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Before you jump to Chocolate Ganache cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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We hope you got insight from reading it, now let’s go back to chocolate ganache cake recipe. To cook chocolate ganache cake you only need 27 ingredients and 28 steps. Here is how you do that.
The ingredients needed to cook Chocolate Ganache cake:
- You need 120 gms Whole Wheat Flour
- Prepare 1 1/2 cup Wheat flour or Maida -
- Provide 100 ml Condensed Milk
- You need 1/3 cup Cocoa Powder -
- Get 80 ml Milk
- You need 1 cup Jaggery or Brown Sugar -
- Take 50 ml Oil
- Get 1 tsp Baking Soda -
- Prepare 1 tsp Vinegar
- Take 1 pinch Salt
- Get 1 tsp Vanilla Essence
- You need 1/4 cup Oil -
- Get 2 tbs Cocoa Powder
- Prepare 1 cup Water -
- Take 1/2 tsp Baking Powder
- Prepare 1 tsp Vanilla Extract -
- You need 1/2 tsp Baking Soda
- Prepare 1 tsp Vinegar or Lemon Juice -
- Prepare 1/4 tsp Salt
- You need As required Chocolate to decorate
- Take 200 gms Dark Chocolate
- Prepare Few drops Brown colour
- Take 100 gms Amul Fresh Cream
- You need For Sugar syrup:
- Take 10 gms Butter
- Take 2 tbsp Sugar
- Prepare 2 tbsp Water
Steps to make Chocolate Ganache cake:
- For ganache, Take fresh cream in a non-stick pan and bring the cream to boil. Switch of the flame and add chopped chocolate to hot cream. Stir it and add butter.
- Mix everything until chocolate completely melts. Transfer the prepared ganache into a bowl and let it cool completely.
- For cake, In a bowl add condensed milk, oil and vanilla essence and mix all the wet ingredients. With the help of a sifter sieve flour, baking powder, baking soda, cocoa powder and salt.
- Line a baking pan with parchment paper and set aside.
- Gently fold all the dry ingredients into wet ingredients. Add milk to the batter to make it of pouring consistency. Add vinegar to the batter and keep it aside for 5 min.
- Mix flour, cocoa powder, baking soda, salt and sugar in a bowl.
- Add in oil, water, vanilla and fold gently.
- Meanwhile keep your oven for preheating at 180 °C.
- Pour the prepared batter into the greased cake tin and bake it in preheated oven at 180 °C for 25 minutes or until it passes the toothpick test.
- Spoon this into parchment lined pan and bake for 30 to 35 mins.
- Remove and cool completely.
- Once baked, take the cake out and demould it.
- Unmould and slice into half.
- After demoulding let the cake rest on cooling rack for minimum 1 hour. Once the cake has cooled down, cut the cake horizontally into two equal halves. Place one piece of a cake board.
- Remove the dome of the cake and make it even.
- Apply a layer of prepared ganache. Sprinkle finely chopped chocolates on it evenly. Place another layer of cake on it and pour chocolate ganache on it. Cover the cake with ganache.
- Mix sugar and water in a bowl.
- Keep the cake in refrigerator for 15 minutes. After 15 minutes take it out and using a scrapper, smoothen the sides.
- Now brush the cake with this syrup all over it.
- Add your choice of chocolates to garnish the cake.
- Take the whipped cream.add 1tbsp of cocoa powder and 2-3drops of brown colour.whip it till a peak form.
- Take the cake, brush top with syrup. Decorate with the cream. - Cover entire cake with the cream.
- And here is your whole-wheat eggless death by chocolate cake ready to serve.
- Crumble the chocolate and decorate it in middle of the cake.
- Slice and cherish it.
- Add more brown colour in whipped cream for side decoration.
- Chill the cake for few hours.
- Slice and serve.
Chocolate ganache is the most versatile frosting you can make but white chocolate ganache can be a bit fussier than regular. Chocolate ganache, that amazing chocolate concoction we use for everything from truffles to glazes and layer cakes, is a simple enough thing. After all, it's just cream and chocolate, right? Chocolate Pound Cake with Chocolate Ganache. Chocolate Pound Cake with Chocolate Ganache is absolutely any chocolate lover's dream: a rich, dense cake recipe and a thick layer of.
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