Belgian Dark Chocolate Cake

About the Recipe

Renowned for its intense cocoa flavor and smooth texture, Belgian Dark Chocolate Cake adds a touch of sophistication to treats. Its rich and indulgent taste will leave your taste buds craving more. Oddy Ecobake helps bake the cake in a mold without greasing it with oil or butter and with no additional cleanup.

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Ingredients

Maida- 1 cup or 150g approx & Powdered sugar- 3/4 cup
Oil- 1/4 cup, Dark Dutched Cocoa powder- 1/4 cup & Oddy Ecobake
Baking powder- 1 tsp, Baking soda- 1/4 tsp & Vinegar- 1 tsp
Chocolate essence- 1/2 tsp, Salt- 1 pinch & Milk - 1/2 cup+2 tbsp
Chilled whipping cream- 1 cup & Dark cocoa powder- 1/4 cup
Belgian Dark Chocolate- 100g, Fresh cream- 1/4 cup & Butter- 1 tbsp

Directions

Line the 8-inch cake tin with Oddy Ecobake. To prepare the sponge, mix the ingredients well in a bowl. Whisk and mix well with the dry ingredients through a sieve to avoid any lumps.
A smooth batter is ready. Transfer it to the cake tin. Tap the tin to avoid any lumps. Preheat the kadai for 5 minutes on medium heat. Bake the cake for 40–45 minutes on a low to medium flame.
For frosting, in a bowl, add whipping cream and dark cocoa powder and beat well till stiff peaks are visible. Refrigerate the whipping cream for some time. In a bowl, add Belgian dark chocolate, butter, and cream and melt them. Our ganache is ready.
Demold the cake and cut the sponge into three layers. To assemble the cake, apply some cream to the cake board and add one layer of sponge. Apply sugar syrup to soak the cake. Spread whipping cream and sprinkle grated chocolate on top.
Repeat the same for the second layer. Add the third layer of sponge and soak with sugar syrup. Add whipping cream and cover the whole cake. Smooth out the cake from the sides and top.
Pour chocolate ganache into a piping bag and decorate the cake with a drip design. Make a flower design on top and a cherry on it. Sprinkle chocolate shavings on top. Our eggless black forest cake is ready.