Egg-less Chocolate Cake With Condensed Milk frosting And Chocolate Ganache.

Method for making cake:- Preheat oven at 180 degree c Sieve all-purpose flour,cocoa powder salt and 1/2 tsp baking powder 2-3 times and place it in a bowl.

In a separate bowl add in curd sugar and whisk it till the sugar dissolves. Then add in oil and combine it too. Now add in the remaining 1/2 tsp baking powder and whisk the curd properly place this mixture aside.

After few minutes this mixture will froth up. Now add in the dry ingredients in the curd mixture in three batches mixing properly with each addition.

When combined mix nutella hazelnut spread with milk and vanilla essence and add this to the mixed cake batter. Transfer this batter in a greased cake tin lined with parchment paper and bake it for 25-30 mins in 180 degree in convection.

After the specified time check whether its done by piercing a tooth pick. If its done the tooth pick will come out clean with little crumbs around. Let the cake cool in tin itself and then unmold it.

Boil sugar along with water till sugar is dissolved. Let this come to room temperature and then add in vanilla extract.

For frosting combine condense milk and cocoa powder until smooth. Add in whipping cream and whip it in high speed till it reaches stiff peaks.

Once the cake is cooled slice the cake into three equal slices. Now brush the sugar syrup in each slice and add in the condense milk frosting in each layer. Cover the remaining frosting above the cake and refrigerate for 1/2 an hour.

For ganache heat cream in a double boiler till it starts to boil from sides. Remove from heat and add in the chopped chocolates and butter and stir till combined .

After half an hour pour the ganache over the cake by placing the cake on a wire rack. Let the excess ganache drip off. Let this set for some time. After some time decorate it with fondant flowers or leaves.