This is going to be the first of my practice cakes for 2016. This will be a basic eggless chocolate cake with chocolate fudge filling and dark chocolate ganache frosting.
Recipes are adapter from Gayathri's Cookspot for the eggless chocolate cake; the fudge filling is adapted from Chocolate, Chocolate and more chocolate blog. The ganache is Subhashini's recipe from FondBites cake decoration posts.
The cake is going to be 2 layer; 1 kg chocolate cake made with 2 7-inch sponges. The recipe below is version 1 as estimated by me for 1 kg.
Basic Eggless Chocolate Cake
(Gayathri's cookspot recipe)
Ingredients
Maida/ Flour-1 cup
Baking Powder-1/2 tsp
Baking Soda-1 tsp
Cocoa Powder-4 1/2 tbs
Sugar-3/4 cup
Milk-1/2 cup
Oil-1/2 cup
Curd-1/2 cup
1/2 tsp instant coffee powder
1/4 cup boiling water
Vanilla-1 tsp
Procedure:
Preheat oven to 175°C.
Grease, line and dust two 7″ cake tins.
In a bowl mix together sugar, flour, cocoa powder, baking powder and baking soda.
Make a well in the centre and add oil, milk, curd and vanilla.
Mix until all the ingredients are incorporated.\
add 1/2 tsp of instant coffee to 1/4 cup boiling water
Weigh the batter and divide it equally between two pans
Bake for 30-35 minutes or until a skewer inserted comes out clean.
Place the tins on a wire rack for 5 minutes.
Flip the cake on the rack, remove the lining paper and allow it to cool completely before using it with any other filling and frosting.
You can also wrap it up in cling wrap and refrigerate to use it later.
Chocolate Fudge Frosting:
Ingredients
butter 70 grams
cocoa powder 70 grams
330 grams powdered sugar
1/3 cup milk
1 teaspoons vanilla extract
Instructions
In a saucepan, over low heat, melt butter. Stir in cocoa powder. Mixture will resemble a thick paste.
Transfer chocolate mixture to a large mixing bowl. With mixer on low speed, add in powdered sugar and milk, alternating the two. Reserve a few tablespoons of milk. If frosting is thick, add in remaining milk. Add vanilla extract.
Turn mixer to medium high speed and beat about 5 minutes, until frosting is smooth and creamy.
Frost cake or cupcakes as desired.
Dark Chocolate ganache:
Ingredients:
morde dark chocolate 500 g
fresh cream 200 g
Simple sugar syrup - few tbspn
1:1 sugar syrup
For 2 cups granulated sugar, add 2 cups water, bring to a boil and stir until all sugar is dissolved.
Remove impurities if any with a slotted spoon.
Store in a clean jar in the refrigerator for a month's time.
Instructions:
chop chocolate roughly and microwave on high for a minute
stir and check for lumps
if not melted fully, microwave again for about 30 seconds and check if melted
add cream to the hot chocolate and mix vigorously using a wooden spoon
keep whisking until smooth and shiny
Things to note while making the cake:
1. Weight of the batter; also how much weight you put in each pan
2. Weight of the finished cake
3. Height of the cake
4. Did you use up all of the frosting and the filling?
5. Do you think the cake would look better if it were taller or less wider?
