Pure Chocolate Cake

100_6019You know the pure chocolate cake’s that we get at p√Ętisseries? This cake is like that but only better since its homemade.

The cake is rich. Very rich. Rich enough for a chocolate devourer to have one piece at a time. The cake has got four gorgeous layers of silky smooth ganache that melts in your mouth. And the crumb! Oh-so-delicious! . Imagine a world of you and pure unadulterated chocolate bliss.

Now take that, and imagine having it for dessert. Imagine? Why imagine when you can bake the cake and eat it too! The batter yields 2 cakes where each cake is divided into 2 parts.

Now hop along and bake this ūüôā1386001662365-1

Recipe Adapted from: The Purple Foodie


For the cake:

  • 250 gms flour
  • 60 gms cornflour (Makes the cake lighter)
  • 100 gms good-quality cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt (skip adding the salt if using a salted butter like Amul)
  • 250 gms yogurt
  • 60 gms water
  • 1 tsp pure vanilla extract
  • 230 gms unsalted butter
  • 550 gms granulated sugar which is ground to a fine powder
  • 5 eggs¬†
  • 100 gms dark chocolate melted on a bain-marie

For the ganache:

  • 400 ml heavy cream (I used Amul 25% fat)
  • 800 gms dark chocolate chopped into little pieces
  • 30 gms butter


For the cake:

  • Preheat oven to 170¬ļC.
  • Grease and line two 9″ square cake pans with parchment paper.
  • Sift the flour, cornflour, cocoa, baking powder,baking soda and salt 3 times.
  • Whisk together the yogurt, vanilla and water in another bowl.
  • In a large bowl, beat the butter and sugar together.
  • Next, beat in one egg at a time.
  • After all the eggs are beaten and fully incorporated, add in the melted chocolate. Next, fold in the dry ingredients and the thinned yogurt into this mixture.
  • Start and end with the dry ingredients. So that would be fold the flour, then the yogurt, the flour, yogurt and lastly the flour.
  • Pour into prepared cake pans and bake for 30-35 minutes or until a skewer inserted comes out clean.
  • Let it cool completely on a cooling rack.


    Thats another pineapple cake I made, decked up and sky high

For the ganache (Can be prepared a day before):

  • Put chopped chocolate pieces in a big bowl.
  • In a pot, pour the cream and bring to a slight boil until the corners of the cream have a little bubbles but the cream isn’t bubbling.
  • Pour this cream onto the chopped chocolate pieces and let it rest for 2 minutes. Add in the butter.
  • Stir until smooth. Since its dark chocolate, add a few tbsps of icing sugar if you find this to be too bitter.
  • Cover with a cling wrap and put it in the refrigerator to thicken up.
  • Prior to using this cream (If refrigerated), let it rest at room temperature for an hour or so.
  • Separate this cream into four equal parts with a knife in the same container.


  • Split each cake into two parts with a serrated knife.
  • Place a cake board and spread a tsp of ganache on the board. Place one part of the cake onto this. This will prevent the cake piece from moving around and will let it sit in its place. Pour in one part of the ganache onto the cake and spread evenly. The ganache is going to be thick, so you will have to spread it very carefully. Leave 1/2 an inch of space at the sides. Press onto this the next cake layer.
  • Repeat this for every layer of cake.
  • Once you reach the topmost layer, spread the ganache carefully and spread it evenly onto the sides of the cake.

Prior to serving , let the cake sit at room temperature for an hour or so.

Here, have a bite!

Here, have a bite!


Perfect Pineapple Cake


My lil bro has been the guinea¬†pig of my life. He’s tasted every batter and given invaluable advice on my baking from a child’s perspective. He is my official tester. No wonder I wanted his birthday cake to be the best.

Even though he’s more of a chocolate lover like me, he¬†loves¬†whipped cream. So I decided to bake the Best Pineapple Cake .¬†In India, we call it the Pineapple Cream Pastry.¬†

Do not confuse this cake with the upside down pineapple cake (I have) which btw is a beauty on its own.

This recipe yields a 9″square cake which can be split into parts or two 6″ round cake which can be split into 2 parts each.

Though this cake doesn’t rise much, it provides the perfect amount of sweetness and fluffiness for the cake. The cake will be a tad dry since there’s no added fat in the cake. But don’t let that hold you up. We are going to soak each sponge in pineapple juice which will provide the cake with moistness and a¬†delightful pine-appley texture. (Ok I know that’s not a word, but you got what I meant right?)

I got this recipe from here. I did not make any changes as the recipe does its job to perfection!


For the cake:

  • Eggs – 5 (250 gms)
  • Powdered sugar – 125 gms
  • All-purpose flour – 125 gms
  • Cornflour – 2 tbsp
  • Baking powder – 1 tsp
  • Salt – 1 pinch
  • Vanilla essence/extract – 1 tsp
  • Pineapple Essence/extract – 1 tsp

For the filling:

  • Whipped Cream – 400 ml or 400 ml heavy cream and 4 tbsps powdered sugar.
  • Pineapple Essence/extract – 1 tsp (Optional)
  • Pineapple bits approx 3 pineapple slices cut into tiny lil pieces soaked in 200 ml pineapple juice or 200 ml sugar-water syrup.
  • A few pineapple pieces for decoration.

Note: the flour = half the weight of the eggs i.e. 125gms


For the cake

Pre-heat the oven to 190 C.

Next, grease and line one 9″square tin or two 6″ round cake pans with parchment paper.
Sift the flour, baking powder, salt and cornflour 3 times.
Beat the eggs and sugar with an electric beater for around 10 min until its very thick or once you move the beater away, the mixture so formed holds for at least 5 seconds.
Next, add in the vanilla and pineapple essence and beat it for 1 min.100_5614

Now gently fold in the sifted flour and make sure no air has escaped. It may seem that the mixture won’t come together, but it will. Keep folding. Also make sure that no lumps remain and there are no streaks of flour anywhere.100_5616
Now turn it slowly and gently into the prepared tin(s) .100_5621

Bake for 30-35mins for ¬†the 9″ tin and around 20-25 min for the 6″ tin.
Once done, remove from the cake from the tin(s) after 5 minutes and leave it on  a wire rack to cool completely. If you do not want your cake to brown from the top, cover the top with foil and then bake.100_5623


Whip the cream with the pineapple essence (Optional) until it holds stiff peaks. Since I use a pre-sweetened whipped cream, I do not add any sugar. However if you are going to use heavy cream, you need to whip the cream on a bowl of ice with ice-cold beaters for 5-7 min and add 4 tbsp of powdered sugar to it.
Reserve 1/2 of the whipped for frosting the top of the cake.

Take about  4 tbsp of cream and add one drop of yellow food colour to it.


Cut the cake horizontally into 2 parts.

Place one part on a cake board and generously drizzle with the prepared pineapple syrup and pieces. We won’t be needing all of the pineapple juice, use it only to moisten the cake. We don’t want to dunk the whole thing in there. Barely moist is our goal.100_5630

Put around 1/2 of the whipped cream on the cake and spread generously.

Place another cake piece carefully on to it. Frost with the rest of the cream and pipe with the yellow food color according to your fancy. Use the pineapple pieces decoratively. (Unlike me!)100_5667

Before serving, let the cake rest for a few hours for all the flavors to blend in.

Here, have a bite!

Here, have a bite!

Birthday Cake


Its my besties birthday and I was frantic to make this one special for her. Perfect cake, perfect crumb, perfect ganache and lots of love to make it √ľber special for my love.
Maybe this time , I’d make one using all (some) of the recipes I have loved and surprise myself. And did I? I was pleasantly surprised (well not pleasantly I was kinda dancing, but hey that’s between us ok? Good. ) This is the cake I’d make on a birthday. Simple yet exquisite. A moist crumbly interior with a subtle hint of caramelization, the surprise crunch of toasted walnuts and the warmth of a dark chocolate ganache. To me, a hell lot of happy eaters and one friend who couldn’t stop beaming with pride (Not me, my bestie duh!)

You can either make this cake in advance, or rush it through . Like me. Either way, you’re ¬†going to be one happy(proud) baker!

For the cake:
50 gms margarine
50 gms butter(skip salt if using a brand that uses salt, like Amul)
30 gms cocoa powder
100 gms dark chocolate
100 gms white sugar
50 gms brown sugar
3 tbsp oil (neutral)
2 eggs
1 tsp vanilla extract/essence/ 1 vanilla pod
130 gms all-purpose flour
30 gms chopped walnuts (lightly toasted)
1/2 tsp baking soda
1/2 tsp salt

For the ganache:
200 ml heavy cream
100 gms chopped dark chocolate
3 tbsp sugar (optional)


For the cake:
Grease one 8″ ¬†pan with butter and line with parchment paper.

Melt margarine until the water is evaporated, and add the butter. Caramelize this butter until you get subtle whiffs of a nutty aroma. Around 3-4 minutes. Do not overdo this, as you may end up with burnt butter and have to repeat this step. If the butter has burnt, you’ll know (By the smell).

On low heat, add in the cocoa, sugars and dark chocolate. Mix until chocolate has melted. Remove from heat and let it cool.

Once cooled,add the oil, egg and vanilla one by one, beating well after each addition. Fold in the walnuts.

Mix the flour, salt and soda in another bowl and slowly add this to the chocolate mixture until just incorporated. Do not overmix!

Bake at a preheated oven at 170‚ĄÉ for 20-25 minutes or until done. Make sure you don’t overbake.

Once done, invert on a rack and let it cool.

For the ganache:

Pour cream into a pot and bring to heat until small bubbles are formed at the corner of the pot, but the cream isn’t bubbling. Once you can see tiny bubbles indicating that its done, pour this onto the chopped dark chocolate pieces. Let it rest for around 2 minutes and stir until smooth. Add in the sugar if you find this to be too bitter. You can adjust the sugar according to your own preference. Refrigerate until needed. (Make sure at least 30 minutes)
Though the consistency will seem off, once in the refrigerator it will thicken up as it cools.

To assemble the cake:

Split cake into halves. Place one half on a cake board and leaving at least half-inch at the sides and spread half of the ganache over it. Take the other half and gently press onto it¬† Some ganache may ooze out if you didn’t leave the half-inch as indicated.

Pour the rest of the ganache and decorate according to your fancy. I used a mix of white and dark chocolate curls.

Black Forest Rasgulla Cake

Have you ever met somebody who keeps probing you all the time? Who Keeps questioning your beliefs, your choices, and with these questions, slowly make you realize the bigger picture, with their immense care and concern become a part of your life with such ease, you wonder how you’d ever met. The kind of people who help you carve yourself into a beautiful person. I wonder!

With the grace of god, not only have I met one such somebody, I have grown manifolds as a person, as an individual, as a human being. All with the help and gentle nudging of my somebody.

Today being “THE” birthday, I decided to infuse “the favorite mithai” in the cake.

Around a year back, this cake was specially requested. Seems that the Masterchef fever hadn’t died down. (This cake was made in its season’s finale)
The Masterchef site had a deplorable recipe. Incomplete to the core and highly confusing.After a lot of hunting for the perfect recipe, I failed to come across any.
The aim of this cake was to infuse rasgullas in the g√Ęteau. Schwarzw√§lder Kirschtorte (sounds so exotic!) literally translating to “Black Forest cherry torte” has liqueur added which gives this classic cake, a unique twist..
No alcohol for me please!
I needed this cake to be extra special, taste amzaing and look good. Since this cake had to not only be distributed amongst some of my classmates, it was also going to be devoured by a bunch of rowdy hostelites who lets face it, are always ready to pounce on anyone.
I turned to the internet, searching for one that fit my budget, and the current Indian baking scenario. Zilch. Nothing seemed good enough.

Fortunately, I had Star’s book edition of various baking delicacies, which included the classic black forest cake.
A few edits, and the recipe was good to go..

This cake is moist, super fluffy with all the eggs (six!) and is sure to impress one and all..You can’t go wrong with this recipe..A lil time consuming..but worth it…!
I started at around 1.00 am (Yes, morning..sob sob) and with all the rest time and frosting, finished it at around 6.00 am. The in between “sehri” , cooling times, and those little things that hold you up..so I suggest you bake it on day one, and frost it the next day..it will really be a relief to your muscles..

Since it was so late, with of course no daylight, the pictures are mostly flashy..sorry about that..I made a double tiered cake, but you can make one cake by dividing the batter into 3 eight inch pans.

I hope you enjoy making this as much as I did!

For the cake
150 gms dark chocolate
6 eggs (separated)
150 gms self raising flour
150 gms unsalted butter (can sub with margarine)
150 gms icing sugar ( I just used some ground sugar instead)

For the filling:
8-12 rasgullas
100 gms cherry/blueberry compote
400 ml whipped cream

100 gms Chocolate caraques/Chocolate curls/Grated chocolate

Preheat oven to 350‚ĄČ
Melt the chocolate in a bain-maire or microwave it until it melts.IMAG2441
In another bowl, add the soft butter and pour in the melted chocolate.IMAG2446

Beat until creamy.
Add in the sugar and one egg yolk. Beat. Keep adding one egg yolk at a time.

Sift the flour (I hardly ever sift, as I don’t find any difference in the cakes.However you may proceed with the sifting.)
Beat the egg whites until fluffy and peaks are formed.

Add the sifted flour to the chocolate mixture and beat well.


Gently fold in the egg whites.
Pour the mixture in 3 greased 8 inch circular baking tin. IMAG2491

(I used one 6″ pan and one 4″ pan as I didn’t have one)
Bake at 350‚ĄČ for 40 minutes or till done..

While the cake is being baked, you can make the blueberry/cherry compote..I made cherry since this was available in the market..

Recipe for cherry compote:
Deseed the cherry, remove the stems and cut in small pieces.
Pour in 1/2 cup water in a pan, add the cherries,3/4th cup sugar, 1tbsp cornflour mixed with 2tbsp water..cook for 10 minutes until thick. Use accordingly.


When the cake is done, split it into two parts.
Pour some rasgulla syrup onto the cakes. It should be wet to touch, but not too wet that the syrup starts to leak.
Also, take around 8 rasgullas and split them into halves..I needed 9 according to my cake measurements..It may slightly vary according to the size..

Now,place one cake piece , put some whipped cream on it..make sure your generous.


A few tbsp of cherry compote..


and then some of the halved rasgullas..


I used around six seven, until the cake piece was covered with rasgullas..

Top with the second layer of the cake.


Again, some whipped cream, followed by cherry compote and then the rasgullas..Since I had a double tiered cake, I could do only one layer per cake.So one rasgulla layer for the base, and another for the smaller cake..

I topped the cake with some chocolate shavings/gratings on the sides,IMAG2547

One thing I can say is, this cake is for those who love rasgullas..you can taste the rasgullas in every bite. The cake is soft , moist and just crumbles in the mouth..somehow this combination works perfectly. With the rasgullas complementing the cake, and the tartness of the cherry compote makes sure that the cake is not too sweet..

Here, have a bite!

Here, have a bite!


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