2 cups flat all purpose flour
3/4 cup of water
250gm unsalted butter at room temperature
200gms of cooking dark chocolate
1/2 cup milk
1/2 cup coco powder
4 eggs at room temperature
500gms of castor sugar
2 tbsp coffee powder
2 tbsp vegetable oil
1 tsp baking powder
1 tsp salt
Steps to follow
Sieve all purpose flour, baking powder,coco powder and salt together.
Heat water and dissolve the coffee powder.
Beat the eggs and keep aside.
Next double boil chocolate,sugar, butter and coffee.
Once chocolates combined together remove from heat and allow the mixture to cool.
Next fold in eggs and milk.
Once the mixture in well combined mix in the dry ingredients don't overdo the mixture.
Bake the cake mixture at 180degree centigrade on 8inch greased
tin lined with baking paper.
Allow the cake to cool completely.
Level the top by removing the excess and flip the cake over the cooling rack.
2 cups heap chopped dark cooking chocolates
150gm of unsalted butter
130 ml of thickened cream
Double boil all three ingredients together until the chocolates and butter combine together.
Keep whisking but don't overcook.
Put off the heat and pour the ganache over the middle of the cooled cake gently.
In couple of minutes ganache will flow by itself and cover the cake completely.