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

Chocolate
ganache
Ingredients:
Dark
chocolate-200g
Fresh
cream-200 ml
Method:
- In a thick
bottomed pan heat the fresh cream until bubbles starts appearing on the sides.
- Mix in the
chopped chocolates and mix it well.
- Switch off
the flame and let it sit for 5 minutes.
- Whisk well
until all lumps disappears and ganache becomes smooth and creamy.
- Mix in the
butter and let it cool down completely and come down to room temperature.
- Use it as
required.
- Makes 2 cups.