Chocolate Excess Cake with Ganache Icing - Inspired Baking

Mmmm.....Choco Fantasy

 

Well, here is yet another reason to bake....I just saw an episode of Masterchef Australia - Season 3 and guess whom I saw....Nigella Lawson sitting there tasting that Chocolate Devils Food Cake...Ah! How I wish I was there, treating her to one of my lovely cakes and bowl her over with my very special Chocolate Excess Cake covered with Ganache Icing. Well, I am not sure if she would approve of my downsizing the amount of butter, but I think this cake is just as tender, fudgy and infinitely chocolatey with a beautiful deep brown crust which is going to go under a blanket of cream and dark chocolate icing - the Ganache.

This cake is a cross between my Chocolate Sponge ( where I use Cocoa and in lesser amounts) and the Chocolate Devil's Food Cake which uses boiling hot water to get its texture and density. My version of Excessive Chocolate... Nigella, you will definitely endorse this cake !!!

Shining Crowning Glory !!

Ingredients:

1 cup atta/whole wheat flour ( 8 fl oz) ( Can substitute same amount of maida/cake flour)

1/4 cup soft butter ( 2 fl oz) ( Salted Butter is fine)

3/4 cup powdered sugar (6 fl oz)

1/2 cup finely chopped dark chocolate ( 4 fl oz)

1/2 tsp Vanilla

1 tsp baking powder

2 eggs, at room temperature

1 tsp Vegetable oil

3/4 cup boiling water (6 fl oz)

1/2 cup dark Chocochips (4 fl oz)

Method:

1. Just like any other cake, start by sieving the dry ingredients (atta, baking powder).
2. Add vanilla, the oil and the finely chopped dark chocolate to the boiling water and let it melt.
3. Preheat the oven to 200 degree Celsius.
4. Cream and butter and the sugar till light and fluffy.
5. Add the eggs one at a time and beat till the batter is smooth.
6. Add the atta and baking powder. Beat again
7. Add all the chocolate water and beat till well incorporated.
8. Stir in the Chocochips.
9. The batter will be slightly runny, but not too runny.
10. Bake for 25 minutes at 180 degree Celsius or till a toothpick inserted at the center comes out clean.
11. Unmould the cake and let it cool on a wire rack.
12. Once the cake cools down completely, poke the with a toothpick and make holes all over the cake and pour the Ganache over the cake till it covers the crust all the sides. The holes will let the Ganache trickle down into the cake.
13. For this Ganache I have used 6 fl oz ( 3/4 cup) of Amul Fresh Cream and 6 fl oz (3/4 cup) of Dark Cooking Chocolate.

Happy Baking !!

Ganache - Magical Silken accompaniment

Rich, Creamy and Chocolatey

Glamorize your deserts with Ganache - Create magic with just two basic ingredients - Chocolate and Cream ( Heavy cream/ Whipping Cream/ Double Cream/ Fresh Cream like Amul Fresh Cream)

First of all, I want to thank Viju, my brother, who introduced me to Ganache and its amazing uses, so much so that I always serve my chocolate desserts with Ganache in some form. It makes every dessert look appealing to the eyes and delicious to your taste buds.

Ganache is a essentially a French term referring to a smooth mixture of chocolate and cream, used as a glaze over cakes or to make truffles or as light pastry/cake fillings. The texture, consistency and use of Ganache depends on the ratio of cream to chocolate. Ganache can be flavoured with vanilla, espresso or any liqueur of you choice like coffee/chocolate/cream/nut liqueur.

• To make a glaze or coating: use one part cream to three parts chocolate. Pour over a cake or torte for a shiny and smooth glaze. 

• 2 fl oz of cream and 6 fl oz of cooking chocolate + a dollop of unsalted butter

• To make a truffle: use one part cream to two parts chocolate. Once it cools down roll into balls and coat in a coating of your choice eg., chocolate vermicelli, chocochips, icing sugar, desiccated coconut etc.

• 4 fl oz of cream and 8 fl oz of cooking chocolate

• To make a light filling: use one part cream to one part chocolate. Once it cools, the filling can be used as it is or whipped for softer and lighter fillings for cakes and tortes.

• 8 fl oz of cream and 8 fl oz of cooking chocolate

 Method:

1. Ganache is made by bringing the cream to a boil , just under boiling point.
2. Pour the hot cream over finely chopped chocolate.Allow to sit for one minute and let the chocolate soften.
3. Add any flavourings that you want to at this point.
4. Stir the mixture chocolate and cream mixture until the chocolate is entirely melted and incorporated.
5. What you now have is called the Ganache - Smooth and Creamy.

Do not cover Ganache when storing in the refrigerator. Always remember when melting chocolate, do not let chocolate come in contact with moisture otherwise your chocolate will seize and will not be suitable to use anymore.