Name: Eggless Moist Chocolate Cake with Ganache recipe by Gloria Fernandes at BetterButter
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 4
Ingredients: 1 cup Flour/Maida; 1 tsp Baking powder; 3 tbsp milk powder; 3 tbsp cocoa powder; 1/2 tsp baking soda; 3/4 Cup Powdered Sugar; 1/4 cup +2 tbsp oil; 1 tsp vanilla essence; 1 Cup water; 1 tsp vinegar; 1/8 tsp salt; 1/2 cup whipped cream; 250gms dark chocolate; 200 ml fresh cream

Ingredients Serving: 4

1 cup Flour/Maida
1 tsp Baking powder
3 tbsp milk powder
3 tbsp cocoa powder
1/2 tsp baking soda
3/4 Cup Powdered Sugar
1/4 cup +2 tbsp oil
1 tsp vanilla essence
1 Cup water
1 tsp vinegar
1/8 tsp salt
1/2 cup whipped cream
250gms dark chocolate
200 ml fresh cream

Instructions

Preheat oven at 160 degree for 10 minutes. Line a 6 inch pan with butter paper and grease with oil.
Sift together flour, cocoa powder, milk powder baking soda, baking powder and salt.
In a bowl add sifted flour and sugar and mix well with a whisk. To this add water vanilla and oil.
Just before putting the cake in the oven add vinegar and mix well. Pour the batter in the prepared cake tin.
Bake for 30-35 minutes or till toothpick inserted comes out clean. Let the cake cool completely before you slice it.
For ganache, heat cream over double boiler just till bubble appears on the edge. Remove from flame and chopped chocolate and let it set for fee minutes. Then mix with spatula.
Cut the cake into half Add whipped cream and spread evenly.
Place the other half of the cake Keep in the refrigerator for 30minutes atleast
Cover the cake completely with ganache. Keep in the fridge for about 30-40 minutes.
Take 2 tbsp ganache and add 2 tsp milk and heat it. Now spread this ganache to give the cake a mirror Glaze.
Decorate the cake by piping some rosette, Serve chilled.

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