Chocolate Cake

 

||Ingredients||

 

For Cake

 

Condensed milk - 1 cup

 

Butter or oil - 3/4 cup

 

Gluten free Maida replacer - 1+1/2 cup

 

Gluten free Cocoa powder - 3 tbsp

 

Baking soda - 3/4tsp

 

Baking powder -1 tsp

 

Salt - 1/4tsp

 

Lemon juice - 1 tsp

 

Vanilla essence - 3/tsp

 

Warm milk - 3/4 cup,add as required

 

For Chocolate Ganache

 

Cocoa powder - 1/2cup

 

Powdered sugar - 1 cup

 

Gluten free maida replacer - 1 tsp

 

Milk - 1+1/2 cup

 

Butter - 2tsp

 

Vanilla essence -1 tsp

 

For Butter Cream

 

Butter - 1/2 cup

 

Powdered sugar - 1 +1/4 cup

 

Vanilla essence - 1 tsp

 

Cold milk - 1/ 4 milk as required

 

For Sugar Syrup

 

Water - 1/4 cup

 

Powdered sugar - 3 tbsp

 

||Method||

 

For Cake

 

In a large mixing bowl take condensed milk and butter. Whisk it until these turns smooth and fluffy.

 

Sieve maida replacer, cocoa powder, baking soda, baking powder and salt.

 

Now mix this into the Condensed milk and butter mixture and fold gently. Also add lemon juice, vanilla essence and warm milk.

 

Mix gently to make a batter of smooth consistency.

 

Grease the cake tin and transfer the cake batter to the cake tin.

 

Bake the cake at 180℃ for 30-35 minutes.(Baking Time can be varied from oven to oven)

 

To check if the cake is done, insert a knife or toothpick in the middle of the cake. If it comes out clean then the cake is done, if not bake it for another 5 minutes.

 

For Chocolate Ganache

 

Sieve the dry ingredients.

 

Now take a sauce pan, add milk and the sieved dry ingredients. Whisk this well.

 

Turn on the flame and place the sauce pan on it.

 

Let it boil over medium heat for 4-5 minutes, keep whisking to avoid burning.

 

Keep mixing on low flame for another 2 to 3 minutes or until it thickens enough.

 

Then add butter and vanilla essence and mix it well.

 

Let it cool on room temperature for about 2-3 hours.

 

For butter cream

 

In a large mixing bowl take butter and beat it.

 

Then add Powdered sugar,vanilla extract and cold milk.

 

Beat till the mixture turns smooth and soft peaks form.

 

For Sugar Syrup

 

In a sauce pan, add the water and sugar.

 

Mix it well. 

 

After mixing turn off the flame and let it cool.

 

 

For Assembling

 

After the cake cools down in 2 to 3 hours divide it into 2 equal portions.

 

Take one portion and apply sugar syrup on it approximately 2 to 3 tsp

 

Now put some generous amount of chocolate ganache and put another part of cake on it and again apply sugar syrup, and repeat the process.

 

Smoothen the cake and in a piping bag put butter cream and desired nossle.

 

Then design it on the cake according to your wish.