Chocolate Cake Recipe with Frosting and Decoration

Yield: 12 servings

Preparation time: 1h30

Ingredients

Dough:

3 cups (tea) of wheat flour

2 cups (tea) of sugar

1 cup (tea) of cocoa powder

1 teaspoon (tea) of baking soda

1 teaspoon (tea) of baking powder

1/2 teaspoon (tea) of salt

1 cup (tea) of milk

1/2 cup (tea) of vegetable oil

2 large eggs

1 teaspoon (tea) of vanilla essence

1 cup (tea) of hot water

Filling and Frosting:

400 g of chopped semisweet chocolate

1 small box of cream (200 g)

2 tablespoons (soup) of butter

Decoration:

Chocolate shavings

Fresh strawberries

Chocolate sauce to finish (optional)

Preparation Method

Prepare the Dough:

Preheat the oven at 180°C and grease two 20 cm round cake tins with butter and cocoa powder.

In a large bowl, sift the flour, sugar, cocoa powder, baking soda, yeast and salt.

Add the milk, oil, eggs and vanilla essence. Mix until a smooth batter forms.

Add the hot water to the batter, stirring gently. The batter will be liquid, which is normal.

Divide the batter between the tins and bake for 35-40 minutes or until a toothpick comes out clean. Let cool completely.

Prepare the Filling and Frosting:

Melt the dark chocolate with the butter in a bain-marie or in the microwave (in 30 second intervals).

Mix in the cream until you get a smooth, glossy ganache. Set aside and let cool to set slightly.

Assemble the Cake:

Level the cakes, if necessary, by cutting the tops so they are flat.

Place a layer of cake on a serving plate, spread a portion of the ganache as a filling, and place the second layer on top.

Use the remaining ganache to cover the top and sides of the cake.

Decorate:

Finish by decorating with chocolate shavings on the top and sides.

Arrange fresh strawberries on top of the cake.

If desired, drizzle with a thin chocolate sauce.

Serve:

Leave the cake in the refrigerator for 30 minutes to firm up the frosting before serving.

Enjoy this visual and tasty treat! 🍓🍫