INGREDIENTS:
For the cake sponge:
*Curd- 3/4th cup
*Sugar- 3/4th cup
*Vanilla extract- 1 tsp
*Oil- ½ cup
*Maida- 1.25 cup
*Cocoa powder- 1/4th cup
*Baking powder- 1 tsp
*Baking soda- 1/4th tsp
*Salt- 1 pinch
*Milk- 1/4th cup
*Chocolate Ganache- 2 cups
Recipe:https://5star-kitchen.blogspot.com/2020/10/chocolate-ganache-recipe.html
*Silver balls- for decoration
*Straw or ice-cream stick ( for support)
PROCEDURE:
*In a large mixing bowl, add curd, sugar and vanilla extract and whisk until all the sugar dissolves.
*Now add oil and mix well.
*Let it rest for 10 mins.
*In another bowl sieve together all the dry ingredients.
*Now add the dry into wet ingredients in batches.
*Now add milk.
*Mix using the cut and fold method.
*Do not over-mix as it will lead to a dense cake.
*Now pour the batter into two greased and lined tin.
*I have used a 5" diameter cake pan and a 3" diameter cake pan.
*Bake this cake in a preheated kadhai for 40 mins [ low flame]
*After baking, let it cool completely.
*Demould both the cakes and slice the cakes into two layers.
*Place the bottom layer of the bigger cake.
*Drizzle sugar syrup and spread a layer of ganache.
*Now place the second layer and repeat the same process.
*Cover the entire cake with chocolate ganache.
*Refrigerate the cake for 10 mins.
*Now Poke a straw or an ice-cream stick in the centre of the cake.
*Push it gently till it reaches the cake board.
*Now place the bottom layer of the smaller cake on the top layer of the larger cake sliding it through the straw.
*Drizzle sugar syrup and add a layer of ganache.
*Add the last and final layer.
*Cut excess straw above the cake.
*Now cover the smaller cake with ganache.
*Let it refrigerate for 10 mins.
*Smooth out the edges of the cake using a pallete knife.
*Decorate the cake using silver balls.
*You can be creative and decorate it the way you like.
Chocolate ganache recipe:https://5star-kitchen.blogspot.com/2020/10/chocolate-ganache-recipe.html
