A deliciously decadent cake that sings to you! The marriage of buttercotch, caramel and crunchy ferrero rocher is a match made in heaven! Looks fancy but its is deceptively simple to make..
INGREDIENTS-
For eggless chocolate cake-
1 1/2 cups Plain flour
1/2 cup Cocoa
1/2 cup sugar
1/4 tsp Salt
1 cup Curd
1 tsp Baking powder
1/2 cup Oil
1 tsp vanilla essence
Combine oil, curd and vanilla essence. Sift together the flour, cocoa, sugar, baking powder and salt. Mix the wet ingredients into dry and combine well. Transfer batter to a lined pan and bake in a preheated oven (180deg C) for 40 minutes.
For filling and topping-
200gms Dark chocolate
200gms Amul fresh Cream
1/2 cup caramel syrup
6 Ferrero Rocher pieces
Bring cream to boiling point in a heavy bottom pan, tip in the chopped chocolate, cover and let chocolate melt, stir till thick. Your Chocolate ganache is ready.
To assemble cake- Slice cake into half and slather with the caramel syrup, next spread some of the cooled ganache and sandwich with the other half of cake. Pour the remaining ganache on top and arrange the ferrero Rocher on top.
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