Old Fashion Chocolate Cake

Old Fashion Chocolate Cake

Super soft, moist and rich cake

Old Fashion Chocolate Cake

Every bite is decadent

I made a layered cake after over a year, last was this Coffee Chocolate Mocha Cake in April 2014 on occasion of our anniversary and blogversary. Slowly we are moving away from too much sugar or rich food but on occasions, I think they are justified. :)

Old Fashion Chocolate Cake

Dark ahocolate ganache fills and covers it

Old Fashion Chocolate Cake

The flavours matures well if you allow the cake to set overnight in refrigerator

I decided to revisit another of my old recipe which was a very big hit last time I made it here. That was 3 years ago!! This time the occasion was my own birthday, I have baked few layered cakes for my self in last 4 years including – checkerboard cake and pineapple cake.

Old Fashion Chocolate Cake

Decorate any way you like

I kept the recipe simple using only ganache to fill and frost the cake and soaked the layers in little bit of sugar syrup. You can make a full recipe cake and then slice into three layers but I am not very neat with slicing, hence cut-down the recipe to make 3 separate layers. Alternatively you can bake 3 layers in a big oven together but I don’t have that too.

Old Fashion Chocolate Cake

It slices well and stays fresh for at least 2 days

The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.

Old Fashion Chocolate Cake

Rich and gooey

The cake is moist, perfect sweetness and rich to bite into. This is a crowd pleaser if you are looking for a party. The flavours matures well if you allow the cake to set overnight in refrigerator.

Old Fashion Chocolate Cake

Old Fashion Chocolate Cake

 

an 8 inch, 3 layered cake Conversion Chart Print

Old Fashion Chocolate Cake

Ingredients

1 cup of all purpose flour
½ cup and 1 tablespoon of granulated sugar
cup and 1 teaspoon of unsweetened cocoa powder
¼ heaped teaspoon of baking soda
¼ teaspoon of salt
cup of hot water
4 tablespoons of vegetable oil
2 teaspoons of white vinegar
1 teaspoon of instant coffee granules
1 teaspoon of vanilla extract
sugar syrup for soaking

Preparation

1.Pre-heat oven to 180 C. Line the bottom of one 8 inch pan.
2.Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use mixer. Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.
3.Add to the dry ingredients & whisk till just combined. A few lumps are fine. Pour batter into the prepared pan & bake for 20-25 mins till tooth pick inserted in center comes out clean.
4.Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack. Leave it upside down to cool, it helps in flattening any dome shape. I baked three layers by baking this recipe thrice separately. And then froze the layers wrapped in cling film. Continue with assembling and frosting the cake.