Chocolate Cake|Chocolate Ganache Cake|Cooking Centre|

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Written recipe for Chocolate Cake





For Chocolate Sponge
Ingredients:
•All-Purpose Flour (Maida) 12 tbsp
•Coco Powder 4 tbsp
•Baking Powder 1/2 tsp
•Egg (Anda) 4
•Sugar (Chinni) 12 tbsp
•Vanilla Essence 1/2 tsp
•Water 2 tbsp
•8" Cake Mould
•Butter
•Salt
Direction:
•In a dish, add All-Purpose Flour, Coco Powder and Baking Powder on the sieve and sieve it for 3 times and set aside.
•In a Steel pan, add Egg, Sugar and Vanilla Essence & beat until smooth.
•Gradually add flour mixture, after each addition, mix using cut and fold method with a spatula.
•Add Water and mix well.
•Grease the cake mould with Butter and shift the prepared batter in it. Tap it to settle down the batter.
•In a wok, add 1 Cup of salt, place the rack in it, cover it and preheat on high flame for 5 mints.
•Place the mould properly, cover it and Bake on Medium Flame for 30-40 mints, until a toothpick which we will be insert into the sponge came out clean.
•Cool completely for 10 mints.

For Chocolate Ganache
Ingredients:
•Fresh Cream 200 ml
•Milk 50 ml
•Oil 2 tbsp
•Butter 2 tbsp
•Dark Chocolate Compound 300 ml
Directions:
•In a pan, add Fresh cream, Milk, Oil and Butter, cook for 1 Boil on the low flame.
•In a Bowl, add Dark Chocolate Compound and heated Fresh Cream, mix till chocolate melts completely.


For Chocolate Whipped Cream Frosting
Ingredients:
•Whipped Cream 1/2 Cup
•Ganache 4-1/2 tbsp
Directions:
•In a Bowl, add Whipped Cream & Ganache, and combined well.

Assembling:
•Cut the cake sponge into 3 layers.
•In the cake stand, Smear some Whipped Cream right in the center.
•Place one layer of the cake sponge on the cake stand.
•Apply Sugar Syrup, beaten Whipped Cream and Ganache on top of the layer.
•Place the second layer and do same as first layer.
•Do Same for the third layer and cover the whole cake with that cream.
•Take a Scraper & make the pattern.
•Pour reserved chocolate ganache on the top of the cake.
•Decorat with some Chocolate Whipped Cream Frosting,Dark chocolate vermicelli sprinkles & chocolate wafer rolls.
•Refrigerate for at least 4 hours before serving.

Notes:
All cake ingredients should be in room Temperature. But whipped cream should be chilled.