How to Make Moist Chocolate Cake

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STEP 1

 

• Blend the chocolate biscuits into powder

 

STEP 2

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• Mix the cake ingredients ( biscuit powder, baking powder, baking soda and milk )

     in a bowl

   

STEP 3

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• Coat some butter on the base and sides of the cake tin.

• Place the grease proof sheets on the base and sides of the cake tin.

• Add 3/4 portion of the cake batter to the cake tin. 

• Add 3-4 tbsp of grated chocolate over the cake batter.

    **Do not add more than 3-4 tbsp.  

• Use the remaining cake batter (1/4 portion) to cover the grated chocolate.

• Tap the cake tin on the surface to avoid any air bubbles.

• Place a foil sheet over the tin. Only spread on the top, don't seal tight.

 

** IN THE OVEN

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• Bake for 20-25 minutes at 170 degree Celsius/325 degree farenheit/gas mark 3

 

OR IN THE HOB

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• Pour the cake batter in a non stick pan over a grease proof sheet.

• Heat a tawa on a medium flame.

• Once the tawa is hot bring the flame to low.

• Maintain low heat and place the pan on the tawa and cook for 30-40 minutes.

• Once the cake is cooked or baked, let it cools down.

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• Remove from the cake from the cake tin or pan.

• Remove the grease proof sheet and place the cake on the cake decoration stand.    

 

STEP 4

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• Add all ganache ingredients in a bowl except vegetable oil,  whisk and if it's not completely melted place in the microwave for 20 seconds on a medium settings and whisk, if necessary add another tbsp of hot coffee. Add 1 tsp vegetable oil and whisk again.

 

STEP 5

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• Pour the ganache over the cake and decorate with some grated white chocolate. 

 

Absolutely moist cake with full of taste and the coffee ganache and added white chocolate will just melt in your mouth.

   

**Watch the video below for perfection