Microwave Chocolate Sponge Cake With Chocolate Ganache and The TD Book Giveaway Winner

Hi!

My family is dominated by Sagittarians where the three of us out of the four  share the same sun sign. With S’s birthday over it was time to celebrate the elder one’s birthday. He is a grown up boy now and finds his enjoyment largely with his friends. He had decided to eat out with his friends and since S was travelling it was only me and the younger one who were at home. I thought I will bake a small cake for him which he could cut once home.

But cakes and me are not gelling these days. I decided to bake a sponge cake in the microwave and also thought of adding the rum extract that S got me recently. I made the batter and kept the dish ready. I poured the batter into the dish, I thought that the batter had occupied the maximum height  and it might overflow, but the lazy me was not ready to move it into another dish so I continued and the batter did overflow a little but the cake was amazingly soft. I had to do a bit of trimming and shape the cake but it was worth it.

I sandwiched some beaten fresh cream in the cake and frosted it with ganache and decorated with some silver balls. The cake was simple and tasty though not the best looking cake.

Ingredients for cake

170gms APF

170gms Sugar

170gms butter

30gms cocoa pwd

3 eggs

100 ml milk

1-1/2 tsp baking pwd

1 tsp vanilla essence

1 tbsp rum extract

For Cream frosting

100gms chilled cream beaten

3 tbsp vanilla sugar

For Chocolate Ganache

200gms cream

300gms dark chocolate

3 tbsp butter

Method

Sift together APF, Cocoa and baking pwd 2-3 times.

Cream the butter and sugar and then add the eggs.

Mix in the APF and milk alternately.

Add the essence and rum extract and mix.

Pour the batter in a greased dish and bake on 100% microwave for 10-12 minutes or till the toothpick inserted comes out clean.

Keep it in the microwave for 5 mins and then cool the cake on a wire rack.

Trim the edges of the cake and then cut it horizontally into two equal halves.

Spread the fresh cream frost on the lower portion and then place the top half over it.

Spread the chocolate ganache on top and decorate with silver balls.

Cut into slices and serve.

 

Now the winner of the Tarla Dalal book on Chaat, I had used the lottery system to pick up the winner from the participants in  India and also from the participants who had requested to include their names in this giveaway too.

And the winner is Preeti of Khaugiri. Preeti please mail me your address for the book to be delivered to you.

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