Pure Chocolate Cake

100_6019You know the pure chocolate cake’s that we get at pâtisseries? This cake is like that but only better since its homemade.

The cake is rich. Very rich. Rich enough for a chocolate devourer to have one piece at a time. The cake has got four gorgeous layers of silky smooth ganache that melts in your mouth. And the crumb! Oh-so-delicious! . Imagine a world of you and pure unadulterated chocolate bliss.

Now take that, and imagine having it for dessert. Imagine? Why imagine when you can bake the cake and eat it too! The batter yields 2 cakes where each cake is divided into 2 parts.

Now hop along and bake this 🙂1386001662365-1

Recipe Adapted from: The Purple Foodie


For the cake:

  • 250 gms flour
  • 60 gms cornflour (Makes the cake lighter)
  • 100 gms good-quality cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt (skip adding the salt if using a salted butter like Amul)
  • 250 gms yogurt
  • 60 gms water
  • 1 tsp pure vanilla extract
  • 230 gms unsalted butter
  • 550 gms granulated sugar which is ground to a fine powder
  • 5 eggs 
  • 100 gms dark chocolate melted on a bain-marie

For the ganache:

  • 400 ml heavy cream (I used Amul 25% fat)
  • 800 gms dark chocolate chopped into little pieces
  • 30 gms butter


For the cake:

  • Preheat oven to 170ºC.
  • Grease and line two 9″ square cake pans with parchment paper.
  • Sift the flour, cornflour, cocoa, baking powder,baking soda and salt 3 times.
  • Whisk together the yogurt, vanilla and water in another bowl.
  • In a large bowl, beat the butter and sugar together.
  • Next, beat in one egg at a time.
  • After all the eggs are beaten and fully incorporated, add in the melted chocolate. Next, fold in the dry ingredients and the thinned yogurt into this mixture.
  • Start and end with the dry ingredients. So that would be fold the flour, then the yogurt, the flour, yogurt and lastly the flour.
  • Pour into prepared cake pans and bake for 30-35 minutes or until a skewer inserted comes out clean.
  • Let it cool completely on a cooling rack.


    Thats another pineapple cake I made, decked up and sky high

For the ganache (Can be prepared a day before):

  • Put chopped chocolate pieces in a big bowl.
  • In a pot, pour the cream and bring to a slight boil until the corners of the cream have a little bubbles but the cream isn’t bubbling.
  • Pour this cream onto the chopped chocolate pieces and let it rest for 2 minutes. Add in the butter.
  • Stir until smooth. Since its dark chocolate, add a few tbsps of icing sugar if you find this to be too bitter.
  • Cover with a cling wrap and put it in the refrigerator to thicken up.
  • Prior to using this cream (If refrigerated), let it rest at room temperature for an hour or so.
  • Separate this cream into four equal parts with a knife in the same container.


  • Split each cake into two parts with a serrated knife.
  • Place a cake board and spread a tsp of ganache on the board. Place one part of the cake onto this. This will prevent the cake piece from moving around and will let it sit in its place. Pour in one part of the ganache onto the cake and spread evenly. The ganache is going to be thick, so you will have to spread it very carefully. Leave 1/2 an inch of space at the sides. Press onto this the next cake layer.
  • Repeat this for every layer of cake.
  • Once you reach the topmost layer, spread the ganache carefully and spread it evenly onto the sides of the cake.

Prior to serving , let the cake sit at room temperature for an hour or so.

Here, have a bite!

Here, have a bite!

Birthday Cake


Its my besties birthday and I was frantic to make this one special for her. Perfect cake, perfect crumb, perfect ganache and lots of love to make it über special for my love.
Maybe this time , I’d make one using all (some) of the recipes I have loved and surprise myself. And did I? I was pleasantly surprised (well not pleasantly I was kinda dancing, but hey that’s between us ok? Good. ) This is the cake I’d make on a birthday. Simple yet exquisite. A moist crumbly interior with a subtle hint of caramelization, the surprise crunch of toasted walnuts and the warmth of a dark chocolate ganache. To me, a hell lot of happy eaters and one friend who couldn’t stop beaming with pride (Not me, my bestie duh!)

You can either make this cake in advance, or rush it through . Like me. Either way, you’re  going to be one happy(proud) baker!

For the cake:
50 gms margarine
50 gms butter(skip salt if using a brand that uses salt, like Amul)
30 gms cocoa powder
100 gms dark chocolate
100 gms white sugar
50 gms brown sugar
3 tbsp oil (neutral)
2 eggs
1 tsp vanilla extract/essence/ 1 vanilla pod
130 gms all-purpose flour
30 gms chopped walnuts (lightly toasted)
1/2 tsp baking soda
1/2 tsp salt

For the ganache:
200 ml heavy cream
100 gms chopped dark chocolate
3 tbsp sugar (optional)


For the cake:
Grease one 8″  pan with butter and line with parchment paper.

Melt margarine until the water is evaporated, and add the butter. Caramelize this butter until you get subtle whiffs of a nutty aroma. Around 3-4 minutes. Do not overdo this, as you may end up with burnt butter and have to repeat this step. If the butter has burnt, you’ll know (By the smell).

On low heat, add in the cocoa, sugars and dark chocolate. Mix until chocolate has melted. Remove from heat and let it cool.

Once cooled,add the oil, egg and vanilla one by one, beating well after each addition. Fold in the walnuts.

Mix the flour, salt and soda in another bowl and slowly add this to the chocolate mixture until just incorporated. Do not overmix!

Bake at a preheated oven at 170℃ for 20-25 minutes or until done. Make sure you don’t overbake.

Once done, invert on a rack and let it cool.

For the ganache:

Pour cream into a pot and bring to heat until small bubbles are formed at the corner of the pot, but the cream isn’t bubbling. Once you can see tiny bubbles indicating that its done, pour this onto the chopped dark chocolate pieces. Let it rest for around 2 minutes and stir until smooth. Add in the sugar if you find this to be too bitter. You can adjust the sugar according to your own preference. Refrigerate until needed. (Make sure at least 30 minutes)
Though the consistency will seem off, once in the refrigerator it will thicken up as it cools.

To assemble the cake:

Split cake into halves. Place one half on a cake board and leaving at least half-inch at the sides and spread half of the ganache over it. Take the other half and gently press onto it  Some ganache may ooze out if you didn’t leave the half-inch as indicated.

Pour the rest of the ganache and decorate according to your fancy. I used a mix of white and dark chocolate curls.


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