After non stop blogging last month, I have become lethargic this month. As Sruti is home for holidays, I feel super lazy and though I have some videos shot, I haven’t edited them. I would like to share with you all some good news. My YouTube channel is picking up slowly. It is not too fast and not too slow. Last year I had just 500 subscribers and now, it has crossed 5500, which is so great, thanks to you all my readers. I am planning on growing the channel within the end of this year and if you all give me some love by subscribing, the subscriber count will surely cross 10000 by the end of 2016. The link is given at the end of the post. Make sure to click on it and subscribe. And also add your comment and like and share my videos.
This cake was done last week and I felt that it turned out so cute. The cake is so flavouful and moist and the butter cream so light, when combined with the outer chocolate shell, it tastes amazing. This would be perfect if you are doing it for kid’s parties. The gold on the cake is optional, but it surely gives a nice rich look to the cake.
Flour / Maida – 1 1/4 cups
Baking Powder – 1 tsp
Baking soda – 1/2 tsp
Butter – 1/2 cup / 100 gm
Granulated Sugar – 3/4 cup
Curd / Yogurt – 1/2 cup
Milk – 1/2 cup
Vanilla Essence – 1 tsp
Fresh Grated Coconut – 3/4 cup (tightly packed)
Dark Chocolate – 150 gm
White Chocolate – 150 gm
Grated Fresh Coconut – 2-3 tbs
Preheat oven to 180°C.
Mix flour, baking powder and baking soda in a bowl.
Cream together butter and sugar for 2-3 minutes until soft and creamy.
Add curd and cream it together.
Add vanilla essence and milk and mix well.
Add the flour mixture and fold in the batter gently.
Add the grated coconut and mix.
Pour into a greased and dusted 9″ cake tin.
Bake for 40 – 45 minutes.
Remove from oven when a toothpick inserted comes out clean.
Place the cake with the tin on counter for 10minutes.
Invert cake on to a wire rack and cool.
Melt dark and white chocolate in separate bowls.
Apply the chocolate evenly on the silicon flower mould.
Flip the mould on a wire rack so that the excess chocolate drips away.
Place it on a board and refrigerate until the chocolate is set.
Add a little coconut to the base of the mould and add a table spoon of butter cream.
Cut the cake with a round cutter which is smaller than the mould’s diameter.
Slice each round into two thin slices.
Place a slice in each mould and press it well.
Cover the top of the cake with chocolate and level the top with a spatula.
Remove excess chocolate and refrigerate until set.
Remove the cake from the mould gently.
Brush gold dust or any other colour dusts on the chocolate with the help of a brush.
Serve it and enjoy.
Melting the chocolate is so important. If you overheat it,the chocolate would never set. It may become firm in refrigerator, but it will melt as soon as you remove it from fridge. So apply less heat to melt. Use either double boiler or MW to melt. If using double boiler, make sure that the bowl doesn’t touch the water in the base pan. And as soon as the chocolate starts melting, remove it from heat and keep on stirring until the chocolate melts in the residual heat. White chocolate is so sensitive compared to dark chocolate. So care must be taken while melting it, otherwise it will seize. I will write a separate post explaining all the does and don’t of melting chocolate.
You can use any butter cream you want to fill the cake. I have used my boiled flour butter cream, but even American butter cream or ganache would do. If you keep it refrigerated, you can use whipped cream, but if arranging at room temperature, please avoid it.
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