CHOCOLATE CAKE IN MY STYLE BY MISS SHEZA:

 CHOCOLATE CAKE IN MY STYLE:

So here I want to share my recipe to make delicious chocolate cake.

CAKE SPONGE INGREDIENTS: 

• 5 Eggs ( room temperature) 
• 1 cup All-purpose flour
• 1/2 cup Almond powder
• 1 cup powder sugar 
• 1/2 cup cocoa powder
• 1 & 1/2 tsp Baking powder
• 2-3 drops Vanilla essence
• 1/2 cup melted butter
• 2-3 tbsp Milk

SYRUP INGREDIENTS: 

• 2 tbsp Powder sugar
• 1 cup hot water

CHOCOLATE WHIPPED CREAM FROSTING  INGREDIENTS: 

• Olpers Chilled cream( 1 small pack)
• Cocoa powder 3 tbsp
• Sugar powder 1 and 1/2 tbsp
•  Dairy milk chocolate 50g ( melted)
• Large Steel Bowl
• Chilled Small Steel Bowl
• Ice Cube 4 cups
• Electric Beater

CHOCOLATE GANACHE INGREDIENTS: 

• Olper,s/ Milk pack Cream ( 1 small pack)
• Dark Chocolate 100g
• Powder sugar 1 tbsp
• Butter 1tbsp.
• Dairy milk chocolate 100g

CHOCOLATE CAKE PREPARATION INGREDIENTS: 

• 1 sponge cake
• Chocolate whipped cream
• Chocolate Ganache
• Chocolate syrup
• Dairy milk Grated
• Opus chocolate

CAKE SPONGE METHOD: 

Take a bowl and place a strainer and put cocoa powder, All-purpose flour, Baking powder, and strainer them and add Almond powder and mix them well. The dry batter is ready.

Take a large bowl and add 5 eggs white and then beat it well until it becomes fluffy and creamy-like form. After that take another bowl and add 5 eggs yolk and 1/2 cup sugar powder and then beat 1 minute and then add 1/2 cup sugar powder and then beat it well until it becomes light and creamy.

Now put this eggs yolk batter into an eggs white bowl and beat it for 5 seconds and mix it well.

And then add vanilla essence 2-3 drops and then add 1/2 cup melt butter and 2-3 tbsp milk and mix it well. and add the dry batter in three portions just mixed till well combine with a spoon( do not use electric beater) clockwise/ anticlockwise at low speed until it becomes smooth and creamy.

BAKING:

Take an 8-inch cake mould and grease with oil and then place a butter paper and add cake batter into it and set it well.

BAKE WITHOUT OVEN:

Take a pot( patella) and put steel stand/plate and cover with a lid and preheat it for 15 minutes at medium flame and after that put this cake batter mould and then cover with a lid and then bake 40-45 minutes at medium to low flame.  The cake sponge is ready.

 Now rest it until it becomes at room temperature.

SUGAR SYRUP METHOD:

Take a small bowl and add hot water, sugar and mix it well. The Syrup is ready

CHOCOLATE GANACHE METHOD:

Take a bowl and add Olpers/ milk pack cream butter, Dark chocolate, sugar, dairy milk chocolate and melt them into the microwave for 1-2 minutes and mix it well.  The Chocolate ganache is ready.

CHOCOLATE WHIPPED CREAM FROSTING  METHOD:

Take a large steel bowl and put 4 cups ice cube and then put chilled small steel bowl and add chilled Olpers/ milk pack cream and then beat it well for 5-7 minutes at high speed until thick and then add 1&1/2 tbsp sugar and then beat it for 5-7 minutes at high speed until thick and fluffy and then add 3 tbsp cocoa powder and melt dairy milk and  then beat 2 minutes at high speed. The Chocolate whipped cream is ready.

CHOCOLATE CAKE PREPARATION METHOD: 

Cake sponge cut it into 2 layers and take a serving platter and spread 1 layer of cake and then sprinkle with sugar syrup and spread chocolate whipped cream and spread dairy milk chocolate cubes and then place second cake layer and sprinkle with sugar syrup and cover the sides and top with chocolate whipped cream and then spread chocolate ganache and decorate with grated dairy milk chocolate and opus chocolate. ( use your favorite chocolate for decoration I used Opus chocolate).

Now the chocolate cake is ready. serve chilled