Name: Sponge cake with Chocolate ganache recipe by Nida Saleem at BetterButter
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 8
Ingredients: 1 cup granulated sugar; 1/4th cup oil; 1 cup milk; 2 tsp Lemon juice; 1 and 1/4 th cup flour/maida; 1/4 cup unsweetened cocoa powder; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tsp Salt; Butter to grease the tray and baking sheet (optional); 1 large dairy milk bar; 1 cup fresh cream; Handful of roasted cashews and almonds

Ingredients Serving: 8

1 cup granulated sugar
1/4th cup oil
1 cup milk
2 tsp Lemon juice
1 and 1/4 th cup flour/maida
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp Salt
Butter to grease the tray and baking sheet (optional)
1 large dairy milk bar
1 cup fresh cream
Handful of roasted cashews and almonds

Instructions

In a mixing bowl, add the sugar and oil, mix it well together.
Next pour in the milk and mix well.
Once the sugar dissolves add the lemon juice and vanilla extract.
Seive together the flour, cocoa powder, baking soda baking powder and salt. Add this to the liquid mixture. Make sure its lump free.
Pour this batter into a greased tray and its ready to go in the microwave.
Select the microwave option in your oven. Then select the highest level and cook for 6-7 mins. Depending on your oven you can insert a tooth pick too. (Note that over cooking the cake will make it harder.)
Remove and let it cool while you prepare the ganache.
Heat the heavy cream and pour it into the bowl of chocolate pieces. Mix well till it melts. Then let it cool down for some time.
Remove the cake from the tin and place it over a plate or rack. Pour the ganache on top and spread it on the sides.
Garnish with chopped nuts and serve.

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