This recipe is my mine is simple ,easy and just perfect to welcome Spring. Go ahead and bake away.
Preheat your oven.
Beat melted butter and sugar till they double. Then add one egg at a time and beat for a few more minutes. Till it’s of frothy consistency. Sift dry ingredients.
Melt chocolate. Mix hot water and Cocoa. Add in melted chocolate and vanilla and butter milk together. Now add the butter and egg mix. Then add the buttermilk mix. Add hot water in the end. Use a spatula to fold in the batter. Stop when it all comes together. Please don’t overmix this batter or you will end up with a very dense cake. Transfer the batter into prepared 6 inch pans. Brush them with oil and dust some flour.
Bake in a preheated oven at 180 degrees for 30 to 40 minutes or till skewer comes clean. Remove the cakes from the oven when they are done. Let them cool down then wrap them in a cling wrap and keep them in the fridge. Let them rest for a night before you ice them. It’s always easy.
For the Ganache:
One cup of fresh cream and one slab of Amul dark chocolate. Break the chocolate down. Put the cream on a pan and let it come to a simmer. Remove from the heat and in chocolate to it and using a spoon keep whisking away till it melts completely. Add in 1/2 tbsp of butter to get that shine.
Add in 4 tbsp of your favourite jam. I used Blackcurrant jam in the middle of the cakes. Best way to keep the jam in the middle is to use a piping bag cut the tip and fill it up with Ganache. Use it to pipe the outlines of the cake at the bottom. Then place the jam in the middle. Cover it with cake on top and let it go back to the fridge for fifteen minutes to set. Then use an offset spatula to ice the cakes.
Decorate with strawberries and edible flowers like pansies.