What do I say now…. The last 2 weeks have been hectic. My kids caught cold and (severe coughing, I must say) and on top of that, I was down with fever. And in the middle of all these sickness, my daughter’s birthday just drowned. But still I managed to bake a cake for her happiness.
Sorry to say, but this was the only piece that I got to photograph. The cake just vanished in seconds. Actually it’s not my fault. The chocolate ganache was so tempting that my family couldn’t resist. They didn’t even bother about the photography thing. So let’s move on…
Courtesy:- sanjeev kapoor, khanakhazana
Dark chocolate, chopped – 115 grams
Sugar (powdered) – 1 cup
Maida (all-purpose flour) – 1 1/4 cups
Baking powder – 1 1/4 teaspoons
Butter, softened – 150 grams
Vanilla essence – 1 teaspoon
Eggs – 3
Hung Yogurt * – 2/3 cup
Chocolate Curls – to decorate
Dark chocolate (chopped) – 240 gms
Unsalted butter – 60 gms
Powdered sugar – ¼ cup
Fresh Cream – 300 ml
First let’s make the icing. Chop the dark chocolate and place it in a bowl. Next take a heavy-bottomed saucepan and heat the fresh cream in it until it just reaches the boiling point. Pour it over the chopped chocolate and let it sit for a couple of minutes. Mix well with a spatula until the chocolate is completely melted. Stir in the powdered sugar and butter. Cover it with a cling film and refrigerate it for about 1-2 hours. It will be thickened.
For the cake
Preheat the oven to 190ºC. Grease an eight-inch round cake tin and line the base with baking paper.
Sift the flour and baking powder together and set aside.
Melt the chocolate in a stainless steel/heatproof bowl over a pan of simmering water or in a microwave oven on HIGH for one minute. The chocolate should just be melted, be careful not to over-heat it, it would destroy the glossy texture.
In another bowl cream the butter with the sugar until light and fluffy.
Mix in the melted chocolate.
Take another bowl and beat 3 eggs with an electric beater.
Add vanilla essence to the chocolate mixture.
Now mix in the hung yogurt.
(Wanna make yogurt at home, click here)
Then gradually add the beaten eggs.
Fold in the flour.(I did all the mixing with a spoon except for the eggs)
Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until firm to the touch.
Turn out onto a wire rack to cool. When completely cold, cut the cake in half horizontally.
Use about a third of the icing mixture to sandwich the cooled cake halves.
If the icing is too thick, then bring it to room temperature.
Working quickly, spread the remaining icing over the top and decorate with chocolate curls.
Wanna see the dress that i made for my birthday girl, click here