Ingredients
- All-purpose-flour / maida - 1 cup
- Baking Soda - 1 tsp
- Baking Powder - 1/2 tsp
- Cocoa Powder - 1/4 cup tightly pressed
- Salt - pinch
- Sugar - 3/4 cup
- Milk - 1/2 cup
- Flavor less Oil - 1/2 cup
- Sour cream / Curd - 1/2 cup
- Water - 1/4 cup
- Vanilla - 1 tsp
- Instant coffee powder - 1/2 tsp
- Frosting:
- Unsalted butter - 3/4 cup
- Confectionery sugar - 2 + 1/2 cup
- Unsweetened cocoa powder - 1/3 cup tightly pressed
- Heavy cream - 3 tbsp
- Salt - pinch
- Vanilla extract - 1 tsp
- Chocolate ganache :
- Semi sweet chocolate chips - 2.5 oz
- Heavy cream - 2.5 oz
- Salt - pinch
- Vanilla extract - 1/4 tsp
- Coffee powder - pinch
Instructions
- Preheat oven to 350°F or 175°C
- Take two 6 inch cake pan and line them with parchment paper and grease with cooking spray or oil
- In a small mixing bowl add instant coffee powder and water; mix well till the coffee powder is well blended with water
- In a wide mixing bowl add flour, cocoa powder, baking powder, baking soda, and sugar; combine everything well with a whisk
- After the microwaved coffee is cool add milk, oil, and vanilla extract and mix well
- Make a dent in the dry ingredients bowl
- Add the wet ingredients and sour cream, mix just until all the ingredients are incorporated; avoid over mixing
- Avoid over mixing it yields a dense cake
- Divide the equal amount of batter between two tins and add
- Bake for 29 -33 minutes or until a toothpick/skewer inserted comes out clean
- Cooldown both the cakes for 10 minutes and carefully flip the cake on the rack, remove the parchment paper, and allow both cakes to cool completely
- How to make chocolate frosting
- In a wide vessel add softened butter and beat it well on medium speed until creamy for about 2 -3 minutes
- Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract
- Beat on lowest speed for around 1 minute or until everything is combined well
- After the mixture is well combined slightly increase the speed and beat till you see creamy buttercream frosting
- Assemble the cake
- Add little frosting on the cake board and place the base cake
- Use a skewer and make holes around the cake and drizzle a generous amount of chocolate syrup on the entire cake
- Add a generous amount of frosting and spread
- Place another cake over the base cake
- Add a base coat of frosting and refrigerate the came for at least 1 hour
- After 1 hour add one more layer of frosting and level; refrigerate
- Chocolate ganache
- In a mixing bowl add chocolate chips, vanilla extract, salt, and coffee powder; mix well
- In a cooking pan add heavy cream and boil in low flame
- Cook till the heavy cream turns warm
- Switch off before they start boiling
- Add it to the chocolate mixture and let it sit for 4 minutes. Let the chocolates get well immersed in cream
- Stir well after 4 minutes
- In a colander strain the ganache and keep it at room temperature for least 20 minutes and refrigerate for 20 minutes
- Ganache drip
- Take a spoon and gently add ganache around the cake and add it to the top portion
- Refriegatare the cake for at least 2 hours
- Decorate the cake according to your preferences and refrigerated until use
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Notes
- You can also wrap it up in cling wrap and refrigerate to use it later
- If the frosting is thin add more sugar to increase sweetness or cocoa powder to make it chocolatey
- For thick frosting add a few tsp/tbsp of milk to make it spreadable texture
- Use a generous amount of chocolate syrup to make the cake soft and chocolatey
- For light moist cake avoid over mixing
- Vanilla essence is an artificial flavoring agent so use only a few drops
- For the sugar syrup, boil 2 tbsps sugar in 4 tbsps water until the sugar dissolves and begins to boil well. Cool this and pour over the cake after cooling completely. Go ahead frosting the cake.
- Avoid adding frosting/ ganache to the hot cake
- Using a colander for me ganache is optional. Since I have used chocolate chips I did that to make sure I get a smooth ganache
- You can use a chocolate bar instead of chocolate chips
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