Chocolate Ganache Cake

This is the cake I made for my hubby on his birthday. I don’t know why it took so long for me  to post it on my blog.

The best part about this cake is the ganache. Just love the glossy look. No one believed it was a homemade cake.

The base cake is the same one I had posted before, the only change is in the shape. I made a round cake. Now I wanted it to look a little different. Since I did not have any other shaped tins I made a hole in the middle J I wanted the look of a lava cake.

So here it is.

Chocolate Frosting Chocolate Cake

INGREDIENTS

Chocolate Cake

Sugar	2 cups
Flour	1 ¾ cups
Cocoa	¾ cup
Baking Powder	1 ½ tsp
Baking Soda	1 ½ tsp
Salt	1 tsp
Eggs	2
Milk	1 cup
Vegetable Oil	½ cup
Vanilla Essence	2 tsp
Boiling Water	1 cup

Chocolate Frosting

Butter	100 g
Cocoa	2/3 cup
Powdered sugar	3 cup
Milk	1/3 cup
Vanilla Essence	1 tsp

Chocolate Ganache

1 cup heavy cream

2 tbsp butter

2 tbsp sugar

12 oz. Semi sweet chocolate

METHOD

Chocolate Cake

Mix the dry ingredients with a ladle i.e. flour, sugar, cocoa in a bowl.

Mix baking powder, baking soda, salt separately and add to the other dry ingredients.

Add eggs,milk, oil and vanilla essence and beat well for 2-3 minutes.

Preheat oven for 10 minutes.

Boil water and add slowly to the mixture. Now mix it with a spatula.

Pour into a greased cake tin. (9’’ round tin)

Bake for 30-35 minutes.

Check if it’s cooked by inserting a toothpick. It should come out clean.

Remove from oven and let it cool.

Once cooled invert it on to a plate and let it cool.

Chocolate Frosting

I used half the quantity as that would be enough for the round cake

Melt butter in a microwave.

Add the cocoa powder. It should be very dark cocoa for best results.

Alternately add sugar and milk.

Beat till you reach a creamy consistency. Add vanilla essence and mix well.

Spread it over the cake. Add 1-2 teaspoon milk if frosting is not of spreadable consistency.

Chocolate Ganache

Take a heavy bottom pan. Place the heavy cream, butter and sugar into it. Keep on medium flame.Keep stirring frequently and bring to boil.

Microwave the chocolate for 30 – 60 secs to soften it. Pour the cream mixture into the chocolate. Mix the ingredients well and make sure all the chocolate is dissolved.

Pour the ganache over the cake while the ganache is still warm.

This recipe will yield 2 cups ganache which is enough is cover an 8" - 9" cake