If there is a dish that should be declared as the most delicious food in the world, it definitely is chocolate cake. This little treat is every foodie’s favourite. The way a chocolate cake melts in your mouth with every bite you take, transports you immediately to food paradise. The chocolate sauce that drips from the cake and the chocolate ganache that forms a part of the icing are the biggest mood uplifters after a busy day of work. Chocolate cake heals all the blues, as chocolate is known to have happiness inducing properties. This perfect treat is enjoyed by everyone in various varieties from hazelnut chocolate cake to black forest chocolate cake and so much more.
Recently, actress Patralekhaa reposted a photo from her friend Agnish Paul that had a sumptuous chocolate cake with chocolate mousse topping whipped all over it. Agnish had captioned the photo, “Learnt how to bake a cake today thanks to @patralekhaa." Patralekhaa incidentally loves the chocolate flavour when it comes to cakes. Her last birthday was proof enough of it. Her birthday cake was a delicious chocolate cake with a loaded strawberry topping and it looked absolutely sumptuous.
Credit: Instagram/patralekhaa
While Patralekhaa might not be able to tutor you on how to make a chocolate cake, this recipe from Chef Kunal Kapur, surely can. Here’s a recipe for a delectable no-bake chocolate cake that you must try your hand at:
Ingredients
- Biscuits – 500gms
- Coco powder – 2 tbsp
- Milk Chocolate chunks – 200gms
- Butter – 50gms
- Almonds chopped – handful
- Cashew chopped – handful
- Pista chopped – handful
- Cream – ¾ cup
For garnishing
- Milk Chocolate chunks – 200gms
- Cream – ½ cup
- Whipping cream – ½ cup
- Sugar – 2 tbsp
- Mint leaves
- Sweet Cherry
- Chocolate shavings
Method:
- Roughly crush the biscuits into chunks and keep aside. In a double boiler melt chocolate, butter, cocoa powder and cream. Remove once all the chocolate is melted and add it to the biscuits. Mix them with a spatula. In a spring base cake tin place a butter paper on tot the bottom.
- Pour the chocolate mixture over it and press it so that it settles. Tap the cake tin on the kitchen table for the same. Place the cake in the fridge for 30 mins to set.
- Meanwhile for garnishing melt more chocolate and add cream to it. Once the chocolate melts remove from the boiler. Remove the cake tin from the fridge. Pour the chocolate icing on top and spread it evenly. Tap the cake tin on the kitchen counter again for the icing to settle between the cracks of the biscuits.
- Now place the cake tin back in the fridge, this time for 2 hours.
- Remove the cake tin from fridge, release the spring base to take out the cake from the mould. Place it on a platter or a cake stand. Garnish it with whipped cream, cherries, mint leaves and some chocolate shavings. Slice the cake and serve.
