Chocolate Ganache cake

Name: Chocolate Ganache cake
Cuisine: Indian
Ingredients: 120 gms Whole Wheat Flour; 1 1/2 cup Wheat flour or Maida -; 100 ml Condensed Milk; 1/3 cup Cocoa Powder -; 80 ml Milk; 1 cup Jaggery or Brown Sugar -; 50 ml Oil; 1 tsp Baking Soda -; 1 tsp Vinegar; 1 pinch Salt; 1 tsp Vanilla Essence; 1/4 cup Oil -; 2 tbs Cocoa Powder; 1 cup Water -; 1/2 tsp Baking Powder; 1 tsp Vanilla Extract -; 1/2 tsp Baking Soda; 1 tsp Vinegar or Lemon Juice -; 1/4 tsp Salt; As required Chocolate to decorate; 200 gms Dark Chocolate; Few drops Brown colour; 100 gms Amul Fresh Cream; For Sugar syrup:; 10 gms Butter; 2 tbsp Sugar; 2 tbsp Water

Divya Agrawal @divaksh

#father
special cake for special day
#ilovecooking 5week5 #WCD

Divya Agrawal @divaksh

#father
special cake for special day
#ilovecooking 5week5 #WCD

Saved

Ingredients

120 gmsWhole Wheat Flour
1 1/2 cupWheat flour or Maida -
100 mlCondensed Milk
1/3 cupCocoa Powder -
80 mlMilk
1 cupJaggery or Brown Sugar -
50 mlOil
1 tspBaking Soda -
1 tspVinegar
1 pinchSalt
1 tspVanilla Essence
1/4 cupOil -
2 tbsCocoa Powder
1 cupWater -
1/2 tspBaking Powder
1 tspVanilla Extract -
1/2 tspBaking Soda
1 tspVinegar or Lemon Juice -
1/4 tspSalt
As required Chocolate to decorate
200 gmsDark Chocolate
Few drops Brown colour
100 gmsAmul Fresh Cream
For Sugar syrup:
10 gmsButter
2 tbspSugar
2 tbspWater

Saved

Steps

1

For ganache, Take fresh cream in a non-stick pan and bring the cream to boil. Switch of the flame and add chopped chocolate to hot cream. Stir it and add butter.
2

Mix everything until chocolate completely melts. Transfer the prepared ganache into a bowl and let it cool completely.
3

For cake, In a bowl add condensed milk, oil and vanilla essence and mix all the wet ingredients. With the help of a sifter sieve flour, baking powder, baking soda, cocoa powder and salt.
4

Line a baking pan with parchment paper and set aside.
5

Gently fold all the dry ingredients into wet ingredients. Add milk to the batter to make it of pouring consistency. Add vinegar to the batter and keep it aside for 5 min.
6

Mix flour, cocoa powder, baking soda, salt and sugar in a bowl.
7

Add in oil, water, vanilla and fold gently.
8

Meanwhile keep your oven for preheating at 180 °C.
9

Pour the prepared batter into the greased cake tin and bake it in preheated oven at 180 °C for 25 minutes or until it passes the toothpick test.
10

Spoon this into parchment lined pan and bake for 30 to 35 mins.
11

Remove and cool completely.
12

Unmould and slice into half.
13

Once baked, take the cake out and demould it.
14

After demoulding let the cake rest on cooling rack for minimum 1 hour. Once the cake has cooled down, cut the cake horizontally into two equal halves. Place one piece of a cake board.
15

Remove the dome of the cake and make it even.
16

Apply a layer of prepared ganache. Sprinkle finely chopped chocolates on it evenly. Place another layer of cake on it and pour chocolate ganache on it. Cover the cake with ganache.
17

Mix sugar and water in a bowl.
18

Keep the cake in refrigerator for 15 minutes. After 15 minutes take it out and using a scrapper, smoothen the sides.
19

Now brush the cake with this syrup all over it.
20

Add your choice of chocolates to garnish the cake.
21

Take the whipped cream.add 1tbsp of cocoa powder and 2-3drops of brown colour.whip it till a peak form.
22

Take the cake, brush top with syrup. Decorate with the cream.
Cover entire cake with the cream.
23

And here is your whole-wheat eggless death by chocolate cake ready to serve.
24

Crumble the chocolate and decorate it in middle of the cake.
25

Slice and cherish it.
26

Add more brown colour in whipped cream for side decoration.
27

Chill the cake for few hours.
28

Slice and serve.