Total Preparation Time - 1 hour 45 minutes
Dark chocolate - 1 bar
Maida - 1 1/4 cup
Butter- 5 1/2 tbsp
Boiled milk - 2 tsp (optional)
curd - 3/4 cup
Coco powder - 2 tbsp (unsweetened)
Vanilla essence - 1 tsp
Soda bi-carb - 1/2 tsp
Baking Pd - 1 1/2 tsp
Salt - a pinch
For Chocolate Ganache Frosting
Dark chocolate - 2 cup (i took dark chocolate chips)
Fresh cream or whipping cream - 1 cup
Milk - 2 spoons (optional)
Strawberries - 2-3
For the middle layer: (optional)
Whipped cream / Double cream - As required
Double boiler Method:-
1.Double boil the chocolate pieces to melt it. To do this, break the dark chocolate into smaller pieces and add into a bowl.
2.Take a pan add water into it and place on flame, then inside this pan add the bowl with dark chocolate pieces and leave undisturbed.
3.When it melts well and there are no lumps remove from flame and set aside until it cools.
Note: Don't over heat the chocolate else it may get burn and it will be of no use any more.
To proceed :
1.Add the curd, butter, vanilla essence and 4 tbsp of water and mix well. The batter should be of dropping consistency.
2.Now add the sifted all purpose flour mixture and fold in gently using a wooden ladle or spoon. Do not use a beater here.
3.Now add the melted dark chocolate and stir well until the chocolate blends well with the batter.
4.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, curd and vanilla essence. Take a fork and mix all the ingredients well,
5.until there are no lumps and the mixture is smooth and uniform.
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.
[If you plan to do frosting the next day, then wrap this cake very well and refrigerate it overnight
Chocolate Ganache Frosting
Double boiler method :
1.To a bowl add cream and double boil it. To do this place the cream filled bowl in a pan containing water and place on flame. (Do not use plastic bowls)
2.Now after a minute add the dark chocolate pieces into it and leave undisturbed.
3.After it starts melting, stir well with a spoon and mix well until it blends well and there are no lumps. Then add 2 spoons of milk and stir well.
4.Then remove from flame and set aside until it cools down.
5.After it cools down using a beater beat well for 2 to 3 minutes and set aside. (The ganache should not be runny, it should be smooth and thick, but not too thick) .
Use whipped cream to sandwich the cakes.
This step is purely optional. If you don't get whipped cream whip the double cream well until it turns stiff and forms a peak then use it.
Assembling the cake:
Now place one of the cake slice on a wire rack and spread the whipped cream on it. You can spread as much as you want. I just spread a thin layer.
Now place the other half over this, by placing the sliced side facing the cream. Press gently.
Now pour the chocolate ganache icing over the cake and spread well and evenly all over the cake. Even it with a knife or a flat spatula.
Then decorate with strawberry slices if you wish and spread some grated chocolate over the icing.
Refrigerate until it sets well and then serve.
The cream layering or sandwiching cake slices is completely optional you can just make the ganache icing and serve!! You can use any kind of dark chocolate or chocolate for making the cake and ganache.
You can also add some orange zest to the cake. The ganache sets well after