The ganache is melted chocolate sauce with crème and it's heavenly when topped over the classic chocolate cake.
Ingredients
1
2 cups maida
½ cup cocoa powder
½ tsp baking powder
½ tsp soda bicarbonate
2
225 g butter
1 ½ cup brown sugar
3
2 large eggs
Egg yolk of two eggs
4
85 g melted bittersweet cooking chocolate
1 tsp vanilla essence
5
1 cup yogurt
For the chocolate ganache
6
2 cups heavy cream
½ cup icing sugar
7
400 g bittersweet chocolate finely grated
Preparation
Preheat oven to 350 degree F
Paste softener in the cake tin and sprinkle powder and keep for some time
Mix ingredient under 1 and keep for some time
Mix butter and sugar in a large bowl and soften it by beating well in a mixer
Add egg white and egg yolk one by one to it and beat together. Beat and mix after adding each time
Add melted bittersweet cooking chocolate and vanilla essence and beat well
Reduce the mixer speed and beat after adding maida mixture and yogurt
Pour the prepared mixture into a cake panel and place in preheated oven and bake for 40-45 minutes
For preparing chocolate ganache, combine the cream and icing sugar and boil in low heat on the stove
Remove from stove and pour over the grated bittersweet chocolate kept in the bowl
Beat and mix after keeping it undisturbed for one minute. Keep in fridge; mix at regular intervals. Bring to the consistency that can be easily spread over the cake (approximately one hour)
Take out the cake. After it cools down, cut horizontally throgh its mid portion making two layers of the cake
Spread chocolate ganache over one layer. Place the other layer on top of it. Wrap the entire cake with chocolate ganache and serve
