I have already posted a basic eggless chocolate cake previously with yoghurt (dosaikal.com/eggless-chocolate-cake/). This one is also 100% whole wheat, no butter and no eggs – but with condensed milk for a richer, more moist texture.  I wouldn’t term it as a very healthy cake – this time I give it up for a little indulgence. Of course, helps my daughter not to be tempted to the best bakery in town for white flour buttery chocolate cake.

Except for a few alien souls on this earth, most of us would relish chocolate cakes or even more chocolate frosted/iced cakes and pastries. With home made vanilla, banana, carrot or chocolate cakes – such cakes from the baker have not been really a hit at home these days – thanks to my little one’s magnanimity accepting my version of cakes! Now, what next when you go to a coffee shop for a break for Ice Chocolade,  the choice is from donuts, croissants or choco frosted cakes or pastries. Donuts are a big NO and Croissants are once in a while alright – but with Choco Frosted Cakes – I am lost myself!! Then, the little one has the best company of the mother and we indulge together – then the guilt is only mine. The little one’s inbuilt innocent mechanism digests it so well!

 

That’s what happened last week – A break with Ice Chocolade and Chocolate Cake with Chocolate Ganache! Then, I promised her I shall try at home. I strongly believe icing is for those ‘yogic souls’ with great concentration. Icing is not my cup of tea or my piece of cake – though the piece of whole wheat cake is mine. But melting chocolate blocks and pouring on top of a cake is easier, the only problem being the finishing touch of perfection. I have tried more than a couple of times with melted chocolate topping on my cakes – tasted wonderful but not good with its looks.

Well, to achieve something you need to sacrifice something is a common phrase in Indian films and soaps since decades and no doubt that can be one of the heaviest truths of life too! So, I chose to achieve the goodness of chocolate icing not bothering about the looks of the finished product. I have also vowed to learn frosting swirls for my cup cakes. The warning signal has already been passed over to the ‘Tasting Duo of my Home’ – Father and Daughter Combo!

First the Cake.
EGGLESS CHOCO WALNUT CAKE (100% whole wheat, no butter) WITH CONDENSED MILK

 

 

Thanks to these websites from which I could get an idea of the quantity of condensed milk – but I have altered the ingredients to make the cake with whole wheat – butterless and less sweeter too-

http://www.thatslife.com.au/Article/Food/Reader-Recipes/Condensed-Milk-Chocolate-Cake

http://www.love2cook-malaysia.com/2012/03/eggless-condensed-milk-chocolate-cake.html

 

Ingredients

• whole wheat flour – 1 cup – 150 gms
• cocoa powder – 3 heaped tbsp – 50 gms
• baking powder – 1 tsp – 4gms
• baking soda – 1 tsp – 4 gms
• hot milk (diluted if full cream)  – 1/4 cup – 50 ml
• refined oil (sunflower oil) – 1/2 cup – 75 – 80gms
• condensed milk – 1/2 cup – 150 gms
• chopped walnuts – 1/4 cup – 30 gms
• vanilla essence – 1 tsp
• extra warm milk – 1/4 cup – 50 ml (only to be used if batter is too thick)

 

the dry ingredients

Method of Preparation

1. Preheat oven at 175 degrees C and grease a round baking tray or place greased parchment paper in the dish as you wish
2. Mix the chopped walnuts in very little flour so that the nuts do not settle in the bottom of the cake; Keep aside
3. Combine whole wheat flour, baking powder and cocoa powder and keep aside
4. Combine condensed milk, oil and vanilla essence in a wide bowl
5. Mix baking soda and hot milk and it would become frothy, add this to the wet contents
6. Fold in the flour, baking powder and cocoa powder into the wet batter
7. If the batter is too thick, add the extra milk that is kept;  the batter need not be pourable consistency – it is right if it is a spoonable consistency
8. Mix the floured walnuts to the cake batter
9. Spoon the batter into the cake tray/dish
10. Bake for 30-40 minutes (mine took even more) depending upon the oven, till a tooth pick comes out clean

 

 

For the Ganache –

Now, what I learnt about Ganache –

 

Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Its origin is a little unclear, but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.

To make Ganache, hot cream (cream with a 35-40% butterfat content) is poured over chopped semi sweet or bittersweet chocolate, and the mixture is stirred until smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired. http://www.joyofbaking.com/ganache.html

 

I went in search for the basic dark chocolate ganache recipe with butter and framed these two..

http://savorysweetlife.com/2009/08/simply-glorious-chocolate-ganache-recipe-3-ways/ and

http://www.chow.com/recipes/28649-basic-chocolate-ganache

and chose to stick to the second but learnt from the pictures of the first!

I took the 1:1 ratio for chocolate and cream and added butter for the extra shine and glaze of the icing.
CHOCOLATE GANACHE

 

Ingredients

• Chocolate Bar (used 52% cocoa which is not bitter) – 200 gms
• whipping cream – 200 gms (mine was 30% milk fat)
• unsalted butter – 100 gms

Method of Preparation

1. If your chocolate bar is in the freezer as mine, place it outside and bring it to normal temperature or atleast less cold to cut into small pieces and keep in a heat proof dish
2. Bring the butter to room temperature
3. Heat the cream in medium stove position and bring to boil
4. Pour the cream over the chocolate pieces and let it melt – this might take 5 minutes
5. Stir well so that the pieces are completely melted
6. Mix the butter to choco-cream mixture
7. Chocolate Ganache is ready to be poured and spread on the cake.

cut chocolate and pour hot cream into it

add butter and the ganache is ready to be poured

NOTE:

1. This quantity of ingredients for ganache gives about 3 to 4 cups of pourable consistency.
2. It took less than half for the above chocolate cake.
3. The rest that I have stored – can be stored for months.
4. I plan to make choco-swirl icing or choco truffles too!  I might try the swirls on a choco-chip vanilla cup cake!!

 

thickened ganache in fridge

 

Now, I forgot to take a picture when the ganache was ready on the cake. Then, I started thinking of ways to decorate it – which as I said earlier – not my cup of tea still. I decided on chocolate curls and tried but turned out to be grated chocolate!

So, I spread the grated chocolate on top of the ganache… not really pleasing- but truly tasted good.

 

 

Then I thought again of any other means of making my daughter happy –

I had already kept the ganache in the fridge and it was set well. I took it out and spread it on the cake pieces and ended it like this!!

 

 

with sprinkles

Believe me, the taste of Ganache was truly awesome.. just like the ones in those glass doored -wi-fied  pastry shops!!