Directions
- 1In a bowl, add all-purpose flour, cocoa powder, baking soda, baking powder, salt, instant coffee and whisk well & set aside.
- 2In another bowl, add eggs, caster sugar, brown sugar and beat well.
- 3Add yogurt, vanilla essence, vegetable oil, milk and beat for 1 minute.
- 4Gradually add dry ingredients and beat well after each addition.
- 5Grease a 10” round baking pan with cooking oil and place butter paper.
- 6Pour batter into prepared baking pan and bake in preheated oven at 170°C for 40-45 minutes.
- 7Remove the cake from the oven and run a knife around the edges to loosen them from the sides of the pan.
- 8Transfer the cake to a wire rack and let it cool.
- 9In a bowl, add sugar, hot water and mix until sugar is dissolved & set aside.
- 10In a double boiler, add cream, butter, milk chocolate and let it melt.
- 11In warm water, add instant coffee and mix well.
- 12Add dissolved coffee and whisk well.
- 13With a cake knife, horizontally cut the top layer of the cake.
- 14Pour prepared chocolate ganache all over the cake and let it set for 30 minutes.
- 15Decorate and cut into desired slices and serve!
Ingredients
- 2 cups Maida (All-purpose flour) sifted
- 0.75 cups Cocoa powder
- 1 tsp Baking soda
- 1.5 tsp Baking powder
- 0.5 tsp Namak (Salt)
- 1 tbs Instant coffee
- 3 Anday (Eggs)
- 1 cup Caster sugar
- 0.5 cup Brown sugar
- 0.75 cup Yogurt
- 0.5 tbs Vanilla essence
- 0.5 cup Vegetable Oil
- 1 Cup Doodh (Milk) warm
- 2.5 tbs Sugar
- 3 tbs Hot water
- 200 ml Cream
- 1 tbs Makhan (Butter)
- 300 g Milk chocolate
- 0.5 tbs Instant coffee
- 1 tbs Warm water
Equipment
whiskhand mixer10 inch round panovenknifewire rackpastry bagdouble boiler
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