Whole Wheat Choco Cake

Chocolate cake!

recipe credits: micky ji....Thank you so much. ..

Ingredients :

1 large egg.(I don't know why actually, just out of habit I guess. Omit if you wish.)
1 cup granulated sugar
1/2 cup + 1 tbsp Hung Curd. I had some lying with me and this has turned out to be the X - Factor ingredient. The difference it has made to this cake is unbelievable!
 1/4 cup canola oil
1 cap pure vanilla extract
1/2 cup water
1/2 cup unsweetened natural cocoa powder. I used Hershey's.
1 cup Whole Wheat Flour.
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt.
1 tsp coffee pdr.

For the Chocolate Ganache
200 gm Dark Chocolate. I used L'Exclusif baking chocolate. 70% cocoa.
3/4 cup Amul cream

Preheat oven to 180 C ,
All ingr at room temp.

spray a 9" cake pan with cooking spray, and flour the pan, set aside.

In a large mixing bowl , I hand whisked the water, egg, sugar, hung curd , oil, vanilla, until smooth and combined.
Then added coffee, cocoa powder and whisked some more until the batter was smooth and free from lumps.
Then Added the flour sifted with the baking soda, baking powder, salt, and whisked some more , until the batter was well blended.
Then Poured the batter, into the prepared pan and baked for about 25 minutes.
The tooth pick came out with some moist crumbs.
Which is perfect .

Now cool the cake completely, in the cake tin. Overturn in your cake plate , or whatever you are using. Ganache, slice , and serve,
Delîcious!

For the Chocolate Ganache -
Place the chocolate in a microwave-safe bowl and nuke for 1 minute to soften chocolate , set aside.
In another bowl, microwave the cream, till it just begins to bubble and show signs of boiling, about 70 seconds.
Pour hot cream over chocolate and let it stand about 1 minute. Whisk until chocolate has melted and mixture is smooth and velvety.
Let it cool for about 10 minutes, allowing ganache to cool and thicken a bit.

I just poured it over the top. And let it settle on the cake on its own.