Best Chocolate Cake

I think I’ve found my most most favourite chocolate cake recipe. I kid you not, one slice of this cake and you’ll be begging for more ! I’m not easy to please when it comes to cakes, its got to be just right, like this one here … Its got that perfect texture, perfect crumb, buttery, moist, soft, not too sweet – everything a pound cake should be and to compliment it a decadent, sweet, creamy butter cream frosting. One bite and you’re guaranteed to fall in love. I made this one to celebrate our 11 years to marriage. Its been one crazy ride so far, and a cake like this is only well deserved. I wanted to make me a cake before I was presented with a store bought one, which I’m not particularly fond of, as the ones around here are drowsed with syrup and topped with terrible fresh cream frosting. I like homemade cakes and I’m crazy about buttercream frosting. I figured this frosting would be great, as its a bit different from the usual. Its got cream cheese, which gives it that structure, that richness which cuts through the icing sugar. And since it doesn’t really need refrigeration to set (since my fridge has conked off and I need to  buy a Fridge at the earliest) it was the best choice. The cake does taste the best at room temperature, but do save the leftovers in the fridge. Fun Tip : Heat a slice in the microwave for a few seconds and eat : guaranteed to transport you to heaven in a second.

Best Chocolate Cake Slice

For The Chocolate Cake

makes a 9 inch 2 layer cake

  • 1/2 cup cream, at room temperature
  • 1/4 cup yogurt, at room temperature
  • 1/2 cup plus 3 tablespoons cocoa powder
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup water, boiling

Preheat the oven to 180C. Line two 9-inch round cake pans with parchment paper. Keep aside.

In a medium bowl, mix together the cream,  yogurt, cocoa powder, 2 eggs, 2 egg yolks and vanilla until smooth.

In another bowl with an electric beater, beat together , the flour, baking powder, baking soda, salt, and sugar on low speed just until blended.

Add the butter and half of the wet egg mixture to the flour and beat until the dry ingredients are moist.

Increase the mixer speed to medium and beat until smooth, about 2 minutes. Gradually add the remaining wet mixture in 2 batches, beating well after each addition. Add 1/2 cup boiling water and beat until smooth.

Divide the batter equally between the prepared pans and bake until a wooden pick inserted into the centre comes out clean, about 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Remove the parchment paper.


Best Chcolate Cake Frosting

For The Buttercream Frosting

A frosting so good, you could just lick it off !

  • 170 grams cream cheese, at room temperature
  • 4 teaspoons pure vanilla extract
  • 1 cup unsalted butter, at room temperature
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon plus 1 teaspoon corn syrup
  • 7 – 8 cups icing sugar
  • 3 to 6 tablespoons whole milk, at room temperature
In the bowl , with an electric beater, beat the cream cheese and  vanilla together on low speed until smooth. Increase the mixer speed to high. Add the butter and beat until incorporated, about 1 minute. Reduce the mixer speed to low and beat in cocoa powder and corn syrup. Add icing sugar and beat until blended. Add 3 to 6 tablespoons of whole milk, one tablespoon at a time, beating until the buttercream achieves a spreadable consistency. If at this point its too runny, add some icing sugar till its just right, or add some milk to loosen it. Set aside until ready to use.
To frost the cake, place the bottom cake on a base. Spread a good helping of the frosting on top and even it out. Sandwich with another layer of the cake and repeat. Spread the frosting generously on the sides, and if your cake is mounted on a turing table, it should make your job easy. If not just patiently spread the frosting evenly all over. You will be left over with some frosting, but it shouldn’t be a problem if you have someone to lick it ll up for you. Alternately you could if you like make this a 4 layer cake by slicing the each cake in two halves and frosting them in between. I think since it is quite sweet, two layers works for me.
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Comment :

Definately a very pure rich indulgence… it:)

Hi Kajal, Good to see you continue to churn out the most delicious looking creations. I no longer spend as much time on blogging, but thanks to your FB and Twitter notifications, do check out your pages once in a while. Your lil boy is growing up fast! BTW, the thing I love most on Aapplemint is how well you photograph food and lay out the posts. You should do a series on the tools and techniques you use! Would love to learn. 🙂


Arpita :- )

Shantanu, your comments really made me smile, thank you so much for your kind words. Honestly if you saw the way I worked you’d laugh ! I’m such an amateur and just do whatever comes to me without really knowing the technical knowhow. Thank You for your continued support and visits, it makes me so happy to see you around for so many years 🙂

Delicious cake, wanderful photos. I like your blog.


I love your blog! Its where I get my inspiration to take up cooking once I’m all done with my exams! Only thing I would like to ask is where do you find the ingredients that you use; is there any favourite go-to store of yours? I live in Bombay and I’ve had a bit of trouble looking for high quality stuff to use.
P.S. loving the cake!! (:


TeoBucatar, Thank You

Ankita, here’s a fun fact : My name before marriage was Ankita too 🙂
Thanks for your lovely comment, I hope you do wonderfully in your exams. If you need to go buy ingredients for baking, Food Hall at Palladium is the best palce to go to, another shop I frequent is Society in Santacruz.


that last picture made my day, so cute 🙂


Thank You Rosa 🙂

Mo !! you’re back ! Woo Hoo … so good to hear from you … hope all is well .

darshna dudhoria

this cake looks so it possible to make it eggless?


Hey Darshana,
thanks and unfortunately i haven’t tried an eggless version yet. Apologies.

Yum, looks delicious!

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