Dark Chocolate Cake With Chocolate Ganache Frosting | Dark Chocolate Cake Using Pressure Cooker Cake | Cadbury Bournville Cake | Dark Chocolate Ganache

"CELEBRATING 
MY BLOG'S FIRST ANNIVERSARY 
WITH A RICH DARK CHOCOLATE CAKE"

Hello friends am so happy to share with you that today my blog baby turned 1 year old and is successfully stepping into the second year. Sorry pals am gonna write much longer today as its my blog's birthday, and obviously am overwhelmed about it, so please be patient with me. Let me start with praising my Lord Jesus, without whom I would not have come this far, He gave me enough strength and talent to cook that gave me a recognition in this world. Never in my life I thought I would be here in this virtual world spreading out my ideas and recipes, thanks to the Almighty who had such beautiful plans for me, obviously His ways are wonderful and unpredictable but always the best. Love you Lord Jesus. I also owe thanks to all my friends, subscribers and readers you so much for all the support you have given me all throughout my blogging journey. And a special thanks to my family who had been a great support, not even a single day in blogging would have been gone without them. Specifically two people play a very good role in motivating me and my work, my husband and my mom. Both of them have equally contributed their ideas and helping hands when I needed one. The best part was where my husband gifted me a DSLR camera understanding my passion and love towards food blogging. Thanks to him it has helped improved my photography. Mom has been a consistent support and keeps giving me ideas about traditional cooking. The most interesting part is my dad also has been keenly interested with my blogging and gives me ideas about what recipes I can post about and what people may love. It has been very motivating!!!.... so thank you Mom and Dad. A special thanks to blogger.com for giving me a free space that gave freedom to express my thoughts and skills, it is definitely an appreciable one. 

Needless to say my friends, readers and subscribers have got so much to do with this 1 year journey, without all your support, comments, feedbacks and honest criticisms  it would not have been possible for me to cross a year successfully. Am so glad the way people give me consistent support and motivation through mails. Making new friends and getting to know about people with same interest makes blogging more interesting and fun filled. Am so very moved to know that I have earned so much love among all my friends, here are some of the wishes my dearest friends have sent me, am really so blessed to have known them. Thanks Sangee Vijay akka for the heartiest wishes; Priya R akka and Divya Prakash akka for the lovely cards you really made my day, thanks to my dear SNC group and all others for the warm and lovely wishes.

Thank you Priya.R akka J 

Thank you Divya Prakash akka J

Blogging has got me through various phases like learning new things, developing new skills, new friends and also helped me improve my cooking lot better!! An year ago I never knew I would make these many lovely friends and I never ever dreamt that I would be a writer, a photographer (amateur though) and even an event conductor. I must mention about SNC here, which helped me gain more and more friends everyday and I keep learning a lot there. I am so happy to see SNC grow so healthy, it has been a very fun filled group with no rules, no restrictions but still it has been organised well with the full support that my SNC members have given me, its more like a family rather than just a group.  I have learnt a lot and am still learning, am glad that I took a good decision last year that has brought so much of obvious good changes in my life. My writing skills, photography skills has improved a lot which you will agree if you see my first post. I still remember the day how excited I was to post my first recipe, chana chickpea coconut curry. After posting I kept checking my blogger dashboard to see how many views I had got, I was so curious and thought that people would rush in to see my recipe, I never had known that there was a concept called indexing, and how Google ji would not be able recognize my new blog. Then I made researches about how to gain traffic, some helped some did not, then I joined all the websites that promoted promised to promote blogs, but it ended in vain many times, and my blog was left crowded with unwanted widgets then. Initially I was so upset about how I did not get any views or comments and how my blog looked like a mess; I wanted all to happen within overnight, just like soaking chickpeas. But at the same time I was equally excited about my contribution. But day by day with the strength that God gave me, with little efforts and love towards cooking I took tiny-teeny steps that lead me here to this wonderful day of celebration.  I still remember how I clicked with my mobile and felt proud about that click (below pic), and still I am. Though am still not a pro I am aspiring to be a pro food photographer a day.

This was my first step into food photography J

(My first click for blogging)

Chana coconut gravy

From here to here my blogging journey has been a blessed one with lovely friends, amazing readers and supportive subscribers!! I pray and wish God the same continues all throughout the years that I blog! Thank and warm wishes to all who have supported me in some way!! 

Now to celebrate this special occasion I made one of my most favorite chocolate cake with dark chocolate ganache icing. Yum!! the very name makes us drool for a chocolaty slice. You can also name it the Cadbury's cake or the Bournville cake as I have used Cadbury's bournville chocolate, cadbury's coco powder here. Even the ganache is made with bournville. It is so easy to make and there are many versions out there made using an oven, but what about people who don't have one!! So here is the alternative method of making a soft, tasty and chocolaty cake. The pressure cooker method, does yield soft cakes and this one was a hit at home. No one would believe that the cake was done using a pressure cooker unless you prove it. My husband loved it so much that he exclaimed it as the best ever cake that I had made until now. I have sandwiched my cake with cream and iced the cake with dark chocolate ganache that makes the cake taste more rich and chocolaty. Ganache is a finger licking delicious creamy chocolate spread or frosting that just melts in your mouth in every bite and definitely takes you to a chocolaty world. The cake was so so soft and spongy and every bite was a delight and I thought that it will be the best fitting chocolaty treat that I can give my blog baby for her special day. 

 ♥ Happy Birthday My Dear Blog-gy Baby ♥

...You are so special to me...

INGREDIENTS

Makes a small cake 

Total Preparation Time - 1 hour 45 minutes

1. Dark chocolate - 125 grams (I used cadbury's bournville)
2. Maida / All purpose flour - 125 grams 
3. Butter - 100 grams (unsalted) 
4. Boiled milk - 1/2 cup (or) as required
5. Eggs - 2 
6. Coco powder - 1 spoon (unsweetened) 
7. Vanilla essence - 1 tsp 
8. Baking powder - 2 pinches (or) 1/8 tsp
9. Sugar - 100 grams (granulated )
10. Salt - 1 tsp 

For Chocolate Ganache Icing;

1. Dark chocolate - 60 grams 
2. Fresh cream - 60 grams 
3. Milk - 2 spoons (optional) 
4. Strawberries - Few for decoration purpose

For the middle layer: (optional)

1. Whipped cream / Double cream / Heavy cream - As required 

PREPARATION METHOD

• Preheat pressure cooker as shown in the below pic. (Take a pressure cooker and place the separator plate into it and close the cooker with its as shown in the pic. Place this set up on flame and preheat the cooker for about 10 minutes on high flame. Do not place the whistle / regulator, you will not need it. )

• Grease a round 6 Inch x 2 Inch Cake Pan, with butter and line with parchment or butter paper.
• Sift (you can use a hand whisk too) all purpose flour (maida), baking powder, salt and coco powder together and set aside. 
• Double boil the chocolate pieces to melt it. To do this, break the dark chocolate into smaller pieces and add into a heatproof bowl. Take a saucepan pour water into it and place on flame, then place the chocolate bowl inside this sauce pan filled with water and leave undisturbed. Be very cautious to see that the water does not enter the chocolate bowl while boiling. Once it starts melting add some milk and stir well. When it melts well and there are no lumps remove from flame and set aside until it cools.  

• Take a bowl add butter (softened at room temperature), sugar and beat well using the electric beater for 2 to 3 minutes or until fluffy. 
• Add one egg first and beat well then add the second and beat well again for 2 to 3 minutes. 
• Now add the vanilla essence and beat for a minute. Scrape the sides of the bowl with a spatula or spoon and beat for again for a few seconds. 
• Now add the sifted all purpose flour mixture and fold in (mix) gently using a wooden ladle or spoon. Do not use the beater here. 
• Now add the melted dark chocolate and stir well until the chocolate blends well with the batter.

• Then pour the prepared batter into the greased and lined cake tin. 

• Now place the tin inside the pre-heated pressure cooker over the separator plate and close with the cooker's lid. Do not place the regulator or whistle. (you will not need it throughout the process) 
• Then switch the flame to medium mode and cook for 45 minutes or until done, check after 30 minutes whether the cake is done, just insert a knife into the cake's center. If the knife comes out clean, then it means the cake is cooked, if not cook for some more minutes. 
• Once the cake is done remove the cooker from flame, close the cooker and set aside for few minutes. Open after 5 minutes. 

• Now take the cake pan outside, slide a knife around the sides of the cake and turn the pan upside down and slowly remove the parchment paper, then transfer to a cooling wire rack and set aside until it completely cools down. It may take 30 minutes to an hour depending on the size of the cake. (You can just stop here or just proceed and make the two tier cake)
• Then slice the cake into two halves by running a knife through the center. Be careful to slice into perfect halves for a better look, I was not much careful and my halves were not identical. 
• Set the cake aside and prepare the icing now. 

Chocolate Ganache Icing; 

• To a bowl add cream and double boil it. To do this place the cream filled bowl inside a saucepan (or pan like mine on the pic) containing water and place on flame. (Do not use plastic bowls)
• Now after a minute add the dark chocolate pieces into it and leave undisturbed. After it starts melting, stir well with a fork/whisk until it blends well and there are no lumps. Then add 2 spoons of milk and stir well.
• Then remove from flame and give a nice stir and see that the chocolate is smooth, set aside until it cools down. 

• After it cools down using a beater beat well for 2 to 3 minutes and set aside. You can skip this step and just mix well with a whisk too. (The ganache should not be runny, it should be smooth and thick, but not too thick) 

Middle Layer:

• Use whipped cream to sandwich the cakes. This step is purely optional. If you don't get whipped cream whip the double cream well until it turns stiff and forms a peak then use it. Just see that the cream is chilled well before whipping. 
• I also use a powdered whipped cream, where I will just have to add little water to the powder and whip it for a few minutes and then use it on the cakes. It has vanilla flavor and sugar already incorporated in it. 
• If you are using heavy cream; chill the cream very well. Do not freeze it. Now take a wide bowl and fill it with ice-cold water and some ice-cubes. Place a smaller bowl inside it and pour the chilled cream into it. Then beat on medium speed until you get soft peaks. Then add 1tsp vanilla essence for 100 ml of cream and 1 tsp icing sugar then beat again for a few more seconds. Do not whip too much as it will kinda curdle. 

Assembling the cake: 
(Sorry I could not click pics while assembling the cake but will update it soon)

• Now place one of the cake slice on a wire rack and spread the whipped cream on it. You can spread as much as you want. I just spread a thin layer. 
• Now place the other half over this, by placing the sliced side facing the cream. Press gently. 
• Now pour the chocolate ganache icing over the cake and spread well and evenly all over the cake, even it with a knife or a flat spatula. Or simply just pour down for a smooth finish. 
• Then decorate with strawberry slices if you wish and spread some grated chocolate over the icing. 
• Refrigerate until it sets well and then serve.  

TIP 1: The cream layering or sandwiching cake slices is completely optional you can just make the ganache icing and serve!! You can use any kind of dark chocolate or chocolate for making the cake and ganache. 

TIP 2: You can also add some orange zest to the cake. The ganache sets well after refrigeration or after some time. You can just pour over the cake and allow it to smooth-en well if not you can just spread well with a flat spatula.

TIP 3: Be careful not to place the whistle or regulator, here we are not using water to cook the cake, so if you place the whistle or regulator the pressure cooker may explode. 

TIP 4: Do not forget to line the pan or else the cake might stick to the pan.

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Chocolaty and yummilicious chocolate cake is now ready!! You will definitely love it!!

Just wanted to show you how soft the cake was!!

Thanks to all my readers, friends and subscribers who had been with me, supporting me and encouraging me all throughout!! Without your support this far would not have been possible!!

Thanks you so much!!!!

J....Thank you friends..!! Hoping to see the same support always...J