Rich and Moist Chocolate Cake

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Long years back I had partaken of some sinful, beautifully moist chocolate cake sourced from The Rajputana Sheraton at Jaipur and the taste of that stayed with me for years. I am not a huge chocolate fan, but that was an excellent specimen!

Since then I tried a taste of chocolate cake at several places, only finding it to be falling short compared to the one in my memory.

I saw this cake called Moist Chocolate Cake by Blessy Bless on my food group Chef at large, and was reminded of the wonder I had eaten at the Rajputana !
I ended up baking both the versions of it- with egg and without!  At last my soul was at peace! Here is Blessy’s wonderful recipe. I added a teaspoonful of coffee to the hot water and did a marbled dark and white chocolate ganache frosting.
Heaven!
A big shout of thanks to you Blessy, for making my dream cake real ❤
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Ingredients

For the cake:
2 eggs
2 cups (400 grams) powdered sugar
1 3/4 (about 220 grams) cups all purpose Flour, sifted
3/4 cup Cocoa powder (90 grams)
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1/2 tsp Salt
1 cup (240 mils) milk
1/2 cup (120 mils)  Oil
2 tsp Vanilla extract
1 cup (240 mils)  hot Water + 1 tsp coffee powder

For the ganache:

2 cups (240 mils) heavy cream/whipping cream (I used Rich cream)
125 gms (about a cup) white chocolate chips or grated white chocolate
125 gms (about a cup) dark/milk chocolate chips or grated dark/milk chocolate
1 tbsp butter

Preheat your oven to 175°C. Grease and line a 9×9 inch baking pan.
Stir together the dry ingredients in a large bowl.
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In another bowl add the eggs, milk, oil and vanilla and whisk well.
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Add the boiling water to the wet ingredients.
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Add the wet ingredients to the dry ingredients and combine. It will be a thin runny batter.
Transfer the batter to the greased and lined pan.
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Bake for 30 to 40 minutes or until a wooden pick or a knife inserted in the center of the cake comes out clean.
Cool for 10 minutes and then remove the cake from the pans to wire racks to cool completely before frosting with the ganache.
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This batter can be used for an 8 inch cake pan plus about 6 cupcakes.

For the ganache
Heat the cream and pour half over the grated white chocolate and half over the grated dark/milk chocolate. Add half a tbsp butter to each of the mixes. Leave covered for about five minutes. Whisk well till it gets nice and shiny.
Pour once cooled to get a smooth finish or refrigerate for a few hours to use as frosting.
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I poked some holes all over the top of the cake with a toothpick and poured the dark ganache while still warm.
Spread a thick layer of dark ganache over the top of the cake.
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Then pour some white chocolate ganache and run a fork through then ganache crating the marble effect.
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Top with white and dark chocolate flakes.
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Let it sit in the refrigerator for about an hour before serving.

A summer idea  to serve it is with some mango roses. I saw the technique here and had fun making them.
17416_10153140373973563_4722077765532586545_nNot perfect, but looked pretty nevertheless. Pardon the runny ganache. To meet the sudden demand of my teenager, used clotted cream off the milk/malai to make it 😀
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Here is the eggless version

Ingredients

For the cake:

1 3/4 cups all purpose Flour, sifted
3/4 cup Cocoa powder
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1 tsp Salt
1 tin Nestle Milkmaid
Ripe Bananas 2 medium
1/2 cup Milk
1/2 cup Oil
2 tsp Vanilla extract
1 cup hot Water

Directions

Heat your oven to 175°C.
Grease and line a 9×9 inch baking pan.
Stir together the dry ingredients in a large bowl.
In another bowl add the Milkmaid, mashed bananas, milk, oil and vanilla and whisk at medium speed for about 2 minutes.
Stir in the boiling water to make a thin batter.
Add the wet ingredients to the dry ingredients and combine. Pour the batter into the prepared pan.
Bake for 30 to 40 minutes or until a wooden pick or a knife inserted in the center of the cake comes out clean. Cool for 10 minutes and then remove the cake from the pan to wire racks to cool completely.

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