Sunday, January 15, 2012

Chocolate cake with truffle icing

Chocolate cake with truffle icing

For the chocolate cake:
100 gms flour
100 gms sugar
4 Tbsp cocoa
1 tsp coffee powder
4 eggs
1 tsp baking powder
1 tsp baking soda
1/2 cup oil
1 tsp vanilla essence
1/2 cup cold milk
1 tbsp vinegar

For the icing:
2 cups whipped cream
2 cups chocolate Ganache

step 1
Sift together all your dry ingredients ? Maida, cocoa, coffee powder, baking powder and baking soda and keep them aside.
Add vinegar to the cold milk and put in the fridge till required.
In a bowl, beat the eggs and sugar really well till the mixture is nice and fluffy and creamy. Use a hand mixer for good results.

step 2
Pour in the oil and the milk and vinegar mixture and mix well.
Add the vanilla essence.
Take a wooden spoon or a wooden spatula and fold in carefully the dry ingredients into the egg mixture till well mixed.

step 3
Pour the batter into a greased microwave dish
Bake in the microwave oven at HIGH for 7 minutes. Insert a toothpick to check if it comes out clean. If not done, bake for one more minute.
The cake should start pulling away from the sides and springs back when touched.
Cover the cake and leave it in the microwave for 5 -10 minutes.
Let it cool nicely before doing the icing.

step 4
To assemble the cake
Before you begin icing, place your cake on a flat surface.
Before splitting your cake, level it. This simply means: trim the top of your cake so it is perfectly flat. The easiest way to do this is to find the lowest part of the cake and hold your knife parallel against the low edge, then begin pulling your knife back and forth as you move it across the surface of the cake. You should be left with both a level cake and a delicious piece of trim.
Now, flip the cake over so the top area you just trimmed is now the bottom, resting on the flat surface you chose and the top is absolutely leveledm

step 5
Now take a long knife and cut the cake horizontally in three equal parts.
Place the first layer onto a plate or stand. Fully frost the top of the first layer with the chocolate ganache.
Place the second layer on top of the first layer. Frost the top of the second layer using another 1/4 of the frosting. Repeat with the third and final layer.

step 6
Once the three layers are stacked up, take the whipped cream and cover the sides and top generously with the icing.
Smoothen the icing on the top and the sides of the cake so that it is evenly spread.
Now take the chocolate ganache frosting (make sure it is a spreadable consistency and not too thick ) and pour it generously on top of the iced cake, letting the extra drip on to the sides.
Smoothen the top of the cake with a spatula or a knife.

step 7
Next, take a cake "comb" -- a metal triangle with teeth on all three edges -- and quickly drag it around the sides of the cake. (Be careful to do it with a light hand and not too many times, otherwise the whipped cream below would start showing as you can see is showing on my cake)
Add garnishes or piping, if desired, and you have a cake that takes the cake

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