Rustic Chocolate Cake with Ganache| Eggless Chocolate Cake|How to make Eggless Chocolate Cake

Rustic Chocolate Cake with Ganache| Eggless Chocolate Cake|How to make Eggless Chocolate Cake

Prep time:15 mins
Cooking Time:40 mins
Total Time:55 mins
Servings:2 small cakes of 5" diameter or 1 cake of 6" diameter

Rustic Chocolate Cake with Chocolate Ganache is an Eggless Chocolate Cake moist and simple  without much ado.  Rustic Chocolate Cake is easy to make and tastes delicious. The simple Ganache takes it to a next level.  This quick cake is a star recipe for kids parties, anniversaries, family gatherings and so on.........

This Rustic Chocolate Cake I'm sure will be largely eyed upon by weightwatchers since  no refined sugar and butter is used. Also this cake is not loaded with creamy layers or frosting. Its taste emanates from the chocolate sponge and the simple ganache topped with few roasted nuts. Simple, divine and beautiful!!

When in a hurry to put up a good host show, this cake is at our rescue. So try it out!! 

Video Recipe:

Ingredients:

For Cake Sponge:

• 150 gm All purposeflour

• 150 gm ground brown sugar OR refined sugar
• 2 tbsp cocoa powder
• 1/4 cup/60 ml milk (room temperature)
• 1/4 cup/60 ml thick yoghurt (room temperature)
• 1/3 cup oil or melted Butter (I used oil)
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla essence
• 1/2 cup hot coffee (1/2 tsp coffee mixed with 1/2 cup hot Water)

For Chocolate Ganache:

• 2.5 oz fresh cooking cream

• 2.5 oz chocolate compound

• half tsp butter
• Nuts and chocolate chips for decoration

Method:

For Cake Sponge:

1. Get organised.

   

2. Pre-heat oven at 180 degrees Celsius. 

3. Sieve flour, cocoa powder, salt, baking powder, baking soda. 

   

   Add flour...
   

   

   salt...
   

   

   cocoa powder..
   

   

   baking powder..
   

   

   Baking soda..
   

   

   Sieve together.
   

   
   
   
   
4. Then add sugar and mix.
   

   
5. Make a well in the centre and then add in this order - hot coffee, oil or melted butter, milk, yoghurt and mix well but gently.
   

   

   

   
6. Do not overmix or overbeat.
   
7. Add vanilla essence. Mix gently.
   
8. Pour batter in a baking tin. 
   
9. Tap to remove air bubbles.
   
10. Bake at 180 degrees Celsius for 35 to 40 minutes.
11. Check doneness with toothpick. If it comes out clean, then cake is done.

    

    Baked cake 

For Chocolate Ganache:

1. Organise ingredients.
   
    
2. Heat the cream on low flame.
   
3. Bubbles rise from the sides. 
   
4. Let the cream boil very well for a minute.
   
5. Put off the flame.
6. Add the chocolate to the cream.
   
7. Leave undisturbed for the chocolate to melt.  
   
8.  Then mix gently to evenly blend the chocolate with cream.
   
9. Mix evenly to get a smooth ganache.
   
10. Add butter
    
11. Mix

    

How to use  Ganache on the Cake

1. Place the cake sponge on a grill stand. 
   
2. Carefully pour the ganache over the cake .
   
3. Pour the gananche uniformly all over the cake.
   
4. Tap and transfer the cake onto a plate or cake board.
   
5. Decorate with nuts and chocochips.
   
   
   
   
   
6. Keep in the fridge for 1-2 hours for the ganache to set. 
7. Enjoy with friends and family.
   

Recipe Notes:

1. All ingredients for cake sponge should be at room temperature.
2. Do not omit the sieving step. 
3. Do not overbake the cake.
4. Do not pour hot ganache on the cake. Cool it slightly.

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