Eggless Chocolate Ganache and Strawberry Ruffle Cake

Hello Foodies,

Baking Time!!!!  Today I am sharing cake recipe with you - Egg-less Chocolate Ganache and Strawberry Ruffle Cake. I made this cake with buttercream frosting with chocolate ganache and strawberry filling. For making the ruffles I used petal tip. Enjoy this designer and delicious cake.

Ingredients:-

For chocolate cake: - (two 6inch round cake)
All- purpose flour – 2 ½ cup
Cocoa powder – ½ cup
Warm milk – 2 cup
Sugar – 1 ½ cup
Baking soda – 1 tsp
Baking powder – 1 tsp
Salt – ¼ tsp
Lemon juice – 2 tbsp
Butter – 1 cup+ greasing the baking pan
Vanilla essence - 4-5 drops

For Chocolate Ganache:-

Baking chocolate chips – 2 cup
Heavy cream – 1 cup
Butter- 3 tbsp

For Strawberry filling:-

Chopped strawberry – 1 cup
Salt – ¼ tsp
Sugar – 2 tbsp
Lemon juice – 1 tbsp

For Butter Cream Frosting:-

Vegetable shortening – 1 ½  cups
Icing sugar – 4 cups
Butter extract – 1 tsp
Vanilla extract – 1 tsp
Almond extract – 1 tsp
Water – ¼ cup
Salt – ¼ tsp
Yellow food color – 2 drop

Directions: - chocolate cake

1) Preheat the oven at 350 degree F.
2) Sift all above mentioned dry ingredients together and set aside.
3) In a mixing bowl add sugar and milk and whisk until sugar completely dissolved.
4) Add vanilla essence and sifted dry ingredients. Mix well
5) Now add melted butter and mix it again.
6) Add lemon juice and mix well.
7) Grease two 6 inches round pan and pour the batter in the pan.
8) Bake it in the oven for 35- 40 mins or until done.(Take toothpick test)
9) Take out both the cakes from oven and let it cool down completely.

For Chocolate Ganache:-

1) In a microwave safe bowl add baking chocolate chips and microwave it for 1 min.
2) Stir well and again microwave it for 1 min.
3) Add heavy cream and again microwave it for 1 min. Stir well and again microwave it for 1 min.
4) Add butter and mix well.

For strawberry filling:-

1) In a mixing bowl add all above mentioned filling ingredients .
2) Mix it well and set aside.

For Butter Cream Frosting:-

1) In a small bowl add all extracts, water and salt and set aside.
2) In a large mixing bowl add vegetable shortening and whisk it well. I am used electric hand mixture for it.
3) Add extract, water and salt mixture and again mix well for 1 min.
4) Add 2 cup powder sugar and mix it for 3 mins for high speed.
5) Add another 2 cup sugar and again mix for 3-4 min. Add little water if needed.
6) Let the frosting chill in refrigerator.
7) Divide the frosting in two parts.
8) Add yellow food color in one part.

For Assembling and Piping the cake:-

1) Using bread knife level up the cake.
2) Apply little frosting on cake board and place one cake on it.
3) Spread chocolate ganache evenly and add strawberry filling.
4) Arrange the second cake on top of the filling.
5) Arrange the cake on turn table.
6) Cover the cake with thin layer of butter cream frosting.
7) Let it rest in refrigerator for about 1 hour.
8) Now take the piping bag attached with petal tip.
9) Fill the bag white icing on one side and another with yellow icing. By doing this we will get two shade icing and its look beautiful on cake.
10) Using cake scale marks the cake circle into 6 equal sizes. Mark
11) Hold the piping bag in 60 degree angle and start making ruffle pattern(making zigzag pattern) from bottom of the cake.  Keep them even and rhythmic.
12) Decorate top of the cake with strawberry flower and let the cool in refrigerator for about 2 hour.
13) Enjoy the ruffle cake.