Chocolate pastry

I had prepared this chocolate pastry for my neice,who had come here just before going abroad. I was keen on preparing something delicious and chocolaty as she loves chocolate ,she was astonished to know that it was prepared at home :) 

A little time and planning is enough to get this delicious pastry made for your loved ones :)

Chocolate pastry

Chocolate sponge cake6-7" round
Sugar syrup1/2 cup
Non dairy whipping cream 1 and 1/2 cup
Ganache1/4 cup

How to  make sugar syrup

1/2 cup water
1/4 cup sugar
Mix water and sugar. bring it to a boil.  cool completely .

how to make ganache

2 tablespoon cream
1/2 cup grated dark chocolate
Mix cream and chocolate.  Put in a pan and boil. Cool completely before using it.

Whipping the cream

Non dairy whipped cream 1and 1/2 cups
Ganache 1/4 cup
Take the cream in a big bowl. Run the electric beater( whipper) for 8- 10 minutes continuously . Add ganache and beat for 2 minutes . To check whether the cream is properly whipped, just invert the bowl of cream, if the cream is stiff and doesn't fall ,your cream is ready. Cover the bowl with a cling film and refrigerate. This should be consumed within 3 days.

Icing the chocolate pastry

Cover the cake completely with cling film. Refrigerate the cake overnight. This will help to slice the cake  evenly.  Remove the cling film. Trim the upper portion of the cake to make it round and flat.Slice the cake in three even sized disc shaped pieces. Place the lower piece and dress it with sugar syrup. Don't add too much of sugar else your pastry will be soggy. Later using a palate knife spread  a layer of whipped cream. I have used white whipped cream.Place the second layer of the cake . Spread the sugar syrup and later whipped cream. Now repeat this process for the third layer.  Spread whipped cream on the sides of the cake. It takes time to spread cream evenly on the top portion and on the sides.  Using palate give it a neat finish.  Using a star nozzle pipe cream on the sides of the cake and decorate it .Pipe some stars on the top of the cake. You can also decorate with thin slices of chocolate. 

 Note: Occasionally dip the palate knife in hot water . This will help you getting a smooth finish to the cake. 

Always prepare the cake ,syrup and cream a day before. 

Decoration tips:

Chocolate pastry can be decorated using white chocolate,chocolate shavings,choco chips crunchy choco rolls.  Refrigerate for 5 hours before serving the pastry