Eggless chocolate ganache raspberry cake

Name: Eggless chocolate ganache raspberry cake
Total time: 10800 s
Yield: 10-12 people
Cuisine: American
Ingredients: 3 cup flour; 2 and a half cup caster sugar; 240 grams unsalted butter; 1/4 th cup cocoa; 2 table spoon baking powder; 1/2 teaspoon baking soda; 2 cups milk mixed with cider vinegar (1tsp); 1 tsp vanilla extract; 1/4 tsp salt

A̶R̶T̶ G̶E̶N̶I̶X̶ @cook_28852163

I made/created this recipe when I was feeling down, the chocolate made my day sweet ♥️

A̶R̶T̶ G̶E̶N̶I̶X̶ @cook_28852163

I made/created this recipe when I was feeling down, the chocolate made my day sweet ♥️

Saved

Ingredients

2-3 hours

10-12 people

3 cupflour
2and a half cup caster sugar
240 gramsunsalted butter
1/4th cup cocoa
2 table spoonbaking powder
1/2 teaspoonbaking soda
2 cupsmilk mixed with cider vinegar (1tsp)
1 tspvanilla extract
1/4 tspsalt

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Steps

2-3 hours

1

Mix the milk with the vinegar and let it rest
2

Take the butter(at room temperature)and with the help of an electric whisker whisk it till its consistency becomes like cream cheese/whipped cream. Whisk for at least 5-7 minutes
3

Take the sugar and whisk it with the already whisked butter for at least 2 minutes.
4

Take the dry ingredients now and mix them all together in a different container.
5

Now alternatively add the dry ingredients and the milk in the butter and sugar foam while continuing whisking. Add the dry ingredients first then the milk and then it should end with the dry ingredients.
6

The batter is ready!
Preheat the oven at 170°C and bake it for 25-28 minutes
7

The cake will be very moist but very tasty, so be careful with taking it out of mold or else it will break
8

Now decorate the cake with chocolate ganaché and raspberry punch filled inside and rainbow whipped cream dressing outside ♥️
If you have any doubts about the dressing or the batter, feel free to ask me in the comments ✌🏻✌🏻