Eid Special Chocolate Cake with Ganache! A rich, indulgent, and foolproof recipe that’s a must-try this Eid. Treat your loved ones to the perfect festive dessert! #HappyCookingToYou #BlueBand #FoodFusion #digitalammi
Ingredients:
Prepare Chocolate Cake:
-Maida (All-purpose flour) 1 & ½ Cup
-Cocoa powder ½ Cup
-Baking powder ½ tbs
-Baking soda ½ tsp
-Himalayan pink salt ¼ tsp
-Anday (Eggs) 5 (room temperature)
-Bareek cheeni (Caster sugar) 1 & ¼ Cup
-Blue band margarine melted 120g
-Vanilla essence 1 tsp
-Dahi (Yogurt) whisked 1/3 Cup
-Coffee mixture 1/3 Cup (coffee 2 tsp + 1/3 cup hot water)
Prepare Chocolate Ganache:
-Dark chocolate grated 350g
-Whipping cream 120ml
-Blue band margarine 150g
-Vanilla essence 1 tsp
-Himalayan pink salt 1 pinch
-Sugar syrup
Directions:
Prepare Chocolate Cake:
-In a bowl,place sifter,add all-purpose flour,cocoa powder,baking powder,baking soda,pink salt,sift together & set aside.
-In a bowl,add eggs,caster sugar & beat for 2 minutes on low speed & beat on high speed until light & fluffy.
-Add margarine,vanilla essence,yogurt & beat until well combined.
-Add dry ingredients,coffee mixture & mix until well combined.
-Pour batter to 8-inches baking pan (greased & lined with baking paper) & tap few times.
-Bake in preheated oven at 170C for 50 minutes.
-Let it cool.
Prepare Chocolate Ganache:
-In a saucepan,add water & bring it to boil.
-Place a bowl on double boiler,add dark chocolate,whipping cream & mix well until chocolate melts.
-Add margarine,vanilla essence,pink salt & mix well until smooth.
-Remove from flame & let it cool while mixing.
-Reserve ½ cup for cake garnish.
-Cover remaining ganache with cling film & refrigerate for 30 minutes.
-Now take out ganache from refrigerator & beat on high speed for 2-3 minutes & set aside.
-Horizontally cut two layers of cake with the help of cake knife.
-Place first layer of cake on cake strand,drizzle sugar syrup & whipped ganache,place 2nd layer of cake,drizzle sugar syrup & spread whipped ganache on it,cover all sides of the cake with frosting & refrigerate for 2 hours.
-Pour reserved chocolate ganache all over the cake & let it set for 30 minutes.
-Cut into desired slices & serve!
