It still feels like a few days ago that I was writing a post on divine taste announcing the birth of our son with my favourite sponge cake recipe. I was seven months pregnant when I started divine taste, so it was like giving birth to two babies back to back.
Having celebrated the tenth anniversary of divine taste in december it was time to celebrate Hari’s birthday on the 10th of March!
This time he decided to tone down the numbers and call 10 of his dear friends.The boys had a good time playing various games and eating their favourite food. As always, I made my chocolate chip cookies that disappeared in a jiffy.
At the end of the day, I had 10 happy boys and one happy Hari.
As a mother, I cannot describe in words what his happiness means to me. I still yearn to see his face when he is about to arrive from school just like I did when he was a toddler, I still long to hear his voice in the silence of my home when he is away and when he comes to me and puts his head on my lap, my day is made when I get to ruffle his hair.
As he is growing older, I find that our equation is changing too. I seek his advice on many things, turn to him to fix things relating to the computer as does his teacher, who calls him the resident IT expert in class. At times, we have our arguments too but at the end of the day all is well when I have this darling boy coming to me for a hug. And there is cake always!
Hari, its been a wonderful experience to nurture you and be your mother! I’m touched by your affection and kindness and look forward to watching you grow into a magnificent, kind and handsome young man!
And ofcourse, making your birthday cakes will always hold a special place in my heart. As you enter the first double digit phase of your life, my prayer for you is that you make use of your precious life wisely, find the right calling, enlivening hobbies, great friends and all that you wish for!
Making birthday cakes is always special and with them you go on to create beautiful memories as well. I urge you to make a cake when you have a birthday or celebration coming up to experience the pleasure of making, sharing and relishing the wonder of a home made cake made with love.
Eggless Chocolate Cream Cake Recipe
For the cake:
100 gm (1/2 cup) dark chocolate
250 ml (1 cup) water
200 gm (1 ½ cups) plain flour
50 gm (1/4 cup) good quality cocoa powder
2 tsp baking powder
1 tsp baking soda or soda bicarbonate
40 gm (5 tbsp) fine sugar
1 can (397 gm) condensed milk
150 ml (3/4 th cup) vegetable oil
1 tbsp vanilla extract
For the soaking syrup:
125 ml (1/2 cup) water
2 tbsp sugar
For the whipped cream:
2 cups whipping cream*
4 tbsp sugar (if using unsweetened whipping cream)
4 tbsp cocoa powder
Begin by greasing and lining the base of two 8” round pans with greaseproof paper/baking parchment/butter paper. Alternatively use one 8” or 9” square cake pan or one deep 9” or 10” round pan.
In a sauce pan, put in the water and the chocolate together and heat until the chocolate melts. Allow to cool.
In a mixing bowl, assemble 200 gm (1 1/2 cups) plain flour, 50 gm (1/4 cup) cocoa powder, 40 gm (5 tbsp) sugar, 2 tsp baking powder and 1 tsp baking soda, mix with a spoon and sieve once to make the mixture uniform.
Preheat the oven at about 150 c/300F.
Add in the condensed milk, oil, vanilla and melted chocolate to the flour mixture. Beat with an electric hand mixer, stand mixer, whisk or spoon just until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a minute with an electric hand mixer/beater. Be careful not to over beat as this tends to stiffen the batter which might lead to a less softer cake.
Pour the batter into the prepared cake tins and bake for 25 to 30 minutes or until a skewer or toothpick comes out clean.
After the cake is done, allow the cake to rest in the tin for 3 to 4 minutes and then invert the cake on to a cooling rack.
Prepare the soaking syrup:
In a saucepan put in the water and the sugar and heat until the sugar dissolves completely. Allow to cool. You can even place this in the refrigerator.
Prepare the whipped cream:
Chill the bowl and the whisk of an electric beater or stand mixer in the refrigerator. Beat the cream alongwith the cocoa powder until you get soft peaks, adding sugar if using unsweetened cream.
Place one half of the cake over a serving plate. Prick the cake all over with a cake skewer. Put some soaking syrup all over it. With the help of a palette knife spread the whipped cream over the cake.
Carefully place the other half of the cake, prick with the skewer and moisten it with the soaking syrup. With the help of a palette knife level both the cakes, by pressing the knife over the sides, rotating the cake at the same time.
Whip the remaining cream until stiff peaks form.
Spread the whipped cream on top of the cake and cover it over the sides as well.
With the help of a cone and an icing nozzle place stars or rosettes on top of the cake. Alternatively, spread the cream over the cake and grate some chocolate over it.
Chill in the refrigerator for about 2 to 3 hours before slicing.
Makes one tall 8″ cake