Choclate cake with ganache

Well if you have seen other posts from my blog you would know by now that I try to keep white sugar, butter and flour at bay for most of the recipes and instead opt for dates, oats, wholewheat flour and canola oil. But for this one I bend the rules and went a little overboard with my otherwise healthy recipes! That is so as I had to bake a birthday cake rich and moist and its okay to let your hair down once in a while isn't it!

Well I could still eliminate butter and used canola oil. This one is with choclate ganache but you may skip it completely . It tastes perfect anyways.

I had some frozen blueberries and fresh strawberries to use as toppings. You may use any other fresh fruits available.

Ingredients:

1.5 cup flour

1/2 cup unsweetened cocoa powder 

1.5 cup brown sugar

1/2 cup canola oil

1 tablespoons vanilla extract 

1 egg

1 tablespoons baking powder

1 tablespoons baling soda

1 tablespoons salt

2 tablespoons curd

1 tablespoons instant coffee

1/2cup boiling water

For chocolate ganache:

1 cup heavy whipping cream

2 cup dark chocolate 

Toppings(optional):

Handful blueberries

A few strawberries

Whipped cream- 2 table spoon

Cholclate figurines

Recipe:

Preheat oven to 180C. Sieve together all the dry ingredients- flour, cocoa powder, baking powder, baking soda, salt in abowl.

In another bowl blend wet ingredients- egg, sugar, oil together. Add curd and vanilla extract using electric beater. Now gradually add dry ingredients . Add the coffee to boiling water and mix well. Add it to batter and mix together. Prepare a baking pan . I used a spring foam one and lined the removable bottom with aluminium foil. Brush it with oil and dust with flour. Pour the batter and bake in oven for around 40 minutes.

Once it has cooled down a bit scrap the top if you want to level it . I had to ice it further so scrapped top to make it even. 

To make ganache, heat the cream on gas top. Chop the choclate finely or run in processor. Once cream has reached boiling point pour it over choclate. Stir with spoon to dissolve the choclate completely in cream. Let it cool to come at room temperature before frosting the cake. It thickens as cools down.

Garnish with whipped cream and fruits.