I know it has been quite long since I last posted but today, I have come up with my 1st Blogversary post. YES…!! It has already been a year since I started my blogging journey. APRIL 5 – the date on which I did my first post- marks the first anniversary of my blog. Thank you everyone for all your love and support over the last year, and a heartfelt thank you to all those readers who tried my recipes and shared their feedback. Your support and encouragement is what keeps me motivated to share my tried recipes with you all.
Now, coming on to the post, I thought a lot about what to post for the first anniversary of my blog and came out finally with this one. As you all know, my first blog post was about my brother’s birthday cake which I baked for him on April 1. So, exactly after a year, I thought what better would be than to share another cake recipe which I baked for him on his birthday this year. Also, you must be thinking: why a cake post again – what better could have I posted to celebrate the first anniversary of my blog as well.
This year, Karan’s birthday was in auspicious Navratri, so the cake had to be made eggless. I have my share of fears & concerns on eggless cake baking but anyhow I had to bake one for his 12’o clock birthday cake cutting celebrations. This time around, I chose a simple Vanilla Cake loaded with Chocolate Chips with a luscious Dark Chocolate Ganache filling.
However, this Vanilla Cake was different than the usual ones because it was neither made with butter nor oil but it was made with malai or Amul fresh cream. I had seen various recipes for Malai Cake on Chef at Large, but never got the chance to try it. So, finally when I got to try this cake having all the ingredients at hand, I decided to bake one. The cake came out so moist and soft and it didn’t taste like eggless ones too. The cake rose beautifully and was baked to perfection. Addition of chocolate chip made it more heavenly.
Three-fourth of the cake was polished off after it was cut & the remaining cake was finished the next day by my hubby. To make it presentable & look like a birthday cake, I first decided to decorate the entire cake with ganache, but then later changed the idea to layering the cake with ganache & slathering the side of the cake with the sinful ganache & dusting the top of the cake with castor/icing sugar.
For the Vanilla Chocolate Chip Malai Cake, the recipe was adapted from a Chef at Large member, Anita Gupta’s Malai Marble Cake recipe & the recipe for Dark Chocolate Ganache was adapted from another Chef at Large member, Vibha Bhutada. You can skip the ganache part altogether & just enjoy this cake as a tea time sponge cake. The cake tasted awesome when warmed in microwave for 30 secs.
Moving on to sharing the recipe, you’ll need:
Preparation Time: 15 mins.
Baking Time: 30 – 40 mins.
Serves: 8-10 people
Ingredients for the Vanilla Chocolate Chip Malai Cake:
- 1 cup maida/all-purpose flour (at room temperature)
- 1/2 cup powdered sugar
- 3/4 cup malai/Amul Fresh Cream (I used Amul Cream)
- 1/2 – 3/4 cup milk (at room temperature)
- 1/2 cup milk powder
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vinegar
- 1/4 cup chocolate chips (optional)
Ingredients for the Chocolate Ganache:
- 100 grams Amul Fresh Cream
- 100 grams dark chocolate (I used 57% cocoa, Regal chocolates)
- 3-4 tsp icing/castor sugar
- 1/2 tbsp butter (optional, but I added)
Preparation Method for the Cake:
- Sieve the all-purpose flour, baking powder & baking soda together for 3-4 times and keep it aside.
- Preheat the oven for 10 minutes at 180 degrees Celsius, and prepare the baking tin by greasing it and lining it with butter paper.
- In another mixing bowl, beat cream, sugar, 1/2 cup milk & milk powder together with a hand blender till the sugar dissolves. Do not over-beat the cream mixture.
- Now add the sieved dry ingredients in three batches and fold them in using cut and fold method with light hands.
- Add vinegar and vanilla essence and mix again.
- Add the remaining milk, if required, to adjust the consistency of the batter. The batter should be neither too thick nor too runny, it should just be easily pourable.
- Dust the chocolate chips with a little flour and fold them in the batter. Reserve a few of them for sprinkling on the top of the batter.
- Pour the prepared batter in the cake tin and sprinkle the reserved chocolate chips on the top.
- Bake the cake at 180 degrees Celsius for 35-40 mins. till a skewer inserted in the centre comes out clean. Keep an eye on the cake after 25 mins., if the top is browning too fast, cover it loosely with aluminium foil or switch off the top element for some time.
Preparation Method for the Ganache:
- I have taken 1:1 proportion for cream and chocolate as I did not want the ganache to be runny. I wanted to fill the cake, so kept the ganache to cool down at room temperature for 10 minutes. The dark chocolate I used was a little bitter to our liking, so I added sugar to the ganache to sweeten it a bit. You can adjust the sugar as per your liking or simply avoid it if you like a bitter ganache.
- In a big mixing bowl, chop the dark chocolate into small pieces so that it melts evenly. Add the butter on top.
- Heat the cream on the gas. Keep stirring and when it starts to simmer, immediately switch off the gas. Do not let the cream boil. You can heat the cream in microwave also in case you are comfortable. I was sceptical, so used the burner method.
- Pour the hot cream evenly over the chopped chocolate and butter and let it sit undisturbed for a few minutes.
- Now start mixing the chocolate and cream slowly with a whisk until it gets smooth and no more chocolate pieces are left.
- Add sugar and whisk it till smooth. Let the ganache cool down at room temperature for 10 minutes.
Assembling the Cake:
- Cut the sponge cake horizontally into two halves. Now layer the ganache on the bottom layer and cover it with the top layer to make it a layered cake.
- Seal the sides of the cake with the remaining chocolate ganache.
- Dust the cake with icing sugar and keep it in the refrigerator to set.
- Take the cake out of the refrigerator 30 minutes before serving to bring it to room temperature.
- The cake tasted best when served warm or at room temperature.
Thanks for reading guys…!!