C and C delight!!

Welcome to Little Chef’s Apron! Today we’ll make something that has my favourite tastes. So, if you are wondering what C and C delight is, read ahead.

Serves : 4 

Cake prep time: 10 minutes

Baking time: 30-35 minutes

Ganache : 10 minutes

Buttercream: 10 minutes

Refrigerating time: 15 minutes

Ingredients: 

¼ cup almonds

¾ cup powdered sugar

1 cup flour

1 tsp baking powder

½ tsp baking soda

½ cup oil

½ cup curd

1 tsp vanilla essence

½ cup milk

Directions:

• First, powder the almonds to get 1/3 cup almond flour. You can use store bought also but I like to use everything homemade.

• Then, sieve it t get rid of any chunks that may have not been powdered properly.

• Then add in all the other dry ingredients to the sieved almond flour.( flour, sugar, baking powder and soda.)

• Sieve this mixture in another bowl in batches or in one go.

• In another bowl, add the oil, curd and essence. Mix it well until everything is mixed properly.

• Then,add the dry ingredients in batches to the wet mixture. The batter would be very thick at the moment so add the milk as required.

• The batter should not be too thick and not too flowy. Grease the pan you are using with some oil and parchment paper.

• It is better to use a 9 inch square pan but as I didn’t have that , I am using a baking dish and have restricted the batter by the use of aluminium foil.

• bake it in a preheated oven at 150⁰ for 30-35 minutes. Once it is done, let it cool down for some time.

Buttercream:

½ cup unsalted butter

½ cup powdered sugar

1 tsp vanilla essence

1 tsp water

1 tsp coffee powder

Directions:

• first , add the butter to a bowl and and sieve half of the sugar into the butter.

• Then, add the vanilla essence, mixture of coffee and water and whisk on low speed until the sugar is combined.

• Then, sieve in the rest of the sugar and whisk again.• Keep scraping the sides so that the butter stays in the middle. Then, until it gets creamy and fluffy , whisk for about 4-5 minutes.

• I have a guide for buttercream in one of my cupcakes post, make sure to check them out so you can understand the best!

Guide to buttercream… check it out to know more!

The ganache:

Ingredients:

½ cup chopped dark/ milk chocolate

½ cup fresh cream/heavy cream

If you want a detailed explanation on ganache, check out my devil’s chocolate cake where ii also talked about the types of ganache and their differences.

a detailed explanation into ganache!

Directions:

• chop the chocolates and add it into a bowl.

• Then in a pan ,heat the cream until bubbles start to come in the sides and and the cream starts to simmer

• Pour it over the chocolates and make sure that they are covered under the cream.

• Then, start mixing both of them together and until there are no chocolate chunks left.

Assembly:

Ingredients:

I tsp sugar

1 tsp coffee powder

2 tsp water

Directions:

• Prepare the sugar syrup by mixing the ingredients together.

• Cut the cake into half horizontally. Then cut both of them into half, vertically.Then, soak one slice in sugar syrup and spread some buttercream.

Place another slice, on top of that spread some ganache.Repeat the process with the other two layers and cut off the eddges that are uneven. Cut them into four pieces and serve!

You must have thought that this is also a normal cake recipe. So why to bake at 150⁰ instead of 180⁰

Why not 180⁰?

So by now, you would’ve known that C and C is chocolate and coffee!!

In this dessert, there is a process of layering. And in that we don’t want a very bulged up and brown cake. So baking at 150⁰ makes sure that the cake is not uncooked, it is not that risen and thetthere is a pale colour.

I hope you guys liked this recipe and do let me know in the comments. Also make sure to check out my creative writing blog:

https://thewriteholic.wordpress.com/

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