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I know everybody can make and bake a Chocolate Cake easily, you might be saying to yourself now ( what’s so hard about making and baking a chocolate cake anyway?)

Yeah it’s easy when you can just buy a packet of ready mix chocolate cake and add oil, eggs, and water. And here you have a chocolate cake.

But what if I say forget about item’s in a lazy man’s world. And manually mix your own ingredients to make a FLUFFY chocolate cake. And you’ll be in Hell kitchen of making your own chocolate mix. But rejoice my friend’s, because Jesus I will share with you one of my most prized recipe which I found on the internet!! But I can’t find blog which gave me the recipe” So no link’s to that blog. Sorry”

Notice I keep using Uppercase for the word “FLUFFY”

My FLUFFY = When you dip a piece of chocolate cake into your Milo, coffee, the liquid of the drink will reach the inside of the chocolate cake and not only the outside. For easy understanding, the chocolate cake is like a sponge which soak’s liquid easily. The first image below is the FLUFFY texture I want, and the second image is the chocolate cake which I hate!! No FLUFFY texture at all!!

Here’s the Ingredient’s and step’s in making this FLUFFY chocolate cake.

For cake layers

* 3 ounces fine-quality semisweet chocolate such as Callebaut
* 1 1/2 cups hot brewed coffee/hot water
* 3 cups sugar
* 2 1/2 cups all-purpose flour
* 1 1/2 cups unsweetened cocoa powder (not Dutch process)
* 2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 1 1/4 teaspoons salt
* 3 large eggs
* 3/4 cup vegetable oil
* 1 1/2 cups well-shaken buttermilk
* 3/4 teaspoon vanilla

For ganache frosting

* 1 pound fine-quality semisweet chocolate such as Callebaut
* 1 cup heavy cream
* 1/2 stick (1/4 cup) unsalted butter

Special equipment

* two 10- by 2-inch round cake pans

You start by sifting together the sugar,
flour, cocoa powder, baking soda, baking powder,
and salt and set aside

Then in another bowl,
take 3 oz. of a good semi-sweet chocolate and pour one and a half cups of hot fresh brewed coffee/hot water over it.
Let sit for a few minutes, stirring occasionally until mixture is smooth

Now, in your mixer, beat the eggs until they start to thicken and turn a lemony color.
It doesn’t take long in a Kitchen Aid stand mixer but may take a little longer with a hand mixer.
Slowly add the other wet ingredients: oil, buttermilk, vanilla,
and melted chocolate mixture to the mixer and beat until combined.
Then add flour/sugar mixture and beat on medium until just combined.
I put the whole bowl of flour/sugar in all at once.
Once it’s all combined, divide batter between pans.
Your pans should be greased and lined with wax paper.
The recipe calls for 10 inch cake pans

Bake for 1 hour to 1 hour and 10 minutes,
or until a toothpick inserted into the middle comes out clean.
Then cool the cakes completely in their pans on wire racks.
When cooled, turn out onto the racks and remove wax paper.

While the cakes are baking, make the ganache frosting.

Heat the cream and then pour over the chocolate.
Let sit for a couple minutes then whisk until smooth.
Add the butter slowly in pieces and whisk until completely smooth.
You may have to refrigerate the ganache to get it to a spreadable consistency.