INGREDIENTS :
1 Cup Good quality Cocoa powder
1/2 cup of boiling water
1/4 cup of evaporated milk
1 tsp instant coffee
1 Cup of flour
2 tsp Baking powder
vanilla essence
2 eggs
1 stick of butter
1 cup of sugar
Pinch of salt
INGREDIENTS FOR CHOCOLATE GANACHE
8 ounces of semi sweet chocolate
3/4 cup of evaporated milk (or cream can also be used for a richer texture )
2 tbs butter
METHOD
Heat oven to 350 and grease a small baking tin
Add boiling water to cocoa powder, coffee granules and mix thoroughly
Now add the evaporated milk and mix well
Beat sugar and butter until light and fluffy
Add eggs one at a time until lemony in color
Add vanilla essence
Sieve baking powder, flour and salt
Now fold in flour and cocoa powder paste alternately in egg mixture
DO NOT OVER BEAT !
Fold as gently as possible starting with flour and ending with flour
Pour in baking tin
Bake for 50 mins (or until skewer comes out clean when tested)
Allow to cool
METHOD FOR GANACHE
Ganache is just a French word for chocolate sauce which can be used in multiple ways
Pour hot cream or evaporated milk on chocolate
Mix well until chocolate is completely melted
Now add butter and beat well until smooth and glossy
Allow to cool at room temperature or in the fridge
Once cake is ready pour Ganache on top
Serve with a cup of coffee or tea