Decadent Chocolate Cake

Name: Decadent Chocolate Cake
Total time: 2700 s
Yield: 6-8 servings
Cuisine: Indian
Ingredients: 1 cup all-purpose flour; 1 cup sugar; 1/4 cup unsweetened cocoa; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup buttermilk; 1/2 cup vegetable oil; 1 large egg; 2 teaspoon vanilla extract; 1/2 cup boiling water; 1 1/2 Cup Chocolate Butter Cream (Ready to use); 4-5 drops pink food colour; 4-5 drops purple food colour; 100 gm dark compound chocolate; 60 ml Amul fresh cream

Neelam Choithani @ChefNeel24

Ulhasnagar

It's a classic chocolate cake. Homemade decadent, moist chocolate cake with chocolate frosting, every single person's favourite in Butterfly shape. Thank you cookpad India for this opportunity to try new things everyday!

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Neelam Choithani @ChefNeel24

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Ingredients

45 mins

6-8 servings

1 cupall-purpose flour
1 cupsugar
1/4 cupunsweetened cocoa
1 teaspoonbaking powder
1/2 teaspoonbaking soda
1/2 cupbuttermilk
1/2 cupvegetable oil
1large egg
2 teaspoonvanilla extract
1/2 cupboiling water
1 1/2 CupChocolate Butter Cream (Ready to use)
4-5 dropspink food colour
4-5 dropspurple food colour
100 gmdark compound chocolate
60 mlAmul fresh cream

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Steps

45 mins

1

For the chocolate cake: In a bowl,
add flour, sugar, cocoa powder, baking powder, baking soda, pinch of salt. Stir the flour mixture until combined well.
2

Add milk, vegetable oil, eggs, and vanilla essence to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
3

Distribute cake batter evenly in cake pans. Bake for 30-35 minutes at 180 degree Celsius, until a toothpick inserted in the center of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the mould and cool completely.
4

Ganache : Roughly chop the dark chocolate in a bowl. Take Amul freash cream in an another bowl and microwave for 30 seconds. Now pour this warm cream on chopped chocolate and whisk until a thick consistency is reached.
5

Now carefully cut the cake in two semicircles and arrange on the board or plate in shape of butterfly.It's time to assemble the cake.
6

On a board or plate put layer of sponge, spread evenly whipped chocolate cream.Add a layer of ganache. Cover it with another chocolate sponge layer. Now with the help of whipping cream cover the sides and top layer of the cake. Now, pour the remaining ganache on the cake. Keep it in frigde for about 2-3 hours.
7

It's fun time now. With the help of palate knife spread the pink icing and purple icing evenly on the cake.For the detailing of the Butterfly, use black icing and white icing to make highlights on the wings. For the body of butterfly I have used KitKat chocolate which I had dipped in ganache.