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DARK CHOCOLATE CAKE
Course dessert
Cuisine english
Prep Time
20 minutes
Cook Time 60 minutes
Servings
portion
Ingredients
For the cake:
For dark chocolate ganache:
For sugar syrup :
For garnishing:
  • 5 – 6 tbsp Nutella :
  • 1 tsp Silver balls
  • 5 tbsp White choco chips
  • 1/2 cup (whole) and 1/2 cup Cherries – (chopped)
Course dessert
Cuisine english
Prep Time 20 minutes
Cook Time 60 minutes
Servings
portion
Ingredients
For the cake:
For dark chocolate ganache:
For sugar syrup :
For garnishing:
  • 5 – 6 tbsp Nutella :
  • 1 tsp Silver balls
  • 5 tbsp White choco chips
  • 1/2 cup (whole) and 1/2 cup Cherries – (chopped)
Instructions
  1. Sieve all purpose flour, cocoa powder and baking powder together in a large bowl and keep aside.
  2. In a bowl or a blender mix the sugar and butter well till they are well combined.
  3. Now add two eggs at a time and keep whipping till it becomes a smooth and creamy batter.
  4. Add vanilla essence to it and mix well.
  5. Now start adding the dry ingredients to the wet ingredients slowly to make a smooth and fine chocolaty batter.
  6. Add thick curd in the batter and mix well.
  7. Grease a 7 inch baking tin and dust with some flour.
  8. Pour the entire batter into the pan and tap it gently to settle the air bubbles.
  9. Pre heat the oven at 180 degree C and bake the cake for around 30mins or till a tooth pick comes out clean.
  10. Allow the cake to cool down completely.
  11. Now cut the cake horizontally into two parts from the center. (If u have two similar sized baking tins then u can divide the given ingredients into half and bake two individual cakes too)
  12. Once the cake is cooled completely, combine the ingredients of the sugar syrup and drizzle it over both the cakes with the help of a silicon brush. This will keep the cake moist and spongy.
For making the ganache:
  1. Chop the dark chocolate and keep aside in a bowl.
  2. Heat cream till bubbles appear in it and pour all over the chocolate pieces covering it completely.
  3. Add butter and set aside for 5-6mins.
  4. Now using a hand whisk mix the ganache well. Make sure there are no lumps.
  5. Refrigerate the ganache for 20-25mins before use.
  6. Now apply Nutella on one piece of the cake generously and spread the chopped cherries all over. Now place the second piece on it. Press it well.
  7. Take out the ganache from the refrigerator and spread all over and around the sides of the cake with an offset spatula.
  8. ( Note: If the ganache gets too sticky u2013 Boil 2 cups of water in a pan. After every few strokes with the offset spatula, dip the spatula in the hot water and wipe it clean. Smoothen the ganache with the hot spatula to get a perfect finish.)
  9. Now take a star tip and a pastry/piping bag. Put the left over ganache into it.
  10. Pipe 9 small rosettes in the corners of the cake and 5 in the center.
  11. Place the whole cherries in between the corner rosettes and one in the center.
  12. Similarly pipe the border of the cake by making patterns both on the top and bottom.
  13. Press the chopped cherry pieces on the sides of the cake.
  14. Sprinkle the white choco chips next to the border and place small silver balls between the border patterns and on the rossets.
  15. Refrigerate the cake for minimum 2 hrs before serving.
Recipe Notes


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