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Preparation Time : 20
Cook Time : 40
Total Time : 60
cocoa powder 3 tbsp
instant coffee powder 1 tsp
milk 1/2 cups
oil 3 tbsp
plain flour (maida) 3/4 cups
baking powder 1/2 tsp
baking soda 1/2 tsp
powdered sugar 3/4 cups
salt 1 pinch
roasted Almonds 10-15 nos
For icing :heavy cream cold (355ml) 1 1/2 cups
powdered sugar (60g) 1/2 cups
vanilla extract (5ml) 1 tsp
For chocolate ganache: fresh cream 1/2 cups
chopped dark chocolate 1/2 cups
butter optional 1 tsp
Other Ingredients sugar syrup 1/4 cups
For the chocolate spongeCombine the instant coffee powder and ¼ cup of warm water in a small bowl and mix well.
Combine the milk, oil and coffee-water mixture in a deep bowl and mix well using a whisk. Keep aside.
Sieve the plain flour, cocoa powder, baking powder, baking soda, sugar and salt in a deep bowl and mix well.
Add the milk mixture and 2 tbsp of water and fold gently using a spatula.
Pour the batter into a greased tin lined with butter paper and dusted with plain flour.
Tap it slightly to even out the mixture.
Bake it in a preheated oven at 200°c (400°f) for 40 minutes. Keep aside to cool completely.
For the chocolate ganacheHeat the fresh cream in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Switch off the flame, add the chocolate, wait for 2 minutes.
Mix very well using a flat spoon, till the mixture is smooth.
Keep aside to cool completely.
Demould the cake on a flat surface and cut into two equal parts horizontally.
Sprinkle a little the sugar syrup on the inner side of the cake slices.
Spread little whipped cream on the lower half and spread it evenly using a palette knife.
Sandwich with the other halve of the cake, with the soaked part facing upwards and press it lightly.
Spread the remaining ganache evenly on top and at the sides of the cake with the help of a palette knife, to cover the cake.
Pour the chocolate ganache on the top of the cake.
Now toping some chopped almond's and dark chocolate over the cake and it's ready to serve enjoy!
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