BAR Cocoa Powder (Indonesian Origin) - 50 g/ ½ cup
All-purpose flour - 150 g/ 1 + ¼ cups
A pinch of salt
Brown sugar - 150 g/ ¾ cup
Baking soda - ½ tsp
Baking powder – ½ tsp
Oil - 80 ml/ 1/3 cup
Vanilla Extract - 1 tsp
Milk - 240 ml/ 1 cup
Vinegar - 1 tsp
Thick curd - 2 tbsp
Instant coffee powder - 1 tsp
Directions:
1. Preheat the oven to 150-160 degrees Celsius for 10 minutes.2. Grease an 8-inch round cake tin or 2 6-inch round cake tins with butter and dust it with flour. Tap out the excess flour.
3. Sieve the measured flour, cocoa powder, salt and the rising agents 2-3 times.
4. Mix the milk and vinegar and leave it for 3-4 minutes.
5. Now add the curd and oil and mix well with a whisk.
6. Now add the sugar and mix till the sugar gets dissolved.
7. Add the vanilla extract and mix.
8. Now add the liquid ingredients to the dry flour mixture and whisk quickly till no dry particles remain.
9. Pour the batter into the prepared cake tin and tap well to remove the air bubbles if any.
10. Bake in the preheated oven for 30-35 minutes or till a toothpick inserted into the centre comes out clean.
Chocolate Ganache Recipe
Ingredients:
56% BAR Nickels - 200 g
Fresh Cream (Amul) - 200 ml/ 4/5 cup
Butter - 1 tsp
Directions:
1. Chop the chocolate and place it in a heat-proof bowl.
2. Pour the cream into another bowl and heat it in the microwave till it becomes hot but not boiling. Alternatively, place the cream in a pan, and heat it over the flame, ensuring to stir so that it doesn’t burn.
3. Pour the hot cream over the chopped chocolate but don’t stir. Let this sit for 5-7 minutes. The chocolate will start melting by itself. After 5 minutes, stir the mixture with a spatula, breaking any remaining lumps of the chocolate till you have a very smooth mixture. Add the butter and whisk well.
4. Cover the ganache with a cling wrap and refrigerate for 45-60 minutes.
5. After an hour, beat the ganache with an electric beater till it becomes light and airy in colour.
6. Fill in piping bags to decorate cupcakes or frost directly on a cake
Chocolate Mousse Recipe
Ingredients:
200 g Chocolate Ganache made from 56% BAR Nickels
Whipping cream – 480 ml/ 2 cups
Directions:
1. With an electric blender, whip the cream until you see soft peaks. Whip on medium-high to high speed. You can also use a stand mixer with a whisk attachment to whip the cream.
Making Chocolate Mousse
2. Add ⅓ portion of the prepared and cooled chocolate ganache.
3. Whip at a low or medium-low speed until the chocolate is mixed evenly – up to 30 seconds to 1 minute.
4. Add the remaining ganache and whip again on a low to medium-low speed for about a minute or until the mixture is smooth and even. You can also use the cut-and-fold technique, but it takes more time.
5. Chocolate Mousse is ready.
Chocolate Mousse Cake Assembly
1. Take a clean 8-inch cake base pan. Place the cooled chocolate sponge on it then layer the chocolate mousse with the help of a piping bag. Spread it out and place the second chocolate sponge over it. Repeat the process of layering the chocolate mousse on it. Place it into the fridge for 20 minutes so the mousse is somewhat set. Then pour chocolate ganache over it and again refrigerate for 3-4 hours.
2. The chocolate mousse cake is ready.