200th Post- Best Moist Chocolate Cake with Chocolate Ganache

                                                                                          

      Dear Blogger Friends and Fellow Readers, first of all let me admit a slight oversight of mine. A week earlier I completed my 200th post ( Egg Chaat) and during the course of viewing all beautiful recipes of my fellow bloggers and preparing about my subsequent posts , I completely forgot about mentioning about my 200th post. However, all said and done, it is a fact that without continued support and encouragement of all my Blogger friends and readers, my blog would not have lasted so long. So, please accept my heartfelt gratitude and acknowledgement for viewing my blog and providing with your valuable feedback. Today's post is my 202th recipe called Best Moist Chocolate cake. I believe that this recipe needs no introduction and readers from the entire world know this is a dessert to which nobody can say no. Children from 4 to 80 years love the taste of it. Now a days due to health awareness, there are sugerless and eggless versions also available. But the taste of the cake is unmatched . I  had made this special cake for my very dear friend's b'day. Whom I wish a speedy recovery..... 

     

                                                                                                     

   Ingredients:

  Dry Ingredients:          

  1 + 1/2 cup All purpose flour

 2 tbsp + 1/4 tsp Cornflour

  2 cups granulated Sugar

  3/4 cup unsweetened Cocoa

  1 1/2 teaspoons Baking Powder

 1 1/2 teaspoons Baking Soda

  1 tsp salt

 Wet Ingredients:

  2  Eggs

  1 cup Milk

  1/2 cup Vegetable oil

  1 1/2 tsp Vanilla essence

  1 cup Water, boiling

Method:

      Grease a pan with little butter. Pre-heat the oven for 175 C/ 350 F. Sift and combine all the dry ingredients in a large mixing bowl. Beat eggs and add milk, oil, and vanilla essence.With the help of an electric mixer mix on medium speed for 2 minutes until all ingredients are blended and smooth.Now stir in boiling water by hand. By this time the batter will be runny. Pour the thin batterinto the greased tin. Bake at 175 Degree C for about 35 minutes or until a skewer inserted into the middle of the cake comes out clean.Cool for 10 minutes in pan on rack then remove from pan and cool completely before decorating. 

                                                                   

  To Decorate the Cake:

 Some Silver beads

 Chocolate curls

                                      

Recipe source: Joyof Baking

For Chocolate Ganache: 

200 gms semisweet chocolate, chopped fine

2 tbsp Unsalted butter

3/4 cup heavy Cream

2 tsp Honey

Method:

Place the chopped chocolates in a microwave safe bowl. Heat cream and butter together in a bowl on medium heat till the first boil. Immediately pour the boiling cream-butter liquid over the chopped chocolates and let it sit for few minutes (don't stir). Gently stir with a whisk until smooth and shiny. 

Now place the cake on a flat surface, insert few toothpicks to mark the center portion of the cake  all the way around and with the help of dental floss / thread, slice the cake by moving it back and forth through the cake. 

                                                                       

Now pour 2 tbsp of ganache on top of one layer and let this set in for few minutes in a refrigerator. Now take out the bottom layer of the cake from fridge and set the other layer on top of ganache layer cake. Now place the cake on a wire rack and put the wire rack on top of a large baking sheet (to catch any excess ganache that drips from cake.) Then pour the ganache into the center of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake. Sprinkle some chocolate curls to decorate the top and the sides.