chocolate cake with mirror glaze |party cake

This weekend perk up your dinner table for get together with a stunning as well as a delightful, moist ,decadent chocolate sponge cake layered with coffee whipped cream and wrapped with  a generous coat of chocolate mirror glaze.This cake is literally easy to whip up and equally delicious to devour .the chocolaty goodness is well paired with the subtle bitterness of coffee whipped cream ..

If your are a fitness freak and are keeping yourself at bay- let me enlighten you, the chocolate cake is a pure butter free cake with minimal oil,and for the calories gained from whipped cream and chocolate glaze and extra hour on the tread mill will compensate the gain in calories.After all festive season is all about food  and friends . So gear up to an over load of yumminess .

Recipe for the chocolate cake 

Preparation time :20+10 +15 minutes
cooling time :30 +30 minutes
Serves: 5 

Ingredients for chocolate sponge cake

• 110 gms / 1/2 cup +4 tbsp  sugar
• 90 gms /  all purpose flour
• 20 gms /4 tbsp  cocoa powder 
• 4 large eggs
• 2 tbsp vegetable oil

Method for chocolate sponge cake 

1. Grease a 4'' cake tin with butter/oil and dust it with flour .
2. Sieve the flour and cocoa powder at least 3 times from a height ,this step is crucial to add volume to the cake.
3. Add eggs and sugar to a clean dry bowl or processor and whip it .
4. Beat  eggs and sugar  until creamy ,preferably use a hand blender or processor  with whisk attachment .
5. If the mixture dropped down retains a ribbon for 10  secs then you are done.this is called ribbon thread consistency .Or else whip it for few more seconds.
6. Add vanilla essence and oil ,whisk it until mixed,not more than 30 secs.
7. Now add the flour spoon by spoon and mix it by cut and fold method .
8. Cut it through the centre and swipe it through the sides .
9. Preheat the oven at 170 c 
10. Mix the batter well until no lumps are seen .
11. Pour the batter in the tin and tap it to remove any air present .
12. Bake in the oven for 20 mints or until a tooth pick inserted comes out clean .
13. Allow it to cool completely to room temperature in the tin itself .
14. Run a knife along the edges of the tin to loosen it and invert  on a wire rack .

TIPS

• Temperature differs for every oven so keep an eye from 15 mints onwards.
• Do not open the oven door frequently .
• You can double the recipe too. 

Ingredients for coffee whipped cream

• 250 ml whipping cream 
• 2 tsp instant coffee powder (bru )
• 2 tbsp sugar 

Method for coffee whipped cream

• To a cup add 2tsp cream and coffee powder and whip it with a spoon until mixed .
• To bowl add chilled whipping cream ,with a hand blender whip it for 1 minute .
• Now add the coffee mixture ,sugar and whip until soft peaks are formed..
• Whip it until stiff peaks are formed and the cream doest fall from the whisk .it becomes thick enough. 
• Do not whip for more than 12 minutes or you will end up with coffee butter.
• Scrape  the sides of the bowl and refrigerate it until needed.
• Your whipped coffee cream is ready .

Ingredients for chocolate glaze

• 120 gms cream 
•  140 gms water
• 180 gms sugar
• 60 gms cocoa powder(cadbury)
• Gelatin 15 gms

Method for chocolate glaze

• To a sauce pan add cream ,water ,sugar and boil for a good 10 minutes.In the last 9 minute add gelatin powder and stir .The liquid is hot enough for the gelatin to dissolve.

• To the beaker of your immersion hand blender add cocoa powder.
• Add hot mixture to coco powder and blend till well mixed and no lumps are seen 
• Sieve the mixture and refrigerate until needed, preferably over night.
• Your chocolate glaze is ready.

Assembling the cake 

1. Cut the cake into two halves with a sharp knife.
2. Place a dollop of  whipped cream on the plate or cake board .
3. Place the first layer and press it with light hands ,so that the cream acts as adhesive and prevents the cake from slipping down.
4. Now coat the layer with generous whipped cream and level it with a spatula.
5. Place the second layer of cake on the top and cover it with whipped cream .
6. Place the cake in freezer for 30 minutes.
7. Take a baking tray lined with parchment paper and place the wire rack on it .
8. Place the frosted cake on this arrangement.
9. Pour the chocolate glaze at room temperature over it .
10. Allow it to flow from the sides ,never use a spatula,just pour the glaze until it covers the cake .
11. Allow the cake to stand for a while until the excess glaze drips  and collects in the tray below .
12. Place the cake in the refrigerator ,remove when needed.
13. Garnish with pieces of rippled chocolate (store brought).