A super soft, moist and delicious chocolate cake with cholate cream filling and chocolate ganache frosting. This is just perfect for anytime chocolate indulgence and is eggless and butterless too.
Preheat oven to 180° degrees and grease tow 7" round cake tins with oil and dust with some flour.
In a mixing bowl sift all the dry ingredients together and set aside.
Make a well in the center of dry ingredients and add milk, yogurt, oil and vanilla extract.
Add the instant coffee powder into the hot water and add it to the dry ingredients.
Combine the dry and wet ingredients with a balloon whisk and divide the batter into the prepared cake tins.
Bake in preheated oven for about 35 minutes or until a toothpick 3inserted in the center of the cake comes out clean.
Remove the cake from pans, cool on wire rack and set aside wrapped in cling wraps. Refrigerate the cakes for 3-4 hours.
Make the filling
Beat the cream using electric mixer until soft peaks, Add icing sugar and cocoa powder and whisk again until you reach stiff peaks.
Make sugar syrup
In a saucepan add sugar and water. Bring it to boil and let it cool.
Make ganache
In a saucepan add the milk cream and cook until you see bubbles on the edges of the pan.
Remove the pan from heat and add the chocolate. Stir continuously until you get a smooth chocolate syrup without any lumps. Keep a cup of ganache aside at room temperature.
Let the ganache rest in the refrigerator for 2-3 hours. Once cooled whisk the ganache with an electric mixer until light and airy.
Assembling the cakes
Remove the cakes from the refrigerator. Place a little ganache frosting on the cake board and put one cake round on it.
Brush the cake with sugar syrup and spread a generous layer of chocolate cream filling.
Cover the cream with second cake and soak that with sugar syrup too.
Crumb coat the cake with one layer of ganache frosting. Refrigerate and cover with ganache frosting until you get desired satisfaction.
With the ganache left at room temperature fill a piping bag with round hole and drip on the edges to make a dripping effect. Smear the remaining ganache on top of the cake and spread evenly.
Pipe some border on bottom and top and decorate with sugar sprinkles.
Notes
Decorate the cake as per your desired choice. You may pipe rose ganache roses on top of the cake or decorate with fresh berries too.The recipe of cake is enough for 2 six or seven inches cakes or would suffice one 8 or nine-inch cake.