I made this cake for the 2nd B'day of my cute little angel.
- 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
- Grated White Chocolate - 100 gm
- Fresh Cream - 100 ml
- Butter - 50 gm
Preparation Method
- Beat the eggs using a hand held electric mixer in a large bowl. (Use glass bowl for more soft cake).
- Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves).
- Mix together maida, coco powder, baking powder and salt.
- Add this little by little to the egg-sugar-butter mix and blend at a medium speed for 4-5 mins.
- Add desired amount of milk to achieve the ribbon consistency for batter.
- Add vanilla essence, blend for 1 more min.
- Preheat oven to 350 degree F (180 degree Celsius).
- Grease the baking tray with butter.
- Pour the batter to the tray.
- Bake in oven for 25-30 mins at 350 degree F(180 degree Celsius).
- Prick the center of the cake with a sharp knife and it should come out clean, if done; otherwise bake for another 5-10mins:
- Take the cake out from oven, take out from the tray and keep in a wire rack to cool.
- Melt the white chocolate in a glass bowl using double boiling method.
- Add fresh cream and butter, mix well.
- Remove from flame once it starts thickens and allow it to cool.
- Keep the wire rack with cake into a large tray.
- 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.
- Let that to rest for some 5-10mins:, garnish with gems or m&m, if required.
- Keep the cake on refrigerator atleast for 1hr.
- Take the cake out from refrigerator, cut with sharp knife and serve with a smile to your kids, they are going to love it.
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