I have come to realize and understand that any number of chocolate cake recipes are not enough to have in your arsenal in order to entertain, please and make a way into someone’s heart!
So, I present before you another chocolate cake recipe! A chocolate cake filled with strawberry conserve/jam and chocolate buttercream and topped with chocolate ganache. I made this for a lunch party that I hosted for some of my girlfriends on sunday. I made some corn soup, a healthy and hearty salad made with steamed vegetables and dressed with a basic French dressing, semolina potatoes, this beautiful and delectable pie, pasta with a tomato cream sauce and this gorgeous cake for dessert!
My little Hari has taken a strong liking to anything with chocolate in it. Maybe due to the fact that they are occasional indulgences for him and not everyday treats or maybe because he truly loves chocolate. Hard to say but it is a treat to watch him relish his chocolate delights!
It’s hard to say its eggless, reported my friend Saloni after she had a few spoonfuls! This is one of the most common things I hear after people taste my cakes. Despite enough evidence to prove otherwise and the emergence of eggless baking in a big way, most people subscribe to the fact that real cakes can be made only with eggs, but I do beg to differ! You can make great cakes without eggs and you dont really need them to make a variety of moist, soft and decadent cakes. And ofcourse nutritious ones too!
All my friends loved this cake to the last crumb! And so did Ro! My brother who was visiting loved it too! And the happiness I derived from seeing them was as big as eating a big slice of this cake or maybe even more! I can safely say that this cake will make all your loved ones happy! Do make it to prove my point. 🙂
Eggless Chocolate Ganache Cake
The cake looks elaborate and maybe a bit tedious to make, but all ingredients can be made ahead of time and refrigerated. Once the cake is assembled, it is better to allow it to rest for 3 to 4 hours or overnight for the flavours to mature!
For the chocolate cake:
200 gm (1 1/2 cups) plain flour
50 gm (1/4 cup) good quality cocoa powder
30 gm (4 tbsp) fine sugar
2 tsp baking powder
1 tsp baking soda/ sodium bicarbonate
1 tin/400gm sweetened condensed milk
150 gm butter melted
1 tbsp vanilla
250 ml (1 cup) water
For the soaking syrup:
125 ml (1/2 cup) water
2 tbsp sugar
For the frosting:
5 to 6 tbsp strawberry jam
For the chocolate buttercream:
50 gm (1/4 cup) butter (I used salted butter)
100 gm (3/4 cup) icing or confectioner’s sugar
2 tbsp cocoa powder
1/2 tsp vanilla extract
1/2 tsp almond extract (optional)
1 to 2 tbsp milk
For the chocolate ganache :
200 gm dark chocolate
200 ml cream (I used 25% low fat cream)
Grease and line the bases of two 8” round cake tins with greaseproof paper/baking parchment/butter paper.
In a mixing bowl, assemble the flour, cocoa powder, sugar, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
Preheat the oven at about 150 c/300F.
Add in the condensed milk, melted butter, vanilla and water. Beat with an electric hand mixer, whisk or spoon just until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a minute with an electric hand mixer/beater. Be careful not to over beat as this tends to stiffen the batter which might lead to a less softer cake.
Pour the batter into the prepared cake tins and bake for 25 to 30 or until a skewer or toothpick comes out clean.
After the cakes are done, allow them to rest in their tins for 3 to 4 minutes and then invert them on to a cooling rack.
When the cakes are cooling, make the sugar syrup and the chocolate buttercream.
In a small saucepan, heat the sugar with the water over a medium flame until the sugar dissolves and begins to boil. Turn off the heat and allow to cool.
For the butter cream, mix the butter, sugar, cocoa powder and the extracts in a bowl and mix with a whisk. Slowly add the milk and whisk until smooth and well blended.
For the chocolate ganache, break the chocolate into chunks and melt it slowly in a bowl over a pan of hot water (a double boiler). Mix in the cream and stir until the chocolate melts and blends with the cream to give a smooth sauce or ganache.
Place one half of the cake over a serving plate. Put some sugar syrup all over it. Spread the strawberry conserve or jam, leaving 1/4” space at the borders. Put the chocolate buttercream over the jam.
Carefully place the other cake over the buttercream and moisten it with the sugar syrup. With the help of a palette knife level both the cakes, by pressing the knife over the sides, rotating the cake at the same time.
Pour the chocolate ganache over top of the cake and spread over the sides and the top. With the help of a spoon, lightly lift the chocolate ganache to create a pretty pattern or decorate it with some piped icing.
Makes one tall 8” cake
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