(Ahdath Net / Salwa Al-Sharjabi / translations)
When it comes to children, the cake is an integral part of the process. While traditional cakes are always prepared, chef Sana Nair has added an innovative nuance to the cake, making it more like finger food.
Make this simple and tempting chocolate cake and trust us, everyone will love it. Contains delicious vanilla cake with chocolate icing and colorful sprinkles to please you and your family.
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3 cups flour for all uses
1 1/2 cups sugar-free cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
3 cups fine sugar
1/2 cup milk
1/4 cup canola oil / rapeseed oil
1/2 cup water
1 tablespoon colored spray
1 cup cooking chocolate
100 ml of fresh cream
Preheat the oven to 180 ° C or 350 ° F. Coat a baking tray with butter. In a medium bowl for mixing, combine the dry ingredients with the castor sugar and mix gently with a spoon.
In a large mixing bowl, combine all wet ingredients except water like milk, eggs, Hudson canola oil and vanilla extract and beat on low speed until everything is properly incorporated.
Now mix dry ingredients, such as flour for versatile use, cocoa powder, baking soda, baking powder, salt and powdered sugar into the wet ingredients, gently folding them into the spoon, one-third of the mixture at a time. Boil ½ cup of water in a saucepan and add to the rest of the mixture. Beat the mixture for 30 seconds on medium to high speed until all the ingredients are properly mixed. The mixture will be slightly liquid.
With the help of a spatula, place the mixture in a butter pan coated with butter, taking care to fill no more than 3/4 of the cavity (otherwise the mass can swell and pour into the oven). Bake for 15-20 minutes in the preheated oven or until a clean skewer comes out in the center. Take the pan out of the oven and let it cool for half an hour on a cooling rack.
In a separate bowl, melt the ganache chocolate in a double boiler, stirring constantly, until properly melted. Heat the cream in a saucepan (but do not boil it). Now mix the cream in the chocolate one-third at a time until well blended. Cool the ganache to a spread consistency.
Once the cake and ganashi have cooled, cut it into small pieces and crumble it. Add a little ganache to the crumbled cake, little by little, until the mass is wet enough to roll into a ball, but still slightly crumbly. (Note that too much or too little ganache mixed into the cake will not allow the cake to hold its shape and will break.) Roll the mixture into small balls of the same size (about 18 grams each). Place in a baking tray lined with parchment paper and refrigerate until cool.
Melt the chocolate to coat the ganache included in your baking set. Remove the cake mixture and ganache-wrapped balls from the fridge. Coat one end of each stick in the melted chocolate, inserting it halfway through the ganache cake balls. Place it in the fridge for about 10 minutes or until the chocolate is sticky enough so that the cake sticks firmly to the balls.
Now dip each of the cold cake balls in the melted chocolate (the melted chocolate should not be hot, but neither too thick), until the entire cake ball is properly coated with chocolate. Gently tap the cake tins on the edge of the bowl to get rid of any excess chocolate that may fall off.
Quickly place a few balls in the cake pan before the chocolate freezes (the chocolate will harden fairly quickly as the cake balls will cool directly from the fridge, so it is important to place sprinkles on each cake immediately after baking). Serve immediately or wrap in a small bag of favors!
Source: Times of India
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