THE BEST CHOCOLATE CAKE YOU WILL EVER MAKE AT HOME! │ EASY AND DECADENT CHOCOLATE CAKE │ CAKES BY MK

THE BEST CHOCOLATE CAKE YOU WILL EVER MAKE AT HOME!

(Cakes by MK)

Ingredients

• Wet / misc
  • Milk
  • Butter
  • Instant coffee
  • Dark chocolate (presenter refers to “50 dark chocolate” and uses dark chocolate again for ganache)
  • Yogurt
  • Canola oil (or any vegetable/vegetable oil)
  • Eggs
  • White granulated sugar
• Dry
  • All-purpose flour
  • Cocoa powder
  • Baking powder
  • Baking soda
  • Pinch of salt
• Ganache
  • Dark chocolate and heavy cream in a 1:1 ratio (presenter uses 400 g dark chocolate : 400 ml heavy cream)

Note: Exact quantities for the cake batter ingredients are not listed in the subtitles. Full quantities are in the video description and on the presenter’s blog (www.cakespymk.com). Use 400 g chocolate / 400 ml cream for ganache if following the presenter’s proportions.

Equipment & prep

• Two 6-inch cake tins (the recipe makes two 6” layers). Grease and flour tins before filling.
• Microwave (or double boiler) for melting chocolate
• Mixing bowls, spoon, whisk
• Serrated knife and turntable for trimming layers
• Cake board (the presenter uses an acrylic disk) and offset spatula
• Long thin knife or spatula for loosening cakes from tins
• Scale (optional) for dividing batter
• Preheat oven to 150°C (presenter says “150 degrees”) — bake time 1 hour

Method — Cake Batter

1. Combine milk, butter, instant coffee, dark chocolate and sugar in a bowl so everything is coated with milk.
2. Melt the mixture: microwave in 20-second bursts, stirring between bursts, until fully melted and smooth. (Alternative: melt over a double boiler.)
3. Whisk in yogurt and oil until combined.
4. Whisk in eggs; whisk for about 2 minutes.
5. Sift in dry ingredients (flour, cocoa, baking powder, baking soda, salt) and mix with a whisk until fully combined. Mix only until the flour disappears and there are no large lumps — do not overmix.
6. Divide batter evenly between the two prepared 6” tins (use a scale if desired). Bang tins lightly to settle batter and release large air bubbles.

Baking & cooling

• Bake at 150°C for 1 hour.
• Tip: cakes are delicate — avoid opening the oven too early (check no earlier than ~45 minutes) to prevent sinking.
• Cool in tins for about 30 minutes, then run a thin long knife/spatula around the edge if needed and turn cakes out of tins.
• Let cool completely before decorating.

Chocolate Ganache (Frosting)

1. Use a 1:1 weight/volume ratio of chocolate to heavy cream (presenter: 400 g dark chocolate : 400 ml heavy cream).
2. Pour hot cream over chopped chocolate so the chocolate is fully coated.
3. Melt in the microwave in 20-second bursts, stirring between bursts, or use a double boiler. Stir until silky smooth.
4. Let ganache thicken before using — presenter recommends letting it set about 5 hours (she waited ~6 hours); you can refrigerate to speed thickening. The longer it sets, the firmer it becomes.

Assembly & Decorating

1. Trim cake tops flat with a serrated knife using a turntable: hold the knife steady and rotate the turntable to slice evenly.
2. Place the first cake layer on the cake board and use a little ganache to “glue” it to the board.
3. Pour some ganache on top and use an offset spatula to spread to the edges, allowing a little to drip over the sides for a rustic “naked” cake look.
4. Place the second layer on top and repeat pour/spread.
5. Chill in the fridge for about 15 minutes to set ganache before final decorating.
6. Finish with freeze-dried fruit and edible glitter for a rustic decorative finish.

Chef Tips, Technique Cues & Common Mistakes

• Melt chocolate/mixtures in short (20-second) microwave bursts, stirring between bursts to avoid burning; use a double boiler as an alternative.
• Whisk eggs for about 2 minutes for good incorporation and texture.
• Do not overmix batter — stop once flour disappears and no big lumps remain.
• Bang cake tins to settle batter and remove air bubbles.
• Use a scale to divide batter evenly if not confident eyeballing.
• Don’t open the oven too early — delicate cakes can sink (check after ~45 minutes).
• If cake sticks to the tin, run a long thin knife or spatula around the edge to help release.
• Let ganache thicken (several hours or refrigerate) before using to ice; if still runny, give it more time.

Plating & Serving

• The presenter makes a rustic “naked” chocolate layer cake finished with freeze-dried fruit and edible glitter.
• After chilling and setting, slice to serve — the cake should have a soft, evenly textured crumb.

Variations & Substitutions

• Canola oil may be substituted with any vegetable oil.
• Microwave melting can be substituted with a double boiler.
• The ganache ratio in this video is fixed at 1:1; thickness is adjusted by resting time/refrigeration rather than changing the ratio.

Sources / Presenter

• Channel / presenter: Cakes by MK (references CakeSpy / MK in closing)
• Full ingredient quantities and additional recipe details: video description and blog — www.cakespymk.com
• Instagram tag mentioned in subtitles: @cakesmymk.nz