Decadent Chocolate Cake.
You can cook Decadent Chocolate Cake using 15 ingredients and 7 steps. Here is how you cook that.
Ingredients of Decadent Chocolate Cake
- You need 1 cup of all-purpose flour.
- It's 1 cup of sugar.
- It's 1/4 cup of unsweetened cocoa.
- Prepare 1 teaspoon of baking powder.
- Prepare 1/2 teaspoon of baking soda.
- You need 1/2 cup of buttermilk.
- Prepare 1/2 cup of vegetable oil.
- You need 1 of large egg.
- Prepare 2 teaspoon of vanilla extract.
- You need 1/2 cup of boiling water.
- You need 1 1/2 Cup of Chocolate Butter Cream (Ready to use).
- It's 4-5 drops of pink food colour.
- You need 4-5 drops of purple food colour.
- You need 100 gm of dark compound chocolate.
- Prepare 60 ml of Amul fresh cream.
Decadent Chocolate Cake instructions
- For the chocolate cake: In a bowl, add flour, sugar, cocoa powder, baking powder, baking soda, pinch of salt. Stir the flour mixture until combined well..
- Add milk, vegetable oil, eggs, and vanilla essence to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined..
- Distribute cake batter evenly in cake pans. Bake for 30-35 minutes at 180 degree Celsius, until a toothpick inserted in the center of the chocolate cake comes out clean. Remove from the oven and allow to cool for about 10 minutes, remove from the mould and cool completely..
- Ganache : Roughly chop the dark chocolate in a bowl. Take Amul freash cream in an another bowl and microwave for 30 seconds. Now pour this warm cream on chopped chocolate and whisk until a thick consistency is reached..
- Now carefully cut the cake in two semicircles and arrange on the board or plate in shape of butterfly.It's time to assemble the cake..
- On a board or plate put layer of sponge, spread evenly whipped chocolate cream.Add a layer of ganache. Cover it with another chocolate sponge layer. Now with the help of whipping cream cover the sides and top layer of the cake. Now, pour the remaining ganache on the cake. Keep it in frigde for about 2-3 hours..
- It's fun time now. With the help of palate knife spread the pink icing and purple icing evenly on the cake.For the detailing of the Butterfly, use black icing and white icing to make highlights on the wings. For the body of butterfly I have used KitKat chocolate which I had dipped in ganache..