The Best Chocolate Cake

Name: The Best Chocolate Cake
Yield: Makes 24 cupcakes or two 8-inch (20.5 cm) round cakes
Ingredients: 21.2 oz (600 g) milk chocolate; 3.5 oz (100 g) milk or dark chocolate; 7.1 oz (200 g) dark chocolate with 70 percent cocoa; ¾ cup (200 mL / 6.8 fl oz) heavy cream (35 percent fat); 1¼ cups (200 g / 7 oz) plain or all-purpose flour; 1⅓ cups (315 g / 11.1 oz) margarine or butter; 2¼ cups (485 g / 17.1 oz) caster sugar or superfine sugar; ¼ cup (30 g / 1.1 oz) cocoa powder; 8 large eggs (360 g / 12.7 oz); 1½ teaspoons baking powder

Preparation info

Makes
24
cupcakes round cakes

Difficulty
Medium

Appears in

Crazy Sweet Creations

By Ann Reardon

Published 2021

About

Have you ever been disappointed by a gorgeous looking chocolate cake that turned out to be dry and tasteless? Well then, this is the recipe for you. This is my all-time favorite chocolate cake recipe. It makes a rich moist cake that tastes like chocolate every time.

Ingredients

Whipped Ganache Frosting

21.2 oz (600 g) milk chocolate
¾ cup (200</

Cake
Vegetarian

Method

Whipped Ganache Frosting

Break the chocolate into pieces and place in a bowl. Bring the cream to a boil, then pour it over the chocolate. Leave it to sit for a couple of minutes and then whisk until smooth. Cover your ganache with plastic wrap and put it into the fridge for at least 3 hours to firm up.

Using an electric mixer, whip the firm ganache