All purpose flour or maida- 1 and 1/2 cup,
White sugar ( powdered)- 3/4 cup to 1cup.
Unsweetened cocoa powder- 1/4 cup,
Baking pwd- 1 tsp,
Baking soda- 3/4 tsp,
Butter melted- 1/3 cup,
Warm water- 1 cup or 240 ml,
Lemon juice or vinegar- 1tbsp,
Vanilla essence- 1tsp.
Ingredients for chocolate ganache:
Semi sweet chocolate chopped- 170 gms or 6 ounce,
Cream- 3/4 cup or 180 ml,
Butter ( room temperature)-1 tbsp.
Note:
You can make this cake without the frosting.
If not frosting you can dust the baked cake with icing sugar or cocoa powder.
Increase the sugar from 3/4 cup to 1 cup.
Grease and flour the cake pan too.
Method:
Pre heat oven to 350 F or 180 C
Take a bowl and sift together the flour,cocoa pwd,powdered sugar,baking pwd and baking soda.
Whisk with wire whisk.
In the warm water,add the melted butter,lemon juice or vinegar and vanilla essence.
Stir and mix.
Make a well in the flour mixture and pour the warm butter mixture.
With a wooden spoon or fork mix all the ingredients together until well blended.
Pour the batter in an ungreased 8 inch square pan.
Level the batter and fill the corners with knife or back of the spoon.
Tap the cake tray on the counter so that there are no bubbles.
Bake in pre heated oven for 30 minutes or until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.
Remove from oven and place on wire rack to cool.
Frosting:
Place the chopped chocolate,cream and butter in a heat proof bowl over simmering water until the chocolate melts and is smooth.
Remove from heat and let it stand at room temperature until it is of pouring consistency.
( it will take approximate 15 minutes to cool- keep stirring in between)
Pour the frosting over the cooled cake .
Since it is melted chocolate it will take time to set.
Keep in the fridge for few hours to set or best left overnight.
Slice the cake when the ganache is slightly firm or set.
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