Designer Chocolate Cake

About the Recipe

This recipe demonstrates how to make a chocolate cake using pantry ingredients and decorating it to look like a designer cake, all at home. It is rich in chocolate flavor with a tender, moist crumb, and fluffy with the perfect amount of sweetness. Here, Oddy Ecobake brown is used to make a soft and spongy cake. Oddy Ecobake eliminates the need to grease or oil the pans before baking and cuts down on cleaning time and cost.

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Ingredients

Chocolate cake prermix-200 g & Oil-2 tbsp
Water- ½ cup+2tbsp & Powdered sugar-1/2 cup+2 tbsp
Curd-1/3 cup & Oil-1/4 cup
Milk-3 tbsp & All purpose flour-1 cup (130 g)
Milk powder-2 tbsp & Dutch processed cocoa powder-1/4 cup
Baking soda-1/4 tsp & Baking powder- 1 tsp
Chocolate compound (chopped)-130 g & Milk-1/3 cup
Chilled whipping cream-1+1/2 cups & Pink gel food colour- few drops
Nozzle no.195 & Ice blue gel food colour- few drops & Leaf nozzle
Oddy Ecobake Brown.

Directions

In a bowl, mix chocolate cake premix, powdered sugar, curd, oil, and milk. Add the sifted dry ingredients to it, add milk, and mix thoroughly. The batter is ready.
Line a baking tray with Oddy Ecobake Brown. Pour the batter into it and tap well. Bake the cake for 40–45 minutes in an oven at 163 degrees Celsius. The cake is perfectly baked after 45 minutes.
Now, in a pan, add the chopped dark chocolate and milk; melt well to make chocolate ganache. Add whipping cream to a bowl and beat until you get stiff peaks. Make chocolate whipping cream with a portion of the chocolate ganache.
After the cake has cooled, remove it from the pan. Cut the cake into three layers. Arrange a layer of cake, moisten the cake with sugar syrup (mix sugar, water, and chocolate ganache), and spread chocolate whipping cream and chocolate ganache. Repeat for the remaining layer.
Frost the cake with chocolate whipping cream. Frost with whipping cream on the cake as shown and even it using a scrapper. Create patterns as shown. Mix whipping cream with pink gel food color, and transfer this cream to nozzle no. 195 and keep aside.
Now mix the ice blue gel food colour to the whipping cream and make ice blue cream. Decorate around the cake using pink cream as shown using the back of a spoon. Decorate the top of the cake with blue icing and nozzle No. 195, as shown, and green icing and a leaf nozzle.
Sugar balls and artificial butterflies can be used to decorate the cake. Our delicious and colorful designer chocolate cake is ready.

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.