Chocolate Indulgence Cake

I made this cake during in December.  Just did not have the time to post it.  This recipe was shared by my nephew, Darrshaan, loves to bake and cook just like his dad.  He is currently on school break before his results are out in March so his mum, my second sister, enrolled him in baking classes.

 

I can tell that he enjoys the classes.  One such is Chocolate Indulgence Cake.  My daughter, who was back on Christmas break and I surely enjoyed making this cake.  We made 3 cakes, 2 for my birthday gathering and one for her to celebrate her friend's birthday.

 

And the review was great.  Definitely a keeper.

 

You bake the sponge cake, make the mousse and ganache and then assemble and you get a wonderful cake.  I used Dr Oetker's  white chocolate and dark chocolate.  Pricey but worthwhile.

 

 

Chocolate Indulgence Cake topped with strawberries and surrounded by Kit Kat and final touched with a ribbon.

Chocolate Indulgence Cake

 

Chocolate Sponge Cake

 

150gm self raising flour

180gm castor sugar

40gm cocoa powder

20gm ovallete

6 eggs (Grade B)

1tsp of vanilla essence

75ml water

95gm melted margarine (I used butter)

 

How to do:

 

1. Lined and greased 9"round pan.
2. Pre-heat oven 180°C
3. Mix all ingredients except butter in a mixer
4. Beat in high speed until fluffy for 7minutes
5. Add in melted butter and mix softly till well mix
6. Pour into pan and bake about 30mins or till done.

Filling :White Chocolate Mousse

200gm  white cooking chocolate
100ml fresh milk
2 egg yolks - whisked
60gm castor sugar
2 egg whites - beat till fluffly (meringue)
250ml whipping cream - beat till stiff
2½ tbs gelatine
50ml warm water

How to do:

1.  Stir gelatine and warm water. Set aside.
2. Heat up using double boiler till it dissolves.
3. Beat egg yolk with sugar  till fluffy.
4. Melt white chocolate.  Add in whipping cream and meringue.  Add in milk and mix thoroughly. 
5. Pour into the egg yolk mixture.
6. Pour the gelatine mixture and mix well.  Ready to use.

Filling : Dark Chocolate Mousse

200gm  dark cooking chocolate
2 egg yolk - whisked
60gm castor sugar
2 egg whites - beat till stiff - meringue
½ tbsp of butter
250ml whipping cream - beat till stiff
2 tbs gelatine
50ml warm water

How to do:

1.  Stir gelatine and warm water. Set aside.
2. Heat up using double boiler till it dissolves.
3. Beat egg yolk with sugar  till fluffy.
4. Melt dark chocolate.  Add in whipping cream and meringue.  Add in milk and butter and mix thoroughly. 
5. Pour into the egg yolk mixture.
6. Pour the gelatine mixture and mix well.  Ready to use.

Top Glaze: Chocolate Glaze/Ganache

150gm dark chocolate
150gm heavy cream
50gm butter

How to do:

1.  Dissolve cooking chocolate with double boiler.
2. Add warm cream and butter, mix well.
3. Glaze over cake

How to assemble the cake.

1  Cut the cake into four layers.
2.  Spread white chocolate mouse evenly and leave for a few minutes in fridge.
3.  Take out, put the next layer of cake and spread evenly dark mouse, place in fridge for a few more minutes so it sets
4.  Place next layer, spread white chocolate evenly and top it with the final layer of cake.  Leave it in fridge for a few more minutes till it sets.
5.  Place cake on a wire rack and pour the ganache over the cake. decorate and let it in fridge till serving time.

Sukanya Amma's Potato Fry

Sukanya, one of my neighbour in my housing compound brought this for our mini pot luck gathering.  I definitely enjoyed it very much.   It has a crispy like taste and definitely easy to make.  Of course what next - definitely you get to share her recipe with me.

Try them and see if you enjoy them as much as I did.  My daughter made this as well and she too find it easy and nice.  Good combo with rasam, sambar or the like.

Sukanya Amma's Potato Fry
Source - Sukanya
Ingredients

3-4 potato
1tsp of turmeric powder
3tbs curry powder - I used Kashmir curry powder
2-3 of vegetable oil

Method

Quarter the potatoes and slice it - not too thin or too thick
Marinate with turmeric and curry powder for a few minutes.
Heat oil in a heavy pan/wok
Once the oil is hot, add it the potatoes and coat will with oil.
Let it cook on slow fire.
Keep stirring the potatoes so that does not stick to the pan.
Ready when the potatoes are cook.

Enjoy