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Chocolate Cake

Sep-06-2016
Kalpana Deep
60 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chocolate Cake RECIPE

I have learnt this recipe from another group.

Recipe Tags

  • Non-veg
  • Medium
  • Kids Birthday
  • American
  • Simmering
  • Baking
  • Chilling
  • Dessert

Ingredients Serving: 4

  1. For the Cake:
  2. 3 eggs
  3. 50 gms maida/ flour
  4. 50 gms dark cocoa powder
  5. 150 gms caster sugar
  6. 75 gms melted butter
  7. 1 tsp vanilla extract or essence
  8. 1- 7 inch cake tin
  9. For the Chocolate Ganache:
  10. 100 gm dark chocolate
  11. 100 gm amul cream
  12. 1 tsp butter
  13. For the sugar syrup:
  14. 2 tablespoon sugar
  15. 1/4 cup water

Instructions

  1. Place the eggs and caster sugar and the vanilla essence in a large mixing bowl.
  2. Beat it well till it trebles in quantity. Once it is pale and thick, it will take about 5 minutes.
  3. Sift the flour and cocoa powder 3 times, then cut and fold it gently into the egg mixture.
  4. Pour the melted butter in a trickle into the batter, gently folding all the while.
  5. Pour the prepared batter into a greased tin and bake it for 25-30 mins or till it's done at 180 degree celsius.
  6. Then take it out and cool.
  7. To prepare the chocolate ganache, place the chocolate into a medium sized bowl.
  8. Heat the cream till it starts to boil. Once the cream comes to a boil, pour it over the chopped chocolate and whisk until it's smooth. Mix the butter in it to get a shining ganache.
  9. To prepare the sugar syrup, in a saucepan heat the water and sugar until the sugar is completely dissolved.
  10. Let it simmer for 2-3 minutes and leave it aside to cool.
  11. To assemble the cake, cut the cake horizontally in two parts.
  12. Moisten the cake with sugar syrup. Then pour the chocolate ganache on one layer and sandwich the cake.
  13. Next, pour the left ganache over the cake and spread it equally.
  14. Decorate the cake as you want. (I have decorated it with sugar, stars and strawberry wafers.)
  15. Keep it in the refrigerator and let it cool completely before cutting it.

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