Let’s travel back to the day…
The gorgeous day when I went on a secret mission…
The secret mission was to surprise my husband on his birthday…
The primary task was to bake a cake…
The day begins……
Nikhil left for office in the morning after breakfast. I cleaned up the kitchen first, to make room for the upcoming task.
What were we waiting for then? Let’s bake a cake…!!!!
As with any recipe, it was time to take out the ingredients –
8 tbsp all purpose flour(maida)
8 tbsp granulated sugar
4 tbsp cocoa powder
6 tbsp milk
6 tbsp olive oil or any oil
2 tsp baking powder
I had all these ingredients set on my kitchen counter. The next step was to beat them all in a smooth batter.
Time to get Batter
Take a bowl and start whisking the egg and milk together in it. Make sure you whisk well like you do for making an omelet. The end results in the smooth light yellow mixture.
Next add in the sugar, keep whisking until the sugar completely dissolves in the mixture. Meanwhile, preheat the oven to 350 F/180 C.
Now add in the oil into the batter, and whisk it well.
In a separate bowl, add flour and cocoa powder and mix well using a fork. Add this to your batter, simultaneously whisking, until you get a smooth dark brown fluid. The batter shouldn’t be too thick or too thin.
Finally, add in the baking powder to the batter and mix it well.
Bake in Oven for 25 minutes
In a cake pan, spray oil and sprinkle a little flour all over. I used an 8-inch circular baking pan with detachable sides. You can use ramekins or small pans. Only fill it half with batter, to avoid overflowing.
Pour the batter into the pan and keep inside preheated the oven for 25 minutes.
25 minutes later…
Just out from oven
Take out the cake from oven and let it cool for 30 minutes. After first ten minutes, remove the sides and let it cool for another 20 minutes.
The time has finally arrived to pour the gooey chocolate ganache over the cake. It is pure chocolate heaven with a hint of vanilla in it. Chocolate ganache takes 10 minutes to prepare and another 20 minutes to cool down. You can find the recipe here.
Remove cake from the pan base gently and place it on a wire rack, which is set over a tray or plate. In a linear motion, start pouring the ganache over the cake. Some of it will drip down from the sides. Don’t worry about it. You can scoop it into a bowl later.
Leave the cake for another 10 minutes. Then gently remove it from the wire rack, and put it on a serving plate and keep it in the refrigerator for 30 minutes.
Writing over the cake
Using white icing, I wrote his name over the cake with a little design. This was my first time writing on a cake. But he was able to read his name. So it wasn’t perfect but legible. I used Betty Crocker White Decorating Icing bought from local grocery store.
It took a lot of patience(almost two hours) to make this cake. But the end product was worth the effort. This cake turned out soft, moist, gooey, with each bite taking you to a chocolaty heaven.