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Main Ingredients | Refined flour (maida), Butter |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 41-50 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Chocolate Pearl Cake
- 200 grams Refined flour (maida)
- 150 grams Butter
- 150 grams Castor sugar
- as required Chocolate pearls
- 3 Eggs
- 125 grams Dark chocolate melted
- 1 teaspoon Vanilla essence
- 1 teaspoon Baking powder
- ¼ teaspoon Soda bicarbonate
- 1 tablespoon Cocoa powder
- 3 tablespoons Milk
- Butter cream frosting
- 250 grams Butter softened
- 550 grams Icing sugar
- 100 grams Dark chocolate melted
- 2 tablespoons Cocoa powder
- 1 tablespoon Milk
Method
- Preheat oven to 180º C.
- Cream together butter and castor sugar in a mixing bowl with a hand blender. Add eggs and whisk. Add melted dark chocolate and whisk. Add vanilla essence and whisk well.
- Sieve together flour, baking powder, soda bicarbonate and cocoa powder into the bowl and fold in well. Add milk and mix well.
- Divide batter equally into two8 inch oven proof baking tins and spread. Place the baking tins in preheated oven and bake for 25-30 minutes.Remove from oven, cool and demould.
- To prepare frosting, cream together butter and icing sugar in another bowl with an electric beater. Add chocolate, cocoa powder and milk and whisk well.
- Put some frosting on a cake stand, place one cake upside down and spread some frosting on top using a palate knife. Place another inverted cake on top and cover it completely with the remaining frosting.
- Dip the palate knife in warm water and level it out. Cover the entire cake with the chocolate pearls.
- Cut into wedges and serve.
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