Skip to main content

Dark Chocolate Cake with White Chocolate Frosting

I made this cake for the 2nd B'day of my cute little angel.




Ingredients
For Cake
  • All purpose flour(Maida) - 1 1/4 cups
  • Coco Powder - 1/4 cup
  • Baking powder - 1/2 tsp
  • Eggs - 2 nos
  • Sugar - 3/4 cup
  • Unsalted butter (in room temperature) - 100gm
  • Salt - A pinch
  • Vanilla essence - 1/4 tsp
  • Milk - 1/4 to 1/2 cup
For Chocolate Frosting
  • Grated White Chocolate - 100 gm
  • Fresh Cream - 100 ml
  • Butter - 50 gm
Preparation Method

  1. Beat the eggs using a hand held electric mixer in a large bowl. (Use glass bowl for more soft cake).
  2. Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves).
  3. Mix together maida, coco powder, baking powder and salt.
  4. Add this little by little to the egg-sugar-butter mix and blend at a medium speed for 4-5 mins.
  5. Add desired amount of milk to achieve the ribbon consistency for batter.
  6. Add vanilla essence, blend for 1 more min.
  7. Preheat oven to 350 degree F (180 degree Celsius).
  8. Grease the baking tray with butter.
  9. Pour the batter to the tray.
  10. Bake in oven for 25-30 mins at 350 degree F(180 degree Celsius). 
  11. Prick the center of the cake with a sharp knife and it should come out clean, if done; otherwise bake for another 5-10mins:
  12. Take the cake out from oven, take out from the tray and keep in a wire rack to cool.
  13. Melt the white chocolate in a glass bowl using double boiling method.
  14. Add fresh cream and butter, mix well.
  15. Remove from flame once it starts thickens and allow it to cool.
  16. Keep the wire rack with cake into a large tray.
  17. Once the white chocolate mix is cooled down, pour it to the top of the cake. The white chocolate mix will spread by itself to all the sides of the cake (except the bottom) by itself.
  18. Let that to rest for some 5-10mins:, garnish with gems or m&m, if required.
  19. Keep the cake on refrigerator atleast for 1hr.
  20. Take the cake out from refrigerator, cut with sharp knife and serve with a smile to your kids, they are going to love it.


Comments

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled.  Preparation       As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning.      We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon. The packets which were arriving were

Achappam / Rose Cookies with Raw Rice

Achappam / Rose Cookies is a traditional Kerala deep fried snacks prepared using dedicated mold. It can be prepared by grinding soaked raw rice or with unroasted rice flour. This time I prepared Achappam / Rose Cookies using raw rice. Ingredients Raw Rice (White Rice) - 1 cup Egg - 1 no: Thick Coconut Milk - 3/4 cup Sugar - 4-5 tbsp Salt -  a pinch Sesame Seed - 2 tbsp Oil - as required for deep frying Preparation Method Wash clean and soak the raw rice for 2-3 hours. Drain the water and keep the rice in strainer for 20-30mins: to remove excess water. To the wet grinding jar of add rice, egg and grind by gradually adding the coconut milk. Add coconut milk as required. The batter should be smooth and without any grains and the consistency should be as that of dosa batter.  Transfer the batter to a large bowl and add sugar (you can add sugar as per the desired sweetness). Mix well. Add salt and sesame seeds; mix well and keep aside for 30 mins: Heat oil in a deep bottom wide pan. While h