Velvety Cocoa Cake with Ganache

When in doubt always bake a chocolate cake. I don’t know who said this, but it is one of the most useful pieces of advice I have heard.

This velvety cocoa cake was baked for my dad’s 61st birthday. A soft and delicate cake it comes alive with each bite of ganache melting in your mouth. Its a simple recipe inspired from Martha Stewart.

Velvety Cocoa Cake with Ganache

What you will need:

2 and 1/2 cup all purpose flour (maida)
3/4 cup cocoa powder
1 teaspoon baking soda
170 gram butter
1 cup granulated sugar
1 cup light brown sugar
3 large eggs
2 teaspoon vanilla extract
1 and 1/2 cup buttermilk

What to do:

In a bowl, mix together flour + cocoa powder + baking soda. Then sift it with a sieve and keep aside.
In another bigger bowl, whisk the butter with both the sugars until it is smooth and creamy. I generally use an electric mixer, but a whisk will also work.
Add the eggs, one at a time, while whisking so as to make it a smooth batter.
Add the vanilla extract and mix.
Now to this butter mixture, add the flour mixture and buttermilk alternately. Fold it in with a spatula. Always start and end with the dry ingredients.
Prepare two 9 inch round baking pans. Line the bottom with parchment paper and generously butter the sides.
Pre-heat the oven to 160 C and bake the cakes for 25-30 minutes, till a skewer inserted in the centre of the pan comes out clean.
Once the cakes are baked, run a butter knife through the sides of the cake to release it from the pan.
Turn it over to a wire mesh and let it cool completely before frosting with ganache.
For ganache recipe , see here.

TIPS:

To make a tiered cake, I bake this recipe in three 9 inch pans, so as to do 3 layers of ganache filling. But two layers also work fine.
After adding flour, always gently fold in with a spatula, refrain from using a whisk. It gives softer feel to the cake.