Chocolate cake with Chocolate whipped cream and Chocolate Ganache – Death By Chocolate

It’s time for another blog hop and this week  I am paired with Divya of Easycooking….   
She has a wonderful blog with a lot of interesting  recipes and I was literally confused, which one to choose…..As I love to bake ,this cake caught my eye….It looked beautiful and had a lot of chocolate in it….So this was it…It’s a little time consuming but worth to make….I have done a very few changes to her recipe and it came out wonderful…..

All you need is

For the cake

All purpose flour-134 cups
Cocoa powder-34 cup
Baking powder-112 tsp
Baking soda-112tsp
Sugar- 2cups
Salt-1 tsp
Eggs -2
Milk- 1 cup
Vanilla extract-2 tsp
Oil-12 cup
Boiling water-1 cup

For the filling

Dark chocolate-80 gm
Heavy cream-2 cups
Sugar-2 tsp

For the soaking syrup

Sugar-14 cup
Water-14 cups
Rum -2 tsp {you can use vanilla extract as well}

For chocolate ganache

Semi sweet chocolate-200 gm
Heavy cream-1 cup
Sugar-1 tsp

Method of preparation

For the cake

Pre heat the oven to 350 degrees
Grease and dust , two 9 inch pans
Sift together flour, sugar, baking powder, baking soda and salt in a bowl
Add egg, milk , vanilla and oil
Beat for 2 minutes
Add boiling water and mix
Pour half into each pan and bake for 30-35 minutes
Cool for 10 minutes in the pan
Take out and cool completely on a wire rack

For soaking syrup

Mix together water , sugar and rum and refrigerate till required

For chocolate whipped cream

Cut chocolate into small pieces
Heat cream and sugar in a pan and when it starts to boil , pour it over the chocolate
Mix well with a whisk and when it has reached room temperature, refrigerate for 4-5 hours
If you are in a hurry like me , you can also keep it in the freezer for 20-30 minutes
Whip with a blender till stiff peaks are formed
Keep refrigerated till required

For chocolate Ganache

Cut chocolate into small pieces
Heat sugar and cream in  a pan and when it starts to boil, pour over the chocolate
Mix well with a whisk
Cool to room temperature
Chocolate ganache starts to become thick after it is cooled
So you can microwave it for 10-20 seconds to required consistency when needed

Assembling the cake

Put one cake on the board and pour half of the soaking syrup evenly on top
Put 5 tbsp of whipped cream on top and spread evenly
Cover with another cake
Pour the remaining syrup on top of this cake
Crumb coat the entire cake {Crumb coating means covering the cake with a thin layer of frosting to seal the crumbs.This gives the final frosting a neat look.}
Keep in the fridge for 10 minutes
With the remaining cream, cover the top and side of the cake
Pour the ganache on top and spread to cover the top of the cake
Decorate the cake with the remaining ganache

By now my hands are really aching.. Not because of this post; but with all the icing I’d done; but it was just one of those bad days… You know what!; the cake just slipped of my slab and messed up all the icing uugghhhhh!!!.. Can’t imagine.. I was nearly in tears……And  that’s why the layers between the cake are not very pronounced…But the taste was not compromised…..Started all over again… The end result was worth all the extra efforts….So enjoy your dessert….

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  1. says

    Wow, wisemen think alike! I’ve also just posted a cake recipe :) Haven’t seen u around for a while. Have u been busy, dear? Your cake looks stunning especially with the decor.

    Neha, I’d submitted my Creepy Halloween Pumpkin Treats for a Recipe Challenge. I’d appreciate a minute of your time to hop over to VOTE for my entry. Voting closes 24 Oct 2011. I thank you for your votes & appreciate your kind gesture!

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