Chocolate and Peach Cake is delicious chocolate cake covered with ganache and finished with some tinned peaches and swirls of cream .
Chocolate and Peach cake was made last year on our holiday to London . I baked the cake at a relative’s house . They love eggless bakes , but don’t get them easily . When I offered to bake they were more than happy . We had to get almost all the supplies from the store , but it was fun . Back home we realised we didn’t have a baking tin , so we baked the cake in a baking dish . Anyways the cake turned out nice and moist , I frosted it with ganache , but had no time for it to sit and become thick , so as soon as both the cake and ganache came to room temperature , I just poured it over the cake . We had a can of peaches , so used those over the cake . We piped out some cream swirls and were done .
The cake was served immediately , since it was so fresh it got over in a jiffy and I felt I should have baked two cakes , so that they could have used the second one a little later . The chocolate and Peach combo tasted heavenly , a little cream on the side made it a perfect dessert and I could see many happy faces .
Chocolate and Peach Cake
1 1/4 cups all purpose flour
1/4 cup cocoa powder + 1/2 tsp coffee powder
1 cup yogurt
3/4 cup sugar
1/2 tsp baking soda
1 1/4 tsp baking powder
1/2 cup cooking oil
1 tsp vanilla essence
Sieve the flour and cocoa and keep aside .
Cream sugar and curd till sugar has completely dissolved .
Add baking powder and baking soda and mix well.
Keep aside for 5 minutes till bubbles are formed .
Add cooking oil and vanilla essence and mix well .
Gradually add the flour and cocoa mix and blend with wet ingredients .
Beat well till creamy and thick .
Preheat oven to 200 deg C for 10 minutes .
Meanwhile grease a baking tin , line it with a parchment and pour the prepared batter .
Bake for 10 minutes and then reduce the temperature to 180 deg C.
Now bake for 30 – 35 minutes or till a skewer comes out clean .
Let the cake cool for frosting .
Do not forget to remove the lined parchment paper .
Ideally you should place the cake on a wire rack over a rimmed platter and pour your ganache evenly over the top of your cake until desired coverage is reached, but I just placed it on my platter and poured the ganache .
I added some tinned peaches and some fresh cream to the cake and it made a perfect dessert .
Our hosts were very happy ,enjoyed the eggless cake and couldn’t stop thanking me . It sure is a joy when someone appreciates your efforts .
This is my post for Day 8 for Bakeathon.