A Chocolate Cake with Bournville Dark Chocolate Ganache!

I am back with my favorite chocolate cake recipe - actually this is the only flavor for any type of dessert, which attracts me most. Since I am not a dessert-person, I prefer those which are less sugary or have little bit of bitterness as of dark chocolate. Chocolate is favorite among all generations - be it senior members of the family or the junior ones. So, baking a chocolate cake is the safest way to serve dessert for any family dinner party.

The most versatile thing about a chocolate cake is that no matter what icing or frosting you put to decorate the cake - even if it falls apart, the cake will be praised by everyone. You can keep the decoration part minimal or even no-icing - does it really matter! No - the universal flavor and taste of chocolate will be the ultimate winner.

This time I wanted to practice and enhance my skill in ganache. I always try to make the icing with whatever things are easily available in hand. You get specific cake baking items only in the specific stores. Not all grocery stores are ready with their stock to serve your baking purpose. Hence, many times, it becomes difficult to get the exact finish. But, the readily-available items are suitable enough to give you a better output. To use this ganache, I baked the regular chocolate cake. The recipe is given here - Basic Chocolate Cake.

Previously I have used Amul Milk Chocolate for ganache, this time I have used -

Bournville Dark Chocolate Bars (200 gm) - 2 

Amul Fresh Cream (200 ml) - 2 packs 

Butter - 1 teaspoon

Process -

Take a big bowl and place it on top of a saucepan with boiling water. Pour the fresh cream and let it melt. Break the chocolate bars into small pieces and add to the cream. Keep on stirring until the chocolate is melted and mixture looks smooth and silky. Add the butter and blend well with the mixture.

Remove the bowl from steam and let it settle down at room temperature. Then keep it in refrigerator for at least overnight, before use. 

You can use this ganache in filling the cake as well as in covering. There is another process of using ganache, which is to pour the fresh ganache on top of the cake. However, I prefer this method, as here is no wastage of the ganache. Because, your leftover ganache can be used up as choco-mousse or can be used in topping cupcakes or even a toast.

Decorating the cake -

Step 1 - The nude chocolate cake

Step 2 - Sliced the cake in half

Step 3 - Soaking with sugar syrup

Step 4 - Filling with light whipping cream

Step 5 - Covering with ganache

Note - Always keep your cake inside refrigerator after icing with ganache for at least 12 hours. Otherwise, the ganache will not be stiff enough and it might melt down quickly.

It's ready now

I had some whipping cream left over too, so my daughters made a dessert out of it. You can call it choco-vanilla mousse. Here are few snaps of that yummy dessert -

Happy baking!!! Happy Independence Day in advance! :)