Name: Chocolate Cake with Whipped Chocolate Ganache
Ingredients: 1 cup wheat flour; 2 tbsp cornflour; 1/2 cup brown sugar powder; 2 tsp Coffee powder; 2 tbsp cocoa powder; 1 tsp Baking powder; 1/2 tsp baking soda; 1/8 tsp salt; 1/4 cup oil; 1/4 cup condensed milk (optional); 1/2 cup curd; 1/3 cup milk; 1 tsp vanilla essence; 1/2 tsp lemon juice; 200 g (7 oz) semi sweet chocolate; 100 g (1/2 cup) whipped cream; 1/4 cup roasted chopped hazelnut (optional); 1 tbsp silver balls (optional)

Ingredients

1 cup wheat flour
2 tbsp cornflour
1/2 cup brown sugar powder
2 tsp Coffee powder
2 tbsp cocoa powder
1 tsp Baking powder
1/2 tsp baking soda
1/8 tsp salt
1/4 cup oil
1/4 cup condensed milk (optional)
1/2 cup curd
1/3 cup milk
1 tsp vanilla essence
1/2 tsp lemon juice
200 g (7 oz) semi sweet chocolate
100 g (1/2 cup) whipped cream
1/4 cup roasted chopped hazelnut (optional)
1 tbsp silver balls (optional)

Steps

Firstly, prepare the chocolate ganache… place chocolate in a big bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stirring continuously until ganache turn glossy and smooth.
Place ganache in fridge for a few hours to cool and thicken. Further, Whip the ganache for a few minutes until the ganache starts to hold its shape and becomes lighter in colour.
For cake base.. Mix all dry ingredients together by using Strainer. Whisk sugar and butter in the same direction until it becomes fluffy, add vanilla extract, condensed milk and curd whisk again. Now gradually add dry ingredients and milk, mix it well with soft hand and make smooth lumps free batter. Now add lemon juice mix well and transfer batter In a grease cake tin or round bowl. Bake it in preheated oven at 180degree C for 25-30 minutes. Vanilla cake base is ready.
Once cake cooled completely wrap the cake in a cling wrap and put it in an air tight container. Refrigerate for 2-3 hours.
Take out cake base from refrigerator. Cut it into two layers horizontally. Place one layer of cake on the cake board. Firstly spread chocolate syrup (mix 1/4cup water and 2tbsp chocolate syrup). Then top with a layer of whipped chocolate ganache, Spread evenly Top with second cake layer. and keep it in refrigerator for 30 minutes.
After 30 minutes, topped the cake with whipped chocolate ganache and also cover sides of cake. Cover the sides with hazelnut flakes or any nuts of your choice and sprinkle some silver balls on top. You can decorate the cake as per your choice and availability. Store in the refrigerator for 30-45 minutes before serving.