India and the Contemporary World-1 ,a text book in History for class IX.
Those of you familiar with the CBSE system know that the syllabus is as dry as the semi arid tract of land that supports Bajra... so we drone on and attempt to learn.
While the kids struggle, I experiment.
OK ,truth be told ,this cake was an accident. An accident of my laziness, of not having the foresight to replenish stocks in my pantry. Disaster. .there was less than half a cup of plain flour for the One Bowl Vegan Chocolate Cake and sweet Child wanted a pure cake that had eggs.As necessity is the mother of Invention this cake was born.Just in case you were wondering, it lasted all of two days and the earthiness of the bajra was masked by ganache.
For the
Bajra and Atta Chocolate cake with Ganache
You need
1 cup whole wheat flour or atta1/2 cup plain flour or maida1/2 cup Bajra-Pearl Millet flour4 tsp baking powder ( seems like too much , but coarse grain flours here)1/2 cup cocoa powder1 tsp salt1and 1/2 cup water1 and 1/4 cup ground sugar2 eggs2/3 cup vegetable oil2 tsp vanilla extract or essence
Line a 9 inch round tin with paper. I can't seem to find baking paper in Jalandhar, so I use A4 paper liberally coated in oil and floured at the bottom of my spring form tin. Preheat the oven to 175 or 350°F.In one bowl sift the dry ingredients. I never had the patience to heat the sugar and water and then cool it...Break the eggs into a bowl ,mix in the oil and the essence and the water.Using a whisk or your blender, blend in the wet into the dry ingredients. Pour the batter into the prepared tin and place in the oven for 40 minutes. The cake will not rise too much ...just enough to be a soft cake.Check if your cake is done with a skewer. Cool and Unmould after an hour.In the meanwhile ,make your ganache.
For the ganacheyou need250 gms dark chocolate or compound chocolate I used Morde125 gms cream -I used fresh dairy cream 2 tsp butter1 tsp sugar Optional
Place the chopped chocolate and cream and butter in a bowl and melt over a pan of simmering water. Once the chocolate has begun to melt , turn off the heat and stir till the ganache is a glossy beauty.
Pour over the cake. After the cake had chilled some , I poured on more ganache. Yum.Chill and sprinkle some silver dragees.Slice and enjoy the cake with some coffee.
I took some to school. Healthy and low fat is something that most women just cant refuse.
So this cake was soon history.
The flavor profile is not intensely chocolate. It is near the ganache though. The crumb is not too soft and pillowy, the cake has texture. It doesn't become dough like in your mouth. The crumb retains its texture and gradually melts to give a happy healthy feeling in your tummy.
Almost as though you have sinned...but have atoned in the same breath.
Try the accidental goodness of this cake.
A little love for the coarse grain is good too.
Just in case you were wondering, no pics of the baking process because of a stubborn unsynced phone.
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So what are you baking today???
