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Preparation Time : 20
Cook Time : 30
Total Time : 50
All purpose flour 130 gms
Sugar granulated 150 gms
Coco powder 30 gms
Eggs 2 nos
Baking powder 1 tsp
Oil 1/4 cups
Milk 1/2 cups
Vanilla essence 1 tsp
Dark chocolate compound 400 gms
Whipped cream 200 gms
Choco chips for garnishing 1/2 cups
Little sugar hearts 1 tbsp
Golden edible dust 1 pinch
Heart shaped mold 1 nos
Sieve all purpose flour, coco power, baking powder 3 times.
In a big bowl beat eggs until white and hard peaks.
Add powdered sugar, vanilla, oil and beat again.
After that add the dry flour mixture into the egg mixture.
Make a smooth ribbon consistency batter by adding milk gradually.
Use rubber spatula for gentle mixing.
Pre heat oven to 180 C for 10 minutes.
Fill the heart mold with batter and bake for 25-30 minutes or a toothpick comes out clean.
Cool the cake and cut from middle.
For making ganache:
Heat the cream and pour the cream into the chopped dark chocolate.
Let it sit for 2 minures. Then mix with a spatula and ensure that no chunks of chocolate is left.
This is ganache. Pur it in freeze for 1 hour.
Now place one part of the cake on the cake board.
Pour some prepared ganache and level it.
Add some chocochips on this layer.
Now place the 2nd layer over it.
Cover the whole cake with ganache.
Keep in freeze for setting.
Now pour the remaining ganache in a piping bag.
Decorate as per your choice.
Lastly brush some golden luster dusts on the cake.
Sprinkle the tiny hearts on the cake.
Chill and serve.
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