Every year when I search on the internet about the ideas to celebrate
husband’s birthday-bake a cake is the most common reply. 12 July was Mr.
Husband’s birthday and he was very excited as it was falling over a
weekend. Celebrations started on Friday night and I made dinner comprising his favorite dishes- veggie momos with sweet chill dip,
pizza tarts , schezwan noodles and Indian Vodka Mojito. Of course I baked for him a Chocolate Cake
With Chocolate Mousse but to that we will get later.
For Saturday I planned the whole day out and the weather was
pretty pleasant too. For breakfast we grabbed authentic Bombay breakfast at Dishoom which was a great experince and mumbaikars who are in London must must visit this place. Then we went to Waterloo Oden IMAX to see 40 minutes documentary on Space Mission and those of you, who
haven’t seen this, do check this out-it is amazing 3D. After that we head to
Covent Garden and had a lazy laid back lunch at Cafe Mode, I am so impressed
with the vegetarians’ options there and ambiance will surely set the mood. After
lunch I took him to Play House theater to see the play based on the book 1984 (which is one of his favorite books) and he totally enjoyed the play. The
evening ended after the quick break at Trafalgar square and we reached home
tired but happy. Even though I booked the table for dinner, we wanted to be at
home-just us, and eat something simple. Finally we both prepared Daal Tadka in microwave,
Rice and Marwadi Aloo Pyaz and enjoyed it to the core.
Coming back to the cake. So this cake is for someone who is a
hardcore chocolate lover. It is deeply loaded with chocolate and chocolate. The
chocolate cake is layered with chocolate Ganache and is finally topped with
chocolate mousse swirls and fenced around with chocolate shards. Extremely
moist, gooey and chocolaty and only a chocoholic will understand and enjoy this
cake to the fullest.
Ingredients:
For Sponge Cake:
1 and 1/2 cup all purpose flour/maida
3 tablespoon unsweetened cocoa powder
1 cup milk
2 tablespoon yogurt/dahi
1/4 cup butter/makhan
1 cup sugar/chinni
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon Vanilla essence
2 tablespoon lemon juice or vinegar
For Mousse
250 Ml whipping cream
Powdered Sugar - ¼ Cup
Chopped Chocolate: 125 gm
For Ganache:
150 grams chocolate
150 ml cream
For Chocolate shards:
100 grams chocolate
2 tablespoons butter
Method:
For Sponge:
Preheat the oven at 180C. Line and dust the cake tin.
In a mixing bowl mix sugar, butter and yogurt. Mix till it
gets light and sugar is dissolved.
In another mixing bowl, sieve baking soda, baking powder,
salt, all purpose flour and cocoa powder. Mix well.
Add 2 tablespoons of flour mix in the butter mix and stir
lightly. In between keep adding milk.
Add in vanilla essence and lemon juice. Just mix and pour
the batter in the tin.
Bake for 35 minutes or till toothpick inserted in center comes clean.
Cool on wire rack.
For Ganache:
Heat cream on a medium heat. When bubbles starts appearing
on the sides, add in the chopped chocolate. Mix well. Cool.
For Mousse:
Take the whipping cream and whip it to soft peaks, now add
the sugar and beat it to stiff peaks.
In a saucepan, boil some water and place a bowl over it
which has the chocolate. Now slowly melt it. Make sure the boiling water is not
in contact with the bowl.
Let the chocolate come down to room temp. Now add little bit
of whipped cream to it and mix it well, add this to the whipped cream and whip
it till everything's well mixed.
Fill this in piping bag and keep aside.
For chocolate shards:
Melt the chocolate with butter. On the butter paper or aluminium
foil spread the melted chocolate. Let it cool.
Then put this in the freezer for atleast 1 hour. Just before
use break the chocolate into shards.
Assemble the cake:
Cut the cake in 2 layers.
On the first layer sprinkle some hot water. Finally pour in
chocolate Ganache.
Put other layer on it. Sprinkle some hot water. Cover the
cake with Ganache and cool in fridge for 1/2 an hour.
Finally make the swirls with mousse. I used wilton 2D nozzle.
Fence around with chocolate shards.
Notes:
Keep the sponge ingredients to room temperature.
You will notice some forth and bubbles when you add lime
juice, don't panic. These bubbles will let cake rise.
Make sure that the cream is chilled. Never use cream on warm
cake or chocolate.
You can also apply the mousse on cake directly if you don’t
want to do the swirls.
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