Finally Amal’s exam got over…😅
And it always been a tradition that I treat her for all the hard work she did for ME 😆😆
This year was no different.. Made this super chocolaty bundt cake dressed with chocolate ganache and topped it with sugar flowers ( store brought)
Cake was super moist Amal loved it..
The recipe is inspired by Allie’s blog “Through her looking glass”
2 cups all-purpose flour
1 ½ cups sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup hot water
1 teaspoon instant coffee
2 large eggs
1 cup milk
½ cup sour cream
1 tbsp vanilla essence
To make the cake, preheat the oven to 180 deg. Grease the cake pans.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
In a small bowl, mix together water and instant coffee. Set aside.
In a mixing bowl mix together eggs, milk, sour cream and vanilla essence until well combined. Add half of the flour mixture for a minute, then add the remaining mixture and mix until just combined. Stir in the coffee.
Pour the batter into cake pans. Bake for about 30-35 minutes, or until inserted toothpick comes out clean. Cool on wire racks for 10 minutes. Then remove the cakes from the pan and cool completely.
1 cup heavy cream
1 cup chocolate chips
1 tablespoon softened butter,
In a small pan, bring heavy cream to a simmer. Do not boil. Pour hot cream over chocolate chips, and let it sit for 2 minutes. Then mix well until smooth for couple minutes. Stir in butter to add some shine.