20 cm round cake pan lined with Parchment Paper
2 cups self raising Flour
½ cup Cocoa Powder
½ teaspoon Salt
¾ cup Water
250 grams Butter
½ cup Milk
4 Eggs
2¾ cup Sugar
220 grams Dark Chocolate chopped
2 tablespoon Instant Coffee Powder
2 tablespoon Oil
Preheat oven to 150 degree C. Line the base and sides of a 20 cm deep round pan with parchment paper. Make sure the parchment comes above the pan, since it will rise so much.
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Now time to make the batter. Take water in a sauce pan, Add in coffee, butter, dark chocolate and heat it gently till it is melted. Add in sugar and whisk well till it is completely melted. Pour this in a bowl and set aside to cool down a bit.
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Now sieve flour, cocoa, and salt. Set aside.
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Now add in milk to the cooled chocolate mix, along with oil. Add in one egg at a time and whisk it well. Add in the sifted flour mix in and mix well to a smooth batter.
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Pour this in the prepared pan and pop it in oven for 1.45 hours to 2 hours. Now remove it from oven and let it cool completely.
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Now un mould from tin and cut the top with a serrated knife. Spoon the ganache on top and spread on all sides. Decorate as you wish. Chill in fridge for couple of hours. Serve.
1 ¼ cup Chocolate Chips
½ cup Cream
1 tablespoon Honey
Take chocolate chips in a clean dry bowl.
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Take cream in a sauce pan and bring it to a simmer.
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Now pour this over chocolate and let it sit for 2 to 3 mins.
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Now use a spoon to stir gently.
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Now the chocolate is smooth.
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Add in honey and mix gently. Now ganache is done.
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Let it sit till it is cooled.
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Use this to spread over cakes..
