Dark Chocolate Cake

Name: How to cook Dark Chocolate Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1- 7 " cake
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Dark Chocolate Cake

#AsahiKaseiIndia #bakingrecipes #chocolate #cookpadindia #darkchocolatecake #noelectricovencake When you feel like having a decadent chocolate cake...just make this and have it ...portion enough to enjoy with your small family! This cake doesn't require any cake decorating tools can be easily made with simple kitchen items readily available at home kitchen.

Ingredient

Food ration :

1- 7 " cake

Cooking time :

30 mins + extra

125 gms

Maida/ All-purpose Flour

25 gms

Cocao Powder

150 gms

Sugar (powdered)

3/4 tsp

Baking powder

1 pinch

salt

1/2 cup

Buttermilk

60 gms

unsalted butter

Whole Eggs

1 Tsp

Vanilla extract or vanilla beans powder/ paste

150 gms

55% Dark chocolate

150 gms

Fresh cream (Dairy)

1/2 tbsp

Butter

Cooking instructions

* Step 1

Preheat the oven at 180°C or the vessel in which you are going to bake the cake on the medium burner with some salt and a stand. Prepare 1cake tin. Shift all the dry ingredients except the sugar and with a hand whisk mix so that all ingredients are evenly distributed. If adding vanilla beans powder add it in the dry ingredients.

* Step 2

In a bowl with the electric hand blender (or in a KitchenAid stand) mixer whisks the butter and sugar till it becomes light and fluffy. Once done, add the egg one by one and whisk each time till you finish adding both eggs. Whisk till everything become light and fluffy.

* Step 3

Add the vanilla extract/ essence too. After this add the dry ingredients mixture in three parts and buttermilk in two parts start with the dry ingredients and end with it.

* Step 4

Whisk till you get a smooth batter but don't over whisk / beat it (it hardly takes 2 mins to make a smooth batter) as gluten will develop and you will get a hard tough cake instead of airy and soft. Once batter is ready, pour in the prepared cake tin and bake it at 180 °C in a preheated oven / preheated vessel (on gas top) for 30-40 minutes or till the skewer inserted in the centre of the cake comes out clean.

* Step 5

Once done, take it out of the oven/ vessel and let it be in the tin for about 10 minutes then take it out of the tin and let it cool on a wire rack to room temperature. Wrap it with a shrink/cling film and chill it in the fridge.

* Step 6

For pourable chocolate ganache: Take a small pan and heat the cream but don't boil it when it's about to boil take it out of the flame be careful you don't burn the cream, in a bowl (big enough to easily stir) take the chocolate and into it add the hot cream n cover an keep it for 1-2 minutes, then start stirring it with a silicone spatula or a tablespoon whatever is available, the cream and chocolate will start emulsifying slowly.

* Step 7

When still warm (luckewarm) add the butter and stir it. When everything is mixed well, cover with a cling film to avoid a skin on the chocolate ganache let the cling film touch the surface of the chocolate ganache, let it cool and come to room temperature. Take a small soup bowl & keep it on a dinner plate, take out the chilled cake and keep it on the bowl. Pour the chocolate ganache starting from centre and moving outwards as fast as possible..l

* Step 8

The chocolate ganache will start spreading & dripping on all sides of the cake,let it stop dripping, then lift it slowly and carefully with the help of a steel spatula/ flipper or a palette knife or broad kitchen knife & keep it on another clean plate or board whatever you have at home, decorate beautifully with gold leaf, cherries etc.. This is a single layer cake! Enjoy !

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