DARK CHOCOLATE CAKE

CHRISTMAS IS AROUND

HOW ABOUT TRYING SOME AT HOME.. WITH LITTLE EFFORT AND CONCENTRATION ITS VERY EASY TO MAKE THIS CAKE AND THAT TOO WITHOUT OVEN.

LETS BEGIN WITH THE RECIPE..

INGRIDIENTS:

FOR CAKE

1. ALL PURPOSE FLOUR(MAIDA)- 1 1/2 CUP

2.SUGAR( GRIND AND MAKE POWDER)- 2 CUP

3. EGG- 2

4. BUTTER- 100GMS

5. REFINED OIL- 1 CUP

6. CHOCO POWDER- 1/2 CUP

7. BAKING POWDER- 1 TBSP

8. CHOCOLATE FOOD COLOUR- 1/2 TSPN

METHOD FOR CAKE:

1. TAKE A BOWL ADD MAIDA AND CHOCO POWDER MIX IT PROPERLY THEN ADD BAKING POWDER AD AGAIN MIX PROPERLY. KEEP IT ASIDE

2. NOW TAKE A BROAD BASE BOWL AND ADD BUTTER AND GRINDED SUGAR AND MIX PROPERLY WITH A WHISKER.

3. NOW ADD OIL INTO IT AND WHISK PROPERLY.

4. NOW ADD 2 EGGS AND BEAT WHOLE MIXTURE PROPERLY.

5. THEN ADD FOOD COLOUR AND GIVE IT A LIGHT MIX

6. NOW IN SMALL QUANTITY ADD MAIDA MIXTURE

AND FOLD IT INTO THE LIQUID MIXTURE. GRADUALLY MIX WHOLE MAIDA MIXTURE AND FOLD IT SLOWLY. NOW TAKE THE WHISKER AND GIVE IT A LIGHT BEAT. KEEP IT ASIDE.

7. NOW TAKE A FLAT BASE TIN OR CAKE BAKING TRAY, GREESE IT WITH OIL AND PLACE BUTTER PAPER ON THE BASE AND AND ON THE SIDES ALSO. HERE I HAVE ONE IN ROUND SHAPE.

8. OHKAY IF UR BATTER BECOMES TOO THICK YOU CAN ADD LITTLE WARM MILK INTO IT AND AGAIN GIVE IT A WHISK.

9 AFTER PLACING BUTTER PAPER AGAIN GRESSE WITH OIL TO ENSURE THAT THE BUTTER PAPER IS IN PLACE.

10. NEXT STEP IS TO TAKE A PRESSURE COOKER, REMOVE ITS WHISTLE, PLACE SOME SALT INSIDE THE COOKER ON THE BASE. SPREAD IT EVENLY. PLACE A RACK ON IT SO ON WHICH YOU CAN PLACE THE CAKE TIN FOR BAKING.CLOSE THE LID AND SWITCH ONTHE FLAME ON HIGH. THIS IS THE PREHEATING STAGE. PREHEAT IT FOR ABOUT 10MIN

11. NOW POUR THE BATTER IN THE CAKE TIN. DONOT FILL IT FULLY BECAUSE THE CAKE WILL RISE AFTER IT BAKES UP. SO FILL THE CAKE TIN 3/4TH. LASTLY TAP THE CAKE TIN SO THAT NO AIR BUBBLE REMAIN INSIDE..

12. NOW OPEN THE LID OF THE COOKER AND PLACE THE CAKE TIN INSIDE. AND CLOSE THE LID. KEEP THE FLAME HIGH FOR THE FIRST 5MIN AND THEN LOWER DOWN THE FLAME. IF YOU KEEP THE FLAME HIGH THEN THE CAKE WILL BAKE UP ONLY FROM OUTSIDE NOT FROM INSIDE. BUT LOWERING DOWN THE FLAME ENSURES THAT THE CAKE BAKES PROPERLY BOTH FROM INSIDE AND OUTSIDE.

THE MANTRA FOR A PROPERLY BAKED CAKE IS TO COOK IT ON LOW FLAME WHEN YOU ARE BAKING IT ON GAS STOVE.

NOW AFTER 20MIN-25MIN ONCE OPEN THE LID AND TAKE A KNIFE INSERT IT INSIDE THE MIDDLE OF THE CAKE. IF THE KNIFE COMES OUT CLEAN THEN THE CAKE IS BAKED.ITS DONE. BUT IF THE KNIFE DOESNOT COME OUT CLEAN BAKE YOUR CAKE FOR SOME MORE TIME AND AGAIN CHECK IT IN THE SAME WAY.

13. NOW WHEN THE CAKE IS BAKED PROPERLY TAKE IT OUT FROM THE COOKER AND KEEP IT ASIDE. LET THE CAKE COOL DOWN AT ROOM TEMPERATURE.

WHEN THE CAKE IS COOLED DOWN TAKE IT OUT FROM THE CAKE TIN. AND PLACE IT ON A PLATE. CUT IT INTO TWO PIECES HORIZONTALLY AS SHOWN. AND KEEP IT ASIDE.

NOW ITS TIME TO PREPARE THE GANACHE AND THE FROSTING. FIRST WE WILL MAKE THE GANACHE

GANACHE:

INGRIDIENTS:

1. AMUL FRESH CREAM- 1 CUP

2. GRATED DARK CHOCOLATE- 1 1/2 CUP

METHOD:

1. SHAKE THE CONTAINER OF THE FRESH CREAM BEFORE POURING IT INTO THE PAN.

2. NOW TAKE A PAN AND ADD FRESH CREAM, HEAT IT UP. CREAM SHOULD NOT BOIL. JUST WHEN THE BUBBLES START APPEARING SWITCH OFF THE FLAME, POUR IT OVER THE GRATED CHOCOLATE AND COVER IT WITH A LID TO RETAIN THE HEAT. LEAVE IT FOR 5 MIN. DONOT DISTURB IT FOR 5MIN.