Layered, bundt, melted, raw, frosted – there are as many types of chocolate cake as there are reasons to be obsessed with them. Few, however, truly capture the indulgence this classic dessert is known to deliver. We’re eyeing this moist chocolate cake from food blogger Shivesh Bhatia that announces decadence with every bite.
Chocolate creations are ubiquitous in the world of desserts. Whether it’s being swirled into cheesecakes or whipped into mousses, there’s hardly a menu in the world that doesn’t feature the ingredient. And while there are loads of options with Oreos, Lotus Biscoff, coffee and other trending ingredients, there’s just something about a cocoa and sugar number that makes it a crowd favorite.
For most bakers, arriving at the perfect chocolate cake that is moist and rich yet moist is a long-held dream. Many spend hours adjusting measurements, experimenting with different the flavours, and browsing dozens of recipes. Food blogger and stylist Shivesh Bhatia, however, has perfected his chocolate creation, making it soft, whippable and delicious.
Shivesh Bhatia’s Chocolate Cake Fuses Complementary Ingredients
Shivesh Bhatia began his journey, as most home bakers do, with several empty boxes of cake mix and a batch of burnt cupcakes that vaguely resembled dessert. A few years later, the beloved baker is known for making stunning creations a possibility in every kitchen.
His chocolate cake, which he shares on his YouTube channel and website, is just as accessible and far from anything you could buy. Not only does it have the perfect balance of indulgence and crumbly texture, but it also has a simple recipe—without eggs, yogurt, and other complicated ingredients—that won’t require you to make multiple trips to the grocery store.
Titled Death By Chocolate Cake, this dessert features a rich and flavorful salted caramel chocolate ganache that pairs perfectly with the soft, chewy, and melty texture of the eggless chocolate sponge. He kicks things up a notch by using a coffee syrup to add moisture to the cake and allow the earthy chocolate flavor to shine through. He then assembles it with a chocolate glaze that turns the dessert into a feast for the eyes. Take it to parties, make it for birthdays or bake it to satisfy those midnight cravings – this recipe is sure to please everyone.
Here’s a step-by-step guide to the ultimate chocolate cake
Chocolate cake without egg
1 cup milk, 1 ½ tsp vinegar, 1 ½ cup caster sugar, ¾ cup vegetable oil, 1 ½ cup all-purpose flour, ¾ cup cocoa powder, 1 tsp baking powder, ½ teaspoon baking soda
Salted caramel chocolate ganache
1 cup caster sugar, ½ cup salted butter, 1 ¾ cup fresh cream
1 teaspoon coffee powder, ½ cup sugar, ¾ cup water
- Preheat the oven to 180 degrees Celsius. Grease two six-inch round pans with oil and line with parchment paper. Make sure all your ingredients are at room temperature, including the milk.
- In a bowl, mix the milk and vinegar with a spoon and let curdle for 5 minutes. It makes buttermilk. You can replace the vinegar with lemon juice.
- Whisk together cocoa powder, all-purpose flour, salt, baking soda and baking powder in a bowl.
- In another bowl, beat together the oil and sugar until the mixture is pale and light.
- Add the flour mixture to the wet ingredients alternately with the buttermilk, starting and ending with the flour mixture. Mix only until well combined.
- Be sure to fold gently with an offset spatula and not to over mix. This will ensure that you don’t knock out all the air and land with a dense cake.
- Transfer batter to prepared cake pans and bake at 180 degrees Celsius for 20-25 minutes.
- For the salted butter caramel chocolate ganache, make the caramel. In a saucepan over low heat, add the caster sugar.
- Let the sugar melt and caramelize without increasing the heat. You will see it turn into a beautiful light golden color. Add the cubed butter and use a wooden spoon to mix it in.
- Then add the lukewarm fresh cream. Be careful, the caramel will sizzle when you add cream. Use the wooden spoon to mix everything together and stir lightly until the mixture becomes slightly thick.
- Pour the salted butter caramel over the milk chocolate. Let sit for 20 seconds, then use a spatula to mix the chocolate and cream together until smooth and lump-free.
- Put the ganache in the freezer for at least four hours.
Assemble your chocolate cake layer by layer for a perfect slice
Let the cake cool completely before assembling. To assemble everything, place a layer on a serving base, pipe the salted caramel ganache around the edge of the cake to make room in the center. Scoop out some of the ganache with an ice cream scoop in the middle and use an angled spatula to spread it evenly. Repeat this process with each layer.
Cover the entire cake with ganache and pipe chocolate drops on the side. Garnish with spoonfuls of salted butter caramel ganache and refrigerate for one hour before serving. Enjoy your lunch!
All images: Courtesy of Shivesh Bhatia