This recipe is yummiciloius and amazing special thanks to ma frd. Garima Sarolia Narera. ma kids Luv it. you can follow as well as Garima recipe as well.
All Purpose Flour/Maida- 1 ½ Cup+1 Tsp (for dusting the fruit and nut mixture)
Cocoa powder- ½ cup
Baking Powder- 2 tsp
Eggs, at room temperature- 2
Powdered sugar- 1 Cup
Oil/Butter, room temperature- 160 grams
Vanilla extract- 2 Tsp
Dates and cranberries, chopped roughly- 1 cup
Milk, at room temperature- ½ cup (use only if needed)
Preheat the oven to 180 degree C and prepare a cake tin by lining and greasing. I always line my pan for ease of removing the cakes from the pan, specially the nutty ones.
Sift the flour, cocoa and baking powder thrice and set aside.
Mix the cranberries and dates and sprinkle a tsp of APF/Maida and mix well coating them. This will ensure that they do not sink to the bottom on baking.
Add the eggs and beat till well incorporated
Fold in the flour mixture with a spatula.
If the batter is too thick, add some milk. I needed to add about ½ cup. We need a thick dropping consistency batter.
Gently fold in the dates and cranberries.
Bake on 180C for 30- 40 minutes or till a skewer inserted in the centre of the cake comes out clean. Oven temperatures vary, so please check after 30 minutes.
I topped it with chocolate ganache and some grated chocolate and silver balls (I use white chocolate grated).
8 ounces semisweet chocolate, coarsely chopped
1 cup heavy cream (I used malai and it worked beautifully)
1 tablespoon unsalted butter, at room temperature (I used Amul)
Spread over the cake. Top with grated chocolate and sugar balls ( I use white chocolate grated) or simply dust with some powdered sugar.
Slice into bars or squares and serve. Microwave them for about 20 seconds just before serving for a heavenly gooey chocolate burst on the palate.