Decadent Chocolate Cake

Name: Decadent Chocolate Cake
Total time: 1500 s
Yield: 3-4 people
Cuisine: Indian
Ingredients: 3/4 cup whole wheat flour; 2 tbsp cocoa powder; 2 tsp baking soda; Pinch salt; 1/2 cup castor sugar; 1/2 cup water; 1 tsp instant coffee powder; 3 tbsp flavourless oil; 2 tsp vinegar; 1 tsp vanilla essence; 100 gm chocolate; 50 gm fresh cream

Jyoti Prakash Assudani @cook_24726422

#Noovenbaking Recipe 3
Masters chef Neha is bringing you a series of 4

Jyoti Prakash Assudani @cook_24726422

#Noovenbaking Recipe 3
Masters chef Neha is bringing you a series of 4

Saved

Ingredients

20-25 minutes

3-4 people

3/4 cupwhole wheat flour
2 tbspcocoa powder
2 tspbaking soda
Pinchsalt
1/2 cupcastor sugar
1/2 cupwater
1 tspinstant coffee powder
3 tbspflavourless oil
2 tspvinegar
1 tspvanilla essence
for frosting
100 gm chocolate
50 gmfresh cream

Saved

Steps

20-25 minutes

1

Sieve the dry ingredients like whole wheat flour, cocoa powder, baking soda and salt.
2

Then add castor sugar and mix well. You can also use regular sugar and sieve it along with the dry ingredients.
3

Now take a heavy bottom kadhai. Pour enough salt at the bottom and keep a plate or cooker sieve to create a stand. Pre-heat this setup at high flame for about 5-10 minutes.
4

Take a bowl and mix water with coffee powder, vinegar, oil and vanilla essence.
5

Now mix the dry ingredients with the dry ingredients with the wet mixture. And mix it till it becomes a light pouring batter. Do not overmix the contents.
6

Pour the batter into the tin which is previously oiled and covered with a parchment paper.
7

Keep it on the pre-heated kadhai. Firstly cook it at high flame for 10 minutes and then at medium flame for 20-25 minutes.
8

Check the cake is baked properly with a toothpick. Let it cool and then gently brush the top with milk to keep it soft.
9

Unmould the cake and cover it with a muslin cloth. Wait till the cake comes to room temperature.
10

Now to make the frosting, mix chocolate with a heated fresh cream till a smooth ganache is formed.
11

Divide the ganache into two parts. To the first part add more cream to make it of a dripping consistency. And keep the other part into the refrigerator for half an hour.
12

Now place the cake on a wired tray and pour the liquid ganache. Cover the cake properly using a spatula.
13

After 30 minutes take out the refrigerated ganache and whip it till it becomes light and airy.
14

Now fill it in a piping bag. And decorate your cake with the whipped ganache.
15

You can also sprinkle some cocoa powder before or after piping the cake. Also you can use cherries and mint leaves for garnishing.
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