Rich Chocolate Cake

For the Cake:
½ cup all-purpose flour
3 eggs
1 pinch salt
½ cup buttermilk
½ cup vegetable oil
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ cup Dutch-process cocoa
¼cup condensed milk
¼ cup whole milk
For the Moist Chocolate Ganache frosting:
1 cup whipping cream
150 gm. good quality dark chocolate
100 gm. icing sugar
To make the cake, sift the flour with baking powder, baking soda, salt and cocoa powder. Grease an 8×8 pan with butter and dredge with flour. Set aside. Combine buttermilk with oil.Combine whole milk with condensed milk. Now beat eggs till light, and add the sugar to it.Continue beating and add the buttermilk-oil mixture. Stir thoroughly. Add the wet ingredients on top of the dry ingredients and stir till they are combined. Do not overbeat. Pour into the cake tin.
Bake at 180 degree centigrade (350 degree Fahrenheit) for 25-30 minutes, or until a toothpick inserted inside the cake comes out with a few crumbs attached to it, or is clean.Remove from the heat and let stand for a few minutes. Pour the combination of the milk and condensed milk in a whipped cream dispenser. Charge with a cream charger and shake thoroughly. Remove cream chargers and replace the charger cover. Fitting a long, thin nozzle on the dispenser, poke holes all over the cake and squirt some of the condensed milk-milk mixture inside it the power of the cream chargers is quite effective as an injector. Pour the remaining condensed milk mixture right on top of the cake. Let stand for 3-4 hours, or until the
cake is completely cool. To make the frosting, bring the chocolate to room temperature and put the pieces in a small saucepan. Combine the whipping cream and sugar in a pan and heat till it is just about to boil.Pour over the chocolate, cover, and let the mixture stand for 10 minutes. Remove cover and whisk thoroughly to incorporate the chocolate with the cream. Once that is done, let it cool down
completely to room temperature, about 1.5 hours or so. Put the mixture in the whipped cream dispenser. Charge with two N2O cream chargers to really
make the mixture frothy. Using a bigger nozzle, pipe this mixture all over the cake, covering it thoroughly. Let stand for 1 hour more before serving.

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