Mavuso Cakes

22/09/2026

Chocolate Ganache Chocolate Cake Recipe

For the Chocolate Cake

Ingredients

2 cups (250g) all-purpose flour

¾ cup (75g) cocoa powder

2 cups (400g) sugar

1½ tsp baking powder

1½ tsp baking soda

1 tsp salt

2 large eggs

1 cup (240ml) milk

½ cup (120ml) vegetable oil

2 tsp vanilla extract

1 cup (240ml) hot coffee or hot water

For the Chocolate Ganache

Ingredients

400g dark chocolate, chopped

400ml heavy cream (whipping cream)

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Method

Step 1: Prepare the Cake Batter

1. Preheat oven to 180°C (350°F).

2. Grease and line two 8-inch cake pans.

3. In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.

4. Add eggs, milk, oil, and vanilla.

5. Mix until smooth.

6. Gradually add hot coffee or water and mix well. The batter will be thin.

Step 2: Bake

1. Divide batter evenly between pans.

2. Bake for 30–35 minutes or until a toothpick comes out clean.

3. Let cakes cool in pans for 10 minutes.

4. Remove and cool completely on a wire rack.

Step 3: Make the Ganache

1. Heat cream until just simmering.

2. Pour over chopped chocolate.

3. Let sit for 2 minutes.

4. Stir until smooth and glossy.

5. Allow to cool until spreadable.

Step 4: Assemble the Cake

1. Place first cake layer on a cake board or plate.

2. Spread a thick layer of ganache.

3. Place second cake layer on top.

4. Cover top and sides with ganache.

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Step 5: Final Decoration

1. Smooth ganache with an offset spatula.

2. Decorate with chocolate shavings, curls, or chips.

3. Refrigerate for 20–30 minutes before slicing.

Yield

One 8-inch two-layer cake

Serves 10–12 people

Baking Time

Preparation: 25 minutes

Baking: 35 minutes

Total: About 1 hour 30 minutes

Result: A rich, moist chocolate cake layered and covered with silky chocolate ganache, just like the cake shown in the picture sequence. 🍫🎂

31/08/2026

07/08/2026

Oil-Based Red Velvet Cake

Yield: Three 8-inch × 2-inch cake layers

Dry Ingredients

* 420 g all-purpose flour
* 30 g cornstarch
* 20 g natural cocoa powder
* 400 g granulated sugar
* 10 g baking powder
* 5 g baking soda
* 5 g salt

Wet Ingredients

* 300 g vegetable oil (sunflower, canola, or any neutral oil)
* 300 g buttermilk (room temperature)
* 3 large eggs (about 150 g without shells)
* 10 g vanilla extract
* 10 g white vinegar
* 15–20 g red gel food colouring (adjust to your desired shade)

Method

1. Preheat your oven to 160–170°C. Grease and line your cake pans.
2. Whisk together all the dry ingredients.
3. In another bowl, whisk the oil, sugar, eggs, buttermilk, vanilla, vinegar, and food colouring until smooth.
4. Add the dry ingredients to the wet ingredients and mix just until no dry flour remains. Do not overmix.
5. Divide evenly into the prepared pans.
6. Bake for 35–45 minutes, or until a skewer inserted in the center comes out clean.
7. Let the cakes cool in the pans for about 10–15 minutes before turning them out onto a cooling rack.

Why this recipe works

* Oil keeps the cake soft and moist for days.
* Buttermilk creates the classic tangy red velvet flavour and tender crumb.
* Cornstarch softens the gluten, making the cake finer and more velvety.
* Vinegar + baking soda react to produce a lighter texture.
* A small amount of cocoa gives the signature red velvet flavour without making it taste like chocolate cake.

Professional Tips

* Use gel food colouring instead of liquid for a richer red colour.
* Don’t use Dutch-process cocoa; natural cocoa works better with the acidity in the recipe.
* Once cooled, wrap the cake layers in plastic wrap and let them rest overnight. The flavour and texture improve by the next day.
* This cake pairs best with cream cheese frosting, stabilized whipped cream cheese frosting, or white chocolate cream cheese frosting.

07/08/2026

Good morning

26/06/2026

Square cake