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

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</

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