How to make the best chocolate cake, super moist, easy and rich in chocolate!You can make the cake batter in few minutes, you don't need any mixer, just a whisk to mix the wet ingredients into the dry ingredients. The result is simply amazing: you'll get a very moist and soft chocolate cake!The filling is an easy whipped chocolate ganache, incredibly fluffy and soft. This cake is light because is without butter and milk. If you like chocolate, you have to try it, you won't regret it!
30 g(about 2 tbsp)apricot jam pureeor a jam without fruit chunks (optional)
300 g(10,5 oz)dark chocolate
600 gwhipping cream
Instructions
Chocolate Cake
In a large bowl sift the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, salt and mix until well combined. Set aside.
In a medium size bowl mix eggs, vanilla and yogurt.
Add slowly the oil and mix with a whisk until well combined.
Incorporate the egg mix into the flour mix until well combined.
Mix Espresso powder with hot water and combine it in the cake batter in 3 times.
Equally divide the cake batter into 3 cake pans (20 cm - 8 inch) greased, lined with parchment paper and sprinkle with sweetened cocoa powder (about 385 grams of batter for each cake pan; you can use a kitchen scale to divide it).
Bake in preheated oven (no fan, upper and lower heat) at 180°C-350°F for about 15 minutes or until a toothpick comes out clean.
Cool down slighlty then remove from the pan and cool down completely on a wire rack.
Chocolate Frosting
Finely chop the chocolate.
Bring to a simmer the whipping cream, but not boil it. You can heat it over a stovetop or in the microwave.
Pour the hot cream into the chopped chocolate, wait for 2 minutes, then stir well until the chocolate will completely melted and the mix turns out smooth. If you see some chocolate lumps, you can microwave for few seconds to completely melt the chocolate.
Refrigerate the chocolate filling for about 1 hour or until is completely chilled.
Mix at medium-low speed with an hand mixer the chocolate filling, until it become creamy like a soft whipped cream. Be careful to not overbeat it, or it will curdle!
Assembly
Heat some apricot jam few seconds in a microwave or over a stovetop until become fluid.
Brush the first cake layer with some apricot jam: don't use too much jam or the cake will slide when you will frost it!
Add one layer of chocolate filling using a piping bag (round 1 cm tip). You can also spoon the frosting without using a piping bag.
Add the second cake layer on top and repeat with the jam and the chocolate filling.
Top the cake with thw third cake layer.
Frost the cake with the remaining chocolate filling and use the spatula to make rustic swirls.
Refrigerate for about 1 hour before serve it.
Video
Notes
You can store the cake in refrigerator for about 5 days.Bring it to room temperature before serve it, or remove from the fridge at least 15 minutes before.It's delicious served with whipped cream!