract

Ingredients for whipped cream frosting

  • 2 cup heavy whipped cream
  • 1t vanilla extract

Topping Ingredients

  • Fruit nut chocolate
  • Hershey’s dark chocolate syrup
  • White and dark chocolate chips

Requirements

  • 2 9-inch round cake pans
  • 2 Parchment paper
  • Cooking spray
  • Cake stand

Process

  • Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
  • Take all dry ingtedients (flour, cocoa powder, sugar, baking powder,baking soda, salt) in a bowl and mix
  • To the dry ingredient mix, add eggs, oil, sour cream and vanilla extract and mix the ingredients together with a spatula until a smooth paste is formed.
  • Divide the cake batter into two cake panes and keep them in oven for 30 to 40 minutes.
  • Take out the cake pans from the oven and let it cool for about 10mins. Gently take out the cakes from the pans and keep it on a cake stand.
  • Take whipped cream in a bowl and add vanilla extract to it and mix gently with a spatula.
  • Apply whipped cream uniformly all over the first cake and then keep the second cake on the top and apply the frosting
  • Decorate your cake with fruit nut chocolate, sprinkle white and dark chocolate chips and drizzle chocolate syrup to the sides of the cake.
  • Keep it in refrigirator for an hour.
  • Slice the cake and serve.

Notes

  • For mixing all the ingredients (step2) you can also use a electric beater or mixer. Beat on medium speed for about a minute and then, beat on low speed for another minute till a smooth paste is formed.
  • Make sure there are no lumps in final cake batter
  • Do not overmix whipped cream otherwise, it may curdle. Do not use a beater or mixer for this. Gently mix using a spatula.
  • Do not take the cakes out of the cake pans while they are hot, as, it may break.