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The Best Chocolate Cake you'll ever have
This recipe takes the cake. It's tender, light, creamy, and melts on your tongue.
Contains Egg
Total Time
2 hours
Servings
6 slices

Ingredients

  • 115g all-purpose flour
  • 15g cornstarch
  • 50g cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 200g granulated sugar
  • 50g vegetable oil
  • 1/2 cup mayonnaise
  • 2 eggs + 1 egg yolk
  • 1/4 cup milk
  • 1/2 tbsp vinegar
  • 1 tsp vanilla extract
  • 1 shot espresso
  • 300g chocolate
  • 100g milk
  • 100g cream
  • 2 tbsp cornstarch
  • 1/4 cup sugar
  • salt (pinch)

Procedure

Sift together all dry ingredients in a bowl.
In another bowl, whisk together all wet ingredients and let sit for 10 minutes. (You can replace the eggs with 4 tbsp of thick yogurt.)
Mix the wet and dry ingredients together and pour into baking paper-lined cake tins. (Use 2x 6-inch cake tins to get two layers.)
Bake in a 170°C preheated oven for 20–25 minutes until a toothpick inserted in the centre comes out clean.
Let cool completely outside, then refrigerate.
Combine milk, cream, sugar, and cornstarch in a saucepan and whisk until no lumps remain. (You can add 1 tsp coffee powder to improve the flavour.)
Turn on the heat and cook on simmering gas until slightly thick — the texture of fresh cream.
Add chopped chocolate and whisk until fully melted.
Immediately turn off the gas, add salt, and whisk again.
Transfer cremeux to a bowl and cover with cling film.
Slice your cakes in half to get 4 layers. Pipe cremeux frosting in between and cover the outside with the frosting as well. Slice and serve.

Recipe Notes

• tasted best when cold in my opinion, but you can microwave it for 1 minute and eat warm.

• make sure to cover the final cake after slicing to prevent it from drying out in the fridge.