Rich chocolate cake

Name: Rich chocolate cake
Total time: 7200 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: For the eggless Sponge; Dry ingredients; 1 cup Plain flour/ maida; 1/4 cup Good quality coco powder (I use Hershey’s); 1 tsp Baking powder; 1/2 tsp Soda-bi-carb; 1 tsp Vanilla essence; Other ingredients; 200 gm or 1/2 tin Condensed milk; 1/2 cup Oil; 3 tbsp Powdered Sugar; 1/2 cup Milk (you may use ½ cup of coke in place of milk); Milk makes the cake richer and addition of coke makes it lighter. In-case you don’t want to add either just use water; For the chocolate ganache; 1 cup fresh cream (I am using amul); 2 cups dark chocolate; 1 tsp glycerin; For the Chocolate whipped cream; 2 cups non dairy whip topping (richs, tropolite etc) thaw in fridge overnight; 1/2 cup chocolate ganache; 1/2 cup grated chocolate for decoration; 1/2 cup coke (soaking syrup) keep out for 1 hour to remove fizz

Swati @swati_17

Chandigarh/ Gurgaon, India

#week5of5
There cant be any dessert which is more comforting than a chocolate cake. The rich and luscious chocolate ganache, light and fluffy chocolate whipped cream sandwiched between a soft and moist eggless chocolate sponge cake and topped with shredded chocolate. Do you need any thing else.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

2 hours

5-6 servings

For the eggless Sponge
Dry ingredients
1 cupPlain flour/ maida
1/4 cupGood quality coco powder (I use Hershey’s)
1 tspBaking powder
1/2 tspSoda-bi-carb
1 tspVanilla essence
Other ingredients
200 gmor 1/2 tin Condensed milk
1/2 cupOil
3 tbspPowdered Sugar
1/2 cupMilk (you may use ½ cup of coke in place of milk)
Milk makes the cake richer and addition of coke makes it lighter. In-case you don’t want to add either just use water
For the chocolate ganache
1 cupfresh cream (I am using amul)
2 cupsdark chocolate
1 tspglycerin
For the Chocolate whipped cream
2 cupsnon dairy whip topping (richs, tropolite etc) thaw in fridge overnight
1/2 cupchocolate ganache
1/2 cupgrated chocolate for decoration
1/2 cupcoke (soaking syrup) keep out for 1 hour to remove fizz

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Steps

2 hours

1
2

For the sponge cake: Line a 7 inch round cake tin with the paper liner and grease the sides. Keep aside.
Preheat the oven to 150 degree Celsius.
3

In a bowl sift the dry ingredients together. In another bowl, beat the condensed milk using an electric mixer, for 5 minutes till it is light in colour and a slightly fluffy.
4

Now add 3 tbsp, of sugar one at time and keep beating.
5

Next add the oil and beat till it mix well with the ingredients.
Next goes in half of the flour mix along with ¼ cup of milk. Mix it well using the electric mixer.
6

Repeat with rest of the flour mix and milk. Add the vanilla essence. Mix well with the electric beater.
7

Transfer the batter to the cake tin, making sure your cake tin is only 2/3rd full. Bake for 40 minutes in an OTG or convection oven.
Take out and cool on a wire rack.
8

For the ganache, Heat the cream in a pan on a very low heat for 6-7 minutes while stirring continuously. Transfer the chopped chocolate to a bowl. Pour the hot cream over the chocolate and cover the bowl. After 5 minutes mix it nicely using a whisker or a spatula. If the chocolate does not melt completely add some hot milk or water and mix again. Add the glycerin and mix again. Keep aside. (you can freeze the leftovers in an airtight glass container.)
9

For the chocolate cream, transfer the whip topping in a mixing bowl and thaw in the fridge for 4-5 hours. Also put the beaters in the fridge to chill. Now beat the whip topping till stiff peaks form using an electric beater. Add the ganache and mix well. Refrigerate till the time of using.
10

To assemble the chocolate cake, remove the top of the cake carefully if there is a peak and then slice the cake horizontally in 3.
11

Place one layer on a cake board and soak with some coke. Apply some chocolate ganache. Top it with generous amount of chocolate whipped cream.
12

Place another layer of sponge on the top, soak with coke and repeat with ganache and whipped cream.
13

Place the last layer of sponge, soak it with coke and spead only whipped cream generously. Also cover the sides of the cake with whipped cream. Using a spatula knife spread the whipped cream smoothly all over the cake.
14

Now make the ganache of a pouring consistency by adding some hot water or milk. Pour this ganache all over the cake craefully.
15

Whatever, ganache is extra or runs over wipe it carefully with a tissue.
16

Let the cake set in the fridge for 30 minutes. now cover the cake completely with grated chocolate. Let it set again for 1-2 hours and enjoy.

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Swati @swati_17

on June 20, 2020 09:00

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati