Divine Chocolate Cake

This recipe is actually called the Devil’s food cake, but I don’t find anything devilish or sinful with chocolate. On the contrary its divine, imagine a world that Our Creator made without chocolate. This recipe is a celebration of rich cocoa, velvety texture, and an unforgettable taste that will bring together chocolate lovers everywhere, because there is a surprise chocolate lava center that flows when you cut into it. Whether you’re baking for a special occasion or simply craving a slice of heaven, our moist and intensely chocolatey cake promises to satisfy every sweet tooth. Get ready to elevate your dessert game with this divine treat that’s sure to become a favorite in your baking repertoire!

Divine Chocolate cake

Chocolate Cream
1 and 2/3 cup of Heavy Whipping Cream
300g Semisweet Chocolate Chips

Cake Batter
2-1/4 cups of All-Purpose Flour
3/4 cups of Cocoa Powder
1 tsp of Salt
1 tsp of Baking Powder
2 tsp of Baking Soda
2 cups of Granulated Sugar
1 cup of water
1 cup of Unsalted Butter, softened at room temperature
1 Tbsp of Instant Coffee
3 Eggs
1 tsp of Vanilla Extract
1/3 cup of milk

1) In a saucepan, add the cream and bring it to a simmer.

2) Pour the cream over the chocolate and allow it to sit for a few minutes untouched. Whisk together well until you get a creamy mixture, cover and set aside for a couple of hours.

3) To make the cake, preheat the oven to 180 degrees C, butter or grease 11 inch round bundt tin. (Cake tin with a hole in the center).

4) In a saucepan, add the water, instant coffee and milk, bring to a simmer and turn off the heat. Set aside to cool slightly.

5) In the bowl of a standing mixer, cream together the butter and sugar until light and fluffy, add the eggs and vanilla and continue to mix until well combined.

6) Add half of the dry ingredients along with half of the milk and water mixture and mix that in, add the remaining half of the dry ingredients and milk mixture and mix just until incorporated.

7) Pour the batter into the cake tin, and tap the pan on the counter just to get rid of any air bubbles.

8) Bake the cakes for 35 to 40 minutes or until cooked through or a skewer comes out clean. It might take more or less time depending on the size of your oven, fan setting, or cake pan used. Start checking on the cake for 25 mins. Remove the cake from the oven and allow it to cool slightly in the pans, remove the cake from the pan and cool completely on wire rack, for a couple of hours.

9) When ready to frost the cake, Slice the cake horizontally into two layers carefully using a sharp serrated knife. Next, line the edges of the cake stand with parchment paper, then place one of the cakes upside down on the cake stand and spread 1/4 of the chocolate mixture all over the surface of the cake. If it is one big cake, slice it horizontally in half and spread the cream on one half of the cake.

10) Place the other cake on top (this time top side up) and spread the remaining chocolate mixture all over the top and sides of the cake. Decorate the cake as per your desire, I used raspberries, chocolate shards, etc.

11) For the lava center: you need chocolate ganache that has a pouring / saucy consistency. So, the take the remaining ganache, warm it in the microwave with 1/4 cup of cream additionally. Now pour it into the centre hole of the cake until it reaches the top of your cake to make it even and also hide the fact that there is a hole. You may add it just before you serve too. This helps in creating a creamy lava-like center when you slice into the cake. Serve and enjoy.

If you refrigerate it, the creamy centre will thicken and won’t create a pouring lava center. So best to keep it at room temperature, unless its too hot 🙂