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
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
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.