Chocolate Birthday Cake in 4 minutes I Chocolate Cake I चॉकलेट केक I Pankaj Bhadouria

Chocolate Birthday Cake in 4 minutes I Chocolate Cake I चॉकलेट केक I Pankaj Bhadouria

Here it is! On popular demand, I am sharing with you the recipe of a Chocolate Birthday Cake that you can make in 4 minutes only! This amazing chocolate cake is eggless and will be made in a microwave. But if you do not have a microwave or an oven, you can bake this chocolate cake in a kadhai or a pressure cooker too.
The recipe for the Chocolate Birthday Cake baked in a kadhai, pressure cooker, oven or microwave remains the same.
After baking the chocolate cake, we will cover it with ganache and then top it with cherries to give it a finished look for a Chocolate birthday cake.
So the next time you have a birthday around the corner, don’t go out to buy a cake, make a chocolate birthday cake in 4 minutes at home!


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Recipe :
Chocolate Birthday Cake

Preparation Time: 2 Hours
Cooking Time: 20 minutes
Serves: 4

Ingredients:
1 cup flour
1 cup sugar
1 tsp baking powder
1 cup Flour
1 cup milk
1 tbsp white vinegar
1/4 cup Cocoa Powder
1 tsp Vanilla Essence
2 cup Dark Chocolate
1 cup Cream
2 tbsp Butter
1 tin cherries

Method:
Add the vinegar to the milk and set aside for 5 minutes to make butter milk.
Sift together the baking powder, flour, cocoa powder and set aside.
Add in the sugar, the vanilla essence to the butter milk and mix till the sugar is dissolved.
Mix in the dry ingredients till you have a lump free batter ready with you.
Add the oil and mix.
Pour into a prepared 7” baking mould.
Microwave for 4 minutes or bake in a preheated oven at 180*C for 35 minutes.
Allow the cake to cool in the pan for 10 minutes and then demould.
Meanwhile, melt together the cream and the chocolate.
Mix well to get a smooth consistency. Add the butter and mix well. Refrigerate the ganache for 30 minutes.
Whisk the cooled ganache till light and fluffy.
Cut the sponge into 2 slices. Spread ¼ of the ganache on one slice and cover with the second slice of the cake.
Cover the entire cake with ganache. Use a hot palette knife to smoothen the ganache.
Decorate with tinned cherries and serve.


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