Choco-licious Cake (Eggless)

Choco-licious Cake (Eggless) 

This is a sinful Choco-licious cake.😈 A recipe for all the choco-addicts out there... Like me. 😊

It's an easy-peasy cake with not so expensive ingredients but the best ever chocolate cake👌. 

My brother is a crazy fan of the movie 🎥 "Premam" and he always wanted me to try the 'rosettes' that appear on Cafè Agapè Cakes 😊

So here it is... Tried out the Rosettes for my one n only sweet brother👫. 

My dear brother... This is for u😊. Hope I did a decent job😉😜... “Doubt undengil parayanam!”😆😉

Ingredients:

For cake:

Maida – 1 cup

Baking Powder – ½ tsp

Baking Soda – 1 tsp

Cocoa Powder – 6 tbsp

Powdered Sugar – ¾ cup

Vegetable oil – ½ cup

Hot Coffee – ¼ cup (1 tsp of coffee in ¼ cup hot water)

Milk – ¼ cup

Yogurt – ¼ cup

Vanilla essence – 1 tsp

Sugar syrup - 1/2 cup

For chocolate ganache (recipe adapted from Yummytummyaarthi ):

Dark Chocolate – 250 grams 

Unsalted Butter –  4.5 tbsp

Milk – 90 ml

Vanilla / rum essence - 1/2 tsp

Icing sugar (optional) - 3 tbsp

Method:

For ganache:

Take milk and butter in a sauce pan and heat it up. 

Bring this to a boil so that the butter melts.

Once the butter is melted switch off the flame. 

Add in chocolate, icing sugar and the essence. 

Using a whisk mix this slowly so that the chocolate melts.

Let the mix cool down. Use as desired.

For cake:

Preheat the oven to 180 C. 

Grease a 6 inch round cake tin and line with parchment paper.

In a bowl sift together all the dry ingredients. 

Then add all the wet ingredients one by one.

Whisk the mixture gently until the dry and wet ingredients are well combined. 

Pour the batter in the prepared cake tin. 

Bake for about 30 min or until done.

Remove from oven and let it cool for few minutes. 

Then remove the cake from the pan and let it cool completely before Frosting. 

For Frosting:

Trim the top and sides of the cake. 

Slice the cake into 2 layers horizontally. 

Sprinkle sugar syrup on top of one layer. Top it with chocolate ganache. 

Then place the second later on top and sprinkle sugar syrup. 

Smear and smooth the ganache on top and sides of the cake and decorate it as u like.

Note:

For this recipe, my 1 cup measures 240 ml.