Chocolate decadent cake (no oven, no butter & no condensed milk)

Name: Chocolate decadent cake (no oven, no butter & no condensed milk)
Total time: 3600 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: For Dry ingredients for the cake sponge:; 3/4 cup whole wheat flour; 1/2 cup powdered sugar; 2 tbsp cocoa powder; 1/2 tsp baking soda; Pinch salt; 1 tsp instant coffee powder; For Wet ingredients for the cake sponge:; 1/2 cup water; 2 tsp vinegar; 3 tbsp olive oil; 1 tsp chocolate essence; For chocolate frosting and decorating the sponge:; 200 ml fresh cream; 400 grams milk compound; As required sugar syrup; 2 tbsp chocolate chips; Few cherries; some kitkat chocolates; some oreo biscuits; as required silver balls; 1 Ferrero rocher chocolate

Krupa Kapadia Shah @krupa_kapadia_shah08

Vadodara

#noovenbaking

Have recreated Chef Neha's recipe with one change in the sponge and frosted it with milk chocolate ganache. For decoration have used oreo biscuits, kitkat and cherries. In the centre have placed my favourite Ferrero rocher and some silver balls. The cake sponge was really moist and taste was superb!

#noovenbaking

Krupa Kapadia Shah @krupa_kapadia_shah08

Saved

Ingredients

60 minutes

5-6 servings

For Dry ingredients for the cake sponge:
3/4 cupwhole wheat flour
1/2 cuppowdered sugar
2 tbspcocoa powder
1/2 tspbaking soda
Pinchsalt
1 tspinstant coffee powder
For Wet ingredients for the cake sponge:
1/2 cupwater
2 tspvinegar
3 tbspolive oil
1 tspchocolate essence
For chocolate frosting and decorating the sponge:
200 mlfresh cream
400 gramsmilk compound
As required sugar syrup
2 tbspchocolate chips
Few cherries
some kitkat chocolates
some oreo biscuits
as required silver balls
1Ferrero rocher chocolate

Saved

Steps

60 minutes

1

For the cake sponge: First mix whole wheat flour, cocoa powder, baking soda, salt and instant coffee. Now seive everything 2-3 times.
2

Grease the 6"cake tin and dust it properly with whole wheat flour. Now keep the kadhai in which the cake is to be baked for preheating. Spread a layer of salt in it and a inverted dish of 1" height. Mix all the wet ingredients well in a bowl.
3

When the kadhai has been pre heated, mix the dry ingredients into the wet ingredients to make a smooth batter. Make sure you do not over mix the batter.
4

Pour this batter immediately in to the cake tin & place it instantly on the stand in the kadhai. Cover it.
5

Cook on medium high flame for the first 10 minutes & then reduce the flame to low and cook for the next 30 minutes. After 30 mins, check the centre of the cake using a toothpick. If it comes out clean, that means the cake is done.
6

Remove from the kadhai and let it cool for about 5 minutes. Brush the top with milk, this will soften the top.
7

Let the cake cool on wire rack after removing it from the mould. Now cling wrap it and keep it in the fridge for 3 hours so that the layers can be cut nicely!
8

Meanwhile by double boiler method make the chocolate ganache. In a bowl take milk compound and fresh cream and mix well till the mixture becomes homogeneous.
9

Now let the ganache cool at room temperature and set it in fridge for an hour.
10

Beat the ganache a little so that we can pipe it up!
11

Cut the cake sponge in two parts. Apply a little ganache on the cake board and place one layer. Soak the layer with sugar syrup and spread the ganache over it. Now sprinkle chocolate chips on it.
12

Carefully place the second layer on the bottom layer. Soak it with sugar syrup. Crumb coat the cake with chocolate ganache and let it set in the fridge for an hour.
13

Now decorate the cake with kitkat chocolates, oreo biscuits on the sides. Make rosettes on the outer side of the top of the cake and place cherries on each rossets. In the center make a rosette and place a Ferrero rocher on it. Sprinkle the silver balls in the remaining space on the top and your very tempting chocolate decadent cake is ready!