Appealing Anti-Gravity Cake

About the Recipe

Making the anti-gravity cake is quite simple, and it will be fun to make it with your kids. Bake a vanilla cake and decorate it with chocolate buttons to create an anti-gravity effect, then gift it to your special ones. The cake is moist and spongy and the chocolate ganache makes it delectable. The cake is baked perfectly smooth by using Oddy Ecobake, which is very convenient and safe to use to line your baking pan.

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Ingredients

Powdered sugar-1/2 cup+1 tbsp & Dark or Dutch processed cocoa powder- 1tbsp
Fresh Curd-1/4 cup & Refined Oil-3 tbsp & Vanilla essence-1/2 tsp
Warm Milk-2 tbsp & All-purpose flour-3/4 cup & Pinch of salt
Cocoa powder-2 tbsp & Baking powder-3/4 tsp & Baking soda-1/4 tsp
Vinegar-3 tbsp & Milk-2 tbsp + ¼ cup
Dark chocolate compound-120 g & Chilled whipping cream-1 cup
Sugar syrup: Sugar + water & Round shaped nozzle
Straws-2 & Gems or colorful chocolate buttons-8 packs
Oddy Ecobake

Directions

Take powdered sugar and curd in a mixing bowl and whisk well. Now add the wet ingredients to it and mix well. Then add the sifted dry ingredients to it and mix well until no lumps are found. The cake batter is ready.
Line a 6-inch baking pan with Oddy Ecobake. Transfer the batter into it, spread it out, and tap it well. Cover and preheat a vessel for 10 minutes. Place the baking pan in it, cover it, and bake for 40–45 minutes. Check with a toothpick—a clean toothpick means a perfectly baked cake.
Remove it from the vessel, let it cool, and unmold. The cake sponge is ready. Melt dark chocolate and milk in a pan to make ganache. Switch off the flame and let it cool completely. Beat cold whipping cream in a bowl until fluffy.
Add chocolate ganache to it and beat till fluffy to make chocolate cream. Divide the cake into three layers. Apply cream to the cake board, place a layer of cake, soak with sugar syrup, and apply chocolate cream. Repeat the process for other layers, too.
Frost the cake with chocolate cream and smooth the sides using a card. Clean the cake board and keep it aside. Mix the remaining chocolate cream with dark cocoa powder and beat it to make brown cream.
Transfer it to a piping bag and decorate the sides using a round-shaped nozzle, then refrigerate for some time. Stick two straws together and cover with brown cream, as shown.
Empty the chocolate buttons onto a plate. Place the straw with the chocolate button packet on top and insert it into the cake. Stick chocolate buttons on the sides of the straw using chocolate ganache as shown to create an anti-gravity effect.
Decorate with the remaining chocolate buttons as shown. Tie a bow ribbon around the cake to make it look very special.

Recipe Images

Recipe by

Classy Bhava Kitchen

An MBA Lecturer & Personality Development Trainer by profession & a full-on food enthusiast. She believes that great food is the foundation of genuine happiness.