Chocolate Cake with Chocolate Ganache!

This recipe was originally done by Nita Mehta. Her book is amazing for beginners and even though I learnt a lot from her book I still go back to her recipes again and again. I did tweak the recipe and the result was a super soft and moist cake.

Ingredients list:

  1. All purpose flour: 1 1/2 cups
  2. Cocoa: 1/2 cup use dark unsweetened Cocoa by Hershey’s. It’s the best one in the market in India.
  3. Olive oil: 3/4 cup
  4. Baking soda: 1 tbsp
  5. Baking powder: 2 tbsp
  6. Castor sugar: 1 1/2 cups
  7. Yogurt: 1/2 cup
  8. Eggs: 3 large
  9. Vanilla extract: a few drops

Now the previous recipe was using refined oil. I am not a fan of refined oil. I love baking with olive oil. It gives you super rich moist cakes. Plus it didn’t have yogurt. Add this secret ingredient to your cakes to get them so moist. And it was beating eggs over doubler boiler. That is a very tedious process.

So this book is 20 years old and I think I just wanted to upgrade the recipe.

Beat the eggs with an electric hand beater for two to three minutes till it becomes light and fluffy. Then add in sugar one tbsp at a time and beat for another 3 minutes. Next sift your dry ingredients in a separate bowl. Add the oil and yogurt and vanilla extract to the egg mix and just fold in once or twice. Fold in your dry ingredients in this batter. Don’t overdo the batter. Just fold in with a spatula till it comes together and then stop. Pour it in prepared aluminium 6 inch tins that have been greased with oil and dusted with flour. I always use a scale to divide my batter. This way the layers are equal and I also use wet cake strips on the outside for even baking. Trust me you will stop using a knife to cut your cakes once you start using them. Just buy them online on Amazon. Soak them for good ten minutes before and then squeeze them and put them over the cake tins.

Bake the cake at 180 degrees in a preheated oven for 35 to 40 minutes or till the sides start to come unhinged from the tins. It’s the best way to know your cake is done when the sides start leaving the tin and there is a gap. Insert a toothpick and if it comes clean remove the cake from the oven. Too many people keep their cakes in for ten to fifteen minutes in the oven. What happens is it makes your cake that’s already cooked to perfection go dry. Let it cool down before you start icing it.

For the Chocolate Ganache!

I use only two ingredients for this quick and easy recipe.

  1. Amul plain chocolate: not silk or any flavour. Just plain one that costs 100 ruppes. Two of these chocolates.
  2. Amul fresh cream: Two mid sized cream bottles. Just use a scissor to cut the top then scoop out the fresh cream leaving the whey or water at the bottom.

Put the cream on a non stick pan and let it come to a simmer. Add in cubed chocolate chunks and after a minute remove from heat and stir. Let the chocolate melt down completely. Use a pallet knife to spread it in even layer as you stack your cakes. Then using the same knife add the layer on the sides and top. Just use a zig Zag motion of your hand to draw that pattern on the cake. Let it sit in the fridge before serving. Don’t want that Ganache to melt away.

2 Comments on “Chocolate Cake with Chocolate Ganache!

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