Chocolate Cake with Chocolate Whipped Cream

• Weigh all the ingredients in grams using a Kitchen Weighing Scale for perfect results. It will help save your valuable time by getting every recipe right in the first attempt. 
• Sift together the All purpose flour, Cocoa, Baking powder and Soda. Add the Sugar and salt. Whisk everything together well.
• Add room temperature Eggs, Oil, room temperature Milk and Vanilla Essence. Whisk the Batter till just incorporated. 
• Add Hot Boiling Water mixed with instant Coffee. Coffee is optional but recommended to elevate the chocolate flavor. Add the Water bit by bit mixing well. Do not Overmix. 
• Prepare two 8 Inch pans by greasing with oil and placing parchment paper. Dust with Cocoa the sides. Divide the batter between the two pans. 
• Bake @180C in a preheated oven for 29-30mins Or till a toothpick inserted in the center comes out clean.
• Let the Cakes cool in the Pans covered for 20 mins before de molding and cool completely. Chill the layers for 1-2 hours before frosting by wrapping them airtight.
• Trim the Dome of the layers for even top surface. 

FOR CHOCOLATE WHIPPING CREAM

• Beat the Whipping Cream on Low speed initially for a minute then increase to medium Speed. Once it starts to thicken, add the sugar, sifted Cocoa powder and Vanilla Essence. Beat on High Speed till Stiff Peaks form. Do not Overbeat as it may curdle. This usually takes 4-5 mins Overall. 
• Add Nutella, Optional and Fold Gently. Beat it on Low Speed till just incorporated. Refrigerate Airtight if not using Right Away.

FOR CHOCOLATE GANACHE DRIP

• Heat the Cream till Bubbles start to appear at the edges, Do not Boil. Pour the Hot Cream on to chopped dark chocolate or chips. Add Butter. Let it rest for 10 mins. Whisk it till no lumps. Let it cool down for 15-20 Minutes before pouring on the chilled cake. 
• The Ganache should neither be too Runny nor too Thick. I used 70% Dark Cocoa Bar. If your ganache is still too runny then let it thicken by resting at room temperature or refrigerate it for few minutes stirring it once in a while till you get a thick but pourable consistency.

ASSEMBLE

• Apply Some frosting in the centre of the Cake Board for the cake to get fixed. Place one layer with trimmed side up.
• Make a Sugar Syrup by mixing Sugar with Hot Water.Let it cool down. Brush with the cooled Sugar Syrup.
• Transfer the Chocolate Whipped Cream into a Piping bag. Spread a layer by rotating the cake board as you pipe. Smoothen the top part by pressing against a Spatula.
• Place the other cake layer with trimmed side down. Seal the Sides with the frosting. Brush with the Sugar Syrup. Pipe another layer of the whipped cream. Smoothen it out. Apply frosting and Smoothen the Side. Use a Cake Scrapper to smoothen the Sides. Using an acrylic soft bendable scrapper really helps a lot. Refrigerate for an hour or till gets firm.
• Apply another layer on the Sides for a Smooth Finish. Refrigerate for an hour or till gets firm.
• Pour the cooled Ganache along the sides of the chilled cake and then remaining in the centre. Smoothen the Top with a Spatula.
• Place Chocolate Shavings around the edges. Refrigerated for 15-20 mins for the Ganache to set before Slicing. Bon Appetite!