Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, rich chocolate cake. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Rich chocolate cake is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Rich chocolate cake is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have rich chocolate cake using 22 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Rich chocolate cake:
- Prepare For the eggless Sponge
- Get Dry ingredients
- Get Plain flour/ maida
- Make ready Good quality coco powder (I use Hershey’s)
- Make ready Baking powder
- Get Soda-bi-carb
- Take Vanilla essence
- Prepare Other ingredients
- Get or 1/2 tin Condensed milk
- Get Oil
- Prepare Powdered Sugar
- Prepare Milk (you may use ½ cup of coke in place of milk)
- Make ready Milk makes the cake richer and addition of coke makes it lighter. In-case you don’t want to add either just use water
- Prepare For the chocolate ganache
- Prepare fresh cream (I am using amul)
- Make ready dark chocolate
- Make ready glycerin
- Prepare For the Chocolate whipped cream
- Make ready non dairy whip topping (richs, tropolite etc) thaw in fridge overnight
- Prepare chocolate ganache
- Make ready grated chocolate for decoration
- Take coke (soaking syrup) keep out for 1 hour to remove fizz
Whisk the egg whites and lemon juice until they hold a stiff peak. Stir a large spoonful into the chocolate to loosen the mixture then fold in the rest. This rich and decedent chocolate cake is so delicious! Perfect for birthdays, having guests over or just because!
Instructions to make Rich chocolate cake:
- For the sponge cake: Line a 7 inch round cake tin with the paper liner and grease the sides. Keep aside. - Preheat the oven to 150 degree Celsius.
- In a bowl sift the dry ingredients together. In another bowl, beat the condensed milk using an electric mixer, for 5 minutes till it is light in colour and a slightly fluffy.
- Now add 3 tbsp, of sugar one at time and keep beating.
- Next add the oil and beat till it mix well with the ingredients. - Next goes in half of the flour mix along with ¼ cup of milk. Mix it well using the electric mixer.
- Repeat with rest of the flour mix and milk. Add the vanilla essence. Mix well with the electric beater.
- Transfer the batter to the cake tin, making sure your cake tin is only 2/3rd full. Bake for 40 minutes in an OTG or convection oven. - Take out and cool on a wire rack.
- For the ganache, Heat the cream in a pan on a very low heat for 6-7 minutes while stirring continuously. Transfer the chopped chocolate to a bowl. Pour the hot cream over the chocolate and cover the bowl. After 5 minutes mix it nicely using a whisker or a spatula. If the chocolate does not melt completely add some hot milk or water and mix again. Add the glycerin and mix again. Keep aside. (you can freeze the leftovers in an airtight glass container.)
- For the chocolate cream, transfer the whip topping in a mixing bowl and thaw in the fridge for 4-5 hours. Also put the beaters in the fridge to chill. Now beat the whip topping till stiff peaks form using an electric beater. Add the ganache and mix well. Refrigerate till the time of using.
- To assemble the chocolate cake, remove the top of the cake carefully if there is a peak and then slice the cake horizontally in 3.
- Place one layer on a cake board and soak with some coke. Apply some chocolate ganache. Top it with generous amount of chocolate whipped cream.
- Place another layer of sponge on the top, soak with coke and repeat with ganache and whipped cream.
- Place the last layer of sponge, soak it with coke and spead only whipped cream generously. Also cover the sides of the cake with whipped cream. Using a spatula knife spread the whipped cream smoothly all over the cake.
- Now make the ganache of a pouring consistency by adding some hot water or milk. Pour this ganache all over the cake craefully.
- Whatever, ganache is extra or runs over wipe it carefully with a tissue.
- Let the cake set in the fridge for 30 minutes. now cover the cake completely with grated chocolate. Let it set again for 1-2 hours and enjoy.
This rich and decedent chocolate cake is so delicious! Perfect for birthdays, having guests over or just because! Split and filled with chocolate buttercream, coated in a layer of chocolate buttercream and then decorated. I have COVERED this cake in chocolate, chocolate and more chocolate but how you finish it is completely up to you! Mary Berry's Very Best Chocolate Cake Recipe isn't called the 'very best' for no reason, it uses good-quality Fairtrade chocolate for a depth of flavour and includes apricot jam to infuse it with a little extra sweetness.
So that’s going to wrap it up with this exceptional food rich chocolate cake recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
