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Nirvana by Chocolate
Who doesn't love a gooey chocolate cake at the end of an exhausting day? The moist and spongy cake served with warm ganache tastes absolutely divine! Try this recipe and invoke the chocoholic in you!
Nirvana by Chocolate
Cuisine

- American

Serves

- 3-4

Cooking Time

-40-45 Min

Difficulty

- Medium

Preparation Time

- 7-10 Min

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INGREDIENTS

  • FOR INGREDIENTS FOR SPONGE CAKE
  • 200 gms castor sugar
  • 125 gms all purpose flour
  • 35 gms unsweetened cocoa powder or Dutch process
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 egg
  • 120 ml warm water
  • 120 ml milk
  • 60 ml vegetable oil
  • 1 tsp vanilla essence
  • FOR INGREDIENTS FOR CHOCOLATE GANACHE
  • 227 gms chopped Belgian chocolate
  • 180 ml heavy cream
  • 28 gms butter
  • FOR INGREDIENTS FOR PLATING
  • Edible blue colour Discs
  • Walnuts (California walnuts)
  • Choco Wafer sticks (Drumsticks)
  • Edible gold metallic colour (for drumsticks)

HOW TO PREPARE NIRVANA BY CHOCOLATE

  1. 1

    For sponge cake,in a large bowl, whisk together the sugar, flour, cocoa powder, baking powder and baking soda.
  2. 2

    In another large bowl, whisk together the egg, water, milk, oil and vanilla essence.
  3. 3

    Add the wet ingredients to the dry ingredients and stir well, until combined.
  4. 4

    Put this batter in a mould and bake the batter at 180 degree C, for 25 minutes.
  5. 5

    For Chocolate Ganache,heat the cream and butter in a small sauce pan, over medium heat and bring just to a boil.
  6. 6

    Immediately pour the boiling cream over the chopped chocolate and allow it to stand without stirring, for a few minutes.
  7. 7

    Stir gently with a spoon or whisk, until smooth.
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