Ingredients:
- Maida (All-purpose flour) sifted 2 cups
- Cocoa powder ¾ cup
- Baking soda 1 tsp
- Baking powder 1 & ½ tsp
- Namak (Salt) ½ tsp
- Instant coffee 1 tbs
- Anday (Eggs) 3 (room temperature)
- Caster sugar 1 cup
- Brown sugar ½ cup
- Yogurt ¾ cup (room temperature)
- Vanilla essence ½ tbs
- Vegetable Oil ½ cup
- Doodh (Milk) warm 1 Cup
- Sugar 2 & ½ tbs
- Hot water 3 tbs
- Cream 200ml
- Makhan (Butter) 1 tbs
- Milk chocolate 300g
- Instant coffee ½ tbs
- Warm water 1 tbs
Directions:
In a bowl,add all-purpose flour,cocoa powder,baking soda,baking powder,salt,instant coffee and whisk well & set aside.
In another bowl,add eggs,caster sugar,brown sugar and beat well.
Add yogurt,vanilla essence,vegetable oil,milk and beat for 1 minute.
Gradually add dry ingredients and beat well after each addition.
Grease 10” round baking pan with cooking oil and place butter paper.
Now pour batter in prepared baking pan and bake in preheated at 170 C for 45-50 minutes.
Remove the cake from the oven and run a knife around the edges to loosen them from the sides of the pan.
Transfer the cake to the wire rack and let it cool.
In bowl,add sugar,hot water and mix until sugar is dissolved & set aside.
Chocolate Ganache:
In double boiler,add cream,butter,milk chocolate and let it melt.
In warm water,add instant coffee and mix well.
Now add dissolve coffee and whisk well.
Assembling:
With the help of the cake knife,horizontally cut top layer of the cake.
Pour prepared chocolate ganache all over the cake and let it set for 30 minutes.
Decorate and cut into desire slices and serve!
Ajza:
- Maida (All-purpose flour) sifted 2 cups
- Cocoa powder ¾ cup
- Baking soda 1 tsp
- Baking powder 1 & ½ tsp
- Namak (Salt) ½ tsp
- Instant coffee 1 tbs
- Anday (Eggs) 3 (room temperature)
- Caster sugar 1 cup
- Brown sugar ½ cup
- Yogurt ¾ cup (room temperature)
- Vanilla essence ½ tbs
- Vegetable Oil ½ cup
- Doodh (Milk) warm 1 Cup
- Sugar 2 & ½ tbs
- Hot water 3 tbs
- Cream 200ml
- Makhan (Butter) 1 tbs
- Milk chocolate 300g
- Instant coffee ½ tbs
- Warm water 1 tbs
Directions:
Bowl mein maida,cocoa powder,baking soda,baking powder,namak aur instant coffee dal ker ache tarhan whisk karein & side per rakh dein.
Alag bowl mein anday,bareek cheeni aur brown sugar dal ker ache tarhan beat ker lein.
Dahi,vanilla essence,vegetable oil aur doodh dal ker ek minute kliya beat ker lein.
Thora thora ker ka dry ingredients shamil karein aur beat kertay rahein.
10” round baking pan ko cooking oil sa grease karein aur butter paper laga lein.
Ab tayyar batter ko baking pan mein pour karein aur preheated oven mein 170 C per 45-50 minutes kliya bake ker lein.
Cake ko oven sa nikal lein aur cake ki sides per knife dal ker ghooma lein ta ka pan ki sides lose ho jayein.
Cake ko wire rack per rakh dein aur thanda ker lein.
Bowl mein cheeni aur hot water dal dein aur cheeni ghul janay tak ache tarhan mix ker lein & side per rakh dein.
Chocolate Ganache:
Double boiler mein cream,makhan aur milk chocolate dal dein aur melt ker lein.
Warm water mein instant coffee dal ker ache tarhan mix karein.
Ab dissolve coffee dal ker ache tarhan whisk ker lein.
Assembling:
Cake knife ki madad sa cake ko do horizontally layers mein cut ker lein.
Cake ka upper tayyar chocolate ganache pour karein aur 30 minutes kliya set hunay kliya chor dein.
Decorate ker ker slices mein cut ker ka serve karein!
