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Preparation Time : 15
Cook Time : 35
Total Time : 50
1 cup Whole Wheat Flour
3 tbsp Cocoa Powder
2 tbsp Milk Powder
1 tsp Baking Powder
1/2 tsp Baking soda
1/2 tsp Salt
1/2 cup Buttermilk
1/2 cup Sugar
1/4 cup Oil
1 tsp Sprig Vanilla Extract
2-3 tbsp Sugar syrup
2-3 tbsp Colourful gems for topping
For Chocolate Ganache : 1 cup Chocolate
1/2 cup Cream
1/4 tsp Vanilla extract (optional)
In a mixing bowl add the buttermilk, sugar, oil, vanilla extract, stir and mix well.
Sieve the flour, cocoa powder, milk powder, baking powder, baking soda and salt atleasr twice to incorporate them well.
Preheat the oven @180° for 10 mins. Grease the cake pan and line with butter paper.
Add the dry ingredients into the wet ingredients and gently fold to make a smooth batter.
Pour the batter into the greased pan and tap the pan to release the air bubbles.
Bake at preheated oven @180° for 35 mins. A toothpick inserted should come out clean.
Remove from the oven, let it stand for 5 mins. Demould and allow the cake to cool down completely.
For Chocolate Ganache: Place chocolate pieces in a large bowl. Heat cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate. Let it stand undisturbed for 5-10 mins. Now add vanilla extract if using and stir until completely mixed and glossy. Allow ganache to cool and refrigerate atleast 2-3 hours before frosting the cake. Remove the ganache from refrigerator few mins before frosting the cake. Whisk them for 2-3 mins until fluffy and your ganache is ready for filling, pipping and frosting.
For Frosting the cake : Once the cake is completely cooled down. Cut the cut into 2 layers.
Take one layer of the cake and apply the sugar syrup.
Now spread the ganache evenly over the cake. Top with another layer of the cake and spread the ganache all over the cake including the sides and evenly spread and cover the cake.
Decorate the cake as per your choice.
Cut and serve. Enjoy!
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Akum Raj Jamir