Chocolate Walnut Cake with Chocolate Ganache

Three cute little tots running around the house, another one scheduled to arrive the next day and my mind craving for some chocolate.....

I read once somewhere that "There's nothing better than a good friend, except a good friend with chocolate" and I still had some dark and white chocolates (Ghiradelli too !!) left in the fridge that "kid" had brought when she visited m.

Surely, I didn't require more reason than these to bake some goodies !! Didn't look further than Mallika's blog for the recipe and she didn't disappoint !! I added some walnuts to the chocolate batter to make it crunchy. 

With the below quantity I made 6 muffins and a small cake on Sunday. The muffins were over before I could get a few pictures!! I let the cake set in the fridge for a day and made the chocolate ganache on Monday just before assembling the sinful cake.

Here's what the recipe called for:

For the cake

1/2 cup butter, room temp (50 gm)
1/4 cup sugar (25 gm)
1 egg, room temp
1 cup sweetened condensed milk (100 gms)
3/4 cup flour (75 gms)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder (50 gms)
1/2 cup milk
1 teaspoons vanilla extract

1/2 cup chopped walnuts

For the ganache

200 ml fresh cream (I used Amul, 25% fat)

4 blocks Chocolate

Method :

For the cake

Preheat oven to 180 degrees. Beat butter with sugar until light and fluffy. Beat an egg lightly with vanilla extract and add to batter. Pour in the condensed milk and milk. Beat well. 

In a second bowl, sieve together twice the flour, baking powder, baking soda, salt, and cocoa powder.

Add the wet to dry ingredients. Scoop batter into cupcake cups / cake tin. 

Bake until the fork comes out clean. It took me approximately 20 mins to make the cupcakes and around 35 mins to make the cake.

Let it cool on a wire rack.

For the ganache

Pour the cream into a thick saucepan and simmer till it bubbles. Cut chocolate bars into small chunks and add to the cream. Stir continuously for a few seconds. Take it off heat and continue to stir until all the chocolate has melted. Cool. Let it set in the fridge for around 15 mins before topping it on the cake.

To assemble

Cut the cake into two horizontally. A little tip - Use a thread to cut the cake to minimise the crumbs.

Spread (generously) some chocolate ganache on the bottom piece of cake and put the other piece on top of it. 

Crumb coat the entire cake with the ganache and let it set for half hour in the fridge.

Remove from fridge, add a second layer of ganache on the cake and top it with grated white chocolate.

Cut into desired pieces and INDULGE or better still, try to wait for 5-6 hours while it sets/matures in the fridge and then INDULGE .. The wait will be worth it .. I promise you..

Virgin Victoria Sponge cake with Buttercream frosting and Marzipan decoration

"Cake.. VIRGIN cake.. Plain / Choc.. With/without icing.. Do not courier.. We'll figure out an alternate way :-(" was the text msg I received. The last time I baked a sponge cake for the kiddo who sent this text, way back in Jul 2009, I had to face her fury as Aru and Mug left one small piece for her (the reasons were creative, no doubt). The msg reminded me to practice baking the softest, springiest sponge cake ever.. 

I tried Alex Barker's recipe of the Victoria Sponge Cake and wasn't disappointed with the results. The only alterations I made was using Almond extract instead of Vanilla and adding a tsp of baking powder to enhance the softness of the cake.

Over the past few months, as I read more about cake decorations in frosting, marzipan & fondant, I've been eager to bake a cake AND make it look good. I first read about marzipan when I was in school. I remember seeing marzipan in one of the Childcraft books I had. Though the creations in marzipan excited me back then, I had never tried my hands at it. I was super thrilled when I landed on Deeba's recipe for marzipan.

The marzipan turned out to be yummm. I had to resist myself from eating the marzipan as it was. It was a little brittle to handle in the beginning. I fixed it by dabbing some powdered sugar on my hands, kneading it a little more and then making the flowers.

This one is for you kid.. with a promise to bake it again when you come here :) .. Missed you this time around..

Sponge cake (Recipe adapted from Alex Barker’s book “Essential Guide to Cake decorating”)

¾ cup soft unsalted butter

¾ cup fine sugar

3 eggs

1 tsp Almond extract

1 ½ cup all purpose flour

 1 tsp baking powder (This wasn't included in the original recipe, I added it to enhance softness)

Pre-heat the oven to 180^oC / 350^oF. Line the base of the baking dish with butter/parchment paper

Cream the butter and sugar until pale and fluffy.

In a separate bowl, beat the eggs and almond extract.

Gently pour the egg mixture into the butter & sugar mix. Beat for a minute.

Gradually add the flour. With a spatula, gently fold the flour in the mix in an 8 formation.

When ingredients are smoothly combined, place the mixture in the baking pan. Flatten the tops and bake for 25 minutes.

Test with a skewer/knife. The cake should be golden, well risen and springy to the touch

Turn into a cooling rack and leave until cold

Buttercream frosting (Recipe adapted from Alex Barker’s book “Essential Guide to Cake decorating”)

¼ cup dairy butter

1 ¼ cup superfine sugar

1 tsp almond extract

Place the butter in a mixing bowl and beat until pale and fluffy.

Gradually beat in sugar and flavouring.

Beat in 1 tbsp hot (boiled but not boiling water), beating all the time till it reaches a soft peak consistency

Use immediately or cover and chill until required. Bring the frosting back to room temperature before use

Home made Marzipan (From Deeba's kitchen.. Love this recipe.. Thanks Deeba)

Almonds - 100gms
Powdered sugar - 1/2 cup
Almond essence - 1 tsp
Water - 1/4 cup approximately
Golden Syrup - 1 tbsp ( I used Maple syrup and got good results)

Method:

• Bring a pan of water to a boil. Drop the almonds in; boil for 1-2 minutes. Drain.
• Peel the skins off the almonds. They should easily slip off.
• Spread the skinned almonds onto a baking tray and allow to dry under a medium-hot grill (180 degrees C) for 8-10 minutes.
• Cool, and then grind in a coffee grinder into almond meal. Do the grinding in short spells, & stir each time to avoid it becoming pasty.
• Turn the meal into a bowl; stir in the sugar, followed with the almond extract.
• Add the syrup, mix in well. Now add cold water, 1 tbsp at a time, to get a play dough like consistency. Knead till smooth.
• Keep covered in cling wrap until you use it. Break off bit by bit, kneading colours into the dough to colour it, and shape as required.