Molten Choco-berry Cake

Hearts, Balloons and Flowers make you fall in love every time but when it’s the season of red and the waves of Valentine, who can skip the charm? πŸ™‚ This year is special as I am celebrating Valentine day with not 1 but all the 187 members of my very new Facebook Food Group –Β From the diaries of great cooks!
We cook, we discuss, we showcase and we play various contest. πŸ™‚ To maintain the same charm, after my most lovedΒ Rose Infused Berry Cake, presenting the Molten Choco – Berry cake!Β 

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Photo courtesy:Β Abhishek Agrawal

I used to see lot of bundt cakes and wonder how the hell they can be so beautiful. But the only fear which was in my mind, which always refrained me for baking bundt cake was – What if the cake get stuck inside the bundt and came out crumbled? With this fear in mind, I avoided it till yesterday but finally decided to give it a try right at 2:00 am. πŸ˜€

Yes, whenever I am little doubtful or little tensed for any new dish, I always prefer creating it at the darkest hour when I can work on it without any disturbance from family, friends, mobile phone etc etc. Sorry for being so mean but sometimes to give your best, one has to get detached from the World! πŸ™‚

Following the same, I started arranging my stuff to bake a cake and took out my brand new bundt cake pan…Was little skeptical about it till the last moment while pouring the cake batter but was trying my best to build the confidence. πŸ˜€

After a hectic bake of 75 mins at 180 degrees and a resting time of 20 mins, what came out made me yell with happiness and pride – My perfect bundt cake was right there in front of me. πŸ™‚ And I was simply staring at it while admiring it’s divine beauty and perfect shape. πŸ™‚

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Photo courtesy:Β Abhishek Agrawal

Let’s have a look on the recipe.

Serves: 2

Preparation time: 20 mins

Baking time: 75 mins

Ingredients

  • 1 cup All Purpose Flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup dark chocochips
  • 1 cup cocoa powder
  • 1/2 cup icing sugar
  • 1/2 cup powdered sugar
  • 50 gms butter
  • 2 tbsp milk
  • 1 egg – ( white and yolk separated)
  • 2 tbsp Coke or any juice for feeding the cake

For dressing

  • 4 cups Chocolate Ganache ( Home made)
    1/2 Dark chocolate slab , 4 cups heavy cream, 2 tbsp unsalted butter.
  • Fresh strawberries


Method

  1. Sift APF, Baking soda, Baking powder and salt together for 4-5 times.Keep it aside.
  2. Put your oven for preheating at 180 degrees.
  3. Beat butter and icing sugar together till light and smooth.
  4. Add egg yolk and keep beating lightly.
  5. If the mixture is bit thick, add 1 tbsp milk first and mix it lightly.
  6. Now add the dry ingredients into the wet ingredients.
  7. Mix well. If the batter seems too thick, add rest of the milk. ( 1 tbsp)
  8. Now beat the egg white till soft peaks are formed. Add powdered sugar and keep beating till glossy hard peaks are formed.
  9. Mix it immediately into the cake mixture. Add choco chips.
  10. Grease your bundt cake mould well with butter or olive oil.
  11. Put the mixture into it and spread it evenly all around.
  12. Bang the mould lightly on the slab to release any trapped air bubbles.
  13. Now put it in oven and bake for 50 mins at 180 degrees.
  14. Do the toothpick test and if required, do continue baking till the toothpick comes out clean. But cover the top with aluminium foil to avoid burning of the cake. πŸ™‚
  15. Your bundt cake is ready.

Let is cool down completely before de-moulding it.

For Chocolate Ganache –Β 

  • Heat butter in a heavy bottomed pan.
  • Add Riches cream and let it simmer on low for 2 mins.
  • Once it starts heating, add grated dark chocolate.
  • Mix it lightly for a minute. Maintain the thickness of the ganache as required.
  • Chocolate Ganache is ready!

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Photo courtesy:Β Abhishek Agrawal

For dressing –Β 

  • Cool the cake for almost 6 hours.
  • Post that, start pouring ganache all over so that it can flow through the slides just like molten lava.
  • Fill the center with the ganache too. Oh my gosh so much chocolate all over! πŸ˜€
  • Now wash and dry the strawberries. Dip and arrange them all over the centre.
  • Drizzle some fresh ganache on strawberries too.

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Photo courtesy:Β Abhishek Agrawal

Your beautiful awesome Molten Choco-Berry cake is ready! πŸ™‚

Few tips and tricks.

Please note:

  1. Baking temp. completely depends on your brand of oven.I have Samsung Microwave and I bake on convection mode. For you, I would suggest to do certain permutations and combinations to decide the best temperature for your bakes. πŸ™‚ 
  2. Also, one very strict rule which everyone should follow while baking is, for the first half of the bake ( i.e. if you have set your baking time for 50 mins, till 25 mins ), don’t even try to open the oven and check the cake. Even the microseconds of opening and closing the oven door changes the temp inside and may hamper your cake.Β 

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Photo courtesy:Β Abhishek Agrawal

Wish you all a lovely Valentine day and may you guys spend your best moments together!

Do share your feedback on the recipe here in comments.

For more fun filled discussions about cuisines and food all over let’s connect on my Facebook group – https://www.facebook.com/groups/FromTheDiariesOfGreatCooks/

P.S – I am sharing these with Fiesta Friday hosted by Ginger And Bread and Cooking With A Wallflower.Β 

Also sharing it withΒ FoodieFriDIY! πŸ™‚

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6 thoughts on “Molten Choco-berry Cake

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