Wheat chocolate Cake

Name: Wheat chocolate Cake
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 teaspoon Baking powder; 2 pinches salt; 2 Teaspoons Coco powder; 1 teaspoon Coffee; 1 1/2 Cup (powder Sugar) or as according to taste; 1/3 Cup Milk or as required; 1/2 Cup Refined oil with no smell on it; 1/2 Teaspoon baking soda; 1 teaspoon vanila essence; 11/2 Cup whole wheat flour; 1 small Coffee packet; 1big packet dry chocolate plain dairy milk; 5 Tablespoons fresh cream; As needed Garnishing:; as required Mint leaves,; as required jelly, chocolate ganache and Go choco Roolz

Unlock foodie @cook_24976550

Gazhiabad

#flavour2 #NoOvenBaking,
season 3

Inspired from Chef Neha
With little bit of addition on it.

#flavour2 #NoOvenBaking,
season 3

Inspired from Chef Neha
With little bit of addition on it.

Unlock foodie @cook_24976550

Gazhiabad

#flavour2 #NoOvenBaking,
season 3

Inspired from Chef Neha
With little bit of addition on it.

#flavour2 #NoOvenBaking,
season 3

Inspired from Chef Neha
With little bit of addition on it.

Saved

Ingredients

30 mins

4 servings

1 teaspoonBaking powder
2 pinchessalt
2 TeaspoonsCoco powder
1 teaspoonCoffee
1 1/2 Cup (powder Sugar) or as according to taste
1/3 CupMilk or as required
1/2 CupRefined oil with no smell on it
1/2 Teaspoonbaking soda
1 teaspoonvanila essence
11/2 Cup whole wheat flour
1small Coffee packet
For preparing Chocolate Ganache:
1big packet dry chocolate plain dairy milk
5 Tablespoonsfresh cream
As neededGarnishing:
as required Mint leaves,
as requiredjelly, chocolate ganache and Go choco Roolz

Saved

Steps

30 mins

1

Take moulds for baking our cake and grease them with little oil and used a small butter paper there.
2

Sieve whole wheat flour, baking soda, powder sugar and Coco powder. Now used a pot and Switch on the gas flame add there salt and keep a 1 inch stand to it and cover the lid. If there is any hole then close it. Preheat it for 5 mins.
3

Now take a bowl pour there instant coffee powder, 3 Tablespoons of refined oil, 1 teaspoon of vanilla essence, 2 Tablespoons of vinegar and whisk them together.
4

Now mix the dry ingredients with the wet ingredients. Check it it will be a nice and smooth pouring batter.
5

Now transfer it to the mould. Tap it once again and place it to the pre heated pot. 1st in high flame for 5 mins then slow the flame and bake it for 20 mins. With the help of a tooth pick check it whether it done or not. If not then bake it for another 5 mins.
6

Now Switch the gas and wait to cool the cake for 15 mins then place a rack and un mold the check. Cover the cake with one cloth and cool it completely for 1 hr. Apply some milk to it on the top of the cake just brush it so that it will remain soft. After then remove it's butter paper.
7

Now prepare chocolate ganache by using chocolate solid use a double boiler and melt it or keep in room temperature for 1/2 an hr it will automatically melts. Now add 2 Tablespoons of fresh cream (2:1 ratio). Bit it well with your spoon for 5 mins. Divide the cream into two parts.
8

In one part add more 2 Tablespoons of fresh cream so that we can spread it on the cake a liquid ganache and spread it Like this on the given photo. Keep it in Freeze
9

Now take the half part of chocolate ganache and refrigerate it for 40 mins then bit it will the help of a double beater the cream will form and it change it's color. Now put it into a piping bag and put the chocolate ganache into it and bring your cake from the refrigerator and make design as you wish. It's done... Enjoy
10

Note: little batter left so, I have used it and made small muffins out of it.