Chocolate cakes are my all time favourite.Ask me to bake anything,it would be chocolate flavoured.Presenting my black forest chocolate cake with chocolate ganache frosting.It is super soft and moist.You must be drooling watching this.Don’t worry,check out for my recipe and bake it immediately.
Preparation Time:25 minutes(includes frosting)
Baking Time:30 minutes
Servings: 8 inch cake
2 cups Self raising flour
1/2 cup white sugar
1/2 cup brown sugar
1 cup butter (room temperature)
1/2 cup milk
1/4 tsp baking soda
1/2 cup bournville baking cocoa powder
1/2 tsp vanilla extract
1 cup heavy whipping cream
1 cup dark cooking chocolate
Pre heat the oven at 200°C for 10 minutes.Sieve the flour,cocoa powder and baking soda and keep aside.Separate the egg whites and egg yolks in 2 separate bowls.In a large bowl,add white sugar,brown sugar,egg yolks and butter and whisk.Whisk them till they are blended well and are soft and fluffy.Add vanilla extract.
Now,add the flour in 3 batches.Add the first batch of flour and whisk.Then add milk and whisk.Then add the 2nd batch and blend again.Finally add the 3rd batch of flour and blend again.
In a small bowl,add egg whites and 1 teaspoon of white sugar.Adding of sugar is optional.Whipping egg whites are much like blowing air into a balloon. Beating or whisking causes the protein in the egg whites to unfold, forming films that trap the air bubbles, and the sugar stiffens the foam.Then add 1/4 teaspoon of cream of tartar to stabilize the egg whites.It increases the volume and gives a nice texture to the egg white mixture.Whisk the egg whites till they form soft peaks.This usually takes around 3-4 minutes to form soft peaks and the meringue is ready.(When you turn the bowl upside down,the egg white mixture or meringue won’t fall).
In the large bowl of chocolate mixture,add the meringue slowly and fold them.We don’t need to whisk the egg white in the chocolate batter else it will destroy the aeration.
Once the entire mixture has incorporated well,place them in the cake tin.Place the tin in the oven for baking at 180°C for 25-30 minutes.
Once the baking is done,insert the toothpick and check if it comes out clean.Keep the tin out in the cooling tray to cool down for 20-25 minutes.
Once the cake has cooled down,start the icing.
Cake frosting procedure
In a microwave, place a bowl of chopped dark chocolates and heat it for 40 seconds.Give a stir with a spoon.Again heat it for 30 seconds and stir.Repeat for batches of 10 seconds till it gets melted completely.Now,in the hot melting chocolate,add the heavy whipping cream and whisk.Mix them very well till they have incorporated well.Leave aside to get cool.Once the chocolate ganache has cooled,fill them in a piping bag and keep it refrigerated for 15 minutes to get stiff.Take out from the fridge and start frosting.Shave some chocolate using a grater and sprinkle all around the cakes.
Decorate the cake as per your choice and serve.