How to make Chocolate Pearl Cake -
Chocolate cake covered with chocolate frosting and decorated with chocolate pearls.This Choclate Pearl Cake is soft and moist. Rich and chocolately due to the dark chocolate and cocoa powder but with little flour. If you are looking out for something heavenly go ahead give it a try.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Butter (मक्खन )
Cuisine : Fusion
Course : Desserts
For more recipes related to Chocolate Pearl Cake checkout Pancake, Teatime Cardamon Cake, Sweet Surprise, Beetroot Cake . You can also find more Desserts recipes like Mango Cheesecake With Oats Gulab Jamun Kulfi Chhenar Payesh Cauliflower and Pear Muffins
Chocolate Pearl Cake Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 41-50 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Chocolate Pearl Cake Recipe
Refined flour (maida) 200 grams
Butter 150 grams
Castor sugar 150 grams
Chocolate pearls as required
Eggs 3
Dark chocolate melted 125 grams
Vanilla essence 1 teaspoon
Baking powder 1 teaspoon
Soda bicarbonate ¼ teaspoon
Cocoa powder 1 tablespoon
Milk 3 tablespoons
Butter cream frosting
Butter softened 250 grams
Icing sugar 550 grams
Dark chocolate melted 100 grams
Cocoa powder 2 tablespoons
Milk 1 tablespoon
Method
Step 1
Preheat oven to 180º C.
Step 2
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.
Step 3
Sieve together flour, baking powder, soda bicarbonate and cocoa powder into the bowl and fold in well. Add milk and mix well.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Dip the palate knife in warm water and level it out. Cover the entire cake with the chocolate pearls.
Step 8
Cut into wedges and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.