Decedent cake

Name: Decedent cake
Total time: 3600 s
Yield: 4 serve
Cuisine: Indian
Ingredients: For Dry ingredients-; 3/4 cup whole wheat; 2 tsp coco powder; 2 tbsp milk powder; 1/2 tsp baking soda; 1 pinch salt; 1/2 cup sugar; For Wet ingredients:; As required water; 2 tsp vinegar; 1 tsp vanilla essence; 1 tsp instant coffee; 3 tbsp oil; For frosting-; 120 grams dark chocolate; 50 grams fresh cream

Ritu Kirti Gawri @matarani

#noovenbaking
#flavour2
Very simple and quick recipe.It's ingredients are easily available in our kitchen inspired with chef neha deepak shah

Ritu Kirti Gawri @matarani

#noovenbaking
#flavour2
Very simple and quick recipe.It's ingredients are easily available in our kitchen inspired with chef neha deepak shah

Saved

Ingredients

1hour

4 serve

ForDry ingredients-
3/4 cup whole wheat
2 tspcoco powder
2 tbspmilk powder
1/2 tspbaking soda
1 pinchsalt
1/2 cupsugar
ForWet ingredients:
As required water
2 tspvinegar
1 tspvanilla essence
1 tspinstant coffee
3 tbspoil
Forfrosting-
120 grams dark chocolate
50 gramsfresh cream

Saved

Steps

1hour

1

First mix whole wheat flour, cocoa powder, baking soda, sieve all in all ingredients in a bowl.
2

Mix all wet ingredients.
3

Grease your mood here I am using circle mould. Sprinkle some maida or atta dust it or use any butter paper.
4

Meanwhile preheated the kadhai it is important to preheat kadhai and add salt at the bottom and keep a stand in kadhai. Cover it's lid for 10 minutes.
5

Now mix dry and wet ingredients and make a smooth better. pour the Better in the mould and put it in the kadhai. Cover it.
6

Cook it on medium flame first 10 minutes and then reduce the flame too low and cook for 30 minutes.secure your cake with the help of knife or any toothpick if it is clean it means your cake is ready.
7

Remove your cake from kadhai. Let it cool and cover your cake with muslin or any cotton cloth.
8

Meanwhile make the ganache for frosting. First heat the chocolate in a double boiler method. When it melts add amul fresh cream mix it well until it becomes smooth paste. Divide your paste into two parts. Take one portion in the fridge and in the second portion we add some amul fresh cream. To make more liquidy ganache. Now it is dripping ganache.
9

Put your cake on any any plate or grill. I am cuting my cake in two parts.and also spread some ganache in the centre of the cake.Now pour this ganache on the cake.dust coco powder on the top of the cake. Now take out the half ganache from the fridge beat it with beater to make a smooth ganache. Fill it in any piping bag and garnish your cake with your choice. Fruits and cherries are optional.
10

Cake is ready to serve