Now this cake is what I call a lean cake. Yep you got it right. I was looking for ways to reduce the fat in the cake for once. I am still working on making a sponge cake with less fat. I love buttery cakes but I love staying a bit fit too. I mean all that butter and eggs not good for the heart. So yes a baker its a bit challenging when you think of making recipes without these two most important ingredients. But hey this recipe did come out well so no complaining here.
For the Cake:
This is a super simple cake recipe. All you need is to mix the elements together. Now sift all the dry ingredients twice but separately. Yes you heard me twice so that we got all the air incorporated here in this step. Bring your coffee to a boil and add in cocoa powder to it. Whisk with a hand whisk and add in brown sugar and whisk. Keep it aside. Mix castor sugar flour and baking soda. Add in White vinegar to the coffee mix that cooled down a bit and add the mix to the flour mix. At this stage just whisk in the liquid. It will be not that runny. Add in the vegetable oil in the end to get that gloss on the batter. Dust your pans with oil and put in parchment paper and flour the sides. Preheat your oven to 180 c and divide the batter into the pans. I used a measuring scale so it gave me two even layers. Since this cake doesn’t rise much it will be in even layers. Bake for 25 to 30 minutes. Let them cool in the oven for less than 5 minutes and take out and let them cool down on the wire rack and add some chocolate ganache.
Bring one cup of cream to a simmer add in your half cup of semi sweet and half cup of dark chocolate and whisk around with a spatula till they melt down and once its all incorporated add in a two to three small cubes of butter that is at room temperature. This to get that gloss on the ganache. I added in margarine here instead of butter. It gave it some salty pinch to it. Decorate with blueberries, dried cherries and edible flowers.