Hardly there are people who would not like to eat chocolate. Dark chocolate has good health benefits as well. “Choco Bliss” a scrumptious dark chocolate cake which is a guaranteed pleaser. It’s a heavenly experience to enjoy this dessert and can be served as it is or along with some vanilla ice-cream. Try and make this easy cake which is just as good as compared with the professional bakery cakes.
Preparation Time: 15 mins
Cooking Time: 10 min for the ganache and 35 minutes for the cake.
Resting Time: About 2 hrs
Assembling Time: 25 mins
FOR THE CAKE:
1 cup all purpose flour
1 ½ cups castor sugar
1/3 cups of coco powder
1 ½ tsp baking powder
1 ½ tsp baking soda (bicarbonate of soda)
1 cup milk
½ cup vegetable oil
2 eggs (whisked)
1 ½ tsp vanilla essence
1 cup boiling water
FOR CHOCOLATE ICING:
200 g dark cooking chocolate (finely chopped or grated) TIP: You can take chocolate chips; it cuts down on chopping time.
200 g cream (small pack of Amul cream is perfect)
2 tbsp room temperature butter
Start by making the icing as it takes time for the icing to rest and thicken up.
Take a heavy base sauce pan. Mix in cream, butter and chocolate. Cook over low heat till the chocolate melts. Remember to stir in continuously to avoid chocolate or cream sticking to the bottom of the pan.
Once chocolate is melted; remove from heat. Use a hand blender or balloon whisk and keep whisking under fan. This will help your icing to come to a room temperature and will help your icing to be smooth and glossy.
Once done; transfer the icing into a bowl and keep in refrigerator to cool down. More the icing cools; thicker it gets.
Pre – heat oven to 180 °C to bake the cake.
Line two 9 inch round baking tins with parchment paper or baking paper.
To make the cake, take a large bowl. Mix in all dry ingredients and mix well. Make a well in the center and add egg, milk, oil along with vanilla essence in it. Slowly mix everything well using a whisker or a hand blender. You need to mix till the batter is nice and smooth.
Once done, pour little hot water at a time an mix. Continue till the entire quantity of hot water is mixed in. You batter will look liquidly.
Pour the batter equally among both tins. Bake in the center rack for about 30 to 35 minutes or till the cakes are cooked. To check, insert a toothpick or a skewer in the center. If it comes out clean, your cake is cooked.
Once done let the cakes be in their tins and cool down completely. Once at room temperature, flip them on a resting rack and cool down completely for about another 30 minutes. After 30 minutes, remove the butter paper lining and continue cooking. It is very important for your cake to cool down. If you hurry, your cake will crumble and the icing won’t be clean.
For icing, take one cake. If your top is not clean; flip the cake upside down. Place the cake on to a plate. Spread ¼ parts of the icing on to the cake. Spread evenly. Now place the second over it creating a double layer cake.
Spread rest of the icing all over the cake. Use a flat knife or a pallet knife to smoothen it up.
Keep your cake in a refrigerator for about 10 minutes.
Once done cut a clean slice and serve. TIP: To cut a clean slice; dip your knife in some hot water. Clean it with a towel and cut. Warm knife helps you get cleaner cuts.
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