Chocolate Cake With Frosting

For the ganache - Place chocolate and butter in a heatproof bowl. Bring cream to a gentle simmer over medium heat and pour over the chocolate. Let it stand for 5 minutes. Stir the chocolate and cream mix. It will slowly come together into a glossy thick frosting.

For the cake: Sift together flour, cocoa powder, baking powder and baking soda in another bowl. Mix condensed milk, soft butter and castor sugar together with a hand mixer or a whisk. Add milk and whisk again.

Fold dry mixture into the wet ones just till it comes together. Scrape the batter in a lightly buttered 8 inch cake tin. Bake at 180 degree celcius for 20 minutes or till the toothpick when inserted comes out clean. Cool the cake completely on the wire rack.

For Frosting: Level the top of the cake by slicing the dome part. Then slice the cake in the middle to make 2 layered cake with a bread knife.

Place the first cake layer on the board, and spread 1/3rd of the ganache with a palette knife. The place the 2nd layer on top and press it gently. Cover the cake with thin layer of frosting on top as well as on the sides. This is called crumb coat. If the ganache is soft to handle, keep the cake and remaining ganache in the fridge for 30 minutes till its back to the consistency you can work with.

Now warm the ganash on double boiler and pour it on the cake, after 1-2 mins add few drops of cream and garnish with chocolate leaves. Let it set in fridge for about half an hour, then serve with your loved ones.