Name: Eggless Chocolate Ganache Cake recipe by dipika chauhan at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Ingredients: For the cake:; Condensed milk - Milkmaid 400 grams (1 can); Maida/Flour - 2 cup; Cocoa powder 3-4 tablespoons; Baking powder 1 teaspoon; Baking soda 1 teaspoon; 1 cup butter milk; 1 cup milk; Ingredients for sugar syrup:; 1/2 cup Sugar; 1/2 cup water; Ingredients for cream:; Fresh cream - 2 cup; Powdered sugar - 4-5 teaspoon; Vanilla essence - 1 teaspoon; Ingredients for Chocolate ganache frosting:; 2 cups bittersweet chocolate; 4 teaspoons sugar (optional); 2 cups heavy cream; For garnishing:; Chocolate chips 1 cup; 1 cup chopped sprinkles

Ingredients Serving: 4

For the cake:
Condensed milk - Milkmaid 400 grams (1 can)
Maida/Flour - 2 cup
Cocoa powder 3-4 tablespoons
Baking powder 1 teaspoon
Baking soda 1 teaspoon
1 cup butter milk
1 cup milk
Ingredients for sugar syrup:
1/2 cup Sugar
1/2 cup water
Ingredients for cream:
Fresh cream - 2 cup
Powdered sugar - 4-5 teaspoon
Vanilla essence - 1 teaspoon
Ingredients for Chocolate ganache frosting:
2 cups bittersweet chocolate
4 teaspoons sugar (optional)
2 cups heavy cream
For garnishing:
Chocolate chips 1 cup
1 cup chopped sprinkles

Instructions

Grease and line an 8 round baking tin and Preheat oven to 150C.
Melt butter (keep it at normal temperature for Sometime). Take it in a bowl, add milkmaid and beat well. Sift together maida, cocoa powder, baking powder and baking soda.
Add maida, mix to the milkmaid-butter mixture alternating with buttermilk and milk. Pour into the greased baking tin and bake for 30-40 minutes or till a toothpick inserted comes out clean. Cool on a wire rack.
For the Sugar syrup:
In a thick bottom pan, mix the sugar and water and boil till the sugar melts. Keep aside to cool.
For the cream -
Keep cream and the beater blades in the freezer for about half an hour. Add sugar and essence to the chilled cream. Beat well till the cream is thick and forms soft peaks. Keep refrigerated till use.
For Chocolate ganache:
Place chopped chocolate in a medium-sized bowl. Heat heavy cream and sugar (if using) in a large heavy saucepan over medium heat until it simmers gently.
Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
Let stand for 15 mins to be sure all chocolate is melted.
Stir ganache gently until perfectly smooth, let cool. Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
When you're ready to assemble the cake, whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
Spread whipped ganache immediately, as it will firm up.
If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.
For assembling the cake:
Cut the cake into 3-4 layers horizontally [I cut it into 3 layers]. Keep one layer of the cake on the serving plate.
Sprinkle 3-4 tablespoons of sugar syrup on it.
Now spread 2-3 tablespoons of whipped ganache on it.
Add the chopped chips in between.
Repeat with other layer with whipped cream.
Cover the cake completely with chocolate ganache at all side.
Level the top and sides with a broad spatula dipped in chilled water.
Decorate the top with chocolate shavings, chocolate chips and chocolate sprinkle.
Keep chilled in the fridge till use.

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