Tuesday 20 January 2015

CHOCOLATE CAKE WITH GANACHE FROSTIN



Ingredients

1 1/2 cup all purpose flour
1/4 cup cocoa powder
1 1/4 cup milk
1 tsp p baking powder
3/4 tsp  baking soda
1 1/4 cup powdered sugar
1/2 cup butter, melted
1 tsp vanilla essence
Strawberry buttercream.
1/4 tsp salt

Decoration as per your choice


For sugar syrup
2 tbsp sugar
125 ml water

For chocolate ganache-

200 gms semi-sweet chocolate chips
3/4 cup whipping cream
1 tbsp butter, room temperature

Method:

1.Preheat the oven at 180 degrees C for 10 minutes. Grease a pan with butter and line the base with butter/ baking paper.

2.In a bowl mix together flour, cocoa powder, powdered sugar, baking soda, baking powder and sieve it once to remove any lumps if any. To this dry mixture add melted butter, warm water, vinegar and vanilla essence. Take a fork and mix all the ingredients well, until there are no lumps and the mixture is smooth and uniform. Pour the batter in the greased tin and bake it at 180 degrees C for 30-35 mins or until a toothpick inserted in the center of the cake comes out clean. Remove pan from the oven and invert it on a wire rack. Leave the cake upside down to cool completely. [If you plan to do frosting the next day, then wrap this cake very well and refrigerate it overnight]

3.add lamon juice to milk for 4-5 min.

5.butter add sugar properly beat then add dry ingredint and mix it well.add milk and mix it well

6.Pour the batter in the greased tin and bake it at 180 degrees C for 30-35 mins or until a toothpick inserted in the center of the cake comes out clean.

7.Remove pan from the oven and invert it on a wire rack. Leave the cake upside down to cool completely.

8.Mix the chocolate chips, cream and butter in a heat proof bowl. Place this bowl over a saucepan of simmering water and allow the chips to melt down slowly [Double boiler]. Blend the ingredients well to get a smooth sauce. Switch off the flame and allow it to cool.

To assemble :

1.Place the cooled chocolate cake on a cake board and using serrated knife. slice the cake into two layers. Lift the top layer and keep it aside.
2.Put some sugar syrup on the cake layer that is placed on the cake board. Spread buttercream  all over the soaked cake covering it completely. Carefully place the other layer over the buttercream and take care to align it with lower layer. Moisten it with remaining sugar syrup. Allow this to rest in the fridge for 10-15 minutes before you proceed with frosting.

I used the round pan once again while using chocolate ganache to frost the cake. Place the round pan upside down inside a steel plate* and place the cake over this pan to continue working with ganache.




Thursday 1 January 2015

Eggless Black Forest Cake, Without Condensed Milk, Without Curd


Ingredients:-

Maida/Plain Flour - 1¼ Cup
Cocoa Powder - ¼ Cup
Baking Soda - ½ Tsp
Baking Powder - ¾ Tsp
Sugar - 1¼ Cup
Butter - ½ Cup
Milk - 1¼ Cup
Vinegar - 1 Tsp
Vanilla - 1 Tsp

For Icing: Whipping Cream: 500-550 ml
Sugar: 4 Tbsp
Cherries: ¾ Cup
Compound Chocolate: 1 cup
Syrup from cherry tin: ½ Cup

Instructions:-

1.Start by preheating oven to 180 C.
2.Now add in the vinegar to the milk. Sift together-Maida, Baking Soda, Baking Powder, and Cocoa twice.
3.In a mixing bowl, beat the butter and sugar until creamed well. Now add in the vanilla. Beat well.
4.Add in half of the buttermilk, and half of the flour mix. Mix well, now add rest of the buttermilk and rest flour and mix well.
5.Grease a cake tin, and line it with butterpaper.
6.Add the cake batter to it and bake it for 35 mins in the preheated oven.
7.After the cake is baked, let the cake cool to room temp, then refrigerate overnight or for atleast 4 hrs.
8.Once the cake is chilled, let it come to room temp.


For Icing:

In a bowl, add the cream and beat it using mixer/whisk until soft peaks. Now add in the sugar, and then whip until stiff peaks.

For completing cake: Take ½ cup cherries and remove the seed of it.

Peel the chocolate using a peeler to make the shavings. Then refrigerate until use.

1.Take the sponge and level the top.
2.Now cut the cake into 3 layers using a big knife/serrated knife. Transfer the layers to a plate.
Place some bowls below a plate or simple use a turn table. Touch the table with a bit of cream.
3.Now place the bottom most layer, spread syrup, now make a thick layer of whipped cream, now some cherries(without seed ones). Place the second layer and repeat the steps of syrup, cream, cherries, another layer, and again syrup!
4.Now take a big dollop of cream and place on top..Now spread the cream using a big knife/palette knife. As shown in video.

For Crumb Coat: After spreading the cream on top, spread some cream in sides using the big knife and then freeze the cake for 30 mins.

Now for the final icing: take a big dollop of cream and spread it on top as well as on sides using a big knife/palette knife.

Add the remaining cream in a piping bag, make rosettes in top.. And also make a border in the edge..

Sprinkle chocolate in sides as well as in top..

Put the remaining cherries in the top.