These days, as we get flooded by baking recipes of so many varieties across the genres, I assume the simple, sober and plain chocolate cake still holds a special place in our heart, bearing the charm of past. Over the last few years, I also tried to put together different cake recipes in the blog, from lovely carrot cake to celebrated black forest and from the lip smacking cheese cake to addictive mocha. And then thought to get back to the roots, to the story of the simplest chocolate cake. Apart from the usual ingredients of baking, I need a good dark chocolate strip with just a bit of vanilla extract and that’s all.

Just wish to remind however, that a bite of  this simple chocolate cake can turn lethal with a dose of caffeine. And of course, coffee etiquette has to be kept in mind, particularly when you are travelling.  I came across of all these facts and figures through this fascinating blog, Med Cruise Guide which you would find superbly exciting. Bon voyage to the land of coffee with a pie of chocolate cake.

Ingredients to serve 8 :

1. Plain Flour – 125 gm.
2. Granulated white sugar – 200 gm.
3. Cocoa powder – 40 gm.
4. Baking Soda – ¾ teaspoon
5. Baking Powder – ¾ teaspoon
6. Salt – ¼ teaspoon
7. Large egg – 1
8. Milk – 120 ml.
9. Water / Coffee – 120 ml.
10. Vegetable oil – 60 ml.
11. Vanilla extract – 1 teaspoon

For Chocolate Frosting :

1. Dark Chocolate – 90 gm.
2. Butter – 115 gm. + for greasing
3. Powdered Sugar – 115 gm.
4. Vanilla extract – 1 teaspoon

Procedure :

Pre heat your oven at 180ºC or 350ºF

Grease a two 18 cm. cake tin with butter and line with parchment paper.

Mix the dry ingredients (flour, granulated white sugar, cacao powder, baking powder, baking soda and salt) in a large bowl.

Mix wet ingredients (beaten egg, milk, water or coffee, oil and vanilla extract) in another large bowl with a hand whisk.

Now add the dry mixture to the wet one and mix them very well with hand whisk.

Divide the batter evenly into the two cake tins and bake for 25 – 30 minutes.

To make the chocolate frosting melt the dark chocolate in microwave or on a water bath. Beat together the butter, powdered sugar and vanilla extract until nice and fluffy. Add cold melted chocolate to the butter mixture and beat again for 3-4 minutes.

Use 1/3 of the chocolate frosting for sandwiching both the cakes. Use rest of the frosting to cover the cake.