Prepare a cake tin by spreading some butter on all sides of the cake tin and then dusting it with some all purpose flour. Tilt and remove the excess flour from the cake tin, line with parchment paper. Line it with a parchment paper. Preheat the oven to 180 degrees C (350 degrees F).
Instant Coffee (1 tsp)
Water (1/4 cup)
and keep aside. Chop, then microwave or double boil
Dark Chocolate (1/3 cup)
and melt it and keep aside. To the melted chocolate add
Oil (3/4 cup)
and the coffee. Whisk until it forms a smooth consistency and let it cool well.
All-Purpose Flour (2 cups)
Baking Powder (1 tsp)
Baking Soda (1/2 tsp)
Unsweetened Cocoa Powder (1/2 cup)
. Once the chocolate mix cools down add the
Powdered Confectioners Sugar (1 cup)
and using a hand mixer beat well. Add
one by one and beat until fluffy. Now add the sifted all purpose flour cocoa powder mix in batches along with
Milk (1/2 cup)
and fold in well.
The batter should have smooth consistency. Pour the batter to the prepared cake tin and tap the tin on to the kitchen counter so that any air bubbles trapped inside the batter will be removed. Bake for about 30 to 35 minutes. Insert a tooth pick in the center of the cake and if it comes out clean then the cake is done. Take it out of the oven and let it cool down completely.
Slice the cake horizontally into 2 layers. You can trim off the thick crust.
For the ganache: Pour the
Fresh Cream (3/4 cup)
to a pan and heat it well. You can see small bubbles formed. Now pour this hot cream over the chopped
Dark Chocolate (1 cup)
and keep aside for some time. Now mix the chocolate and cream until well combined and becomes smooth. Let it cool well to a spreadable consistency.
Assembling the cake: Pour some ganache in the center of one of the halves and spread it to all sides. Then put on the other layer, and spread the rest of the ganace on that.
Decorate with some grated chocolate and some sugar balls. Keep in fridge for some time. The ganache will get a darker shade once cooled and set. Cut and serve cold.