Learn how to make eggless chocolate ganache cake with step by step pictures – An eggless chocolate cake made with whole wheat flour and frosted with chocolate ganache. A sinfully delicious chocolate treat for a serious chocolate lover.
This Eggless Chocolate Cake With Chocolate Ganache is super moist cake layered and all covered with smooth chocolate ganache. It is so rich, full of chocolate and heavenly.
This cake based is one of my favourite chocolate cake. It is so versatile and can be used as a base cake for different frosting recipes. It is soft, moist and so chocolatey. You can check my most favourite chocolate cake recipe 👉 Eggless Whole Wheat Chocolate Cake . This is one of the most popular recipe in my blog. Many has tried and tested it and got hell lots of positive review. I am sure you too gonna love it.
The filling and frosting is chocolate ganache. Chocolate Ganache is made of chocolate and cream with 2:1 ratio. Please wait for my detailed blog on how to make a perfect ganache which is coming soon. The best flavor and texture. It just melt in the mouth and out of the world good!
So what are you waiting for 😜. With Valentine’s Day just around the corner, do try this recipe for your loved ones and do let me also know how did you like it. Here goes the recipe. Happy baking!
Preparation Time : 15 mins
Baking time : 35 mins
Serves : 6-7
1 cup Whole Wheat Flour
3 tbsp Cocoa Powder
2 tbsp Milk Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Buttermilk
1/2 cup Sugar
1/4 cup Oil
1 tsp Vanilla Extract
2-3 tbsp Sugar syrup
Colourful gems for topping
For Chocolate Ganache :
1 cup Chocolate
1/2 cup Cream
1/4 tsp Vanilla extract (optional)
*If you don’t have buttermilk, do not worry you can easily make at home. Take 1 cup of warm milk and add 1 tbsp of vinegar or lime juice, stir and keep for few mins and it is ready to use.
In a mixing bowl add the buttermilk, sugar, oil, vanilla extract, stir and mix well.
Sieve the flour, cocoa powder, milk powder, baking powder, baking soda and salt atleasr twice to incorporate them well.
Preheat the oven @180° for 10 mins. Grease the cake pan and line with butter paper.
Add the dry ingredients into the wet ingredients and gently fold to make a smooth batter.
Pour the batter into the greased pan and tap the pan to release the air bubbles.
Bake at preheated oven @180° for 35 mins. A toothpick inserted should come out clean.
Remove from the oven, let it stand for 5 mins. Demould and allow the cake to cool down completely.
For Chocolate Ganache:
Place chocolate pieces in a large bowl. Heat cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate. Let it stand undisturbed for 5-10 mins. Now add vanilla extract if using and stir until completely mixed and glossy. Allow ganache to cool and refrigerate atleast 2-3 hours before frosting the cake. Remove the ganache from refrigerator few mins before frosting the cake. Whisk them for 2-3 mins until fluffy and your ganache is ready for filling, pipping and frosting.
For Frosting the cake :
Once the cake is completely cooled down. Cut the cut into 2 layers.
Take one layer of the cake and apply the sugar syrup. Now spread the ganache evenly over the cake. Top with another layer of the cake and spread the ganache all over the cake including the sides and evenly spread and cover the cake.
Decorate the cake as per your choice.
Thank you for stopping by my blog. I hope you liked the recipe. Do share your valuable feedbacks, I would love to hear from you all. Happy cooking!