Double chocolate cake with strawberry filling!

Recipe references from Veena's art of cakes.



Saturday 4 AM for the cake

Double Chocolate chocolate Cake

Ingredients
225 grams (1 cup)  Butter
270 grams (1 1/3 cup)  Dark Brown Sugar
4 large eggs
240 grams (2 1/2 Cups) cake flour
40 grams (1/3 cup )coco powder
100 grams (3.5 oz) Dark or semi sweet Chocolate.
1 tsp of baking powder
1/2 tsp of baking soda.
150 ml yogurt
2 tbsp of milk
1 to 2 tsp of Coffee dissolved in 2 tbsp of water
1/8 tsp salt.

Method

Have all your Ingredients ready at room temperature and prepare your pans.
Prepare two 6" pans and use cupcake pans for the remaining batter.
Melt the Chocolate and let cool. ( I place in the microwave safe bow and microwave for 1.30 minutes at intervals)
Mix your yogurt and milk until smooth without lumps.
Place your butter and sugar in a mixing bowl.
Mix until light and fluffy.
Add the yogurt mixture to the above butter and sugar mixture.
Next add the flour, vanilla, coffee and chocolate and mix until combined. It will be a fairly dense mixture.
Set this aside.
Place your eggs and a bit of salt in a clean mixing bowl with the whisk attachment.
Whisk until light fluffy and forms ribbons when you lift the whisk out..
Now add 1/4 of  the egg mixture to the cake batter, and mix in thoroughly.
Now add another 1/4 of the mixture but this time fold in gently.
Add the rest of the eggs mixture and fold again gently.

Cool and cling wrap and freeze

Thaw whipping cream overnight in the fridge

Whip cream to soft pinks, add 2 drops of electric pink color.

whip to stiff peaks

Make chocolate ganache 1:1 ratio
125 g dark chocolate
125 ml cream
add a tablespoon of butter and mix together
Cool to room temperature tehn refrigerate
microwave before using
Make sugar syrup
Torte the cake neatly.
Measure one inch height for each layer when you torte
Dam the lower cake layer with fresh cream.
Fill inside with strawberry filling
Top with a little whipped cream
Brush both sides of the cake with sugar syrup
Place top layer on strawberry filling
Brush again with syrup and frost with pink whipping cream.
Try for flat top and straight edges
Make a clean well defined border at the bottom
Allow the cake to refrigerate for 1 hour
Pour over the ganache
Pipe swirls over teh ganache
Top the swirls with mini oreos