It is my 50th post and what better than everyone’s favourite – a decadent chocolate cake. There are not many people who doesn’t like a Chocolate cake so this post is rather special. I was bitten by that baking bug again this morning and really wanted to make something special. I made this for two gorgeous little girls who live next door and whom my little toddler loves. So this one is for them! This is cake is very soft and chocolaty, just like how a good chocolate cake should be. This one is a keeper and am sure I will be making this again soon.
You will need:
Dark Chocolate chopped – 56 gms
Vegetable oil – 3/4th cup
Egg – 1
Sugar – 1 cup
Vanilla Essence – 1 tsp
Cake Flour – 2 cups
Cocoa Powder – ½ cup
Salt – ¼ tsp
Baking Powder – 2 tbsp
Buttermilk – 1 cup
Strong coffee – 1 cup
Melt the chocolate in a microwave safe bowl in brief intervals till you get a smooth mixture.
Whisk together the oil, sugar, egg, vanilla essence and the cooled melted chocolate until the sugar is dissolved.
Sieve together all the dry ingredients.
Add the dry ingredients to the chocolate mixture alternating with the buttermilk and coffee a little at a time whisking gently until smooth.
Pour into a silicone bundt cake mold or a greased bundt cake tin.
If you are using a silicone mold, make sure you place it on a cookie sheet before lifting it to the oven; else you may end up spilling the mixture.
Bake in a preheated oven for about 40 minutes (silicone mold) or 45 minutes (regular bundt tin) or until a skewer inserted comes out clean.
Once done, allow the cake to cool completely before removing from the mold.
Pour the Ganache over the cooled cake and let it set slightly before serving.
Chocolate Ganache Glaze:
Dark Chocolate chopped – 80 gms
Cream – 1/3 cup
Corn syrup – ½ tbsp
Butter – ½ tbsp
Put the chopped chocolate, butter and corn syrup in a bowl.
Heat the cream and pour over chocolate. Let it rest for a minute and stir until smooth.