Chocolate decadent cake

Name: Chocolate decadent cake
Cuisine: Indian
Ingredients: For Dry ingredients-; 3/4 cup wheat flour; 1/4 tsp baking soda; 1 tsp baking powder; 1/2 cup brown sugar; 1/4 tsp salt; 2 tbsp coco powder; 1 tsp instant coffee powder; For Wet ingredients:; 1/2 cup water; 2 tbsp vinegar; 1 tsp vanilla essence; For Frosting:; 100 gms dark chocolate; 50-80 gms fresh cream; For Decoration:; 5 packets cadberry shots; 2 packets cadberry gems; 4 packets kitkat (each packet contains 4 finger waffer bar); 2 chocolate waffle stick

Homecook Mou @cook_16924063

India

#NoOvenBaking
This recipe is inspired by Chef Neha's chocolate decadent cake. Thank you Ma'am for the lovely recipe, I have done the cake decoration as per my choice. I had already uploaded the chocolate decadent cake recipe earlier as part of NoOvenBaking series, tried this one with a little bit different decoration and felt like sharing this recipe. This is 2nd recipe of chocolate decadent cake.

Homecook Mou @cook_16924063

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Ingredients

ForDry ingredients-
3/4 cup wheat flour
1/4 tspbaking soda
1 tspbaking powder
1/2 cupbrown sugar
1/4 tspsalt
2 tbspcoco powder
1 tspinstant coffee powder
ForWet ingredients:
1/2 cupwater
2 tbspvinegar
1 tspvanilla essence
ForFrosting:
100 gmsdark chocolate
50-80 gmsfresh cream
ForDecoration:
5 packets cadberry shots
2 packetscadberry gems
4 packetskitkat (each packet contains 4 finger waffer bar)
2chocolate waffle stick

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Steps

1

In a mixing bowl add all the dry ingredients (except brown sugar and instant coffee powder) after sheave them one by one. Now using spatula mix them and keep aside.
2

In a bowl add water and the instant coffee powder, mix well. Now add all the wet ingredients one by one. Now add brown sugar, using hand whisker whisk it very well until sugar dissolves.
3

Before mixing the dry and wet ingredients, ensure your kadai is preheated by following the below process: keep a deep bottomed kadai, add little salt. Keep steel stand on top of the salt. Cover with lid and keep on high flame for 5-7 minutes. Now mix all the dry ingredients with wet ingredients. Using spatula mix it and the consistency should be pouring consistency.
4

Take a round cake tray. Grease oil and then apply dry atta all the sides or add butter paper (optional). Pour the cake mix. Now keep the cake tray in steel or aluminium plate and keep the plate on steel stand. Cover the kadai with lid. Keep on high flame for 10 minutes and medium flame for 15-20 minutes.
5

Once cake is done. Switch off the flame. Once slightly cooled down, apply milk or sugar syrup on top of the cake. Now take out the cake and keep for resting on wire rack for at least 30 mins to 1 hour before frosting.
6

Now for frosting: In a bowl mix dark chocolate and hot cream until smooth. Apply the chocolate ganache using spatula. And then decorate your cake as per your choice.