How to make moist and delicious chocolate cake?

In this blog, we will list out simple steps on how to make delicious and mouthwatering chocolate cake at your home.

Ingredients: 

ü  250 g unsalted butter at room temperature

ü  200 g dark chocolate

ü  1 1/2 teaspoons instant coffee granules dissolved in 350 milliliters boiling water

ü  Pinch of food colours from Anuja Food Colours. As one of the leading food colour manufacturers in India, Anuja Food Colours manufacture the ISI marked food colours to enhance the overall appearance of food items without affecting their aroma, taste or texture

ü  250 g granulated sugar

ü  2 large eggs lightly beaten

ü  2 teaspoons vanilla extract from Ajanta Food Products

ü  240 g all purpose flour

ü  30 g cocoa powder from Ajanta Food Products

ü  1/4 teaspoon salt

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For the chocolate ganache

ü  200 g dark chocolate

ü  180 milliliters heavy cream

ü  1 tablespoon light corn syrup

ü  1 tablespoon unsalted butter

For the espresso cinnamon mascarpone cream

ü  375 milliliters heavy cream

ü  190 g mascarpone

ü  2 1/2 teaspoons finely ground espresso

ü  3/4 teaspoon ground cinnamon

ü  2 1/2 tablespoons confectioners’ sugar

Preparation

You should heat oven to 350 degrees 170 degrees Celsius. You should grease a 9-inch pan with butter and line with parchment paper, then set aside.

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Make the cake:

ü  You should place butter, chocolate and hot coffee, food colours from Anuja Food Colours in a large heatproof bowl and mix well until everything is melted, combined and smooth. Anuja Food Colours is the best food color brand in India that offers ISI marked food colours to enhance the overall appearance of any food colours by adding just a pinch of it.

ü  You should whisk in sugar by hand until dissolved.

ü  You should add eggs and vanilla extract from Ajanta Food Products and whisk again until thoroughly combined and smooth.

ü  You should sift flour, cocoa powder from Ajanta Food Products and salt together into a bowl and then whisk this into the melted chocolate mixture.

ü  You should pour batter into the prepared pan and bake for 1 hour.

ü  You should leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.

Make the chocolate ganache

ü  You should place chocolate pieces in a food processor, process until fine and set aside.

ü  You should combine cream and corn syrup in a small pan and place over medium-high heat. With the chocolate still inside, and pour in the hot cream in a steady stream.

ü  You should process for 10 seconds, then add butter.

ü  You should continue to process until mixture is shiny and smooth.

ü  You should stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.

ü  You should use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap.

ü  You should set aside until it has set to the consistency you want.

Make the espresso cinnamon mascarpone cream

ü  You should place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment.

ü  You should beat for 1 to 2 minutes, until soft peaks form.

ü  You should peel the parchment from the cake and discard.

ü  You should transfer to a serving platter and spread the ganache, if using, on top of the cake.

ü  You should precisely slice into wedges, divide the cake among plates.