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Saturday, 13 December 2014

MicroWave Indian Sweet Double Layer Chocolate Cake

MicroWave Indian Sweet Double Layer Chocolate Cake Biography

source(google.com.pk)

An all time favourite. Dark chocolate sponge layered with dark and white chocolate makes an irresistible dessert for al chocolate lovers.

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Preparation Time: 15 mins.

Baking Time: 1 min 45 secs.

Makes 1 cake.

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Ingredients

1 (150 mm. (6") diameter) Chocolate Sponge Cake

For the dark chocolate truffle icing

1 cup (150 grams) chopped dark chocolate

1/2 cup (100 grams) fresh cream

For the white chocolate truffle icing

1/2 cup (75 grams) chopped white chocolate

1/4 cup (50 grams) fresh cream

To be mixed into a soaking syrup

2 tbsp sugar

1/4 cup water

1/4 tsp vanilla essence

Method

For the dark chocolate truffle icing

In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 1 minute.

Mix well till there are no lumps and till it resembles a smooth sauce.

Stir the truffle over a bowl of ice to cool quickly.

For the white chocolate truffle icing

In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 45 seconds.

Mix well till it resembles a smooth sauce.

Stir the truffle over a bowl of ice to cool quickly.

How to proceed

Slice the chocolate cake horizontally into three equal parts.

Place one layer of the cake on a serving plate and sprinkle 1/3 of the soaking syrup in order to make the cake moist.

Spread half of the dark chocolate truffle icing over the cake layer, sandwich with another layer of the cake.

Moisten this cake layer with a little soaking syrup.

Spread the white chocolate truffle icing and top of the third cake layer.

Moisten this cake layer with the remaining soaking syrup and spread the remaining dark chocolate truffle icing on top and sides.

Serve chilled.

Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:

Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.