Soft and pillowy chocolate sponge layered with whipped cream and a decadent chocolate ganache coating it all, sure enough to make you drool. I'm talking about the iconic Chocolate Pastry which is loved by all and is perfect for any special occasion. Well, we all do have this pastry whenever we visit our favourite cafes, But do you know that it's recipe is so simple that you can make this at home. Trust me when I say this, you'll never buy chocolate pastry outside once you start making this at home. This recipe has three main components, The chocolate sponge which is obviously eggless (You can check out my Chocolate sponge using eggs Recipe if you prefer cake made with eggs), the second component is the whipped cream frosting and the third and the final component is the silky and velvety chocolate ganache. I have already shared with you the recipe of Silky Chocolate ganache, do check it out and use it for this recipe. I hope you'll like this recipe. Check out the step-by-step recipe below and do try it out. Let us know in the comments section below on how it turned out.
Take a large mixing bowl, add sugar and curd to it. Make sure to use fresh curd.
Now whisk it until the sugar dissolves in the curd mixture completely.
Now add oil to it.
Whisk it completely until it becomes a homogenous mixture. This may take 2-3 mins.
Now seive together all the dry ingredients.
Take half of the dry mix and add it to the wet mix. Mix it using cut and fold method.
Now add rest of the dry mix and make sure to not over mix it. Add some milk if the batter is very thick.
Pour the batter in a greased and lined tin and tap to remove air bubbles.
Bake this in a preheated kadhai for 20-25 mins or until a skewer inserted comes out clean.
Let it cool down completely before de moulding it.
Meanwhile, whip some heavy cream on an ice bath for 5 mins till it turns to soft peaks. Now add sugar little by little and whip it on high speed again for 5 mins till it turns to stiff peaks. Chill in the refrigerator until use.
Now cut out 3 layers of the cake. You can even cut two layers too depending upon your preference.
Now place the first layer on a plate and drizzle sugar syrup generously. Now spread a thick layer of the whipped cream frosting.
Place the second layer and repeat the process for all the layers.
Now cover the cake in a thick layer of cream. Refrigerate for an hour. Now clean out the edges and make it even.
Prepare the ganache and set it aside.
Pour the ganache over the cake so that it covers the entire cake.
Place the cake in the fridge for 1-2 hrs and let it set.
Your delicious and decadent Chocolate pastry is ready. Once chilled, cut out a slice for yourself and enjoy!
