Hello my dear blogger friends....My blog turns out one today so i am very happy....One year went so fast, in this time i got many new friends cause of it and got to learn many new things also.So on this happy occasion i have a special chocolate ganche cake for you all.I am not a cake expert and i am very new to icing cakes so i have made this cake very simple.I had made this cake few weeks back and had not got time to post it , but now happy as got a better chance to post it....I am not a expert in cake icing, m just in the begining phase so did what ever felt for this cake.I had some special kids as my guests so wanted to make something chocolaty, so made this cake.I had just 2 hours to make it.I made the cake and it took time to get cooled so i had just 15 mins for the icing so did whatever i felt.I first gave a layer of vanilla butter cream icing at its sides and then poured hot ganche over it.Had not time to cool the ganache fully so it dripped down till the end of of the edge or else it had to be on half of the edge only.I mostly prefer eggless cake and loved this cake.The basic sponge had turned out very soft and with ganache it tasted superb.
For The Rich Eggless Chocolate sponge
- 200 gms condensed milk
- 1/2 cup milk
- 1 cup(100 gms) maida(flour)
- 1/4 cup powdered sugar
- 1/4 cup cocoa powder
- 1/2 cup(75 gms) oil
- 1 tea spoon baking powder
- 1/2 tea spoon baking soda
- 1 tea spoon vanilla essence
I had followed this main chocolate sponge recipe from nita mehtas cakes and cookies and it turned out really soft and tasty.Sieve flour, baking powder and baking soda together.keep it aside.In a big bowl beat oil, sugar, essence till well mixed. Add cocoa powder and beat again.Add milk and condensed milk and again beat well.Sometimes the mixture tends to curdle up so that time beat it over hot water.
Now add flour in two-three batches, mixing well after each addition.Beat for 4-5 mins till mixture is light and fluffy and of soft dropping consistency.Can add more milk to adjust its consistency.
grease a 6 inch round tin and preheat the oven to 150 degrees.Pout this batter in this greased tin and bake at 150 degrees for 55-60 mins.Insert knife and check if it comes out clean.After 5-10 mins invert it on wire rack and cool.Below i have put a pic of baked chocolate sponge.
For Vanila Butter-Cream Icing:
- 1/2 cup butter(at room temp)
- 2 table spoon clarified ghee
- 2 table spoon low fat fresh cream
- 3-4 table spoon powdered sugar
- 3-4 table spoon icing sugar
- 1 tea spoon vanila essence
First cut the cake in the center to form to round slices.Whip all ingredients in the frosting until thick and frosting holds peaks.Apply a layer of butter cream icing on the lower half of the cake and close the other half on top of it.Apply the remaining butter-cream frosting on the side of the cake using a spatulla.Level it to form a uniform layer.Refrigerate it for 20 mins.
- 150 grams dark cooking chocolate cut in small pieces
- 100grams fresh cream( i used amul low fat cream)
For Other Icing:
- Glazed cherries
- cashewnut cut in thin shivers or grated white chocolate
- dark chocolate shaving
Heat cream using water bath and then when it just starts boiling add the chocolate pieces and let them melt fully.Mix nicely to remove all lumps.Let it cool for 10 mins.
Remove the cake from refrigerator.Apply little ganache on top.This layer is important as it helps to make the top layer smooth.Spread it nicely on top, do not allow it to drip down now.Refrigerate it for 10 mins.Pic of this stage i have shown below.
Then remove the cake out and pour the ganache generously on the top of the cake.Let it flow down the vanilla-buttercream icing naturally to form a beautiful pattern.It should a smooth layer on top.
Refrigerate it for 10 more mins and then sprinkle thin slices of cashewnuts along its border and then decorate it with remaining vanila buttercream icing , galzed cherries and chocolate shavings.
Preparation Time : 3 hours