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.
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.
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.
Once baked, take the cake out and demould it.
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.
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.
Keep the cake in refrigerator for 15 minutes. After 15 minutes take it out and using a scrapper, smoothen the sides.
Add your choice of chocolates to garnish the cake. And here is your whole-wheat eggless death by chocolate cake ready to serve. Slice and cherish it.
Note: You can bake this cake on a gas stove, in a pressure cooker on medium flame. It will approximately take 35- 40 min.
