Death By Chocolate Cake

Name: Death By Chocolate Cake
Total time: 3600 s
Yield: 5-6 people
Cuisine: Indian
Ingredients: 1 cup all-purpose flour; 1 cup powder sugar; 2 tbsp milk powder; 1/2 tsp baking powder; 1/4 tsp baking soda; 3 eggs; 1/4 tsp salt; 1/4 cup cocoa powder; 1 tsp vanilla essence; 1/2 cup oil / butter; 2 tbsp milk; 1 cup whipped cream; 1/4 cup cocoa powder; 30 gm Chocolate compound; 1 tsp vanilla essence; 1/4 cup butter; 200 ml fresh cream; 100 gm dark chocolate compound; 20 gm unsalted butter

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

#bakeacake
#worldbakingdaychallenge
#deathbychocolatecake
#cookpad #cookpadindia
Death By Chocolate Cake is the perfect cake for the ultimate Chocolate lovers!! Three layers of ultra rich, decadent chocolate cake with smooth rich chocolate swiss meringue, in reach Chocolate butter cream frosting and then ennobled in layer of chocolate ganache. And then decorate with some chocolate.

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Saved

Ingredients

1hrs

5-6 people

For cake base:-
1 cupall-purpose flour
1 cuppowder sugar
2 tbspmilk powder
1/2 tspbaking powder
1/4 tspbaking soda
3eggs
1/4 tspsalt
1/4 cupcocoa powder
1 tspvanilla essence
1/2 cupoil / butter
2 tbspmilk
For chocolate buttercream frosting:-
1 cupwhipped cream
1/4 cupcocoa powder
30 gmChocolate compound
1 tspvanilla essence
1/4 cupbutter
For chocolate Ganache:-
200 mlfresh cream
100 gmdark chocolate compound
20 gmunsalted butter

Saved

Steps

1hrs

1

To make a sponge cake, take a bow and sieve all dry ingredients, I.e all-purpose flour, cocoa powder, milk powder, baking powder, baking soda, salt.
2

In a large mixing bowl take 3 eggs start whisking them and whisk it well. Now add powder sugar, vanilla essence, oil or butter and continue to whisk it until it becomes fluffy.
3

Now mix all dry ingredients into wet ingredients using cut and fold method. Use milk to make the batter pouring consistency.
4

Meanwhile keep the oven for preheating at 80 degree.
5

Take a baking mold lined with parchment paper. Pour the batter into it. Bake it in a preheated oven for 25 minutes or until it passes the toothpick test.
6

After baking is done, remove the mold from oven. Let it rest for 5 minutes and after 5 minutes de- mold it and keep it.
7

Now make Chocolate butter cream frosting:- In a large bowl take chilled whipped cream and whisk it for 2-3 minutes then add cocoa powder and melted compound chocolate, vanilla essence and butter. Whisk it again for 3-4 minutes in high speed or until getting a stiff pick. Chocolate buttercream frosting is ready. keep it refrigerator for 15 minutes before using.
8

To assembled the cake, cut the sponge cake into three layers horizontally. Place one layer on cake board. Firstly spread Chocolate syrup or sugar syrup over the 1st layer of the cake and then spread Chocolate butter cream frosting on it. Place second layer on top of it and smoothens it. Repeat with remaining layer of the cake and frosting. Frost the cake and smooth the sides and top. And keep it refrigerator for 30 minutes to set it.
9

Now make Chocolate Ganache:- For the ganache, take fresh cream in a non-stick pan. Bring to boil on medium flame. After one boil switch off the flame add chopped dark chocolate and butter. Mix it well. There should be no lumps. Keep it aside and cool it room temperature.
10

Now drizzle chocolate ganache on top of it and smoothens it too. And rest it to set for 15 min.
11

Now cover the top of the cake with your choice of Chocolate. Let the cake rest in refrigerator for 30 minutes before serving.