Ingredients:
Dry Ingredient
- All-purpose flour – 1 cup
- Cocoa powder – ½ cup
- Granulated sugar – ¾ cup
- Baking powder – ¼ tsp
- Baking soda – 1 tsp
- Salt – ¼ tsp
Wet Ingredient
- Egg – 2 nos
- Canola oil – ½ cup
- Buttermilk – ½ cup
- Freshly brewed coffee – ¼ to ½ cup
- Vanilla essence – 1 tsp
Choco Ganache Frosting
- Heavy whipping cream – ½ cup
- Semi sweet choco chip – 1 cup
- Butter – 2 tblsp
Chocolate whipped cream Frosting
- Heavy whipping cream – ½ cup
- Confectionery / powdered sugar – ¼ cup
- Cocoa powder – 2 tblsp
- Vanilla essence – ½ tsp
For Greasing
- Softened butter – 1 tblsp
- Cocoa powder – 1 tblsp
Procedure:
- Step 1: Pre-heat the oven to 350 degree F and grease the pan and keep aside.
- Step 2: Take a mixing bowl, add all the dry ingredient except sugar and mix well.
- Step 3: In a wide mixing bowl add sugar and oil. Beat well until it become light and fluffy. Add egg one at a time. Now add buttermilk and vanilla essence to the wet ingredient mixture. Beat until everything incorporated well. Add the freshly brewed coffee to the mixture and mix finely. Later, add the dry ingredient mixture slowly and whisk together, now the batter is all set to bake.
- Step 4: Pour the batter over the greased pan and bake it for 25-30 mins or until a toothpick inserted into the center comes out clean. Cool completely.
- Step 5: Making Ganache – In a microwave safe bowl, pour the heavy whipping cream along with semi-sweet choco chip and butter. Microwave it for 90 seconds or until it achieve a smooth texture; stir occasionally. Or in a big pan, boil water; then place the ganache ingredients in a sauce pan and place this sauce pan over the pan. Remove the sauce pan from heat and whisk until the chocolate is melted.
- Step 6: Cool completely before pouring the ganache over the cake.
- Step 7: Chocolate Whipped cream Frosting – In a mixing bowl, add ½ a cup of whipping cream, beat until it forms a peak. Now add cocoa powder, powder sugar and vanilla essence. Mix thoroughly.
- Step 8: Place the cake over the cake stand and pour the ganache (room temperature) until it covered the cake completely.
- Step 9: Now ready the piping bag with some chocolate whipped cream and decorate the sides of the cake and top it with some maraschino cherries.
- Step 10: Cool completely and refrigerate it before serving
