Celebrate Valentine's Day with these recipes
Impress your loved ones by cooking these dishes
- Published 14.02.20, 3:47 PM
- Updated 14.02.20, 3:47 PM
- 3 mins read
Chef Nitu at Novotel Bengaluru Outer Ring Road, shares the recipe for a decadent chocolate truffle cake
Chocolate Truffle Cake
- 300 gm semi-sweet chocolate chips
- 90 ml Godiva chocolate liqueur
- 75 ml heavy whipping cream
- 230 gm all-purpose flour
- 85 gm natural unsweetened cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 180 gm unsalted butter, room temperature
- 300 gm sugar
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- 4 large eggs
- 300 ml milk
- 1/3 cup Godiva chocolate liqueur
- 280 gm unsalted butter, room temperature
- 300 gm semi-sweet chocolate chips, melted
- 35 gm Hershey’s dark cocoa powder
- 650 gm powdered sugar
- 1 cup semi-sweet chocolate chips
- 4 tbsp Godiva chocolate liqueur
- 4 tbsp heavy whipping cream
- 120 ml Godiva chocolate liqueur
To make the truffle filling:
- Add the chocolate chips to a medium sized bowl.
- Combine the chocolate liqueur and heavy cream in a microwave safe measuring cup and microwave just until it begins to boil.
- Pour the hot cream mixture over the chocolate chips, allow it to sit for 2-3 minutes and then whisk until smooth. Cover and put the chocolate mixture in the fridge until cooled.
To make the cake layers:
- Preheat oven to 176°C and prepare three 8-inch cake pans with non-stick baking spray and parchment paper at the bottom of the pans.
- Combine flour, cocoa, baking soda and salt in a medium sized bowl and set aside.
- Add butter, sugar, oil and vanilla extract to a large mixer bowl and beat for about 3-4 minutes until its fluffy. Do not skimp on the creaming time.
- Add eggs one at a time until each of them is mixed well.
- Add half of the dry ingredients and mix. Pour milk and mix until it’s well blended. Then add remaining dry ingredients and mix well.
- Divide the batter evenly in the cake pans and bake for 22-25 minutes. Remove the cakes and allow them to cool down.
To make the chocolate frosting:
- Add butter to a large mixer bowl and beat until smooth.
- Add melted chocolate to the butter and mix until well combined.
- Add cocoa powder and mix it well.
- Add about half of the powdered sugar, salt and liqueur. Mix until it’s blended properly.
- Add the remaining powdered sugar and mix until smooth.
- Add the remaining liqueur to get the right consistency of frosting. Set frosting aside.
To build and finish the cake:
- To layer the cake, first use a large serrated knife to remove the domes from the top of the cakes to make them flat. Place the first cake layer on a serving plate or on a circular cardboard.
- Add the chocolate liqueur that was kept for the chocolate cake to a small bowl and use a pastry brush to brush the cake with about 1/2 of the liqueur.
- Pipe a dam around the edge of the cake with some of the chocolate frosting.
- Spread about 1/2 of the chocolate truffle filling in the centre of the dam on top of the cake. Add the second layer of cake and repeat the above steps.
- Add the third and final layer of cake on top.
- Frost the top and outside of the cake with the remaining chocolate frosting.
- To make the ganache topping, add the chocolate chips to a medium sized bowl.
- Combine the heavy whipping cream and chocolate liqueur in a microwave-safe measuring cup and microwave until it just begins to boil.
- Pour the hot cream mixture over the chocolate chips and then whisk until smooth.
- Drizzle the chocolate ganache around the edges of the cake.
- Serve the cake at room temperature.
Chef Prajit, Bakery chef, at The Ashok , New Delhi shares an indulgent recipe for Red Velvet Pastry.
Red Velvet Pastry
- Plain cake flour - 400 gm
- Cocoa powder unsweetened - 10 gm
- Baking soda - 05 gm
- Pinch of salt
- Unsalted butter softened - 115 gm
- Caster sugar - 330 gm
- Eggs - 02 Nos
- Vegetable oil - 250 ml
- White vinegar - 1 tsp
- Vanilla extract - 2 tsp
- Buttermilk - 250 ml
- Red liquid food colouring - 2 tbsp
- Philadelphia Cream Cheese - 400 gm
- Unsalted butter - 115 gm
- Vanilla extract - 1 ½ tsp
- Icing sugar - 450 gm
- Preheat oven to 180 C/350F. Butter a baking tray (sides and base) and dust with cocoa powder.
- Sift the flour, baking soda, cocoa powder and pinch of salt and whisk to combine in a bowl.
- Place butter and sugar in a bowl and beat with electric beater until smooth and well combined.
- Add eggs, one at a time, beating in between to combine. At first it will look curdled keep beating until it's smooth.
- Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth
- Add flour, baking soda, cocoa powder and pinch of salt. Beat until just combined - some small lumps are ok, that's better than over mixing.
- Divide batter between cake pans. Bake for 25 - 30 minutes on the same shelf, or until a toothpick inserted into the centre comes out clean.
- Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.