INGREDIENTS
Flour - 1 3/4 cups
Baking Powder - 1 Tsp
Baking Soda - 1 Tsp
Cocoa Powder - 3/4 cup
Vanilla Essence - 1 Tsp
Sugar - 2 cups
Buttermilk - 1 cup
Hot Coffee - 1 cup
Eggs - 2
Oil - 1/2 cup
METHOD
Preheat oven to 180*C for 15 minutes
Grease and line a cake tin with butter paper
Sift all of the dry ingredients together
Whisk all the wet ingredients with vanilla
Fold dry ingredients into wet ingredients
Add the hot cup of coffee and mix well
Pour cake batter into prepared cake tin
Bake in the preheated oven for 35 minutes
Cool cake on wire rack before topping
Frost the cake with chocolate ganache
Decorate as desired and serve chilled
INGREDIENTS FOR GANACHE FROSTING
Butter - 1 Tbsp
Semisweet Chocolate - 225 gm
Heavy Cream - 3/4 cup
METHOD
Chop chocolate and set aside
Heat cream in a saucepan with butter
Wait until it bubbles around the edges
Now pour cream over the chocolate
Wait for a couple of minutes
Whisk the mixture until well combined
Let the ganache thicken and then use
Before using whisk the ganache again
Now spread the ganache over the cake
Notes:
Timing might vary with different brands of ovens available in the market
I added a tablespoon of rice crispies orange zest two tablespoons of chopped dried cranberries and almonds to the ganache.
HOMEMADE WHITE CHOCOLATES
INGREDIENTS
Powdered Sugar - 1/3 cup
Milk Powder - 3 Tsps
Vanilla Essence - 1/4 Tsp
Butter - 50 gm
METHOD
In medium flame in a bowl in a double boiler melt butter
Add the powdered sugar little at a time and dissolve in the melted butter
Add the milk powder once the sugar has melted and mix well
Remove bowl from stove add vanilla essence
Pour mixture into the chocolate moulds and freeze until firm and set
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