The moist chocolate ganache cake

While the World seems to be floating in chaos, the “excitement” is now getting exhausting and most of us are looking to cozy ourselves up in our comfort zones. The chocolate cake is that warm haven where I find the answer to most of lives problems. A big part of why I am writing this blog is to archive this recipe for myself – it is the ultimate home-cooking triumph.

Shopping list:

  • 2 cups all purpose flour
  • 1 cup cocoa (unsweetened)
  • 1.5 tsp. baking soda
  • 1/4th tsp. salt
  • 3/4 cup butter (or margarine)
  • 1 cup brown sugar
  • 1 cup granulated sugar (white)
  • 3 large eggs or 4 small eggs
  • 2 tsp. vanilla extract
  • 1.5 cup butter milk



  1. Preheat oven to 350 degree F. Liberally grease the cake pan and dust with flour. You can also line the pan with grease paper/waxed paper if available.
  2. Combine flour, cocoa, baking soda and salt in bowl #1
  3. in bowl #2 beat butter, brown sugar and granulated sugars until blended. beat until pale and fluffy. Add eggs gently, beating after each addition. Add the vanilla next.
  4. Add the buttermilk and the flour mix from bowl #1 alternately, beginning and ending with the flour mix. Mix gently until all ingredients are combined.
  5. Add to the baking pan and cook for about 25 mins. Check the centre of the cake with a toothpick to test if it emerges clean. If not, cook further.

If you wish to make chocolate ganache to glaze the cake, then add 2 cups of chocolate chips into 1 cup of heated heavy cream. Mix until both ingredients are combined and let the mix stand for a few minutes to thicken to desired consistency. You may add little salt to cut through the sweetness.

While it’s still warm, ganache can be poured directly from the bowl over a cake for a can’t-fail glaze. Or piped into tartlets. Or it can be cooled to room temperature and whipped into a fluffy frosting or pie filling. Mixed with some peanut butter, chilled, and rolled, it turns into truffles.





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