Death by Chocolate Cake
For Eggless chocolate cake
  • 1 cup milk
  • 1+ ½ teaspoons vinegar
  • 1+ ½ cup caster sugar
  • ¾ cup vegetable oil
  • 1+½ cup all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
For Salted Caramel Chocolate Ganache
  • 1 cup caster sugar
  • ½ cup salted butter
  • 1+ ¾ cup fresh cream
  • 1 cup milk chocolate
For Coffee Syrup
  • 1 tsp coffee powder
  • ½ cup sugar
  • ¾ cup water
For Chocolate Drips
  • ¼ cup dark chocolate
  • ¼ cup fresh cream
  1. Pre-heat the oven to 180 degrees celsius. Grease two 6 inch round baking pans with oil and line them with parchment paper.
  2. In a bowl, mix together milk and vinegar using a spoon and set it aside for 5 minutes to curdle. This is your buttermilk.
  3. Whisk together cocoa powder, all-purpose flour, salt, baking soda and baking powder in a bowl.
  4. In a separate bowl, beat together oil and sugar until the mixture is pale and light.
  5. Add the flour mixture to the wet ingredients alternating with the buttermilk, starting and ending with flour mixture. Mix only until well combined. Don't over mix.
  6. Transfer batter into prepared cake pans and bake at 180C for 20-25 minutes.
  7. For the salted caramel chocolate ganache, make the caramel. In a saucepan over low heat, add in granulated sugar.
  8. Let the sugar melt and caramelize without increasing the heat. You will see it turn into a beautiful light golden color.
  9. Add in the cubed butter and use a wooden spoon to mix it in.
  10. Next add in warm fresh cream. Be careful, the caramel will sizzle when you add cream. Use the wooden spoon to combine everything and lightly keep stirring till the mixture becomes slightly thick.
  11. Pour the salted caramel over milk chocolate. Let it sit for 20 seconds and then use a spatula to combine the chocolate and cream till you reach a lump free and smooth consistency.
  12. Put the ganache in the freezer for at least four hours.
  13. To assemble the cake, place one layer on your serving base and pipe the salted caramel chocolate ganache on the edge of the cake, making a well in the center. Take an ice cream scoop and add a scoop of the ganache in the middle.
  14. Use your offset spatula to spread the scooped ganache across the cake layer evenly.
  15. Place the second cake layer on top and repeat the process for all the layers. Cover the entire cake with the ganache.
  16. Pipe chocolate drips covering the side of the cake and garnish with dollops of salted caramel chocolate ganache. Refrigerate for 1 hour before serving. Enjoy!
Recipe by Bake with Shivesh at