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Classic Chocolate Cake

Miriam is an enthusiastic cook. At 13 years old she would bake cakes for her young siblings and parents and they loved them.


  • ¼ Cup all-purpose flour
  • 3 tablespoon unsalted butter
  • 1/3 cup sugar
  • 1egg
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt

1/4 cup whole milk

3 tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla extract

Sour Cream Chocolate Ganache

  • ¼ Cup sour cream
  • 170g milk chocolate, finely chopped (Use the good quality)
  • 255g bittersweet or semisweet chocolate, finely chopped (Use the good quality)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • poons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract

Directions - Step 1

In a large bowl, mix butter, egg and vanilla with electric mixer and beat until all ingredients combine well. Mix for around two minutes. You can use a wooden spoon and mix with your hand or use an electric mixer, both will work well. If using a wooden spoon take around five minutes to mix. In another bowl, mix the flour, sugar, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients in another bowl.

Step 2

Add butter to the dry ingredients along with half the whole milk, mixing until the dry ingredients get moistened. Mix at a low speed. Increase the speed to medium and beat until the batter has lightened and increase in volume, for about 45 seconds. Scrape down the sides of the bowl. Add the remaining milk and beat well until well mixed for about 20 seconds.

Step 3

Take round baking tin and apply small amount of oil at the bottom and on the sides. Dust some flour on the baking tin. Dusting is important; it helps the margarine not to melt on the cake. An alternative is paper lining. This process ensures that the cake does not stick on the baking tin. Pour the mixture in to the baking tin. You can also use the load baking tin. It will work well and you can cut it in small slices.

Step 4

Preheat oven to 180o Celsius (356F) for 5 minutes. Set the upper and lower heat so that the heat is well distributed. Put the cakes in the oven and bake for approximately one hour. Bake for 30-45 minutes. To identify if the cake is ready, take a toothpick or a knife and insert at the centre of the cake. If the knife or tooth pick has some dough on its sides, the cake is not ready, otherwise the cake is ready. Once the cake is well cooked, remove from oven and put it on a rack to cool. Wait until it has cooled completely.

After the cake has cooled, cut it in equal parts such that you have three pieces of cakes. These pieces will be used for layering the cake.

Step 5

will be used for layering the cake.

Making the chocolate ganache

Place the chocolates (mix all the chocolates that you have gathered, putting a little aside for making the chocolate lace) in a bowl and put it in a microwave for 2 to 3 minutes to melt. Once completely melted, stir it until you get a smooth consistency. Let it cool and when whisk in the mixture of sour cream, vanilla and salt. Keep it aside until it thickens in order to use it to spread on the cake.

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Making Chocolate Laces

Use the balance of chopped milk or semi- sweet chocolate and place them in a bowl. Put the bowl in a microwave for 11/2 minutes or 2 minutes. Once the chocolate has melted, stir it until it is smooth. Let it sit to cool. Take a heavy duty plastic bag and scrape the cooled chocolate inside and seal it completely. Snip off a tiny corner of the bag to make an instant piping bag using a scissor. Line a baking sheet with waxed paper or a parchment paper. Drizzle the chocolate in a decorative pattern covering a 2-inc square area. Make patterns enough for garnishing the cake. Refrigerate the patterns until they are firm, about 20 minutes. Carefully peel the paper off each garnish. Refrigerate the garnishes until they are ready to use.

Take the chocolate ganache and apply on each layer and put the second layer on top of the first layer. Once you have slathered all the layers, cover the whole cake with the balance of ganache. Then place the decorative chocolate patterns on top or sides of the cake.


This cake can be served with fresh fruit juice, hot or cold tea, alone without any other accompaniment, or any other drink to according to preference.


Chocolate cake is great for outdoor parties such as birthday parties, baby shower, wedding, graduation, anniversaries or any other important occasion. This recipe is specifically great for adults and kids.

It is also good for ailing persons who do not want eat very sugary cakes. This cake can be cooked without sugar since carrots have natural sugar in them.

You can also add walnuts, dried fruits, crushed pineapple and any other nuts to your preference.

Play around with the recipe, with practice it is possible to bake delicious carrot cake which you can sell and make money. Understand your market niche and tailor it to suit their needs. You can make small samples of different tastes and share with your clients to select what suits them best.

Point to note

Small amount of salt enhances the taste. Make sure you do not put much; otherwise it will spoil the recipe.

Please feel free to contact me for any clarification or guidance.

This content reflects the personal opinions of the author. It is accurate and true to the best of the author’s knowledge and should not be substituted for impartial fact or advice in legal, political, or personal matters.

© 2021 Miriam Syombua Mutisya


Miriam Syombua Mutisya (author) from Nairobi, Kenya on September 14, 2021:

Put a smile in your kids face by preparing for them this cake.

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