Chocolate Cake Recipes

Ingredients

Cake:
Eggs - 8
Powdered Sugar - 200gms
Flour - 150 gms
Cocoa - 6 tbsps
Cornflour - 4 tbsp
Baking powder - 2 tsps
Salt - 1/2 tsp
Vanilla essence - 2 tsps
Red food colour - 4-5 drops (optional)

Filling:
Cream - 400ml (35% whipping cream)
Castor Sugar - 5-6 tbsps (to taste)
Vanilla extract - 1tsp

Ganache:
Dark chocolate - 400gms
Cream - 300ml
Marzipan

Directions

1. Preheat the oven to 180 degrees C. Line & grease 2 spring form 10″ tins. ( I made 2 cakes in 2 batches/ 4 eggs each time since I have just 1 tin)
2. Sift the flour + cocoa + cornflour + baking powder + salt 3 times.
3. Beat eggs & powdered sugar for approx 10 minutes till mousse like & thick.
4. Add vanilla essence & food colour & beat.
5. Fold in the flour mix, 1 tbsp at a time, gently so that the beaten air doesn’t escape.
6. Turn gently into tins & bake 25-30 minutes till done. Turn out onto racks & cool.
7. Cut each cake horizontally to get 4 layers ( 2 from each cake)

Filling:

1. Whip the cream + sugar + extract till the cream is thick & holds shape.
2. Sandwich the layers of the sponge with the cream (1/3rd each time).
3. Can be done a day in advance. Keep it covered in the fridge.

Ganache:

1. Break the chocolate into pieces & put it in a pan with the cream
2. Melt it over low heat, stirring constantly.
3. Take off heat. Stir vigorously with spoon. This gives it a gloss.
4. Cool. (The ganache will thicken as it cools).

Assembly:

1. Frost the sides of the cake with the ganache. Sprinkle chocolate shavings etc onto the sides & press gently.
2. Now cover the top of the cake with the remaining ganache.
3. Mark an area for the ‘yin yang’ with a round bowl. Place chocolate flakes around the edges, followed by the marzipan flowers, leaves, bugs etc. (see earlier post for making marzipan)
4. Mix a little black food colour into the reserved ganache for the ‘yin’.
5. Melt some white chocolate with a tsp of cream to make a white ganache for the ‘yang’.
6. Fill in the shapes; remember to mark the dots on either side.
7. Chill until ready to eat. Keep out at least an hour before serving.

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