Hello to all my readers and feels so good to be back to my blog after a while. I had had a surgery some 15 days back and still in the process of recovery. So I have not been cooking and doing anything worthwhile for the last 15 days. But I did read a lot of books, a hobby which has taken a backseat due to the priorities. I had borrowed a couple of books from the library (visited after a long time)a day before surgery knowing that reading was the only thing I could do these days and I loved it a lot.
Back of my mind, I was longing to do a post too. I had taken pictures of a couple of recipes. So from last 3 days, finally when I was able to sit for a few hours and also move around a bit, I have managed to edit the pictures and draft a post. I am so glad about this as I was really bored doing nothing.
I had made this cake for my hubbys birthday in the first week of july. I usually make chocolate cakes as my son is fond of it and I know I have mentioned this before. But this time I decided to go with a vanilla flavoured one for a change. I did not have much time for this as I had to complete so much of work before I am not in a postion to do much. So I selected a very simple recipe which took less than 15 minutes to put the things together and everything was done in an hour.
The cake was super moist, spongy and so delicious that my chocolate loving son had a major portion of the cake , also because of the ganache frosting which made the cake even more delicious!! Pure bliss!!
Recipe reference- Edible garden (with some modifications)
For Chocolate ganache
- Preheat the oven to 180c.
- Grease and flour a cake pan and keep it ready.
- Combine the Flour, brown sugar and baking powder in a bowl.
- Mix well.
- Next add egg, milk and oil in it.
- Using a beater or manual whisk, combine the mixture to a uniform fluffy batter.
- Add few drops of essence and mix the batter gently.
- Pour in a prepared cake pan.
- Bake at 180c for 25-30 minutes till a skewer inserted in the center of the cake comes out clean.
- Cool the cake for 15 minutes.
- Invert it on a plate.
- Frost it with chocolate ganache. (see recipe below)
I completely forgot to take pictures of the ganache while making it. My apologies.
But I will let you know all the steps in details of how I do it. When you need ganache to frost the cake, I like the consistency to be slightly thick.
So I use equal amount of cream and chocolate. Infact a little more of chocolate.
Pour the cream fron the tin into a saucepan.
Heat it till it slightly starts to boil. (you can see some bubbles appearing on the sides.
Remove from flame.
Fill the same tin of cream with chocolate chips and add this amount plus a handful into the heated cream.
Take a spoon and start mixing.
Keep mixing till the chocolate melts and becomes a homogenous thick mixture.
Allow it to cool.
Keep in refrigerator till use.
Remove it from the refrigerator some 20-25 minutes before frosting the cake.
- 1. You can use white granulated sugar instead of brown sugar.
- 2. Cool the cake well before you frost.
- 3. Make the ganache atleast a couple of hours before you use it for frosting for desired consistency.
4. You can use store bought readymade frost
ing or any other frosting too.
- 5. Decorate the top with edible beads, sprinkles ,chocolate shavings or gems as you wish and if you prefer.