Expresso choco-chip bundt cake(With Stepwise pictures and my guest post)

Few days back Shobana Rao,my Fb friend and a fellow blogger who works on  the space Cooking with Shobana approached  me to do a guest post, I wanted to share something really dashing.Of course Cake was in mind, as usual I stumbled on Divya's blog and this black beauty fell into my eyes and I said this is it.I baked this beauty the same day and it was a super duper hit.The ganache tasted heaven.Ganache looks appealing and super tasty.I was very happy with the result.Whenever I bake any goodies from Divya's blog it is tension free and cent percent result.And this time I we  patiently waited for the cake to cool completely and then proceeded to cut.Ofcourse kids wanted it asp but this time I was firm.Please see my guestpost here.

Recipe adapted from:Easycooking




Ingredients:
Instant coffee powder-1 tsp
Vanilla extract-1 tsp
Hot water-1/2 tsp
All purpose flour-1 ½ cups
Cocoa powder-1/4 cup
Salt-a fat pinch
Baking powder-a fat pinch
Baking powder-a fat pinch
Choco chips or dark chocolate pieces-1 cup
Butter-1/2 cup
Granulated sugar-1 cup
Brown sugar-1/3 cup
Eggs-3
Curds-1/2 cup











Method:
  1. Preheat the oven at 180 degree C and grease the bundt pan well.
  2. Stir  together coffee powder,hot water and vanilla extract  in  a small bowl and keep it aside.
  3. Sieve all purpose flour,cocoa powder,salt,baking powder and baking soda.
  4. Take  one more small bowl and add a tbsp of sieved flour in the choco chips,mix it  and keep it aside.
  5. Cream the butter for a minute and add sugar in 3 lots.
  6. Add brown sugar and beat for 2 more minutes.
  7. Add eggs one at a time beating for 45 seconds each after each addition.
  8. Mix in the coffee mixture and beat again.
  9. Scrape the sides and mix well.
  10. Fold in the sifted flour and curds alternatively in 3 additions of the flour and 2 additions of the curds.
  11. Switch to a spatula and fold in the choco chips.
  12. Pour the batter in a prepared pan and bake for 40 – 45 minutes or until the skewer comes out clean when inserted after the given baking time.
  13. Cool the cake in the pan on a cooking rack for 10 -15 mintues.
  14. Loosen the edges with a knife and remove the cake from the tin and let it cool for 20 – 25 minutes.
  15. Pour ganache and let it set for 10 minutes.


Chocolate ganache
Ingredients:
Dark chocolate-200g
Fresh cream-200 ml
Butter-2 tbsp




Method:
  1. In a thick bottomed pan heat the fresh cream until bubbles starts appearing on  the sides.
  2. Mix in the chopped chocolates and mix it well.
  3. Switch off the flame and let it sit for 5 minutes.
  4. Whisk well until all lumps disappears and ganache becomes smooth and creamy.
  5. Mix in the butter and let it cool down completely and come down to room temperature.
  6. Use it as required.
  7. Makes 2 cups.













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