Thread by @lifesafeast

Ready for #IsolationBaking project # 6 ?

It's our favorite dessert here & the easiest!

1-Bowl Special Chocolate Cake - layered with chocolate buttercream or single layer with or without a ganache drizzle.

Get baking! Share photos! RT this for everyone!

#StayAtHome

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The perfect chocolate cake: light & fluffy, always moist with intense chocolate flavor. Bake it in one layer in a 9-inch pan served simply dusted with powdered sugar, perfect for snack or breakfast, or as a smaller 7-inch round layer cake sandwiched with simple buttercream.

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Ingredients

6 ounces (1 1/4 cups/175 grams) flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
5 ounces (scant 3/4 cup/150 grams) sugar
½ - 1 teaspoon ground cinnamon
2 large eggs, lightly beaten

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2/3 cup (150 ml) warm milk
2/3 cup (150 ml) vegetable oil
1 teaspoon vanilla

Preheat the oven to 325°F (170°C). Oil and line with parchment paper either one 9-inch (23 cm) round cake pan or two 7-inch (18 cm) round cake pans. (no parchment? Dust with flour, shaking out..

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excess)

Put the flour, baking powder, baking soda, cocoa powder, sugar and cinnamon in a large mixing bowl and whisk just to blend.

In a separate mixing bowl or a large liquid measuring cup, whisk together the warm milk, the oil, eggs and vanilla till blended.

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Now it is simply a question of pouring the wet ingredients into the dry and blending well either with a whisk or a wooden spoon, although I prefer using a whisk.

Here's my method for a smooth, lump-free batter:

Make a well in the center of the dry ingredients.

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Pour about a quarter of the liquid ingredients into the well, and with small, brisk circular movements, whisk with just enough of the dry until you have a thick, smooth, lump-free batter in the center. Add some more of the liquid, pull in a bit more of the dry,

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and briskly whisk again until, aha! your batter is smooth. Continue until all the dry ingredients have been incorporated into your (now) lump-free batter, add any remaining liquid and give it a go.

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Pour this batter into your prepared pan(s) and bake for about 20 minutes (for 2 smaller 7-inch pans) 30 minutes (for one 9-inch round pan and depending on your oven) until the center of your cake or layers is just firm to the touch, completely cooked through. Please keep

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an eye on the cake. The cake should start to pull away from the sides of the pan just after it is removed from the oven. If baking in two 7-inch round pans for layers, the baking time will be closer to 20 minutes; a 9-inch single cake 25-30 minutes, depending on oven.

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Remove to racks, let cool for about 10 minutes, then slide a sharp knife blade around the edges to loosen, turn the cake out onto racks, peel off the parchment paper, flip back upright and let cool completely.

Keep reading for buttercream and ganache recipes.

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Simple Chocolate Buttercream Filling

6 ounces (175 grams) powdered/confectioner’s sugar
3 1/2 tablespoons (50 grams) unsalted butter, softened to room temperature
2 tablespoons (25 grams) unsweetened cocoa powder
2 tablespoons very hot water

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Using an electric hand mixer, cream the softened butter and the powdered sugar together. Add the cocoa powder and the hot water and beat, scraping down the sides as necessary, until well blended and fluffy. It should be spreadable but just stiff enough to support the

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weight of the top layer. If too soft, chill in the fridge a bit.

Put one layer of your cake on a cake plate and spread thickly with the filling. Place second layer on top of the filling and sprinkle liberally with powdered sugar. Using the spatula eat any remaining

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frosting left in the bowl. And that’s it! Now enjoy!

Chocolate Ganache

½ cup (125 ml) heavy cream
¾ cup (about 100 g) chopped dark chocolate

I use Lindt Excellence 70% or Lindt Excellence Doux 70% and sometimes one with flavor such as mint or orange.)

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Place the chopped chocolate into a medium-sized mixing or other heatproof bowl. Pour the cream into a small saucepan. Slowly heat the cream until it comes just to the boiling point. Pour the cream immediately over the chopped chocolate & stir until it is smooth & creamy.

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Once the Ganache has cooled to room temperature and thickened just enough so, while still being smooth and pourable, it will hold its shape when drizzled and will not just run off the cake and puddle onto the plate, carefully spoon ribbons of ganache over the cake.

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Please share photos and please RT this thread for your friends and followers to enjoy!

Cheers!