Saturday, 22 October 2016

Choco-licious Cake (Eggless)

Choco-licious Cake (Eggless) 

This is a sinful Choco-licious cake.😈 A recipe for all the choco-addicts out there... Like me. 😊

It's an easy-peasy cake with not so expensive ingredients but the best ever chocolate cakeπŸ‘Œ. 


My brother is a crazy fan of the movie πŸŽ₯ "Premam" and he always wanted me to try the 'rosettes' that appear on CafΓ¨ AgapΓ¨ Cakes 😊

So here it is... Tried out the Rosettes for my one n only sweet brotherπŸ‘«. 

My dear brother... This is for u😊. Hope I did a decent jobπŸ˜‰πŸ˜œ... “Doubt undengil parayanam!”πŸ˜†πŸ˜‰


Ingredients:

For cake:
Maida – 1 cup
Baking Powder – ½ tsp
Baking Soda – 1 tsp
Cocoa Powder – 6 tbsp
Powdered Sugar – ¾ cup
Vegetable oil – ½ cup
Hot Coffee – ¼ cup (1 tsp of coffee in ¼ cup hot water)
Milk – ¼ cup
Yogurt – ¼ cup
Vanilla essence – 1 tsp
Sugar syrup - 1/2 cup

For chocolate ganache (recipe adapted from Yummytummyaarthi ):
Dark Chocolate – 250 grams 
Unsalted Butter –  4.5 tbsp
Milk – 90 ml
Vanilla / rum essence - 1/2 tsp
Icing sugar (optional) - 3 tbsp


Method:

For ganache:
Take milk and butter in a sauce pan and heat it up. 
Bring this to a boil so that the butter melts.
Once the butter is melted switch off the flame. 
Add in chocolate, icing sugar and the essence. 
Using a whisk mix this slowly so that the chocolate melts.
Let the mix cool down. Use as desired.

For cake:
Preheat the oven to 180 C. 
Grease a 6 inch round cake tin and line with parchment paper.
In a bowl sift together all the dry ingredients. 
Then add all the wet ingredients one by one.
Whisk the mixture gently until the dry and wet ingredients are well combined. 
Pour the batter in the prepared cake tin. 
Bake for about 30 min or until done.
Remove from oven and let it cool for few minutes. 
Then remove the cake from the pan and let it cool completely before Frosting. 

For Frosting:
Trim the top and sides of the cake. 
Slice the cake into 2 layers horizontally. 
Sprinkle sugar syrup on top of one layer. Top it with chocolate ganache. 
Then place the second later on top and sprinkle sugar syrup. 
Smear and smooth the ganache on top and sides of the cake and decorate it as u like.

Note:
For this recipe, my 1 cup measures 240 ml.