Recipe source –www.Hersheys.com
You can find the original recipe here
Ingredients
- All purpose flour- 3/4 cup
- Sugar-1/2 cup
- Cocoa powder-1/8 cup
- Instant coffee powder-1/2 to 3/4 tsp
- Salt-1/8 tsp
- Baking soda-1/2 tsp
- Vegetable oil-3 tbsp
- Water-1/2 cup
- White vinegar-1/2 tbsp
- Vanilla essence-1/2 tsp
METHOD
- Preheat oven to 180 Deg C.
- Prepare two tin cans by brushing the sides with oil.Line with parchment paper and keep aside.
- In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,salt ,coffee powder and baking soda until combined.
- Pour in oil,water,vinegar and vanilla essence .Mix gently using a spatula until combined.Do not over mix.
- Pour the batter equally into the prepared tin cans.(Do not fill more than half of the can)
- Bake at 180 deg C for about 20 to 25 minutes or until a cake tester inserted into the center of the cake comes out clean.
- Allow it to cool completely.Gently invert the can to release the cake.
- Remove the crust,if desired.Cut the cake horizontally into 3,using a serrated knife.
- Place the first layer on to a cake plate and spread an even layer of the ganache,leaving about 1/4 ” around the edges.Place another cake layer and repeat the same procedure until you reach the last layer.
- Frost the entire outside of the cake with the ganache. Create a swirled effect using the back of a spoon,if desired.Sprinkle grated chocolate on top of the cake.
Note:You can also use whole wheat flour instead of all purpose flour for a healthier cake,like i did.
STEP BY STEP PICTURES
- Preheat oven to 180 Deg C.
- Prepare two tin cans by brushing the sides with oil.Line with parchment paper and keep aside.
- In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,salt ,coffee powder and baking soda until combined.
- Pour in oil,water,vinegar and vanilla essence .Mix gently using a spatula until combined.Do not over mix.
- Pour the batter equally into the prepared tin cans.(Do not fill more than half of the can)
- Bake at 180 deg C for about 20 to 25 minutes or until a cake tester inserted into the center of the cake comes out clean.
- Allow it to cool completely.Gently invert the can to release the cake.
- Remove the crust,if desired.Cut the cake horizontally into 3,using a serrated knife.
- Place the first layer on to a cake plate and spread an even layer of the ganache,leaving about 1/4 ” around the edges.Place another cake layer and repeat the same procedure until you reach the last layer.
- Frost the entire outside of the cake with the ganache. Create a swirled effect using the back of a spoon,if desired.Sprinkle grated chocolate on top of the cake.
CHOCOLATE GANACHE
Ingredients
- Chopped Dark chocolate- 1/4 to 1/2 cup
- Cream- 1/2 cup( see note for vegan version)
Method
- In a sauce pan bring cream to just under a boil.
- Transfer this into a bowl,and add the chopped chocolate.Mix well until smooth.
- Allow this to cool completely and refrigerate for 1 hour or until required.
NOTE: For vegan ganache use 3/4 cup grated vegan chocolate and 1/2 cup coconut cream.
31 Comments
Vimitha Durai
February 8, 2013 at 4:24 pmCake looks so rich and chocolate-y
Unknown
February 8, 2013 at 4:43 pmwow my dream is chocolate 🙂 stunning loving the mini version
virunthu unna vaanga
February 8, 2013 at 5:01 pmwow wow… awesome cake and very unique… drooling here…
divya
February 8, 2013 at 5:04 pmSuperb pictures, can't take my eyes of them,cake looks gorgeous..
Az
February 8, 2013 at 5:06 pmwow – jabarjast is the only word that came to my mind looking at this – so professionally done! Love it!
Prathima Rao
February 8, 2013 at 5:06 pmLOVE the way you have decorated the cake..!!!! Stunning & droolworthy!!
Prathima Rao
Prats Corner
PrathibhaSreejith
February 8, 2013 at 5:23 pmLovely, so chocolatey. beautiful pics 🙂
Unknown
February 8, 2013 at 5:42 pmThis looks awesome, lovely clicks too.
Reshmi
February 8, 2013 at 7:13 pmwowowoooo… love the snaps
Noel Collections
Anonymous
February 8, 2013 at 7:52 pmThis is beautiful idea and perfect when you crave for a tiny bite!
Divya A
February 8, 2013 at 8:31 pmStunning clicks and super duper cake 🙂 Looks so chocolaty!!
Torviewtoronto
February 8, 2013 at 10:26 pmbeautiful step by step instructions looks wonderful
Suja Manoj
February 8, 2013 at 10:26 pmWow cool idea,elegant cake looks so yum
great-secret-of-life
February 9, 2013 at 4:02 pmwow! super stunning cake.. Can I hv a slice?
Carol Pereira
February 9, 2013 at 4:27 pmthats the first tin cake I have seen…….and made so beautifully….lovely pictures and delicious cake….thankyou for sharing 🙂
Princy Vinoth
February 9, 2013 at 5:19 pmOMG thats so gorgeous!thanks for sharing i have to try it.
Unknown
February 10, 2013 at 1:13 amSo well made & totally delicious
Sona
February 10, 2013 at 1:41 amcake looks delicious and rich. The pics are lovely and inviting.
Vineetha Sush
February 10, 2013 at 7:58 pmThats a beautiful one..I would have finished it in a go :)beautiful pics and nice presentation.
Srikitchen
February 11, 2013 at 5:48 amlooks yummy!
regards,
srilekha
http://www.srishkitchen.com/
Unknown
February 16, 2013 at 9:16 pmThanks for sharing with us.
Unknown
February 26, 2013 at 5:14 amnice idea to use the can….lovely choc cake
Preetha
June 7, 2013 at 7:22 pmWow… such a lovely cake n lovely clicks.. superb……..a defenite try…….
From Preetha………………My Blog: http://abowlofcurry.blogspot.in
Jimi Patel
October 4, 2013 at 7:15 amHi, this is a great recipe. And what i like the most about it is that you do not need any special ingredients. You have mentioned about using whole wheat flour instead of all purpose flour. Is your whole wheat flour the same as the one that is used in indian cooking to make chapatis and paraths?
Kurryleaves
October 12, 2013 at 7:16 pmThank you for the feedback!!
Yeah !! you can use whole wheat flour for the recipe( i.e chapati atta)…..for a lighter texture use whole wheat pastry flour…
Happy cooking…
Regards
Vidya
Jolca
October 18, 2013 at 11:19 amHi, the cake looks amazing and I am planning to try it out this weekend. Just one question, so with this recipe, you end up with 2 mini cakes since you bake in 2 tin cans, correct? Thank you 🙂
Kurryleaves
October 18, 2013 at 7:13 pmYes ..this recipe is for 2 mini cakes….again make sure that u do not fill more than half of the tin can…okie..
Happy cooking
Vidya
Unknown
November 2, 2013 at 4:35 pmsuch a clever idea using a can!! gonna actually start 'recycling' them into a cake tin. cant stop smiling at the idea! lovely photography by the way!
Unknown
July 30, 2015 at 7:44 amHi WHat will be the quantity of whole wheat flour if we were to use that ?
Kurryleaves
August 10, 2015 at 12:17 pmThe same quantity( 3/4 cup)…for the cake in the picture i have used whole wheat flour..
Deeksha
January 31, 2016 at 11:08 amWonderful idea for a tall cake…. What r the dimensions of your tin