Celebrate any event by making chocolate cake at home – Dainik Savera Times

Material
For the cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For Chocolate Ganache:
1 ½ cups heavy cream
2 cups semisweet chocolate chips

For Chocolate Mousse:
2 cups heavy cream
1 cup semisweet chocolate chips

For Chocolate Whipped Cream:
1 cup thick cream
2 tbsp powdered sugar
2 tablespoons unsweetened cocoa powder

For garnish (optional):
Chocolate Shavings
fresh berries
Mint leaves

Method

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• Mix flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Beat together until well mixed.
• Add eggs, milk, vegetable oil and vanilla extract to dry ingredients. Mix until the batter is smooth and well mixed.
• Slowly pour in the boiling water, stirring constantly until the batter becomes thin. Don’t worry; The batter will become thin.
• Divide the batter equally among the prepared cake pans. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
• While the cakes are cooling, prepare the chocolate ganache by heating the heavy cream in a saucepan over medium heat until just simmering. Remove from heat and add chocolate chips. Let it sit for a few minutes, then whisk until smooth and well combined. Keep aside to cool.
• For the chocolate mousse, melt the chocolate chips in a microwave-safe bowl at 30 second intervals, stirring occasionally, until smooth. In a separate mixing bowl, whip heavy cream until soft peaks form. Stir the melted chocolate into the whipped cream until completely dissolved. Chill in the refrigerator until ready to assemble.
• To make chocolate whipped cream, beat heavy cream, powdered sugar, and cocoa powder together until stiff peaks form. Cancel.
• Once the cake has completely cooled, place one layer on a serving plate. Spread generous amount of chocolate ganache on top. After this apply a layer of chocolate mousse. Repeat with the second layer.
• Finish off by frosting the sides of the cake with chocolate whipped cream. You can use a piping bag and decorating tip for a professional touch.
• Decorate the cake with chocolate shavings, fresh berries or mint leaves for an added touch of beauty.
• Before serving, refrigerate the cake for at least an hour so that the flavors meld together.