This is the go-to chocolate cake recipe that you will love and you can use it for work because it is really soft and moist cake but at the same time, it holds the structure really well so it is good to frost it is really easy to frost so let’s get started. So, like many cake recipes, you are going to start by mixing together the butter and sugar first. If you want you can mix them using the spatula but use your hand mixer to mix you do not want it to double in size but you just want to mix the two ingredients together as best as you can.
Add in your eggs one at a time but do not overmix. There is a big misconception when making cakes a lot of people think that they need to incorporate a lot of air into their butter to make a fluffy cake but unless you are making some kind of sponge cake do not do that or else your cake will crack on top. The cake does not call for baking powder or soda let it do its job it doesn’t need any extra help. Once you’ve got all your eggs mixed in you can go in and add in the rest of the ingredients a little at a time so half of the dry ingredients and half the liquid mix and add in the remaining dry and wet ingredients.
Mix it well in using a spatula until everything is well incorporated. Divide your batter evenly into buttered and floured pans that you have lined with some parchment paper and then you can weigh your cakes but you do not need to do it because it is not necessary. Give them a jiggle and bake them in an overheated oven at 350 degrees Fahrenheit (180 C) for about 30 minutes. Take a toothpick and insert it at the center and if it comes out clean it means the cakes are ready. While they are cooling, make the delicious ganache recipe. Heat your cream on low heat, and in the other bowl get some dark and milk chocolate.
Once your cream is hot pour it over to your chocolate and let it stay for about a minute and then stir. It is going to look wired at first but eventually, you are going to get a glossy mixture. To the mixture add some Nutella now you do not really taste the Nutella your cream will just have a small hint of a nutty flavor and that is what makes this ganache stand out so even if you do not like Nutella you might really enjoy this cream so try.
Refrigerate this for one hour and in the meantime, you can take your cakes outside the pans and if you want to level them until they are pretty smooth. After one hour your cream is still liquid put the bowl over another bowl filled with ice water and you are going to whip your cream to get a beautiful ganache. Once the cakes have completely cooled, they are ready to frost. Now put the ganache on top of one cake and use a spatula to spread it evenly on top of the cake.
Then add your cake piece on top and apply the ganache on the edge of the cakes spreading it evenly using a spatula. Then add the ganache on top of the cake and spread it using a spatula. After you are done just slice your cake and serve with some strawberry and enjoy.
- 225 grams(1 3/4 cups) All-Purpose Flour sifted
- 60 grams(1/2 cup) Unsweetened Cocoa Powder sifted
- 270 grams(1 1/3 cups) White Sugar
- 3 tsp Baking Powder
- 165 grams(1 1/2 sticks) soft Butter
- 3 Eggs
- 200ml (1 cup + 1 tbsp) Whole Milk
- 2 tbs Espresso Coffee
- 1/4 tsp Salt
Ingredients for the Ganache( Enough for making up to 3-4 layers):
- 200 grams(7 ounces) Dark Chocolate
- 100 grams(3 1/2 ounces) Milk Chocolate
- 300 grams(1 cup + 2 tbs) Nutella
- 360 ml(1 1/2 cups) Heavy Cream