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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

  1. You can also wrap it up in cling wrap and refrigerate to use it later
  2. If the frosting is thin add more sugar to increase sweetness or cocoa powder to make it chocolatey
  3. For thick frosting add a few tsp/tbsp of milk to make it spreadable texture  
  4. Use a generous amount of chocolate syrup to make the cake soft and chocolatey
  5. For light moist cake avoid over mixing
  6. Vanilla essence is an artificial flavoring agent so use only a few drops
  7. 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.
  8. Avoid adding frosting/ ganache to the hot cake
  9. 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
  10. You can use a chocolate bar  instead of chocolate chips
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