Chocolate Coffee Fresh Cream Cake

I made this cake on my bhanji (niece) ESHA's birthday.She likes and love this cake.

Esha with her Birthday Cake

Now its time for the Recipe 

Recipe:

For Sponge :

6 eggs

4 oz of flour

2 oz of cocoa powder

6 oz of sugar

1.5 ts of baking powder

1 ts of vanilla essence

Cooking Directions :

1.Grease two 9-inch pans.
2. Sieve flour cocoa powder and baking powder.
3. Beat eggs very well, gradually adding the sugar, add vanilla, and gently fold in the sieved flours.
4. Bake for 20-25 min.
5. Cool cut each in 2 layers.

 

 

For Coffee Whipped Cream:

300 gms of chilled heavy cream

4 tbs of icing sugar

1ts of coffee

Method:

 1.In a large bowl, whip cream until stiff peaks are just about to form.

 2.Beat in coffee and sugar until peaks form.

 3.Make sure not to over-beat, cream will then become lumpy and butter-like.

 Chocolate Ganache :

12 oz of chocolate

200 gms of heavy cream

Method:

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.

Assembling :

1.Cut sponge into 2 round pieces

2.spread coffee cream on the one sponge piece than than other and on the sides

3.place in fridge for set

4.spread chocolate ganache on the top of the cake 

5 write the name with mango cream 

6. cake is ready enjoy!!!