Eggless chocolate Cake

• 3/4 cup all-purpose flour
• 1/2 cup  Granulated Sugar
• 1/4 cup Cocoa powder
• 1/2 teaspoon Baking soda
• 1/4 teaspoon salt
• 1/2 cup Buttermilk
• 1/4 cup Oil
• 1 tablespoon brewed coffee
• 1/2 teaspoon Pure Vanilla Extract

Method:

• Preheat oven to 350 deg. F or 180 deg. C
• Butter and dust a 6” cake tin with cocoa powder.
• Sieve and mix all dry ingredients (All purpose flour, cocoa powder, baking soda, and salt) except sugar in a bowl.
• Add granulated sugar to buttermilk mixture and whip for 1 minute until the sugar is almost melted.
• Now add in oil, coffee, and vanilla. Whip the liquid ingredients until oil is completely blended well.
• Mix dry ingredients into the wet ingredients – whip with an electric whipper or by a spatula only till the batter is smooth and no lumps – don’t overbeat – very important.
• Bake in pre-heated oven for about 18-20 minutes or till toothpick inserted in center of the cake comes out with few dry crumbs. Don’t over bake.
• Remove it from oven and after 5 minutes remove the cake on a wire rack and let them cool completely before frosting.

Frosting- 

150gms dark chocolate

100gms fresh cream

•Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer.

•Very slowly stir until completely combined and chocolate has melted. Make sure there are no lumps.

•Cover it up and refrigerate it for 1/2 hour or until the ganache thickens.

Assembly- 

•Add dollops of frosting on to the chilled cake and spread evenly.

•Sprinkle some sprinkles or load them with chocolates on top for decorations.