The Best Ever Chocolate Cake

Chocolate cakes are such a classic dessert. If you are looking for a chocolate cake that is decadent, chocolatey and hits just the right notes, then look no more. This recipe of homemade chocolate cake from scratch is the best you can find. And the best part about it? It is eggless! so no need to worry about whether you have eggs in your pantry before wanting to make a cake anymore.
As a child, I absolutely LOVED a chocolate cake(don't get me wrong, I still do). I mean, who doesn't? That moist, fluffy texture, with bitter notes of chopped chocolate in it, it took me straight to heaven.

I bet I made you hungry☺️ So no more small talk and let's get bakin'!
This recipe is only for the chocolate cake along with the frosting. But if you don't have much time or don't want that extra sugary layer, then just skip it. The cake doesn't need anything to awe you.

Because this isn't just any other recipe and the best chocolate cake ever, be ready to see some surprising ingredients on your way. Don't worry, these are tried and tasted recipes. I make them all the time, and every single time they surprise my taste buds.

Note: I have included affiliate links from legitimate sites here. If you buy using these links, it wont cost you extra but i will get compensated for it.

Ingredients:

for 12 servings

For the cake(a 8-inch pan)-
1 1/2 cups all-purpose flour
3/4 cup cocoa powder(you can buy it on amazon)
3/4 cup canola or any neutral flavoured oil
3/4 cup yoghurt
1 tbsp vanilla extract
1 packet or 1 tbsp espresso powder
1/3 cup mayonnaise(no not the wrong recipe)
a pinch of salt
1/2 tsp baking soda(get it on amazon)
1 1/4 tsp baking powder
1 cup powdered sugar
1/2 cup milk as a standby if the batter gets too thick
chopped chocolate(honestly I would love to tell you how much but I feel that is a matter left to the heart. Nobody tells you how much chocolate you put in your cake!)

You can get the cake pan from amazon

For the frosting:
2 cups of unsalted room temp butter
5 cups of powdered sugar
3/4 cup cocoa powder
1 tsp vanilla extract
a splash of milk(3 tbsp)

Preparation:

1. In a large bowl, sift your flour and add the cocoa powder and espresso powder along with the baking powder and baking soda. Don't forget the pinch of salt!
2. In another bowl, gently whisk your oil, yogurt and powdered sugar until it forms a uniform mixture. Alternatively, you can dump it all in a mixer and blend it at low speed for about 20 seconds. Be careful to not over mix it else the fat from the yogurt will separate and that would be a mess.
3. Make a small well in the centre of your bowl with the dry ingredients and pour in the wet ingredients you just whisked.
4. Using a hand whisk, gently mix the dry and the wet ingredients. I would suggest whisking it in one direction only to mix them well and not form lumps.
5. now, the secret ingredient(well not such a secret now): mayonnaise. I know what you are thinking, "ewwwww, mayo?" yes. It adds a fluffy texture and that ultra-soft feel to it. Trust me, just do it. And thank me later.
6. Time for the best part of the cake-chopped chocolate. like I said, no boundaries on the quantity, but I would suggest a medium-sized bar roughly chopped. Fold it into the batter gently.
7. If, at this point your batter looks too thick and doesn't form ribbons, then add some milk gradually when get the desired consistency. Sometimes the batters's performance also depends on your atmosphere, temperature and your type of flour so don't worry.
8. Preheat your oven to 180 degrees Celcius. Line your cake pan with butter and parchment paper. If you don't have parchment paper you can slightly dust your pan with some flour to smoothly get the cake off the pan. 
9. If you want to make a 3 layered cake then fold the batter into 3 identical pans or into 1 pan if you want one cake.
10. Time to bake! Bake em off at 175-180 degrees Celcius(350 Fahrenheit) for 30 minutes until a toothpick inserted in the middle of the cake comes clean.
11. Let the cake(s) cool for about 20 minutes before you attack them or de-mould for frosting.

Now, if you simply cannot resist the cake and want to devour it right away, then smear some Nutella on it and eat away! But if you can wait for something better, then this chocolate buttercream frosting is worth it!

1. Take 2 cups of unsalted butter at room temperature and whisk them until you have incorporated some air into them. a good way of telling that is when your butter lost almost white and has increased in volume. This will take time, but like I said, totally worth it!
2. Now add the cocoa powder and whisk for a few more minutes until completely mixed.
3. When you have reached this stage, it is time to add your sugar. Gradually add your sugar in small batches to the butter and continue whisking. Add in the next batch of sugar only when the present amount has fully been incorporated.
4. Almost done! just add the vanilla extract and mix well.
5. Note: Take a small amount of the buttercream and smear it on a piece of parchment. If it spreads well, then you are in a good place. However, if you have difficulty in it then add a splash of milk to your buttercream and whisk well.

If you made a single cake, then smear your buttercream on the top and sides of the cake and decorate with fresh fruits of your choice. I prefer candied oranges because they simply pair so well in their tasting, but many people prefer strawberries. If you feel a little fancy, scoop the frosting into a piping bag and go crazy! Add chopped nuts, some jam maybe, or enjoy it like the mess you are.

Peace. At last.
Tag @meghana_makes on Instagram to let me know how it turned out!

~Meghana