Eggless Triple Chocolate Mocha cake with dark Chocolate Ganache by Shubha Ravikoti

Eggless Triple Chocolate Mocha cake

with dark Chocolate Ganache by Shubha Ravikoti

Ingredients r divided in 3 parts

part 1 - Eggless Chocolate cake

APF - 1 1/2 cups

baking soda - 1 tsp

salt - 1/2 tsp

Unsweetened cocoa powder - 1/2 cup

Vinegar - 1 tbsp

water - 1cup

Vanilla essence - 1 1/2 tsp

oil - 1/3 cup

Sugar 3/4 cup

These measures will make one 8-9 " chocolate cake...:)

Preheat the oven at 350 F for 15 minutes.

Method : sift together all the dry ingerients (except sugar) 2 times atleast and keep aside. Sifted the dry flour with soda, salt n cocoa helps to remove clumps and also mix then ingredients well.

In a big bowl mix all the wet ingredients along with sugar. Wisk well so that the sugar dissolves and keep aside. Now grease a cake pan with some butter and dust some AP flour in it. U can even line ur dish with a parchment sheet. (i use a product called cake release from wilton... its works like a miracle when it comes to panning out ur cakes..:) u can get it in micheals)

Now keep ur hand blender or spatula ready and slowly add the flour little by little into the wet mixture. Keep mixing. Once all the dry is incorporated in wet, beat again so that no lumps r seen and the batter looks smooth. if u follow the measures exact the consistency will be perfect (please use the measuring cups u get in baking sections for exact measure..)

Pour this into the greased pan and put in the preheated oven for 25 minutes at 350 F.

keep checking ur cake for doneness. Mine was done in 22 minutes sharp (i made to cakes simultaneously. Do the toothpick test when u feel ur cake has risen. and remove out of the oven... over cooking the cake will make its sides (rims) hard like cookie...u want it to be soft.... so keep checking often to avoid this :)

Yummy chocolate cake is ready for icing and deco :D . de pan and cool ur cake on a cake rack or tissue sheets..:)

**tips - u can use dark chcolate cocoa powder if u like..:)

always cool ur cake completely before icing.

U can bake this cake 2 days in advance

I also made a coffee sugar and water syrup to pour on my cake to make it moist and avoid drying out...:) Just boil water and sugar to a boiling point for 5 minutes.. cool, add coffee and keep aside. Pour it on ur cooled cake... so make it a bit moist..:) helps to hld the icing well... as i added coffee i thought of making a light coffee icing too... u can always skip it if u dont want ...:)

Part 2 : Chocolate coffee buttercream icing.

Ingredients : for covering one 9 inch cake (double for a layer cake)

Unsalted Butter : 1/2 cup

Solid vegetable shortening - 1/2 cup

unsweetened cocoa - 1/2 cup

Confectioner's sugar - 2 1/2 to 4 cups

Milk - 3 to 4 tbsp (optional)

instant coffee powder - 1/2 tsp

Method : Beat together the butter and shortening to a smooth paste..:) now sift the powdered sugar well for any debris and add it slowly to the butter mix beating alternatively. Once the sugar is mixed well, add the cocoa and beat again... u will have a thick mix of icing ready... add coffee powder now if u desire..:D

If u want to decorate ur cake with icing... u can keep aside some bit of this thick icing for decorating..:) For icing the cake... add milk to the icing and beat well..:) all milk one tbsp at a time... and stop at a point when the mixture looks smooth and spreadable..:)

prepare ur cake and crumb coat it.. cool it and then do the final icing (u can find videos for how to do this in youtube)

Measurement:

1 being making the cake 2 being the icing,3 being the ganache.

ganache recipe....

boil i ltr heavy whip cream.get it to a rolling boil and then add the boiling milk to one cup of dark chocolate chips/chunks or milk chocolate..(anything that u desire. keep it aside for 5 minutes then mix well using a wisk. once its smooth and completely to room temp... u can add 1 tspcorm syrup to give the ganache a shine. this s anyways optional. now pour the ganache on ur iced cake,eithr completely covering it even from sides or giving it a dripping effect.

before doing this.... place ur cake on a turn table and place parchment sheets or foil/plastic over below ur cake, covering the card board base. that way after ur cake is cool n completely decorated u can just remove the shets n reveal a neat edge on the base of the cake.

u can use the cake measurements as it is. it will givew u 1 9" cake :) n icing worth covering 1 9 inch cake

chocolate ganache recipe

1 cup heavy whipping cream

1 cup chocolate chips

1 tsp corn syrup (optional)

boil WC to a rolling boil. add this the chocolate chips. let it sit for 5 minutes. them mix well with wisk till chocolate melt n become smooth and a bit thick in consistency. add corn syrup to give the chocolate n shine. ganache is ready.

u can make this even with colorful candy melts u get in micheal.... for a colorful ganace :)