Ingredients
The following ingredients have 8 Servings
- For Dark Ganache--
- 200 gm dark chocolate (Not COMPOUND)
- 5 tbsp milk
- 1 tbsp butter (room temperature)
- 1/2 cup of Sugar syrup made using equal quantities of sugar and water mixed together.
- Cake Base Ingredients -Whole wheat flour 200 gm
- Dark CHOCOLATE (100 gm)
- Hersheys cocoa powder (15 gm)
- Sunflower oil (Or Butter 50 gm)
- Castor sugar (100 gm)
- Warm Milk (1 1/2 cups)
- Pinch of salt
- 1 teaspoon baking powder
Instruction
- Prepare the ganache-- Take the dark chocolate, milk and butter in a thick bottom pan. Heat it gently on double boiler. When the chocolate almost melts, remove from the boiler.
- Let it sit for 2 minutes. Whisk gently till it all comes together. Keep aside to use later to garnish and decorate the cake.
- To prepare the cake-- Preheat the oven at 180 degrees for 10 minutes. Grease and line a half kg 6 inches tin. Sieve the flour, cocoa powder, baking powder, coffee for 4-5 times at least.
- Melt on a double boiler, the Dark chocolate, oil and sugar till the sugar almost melts. It won;t melt completely.
- Cool for about 5 minutes. Add the warm milk and vanilla Essence. Add the flour mix gently. Whisk it till it all comes together.
- Pour in the cake tin. Bake at 180 degrees for 30-35 minutes or till done. Remove from the oven and let it cool for 10 minutes before demoulding. Cool on a wire rack.
- This is the mud cake and can be served as is or decorated further. To decorate the cake, Cool the cake completely and then cut it into 2-3 horizontal layers.
- Apply little sugar syrup on all the layers. Spread the ganache in between all the layers and all over the sides and top as well.
- Keep in the fridge for 30 minutes to set. Drizzle the chocolate ganache all over the top and sides or use it to make some design. Decorate with Gems .
- Set for 10 minutes in the fridge before serving.
