How about a healthy yet incredibly delicious Dutch Truffle for the kids birthdays...?!
Using Wheat flour and good quality ingredients at home takes this cake to my all time favorite recipes.
1/2cupof Sugar syrup made using equal quantities of sugar and water mixed together.
Cake Base Ingredients -Whole wheat flour 200 gm
Dark CHOCOLATE100 gm
Hersheys cocoa powder15 gm
Sunflower oilOr Butter 50 gm
Castor sugar100 gm
Warm Milk1 1/2 cups
Pinchof salt
1teaspoonbaking powder
Instructions
Prepare the ganache--
Take the dark chocolate, milk and butter in a thick bottom pan.
Heat it gently on double boiler.
When the chocolate almost melts, remove from the boiler.
Let it sit for 2 minutes.
Whisk gently till it all comes together.
Keep aside to use later to garnish and decorate the cake.
To prepare the cake--
Preheat the oven at 180 degrees for 10 minutes.
Grease and line a half kg 6 inches tin.
Sieve the flour, cocoa powder, baking powder, coffee for 4-5 times at least.
Melt on a double boiler, the Dark chocolate, oil and sugar till the sugar almost melts. It won;t melt completely.
Cool for about 5 minutes.
Add the warm milk and vanilla Essence.
Add the flour mix gently.
Whisk it till it all comes together.
Pour in the cake tin.
Bake at 180 degrees for 30-35 minutes or till done.
Remove from the oven and let it cool for 10 minutes before demoulding.
Cool on a wire rack.
This is the mud cake and can be served as is or decorated further.
To decorate the cake, Cool the cake completely and then cut it into 2-3 horizontal layers.
Apply little sugar syrup on all the layers.
Spread the ganache in between all the layers and all over the sides and top as well.
Keep in the fridge for 30 minutes to set.
Drizzle the chocolate ganache all over the top and sides or use it to make some design.
Decorate with Gems .
Set for 10 minutes in the fridge before serving.
Notes
Store in fridge till serving and serve slightly cold.