Chocolate ganash cake / cake made in kadhai

Ingredients

(Dry ingredients)

1 cup Maida  

¼ cup cocoa powder 

1 Tspoon baking powder

½ Tspoon soda

 (Wet ingredients)

50 gm butter 
2 tbsp curd

 ¼ cup sugar powder  

 ½ cup condensed milk 

¼ Tspoon caramel colour

¼ Tspoon chocolate essence

¼ Tspoon coffee essence/instant coffee

Soda water/milk

Procedure...

STEP 1

1   cup Maida   + ¼ cup cocoa powder +  1 Tspoon baking powder + ½ Tspoon soda

STEP 2

50 gm butter + ¼ cup sugar powder + ½ cup condensed milk + ¼ Tspoon caramel colour+ ¼ Tspoon chocolate essence + ¼ Tspoon rum essence + ¼ Tspoon cofee essence/instant coffee + 2 tbsp curd

STEP 3

Mix both dry and wet ingredients (STEP 1+STEP 2).
STEP4

Adjust the consistency by adding slowly soda water/milk

STEP 5 

Grease a baking tin or place a butter paper in tin & pour a batter in tin.

STEP 6

Bake in preheated kadhai  25-30 min on medium to low flame .

Or bake in preheated oven at 180˚C for 30 min.

                                             Place the cake tin on the rack placed in kadai.

Cover the kadhai with another kadhai . keep some heavy weight on it so that steam will  not passout.

Cool the cake before frosting.

Frosting....

Required material:- Amul fresh cream (250ml pack) and 1 chocolate slab (I have used dark compound chocolate)

           Keep aside 2 spoons of fresh cream for designing the cake latter on  and heat the remaining cream , remove from the flame, and add chocolate pieces to it and cover the vessel, so that chocolate gets soften . Then give a mix .let the ganash cool before covering the cake .

As the ganash starts cooling, it gets thicker and thicker , pick up  the consistency  you want to decorated cake .

If keep for too long it comes to creamy texture this helps for piping and flower making.

Ganash consistency

cover the cake with the ganash.

Take 2 tbspoon of cream in a piping bag and form a circular design on cake as shown . With the help of toothpick prepare lines from inward to outward direction with alternate outward to inward direction which forms a flowering design.with the help of star nozle make border and cover the sides/height of cake. Decorate the sides with the white and chocolate chips.