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Preparation Time : 10
Cook Time : 45
Total Time : 55
Cake flour / All Purpose Flour – 2 cups
Cocoa powder – 1/4 cup
Baking powder – 2 teaspoon
Icing Sugar – 2 cups
Eggs – 3
Salt – 1/4 teaspoon
Vanilla extract – 1 teaspoon
Oil – 1/2 cup
Water – 1 cup
FOR GLAZE:- Semi sweet chocolate or dark cooking chocolate 5 bars
Butter – 1 tablespoon
Sugar – 2 tablespoon
Instant coffee powder – 1 teaspoon
Grated Chocolate Curls – for garnishing 5-6 tablespoons
Karonda 8 pcs
Preheat oven to 150°C. Grease the baking pan with oil and dust some flour.
In a bowl, sift and combine cake flour, baking powder, cocoa powder, sugar and salt. Mix well.
Add oil, water and one egg to the flour mixture. Whip in low speed for a minute.
Add the remaining two eggs and whip in high speed for 5 minutes until combined.
Pour the prepared batter into prepared baking pan and bake for 45 minutes at 150°C or until the inserted tooth pick comes out clean. Once done, allow it to cool completely.
Use double boiling method to prepare ganache. Keep the small pan with water on stove and boil.
Place the bowl wider than the bowl on Stove on top. Add chocolates, sugar, butter and instant coffee powder to it.
Add little prepared sugar syrup and keep mixing until everything combined and chocolate melts. Allow it to cool. The ganache has to be in easily pouring consistency.
Once the cake is cooled, place the cake in plate. Pour the prepared chocolate coffee ganache all over the cake so that it spreads evenly.
Garnish with grated chocolate curls on top along with karonda pcs
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