Can you imagine hot chocolate in a cake? Well I did and then I went about baking it. I had some hot chocolate lying around that I had made the previous day so I decided to have it in a cake.
Now you can see on of my previous posts on hot chocolate for the recipe.
Grease a Bundt pan with olive oil and dust it with flour. Preheat your oven to 180 degrees.
Beat eggs for 5 minutes at full speed using a hand mixer or a stand mixer. Till it doubles. Add in sugar and beat for 3 minutes till it becomes soft and doubles. Sift flour, baking powder and soda with a pinch of salt. Add the egg mix into the flour then add hot chocolate olive oil and butter. Mix only till combined with a spatula. Mix room temperature cream cheese with icing sugar using a fork and keep aside.
Pour half cake mix and then add the Cream Cheese in the middle and spread it using he back of the spoon. Pour the other half of the batter and bake it for 45 to 55 minutes or till the skewer comes clean. Take it out and let it cool down completely before you demould it. Take a Butter knife and use it gently to pull the sides of the cake aside. Then turn it on a plate and let it rest after tapping it a few times. Come back after ten minutes and lift the pan gently and the cake would just slide out. Cover it in a cling wrap and put it in the fridge for 30 minutes before icing it. Because at this stage it’s too soft.
For the Chocolate Ganache:
I used normal Cadbury dairy milk chocolate with 6 tbsp of fresh Amul cream over a pan. Let the cream come to a simmer and not a boil then add in the chocolate and mix. You can add one tbsp of butter for extra shine. Cover your cake in Ganache using an offset spatula and cover it with fresh berries. Sprinkle some icing sugar over the berries to get the complete look.