Name: Chocolate ganache cake recipe by Krupa Shah at BetterButter
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 8
Ingredients: 1 & 1/2 cups all purpose flour (maida); 1/2 Cup whole wheat flour; 1/2 cup cocoa powder; 1 tsp baking soda; 2 tsp baking powder; 400 g condensed milk; 200 g melted butter; 1 Cup water; 1 tbsp vanilla essence; 2 tbsp Sugar; A pinch of coffee powder; Sugar syrup ( 4-5 tsp in 1/2 cup water and heat it a bit till sugar melts); For Ganache:; 250 g fresh cream; 500 g chocolate milk compound; For decorating:; Heart shaped decorations and sugar balls

ABOUT Chocolate ganache cake RECIPE

Chocolate has been my favourite since childhood and if it's a chocolate cake then that was just the most wanted item i liked to have!!! Have decorated this chocolate cake with ganache and few edible decorations.

Ingredients Serving: 8

1 & 1/2 cups all purpose flour (maida)
1/2 Cup whole wheat flour
1/2 cup cocoa powder
1 tsp baking soda
2 tsp baking powder
400 g condensed milk
200 g melted butter
1 Cup water
1 tbsp vanilla essence
2 tbsp Sugar
A pinch of coffee powder
Sugar syrup ( 4-5 tsp in 1/2 cup water and heat it a bit till sugar melts)
For Ganache:
250 g fresh cream
500 g chocolate milk compound
For decorating:
Heart shaped decorations and sugar balls

Instructions

Pre heat oven at 180°C
Sift all the dry ingredients (maida, wheat flour, cocoa powder, baking soda and baking powder) 3-4 times
In another container add condensed milk, butter, water and essence. Microwave this mixture on high for a minute.
Add sugar to it and mix it.
Add dry ingredients mixture slowly to the wet mixture in three parts.
Mix slowly to get smooth batter but don't over mix.
Pour the batter into a greased vessel and bake it for approximately 50-55 minutes or till the toothpick inserted into the centre of the cake comes out clean.
After it is baked cool it on wire rack.
After it cools cling wrap the cake and keep it for about 6-8 hours.
For ganache: Heat the fresh cream in a vessel till bubbles are formed.
Remove the container from the flame and add pieces of chocolate milk compound to it and mix it properly.
Let the mixture cool at room temperature and allow it to set properly (will become thick) at room temperature.
Cut the cake into two halves horizontally. Place one of the halves on the cake board.
Soak the sponge with sugar syrup properly and apply a uniform layer of chocolate ganache on it.
Now place the other cake half and soak that too with sugar syrup properly.
Cover the cake fully with chocolate ganache, i.e. the sides and top of the cake.
Make rossettes with the ganache and decorate the cake with heart shaped decorations and sugar balls

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