For the final day of the Bakeathon, I decided to save this double dose of chocolate cake, which was really a mix in the pan types, you need not worry about using too many vessels. After making it I know this is one of those cakes that I will be doing again. It was really very crumbly and had just the right sweetness, with the ganache, it made all the difference! I actually loved the fact that this cake is that "mix in the pan", you simply mix in the dry and wet ingredients right in the pan before being baked.
There are a couple of things I loved about this cake, one being eggless and the other using lemon juice. We don't use so much lemon juice, still, you will have a slight taste of it when you are eating this. The final best part is using ganache for frosting. I have always been wanting to make ganache myself, never found the apt time. I enjoyed making it and would be doing a separate post.
The recipe is adapted from Joy of baking.
Chocolate "Mix in the pan" Cake
All purpose flour / Maida - 1 1/4 cups
Sugar, granulated - 1 cup
Cocoa powder - 1/4 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt a pinch
Unsalted butter, melted - 1/4 cup
Warm water - 1 cup
Lemon juice - 1 tbsp
Chocolate Ganache for frosting - 1 cup
How to make the Eggless Chocolate Cake
Preheat oven to 185 * C
In an ungreased 8 inch (20 cm) cake pan, stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.
Add the melted butter, water, lemon juice. With a fork, mix all the ingredients together until well blended.
Bake in preheated oven for about 35 minutes. The cake is done, if a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.
For Frosting: Once the ganache is ready, with a spatula or knife spread the ganache over the cooked cake.