|The flavours of the dark chocolate, orange and fruits go well together|
Whoa! Now that’s quite a mouthful for a piece of cake, but I really couldn’t come up with anything better – I wanted it to be known that the cake is eggless and that it is dark chocolate flavoured. At the same time I wanted to also highlight the fact that I made the Mascarpone cheese myself at home and that it has hints orange. That the entire cake is topped with fresh fruits might be very obvious but I didn’t want to rob that from the title either. I know it is quite an elaborate naming ceremony for a cake, however this is one cake that I’m very proud of so I really don’t mind! And since this is my 100th post on the blog, there couldn’t have been something more special to write about.
This is the birthday cake that I made for mom this year, it took me a couple of hours to put this entire thing together but I think it was well-worth the effort and I know that for sure because we didn’t have too many leftovers. In fact, I’d to sneak away a couple of pieces so I could take it to work the next day!
The cake meets all the criteria that makes my mom go drool – it’s eggless (we’re both allergic and even though eggs in cakes doesn’t trigger an allergic reaction, we’ve just come to prefer the eggless versions, there’s dark chocolate (another similarity, yes) and there’s a light, citrusy frosting with lots of fruits. I’d eaten the fresh fruit pastry at The Hilton in Chennai a couple of times and the simple, honest flavours of this really had me stumped, so much so that every time I head there now I ask for this pastry and not the dark chocolate one, which is a huge surprise coming from a dark chocolate fan like me. I wanted to try and replicate the same flavours here but I wanted to do a dark chocolate base for the entire dish instead of the vanilla sponge cake that’s used in the pastry. Keeping in mind that dark chocolate has a personality of its own, I restricted the fruits to just strawberries and kiwi for this cake. The Mascarpone was also made at home and you’ll find the recipe for that here.
I’ll admit that this cake is a little time-consuming but I was doing this along with the other dishes for the evening and I had people at home ever-willing to help out or just chat with me in the kitchen, so I really didn’t mind all the slaving over a hot stove.
|The gorgeous dark chocolate cake|
For the chocolate cake:
I’ve adapted this recipe from the Bakin’ Without Eggs book
3 cups of all purpose flour
2 tsp of baking soda
1/2 tsp of baking powder
3 tbsp of cocoa powder
40 gms of dark cooking chocolate – melted, this wasn’t in the original recipe but I just went ahead and included it because I wanted the dark chocolate effect!
1/2 cup of curd
1 cup of vegetable oil
2 cups of demerara sugar
1 tsp of vanilla essence
2 cups of cold water, use as per requirement
2 tsp of golden syrup
Sift the flour, baking soda, baking powder and cocoa together. Keep this aside.
In a mixing bowl put the sugar, oil and curd together and mix well. Add the cooking chocolate (melted) and vanilla essence to this and combine. Now slowly add the flour to this and stir well, add the golden syrup to this and mix well. Now pour in the cold water while stirring continously until you get a smooth batter that’s free from lumps. Pour the batter into two greased, lined baking tins and bake at 180 degrees celsius for anywhere between 30-40 minutes until done.
- You’ll also need some cut fresh fruits of your choice, I used strawberries and kiwi.
- Trim and level the cakes to make sure they look even.
- Now apply a layer of the frosting on all sides of one cake, place some slices of fruit on this and sandwich with the other cake. Frost this cake with the Mascarpone frosting.
- Decorate the cake with the fruits.
- Allow it to chill for an hour before serving. Top it off with the strawberry dipped in chocolate.