Vanilla Cake with Vanilla Ice-cream topped with Black Currant Crush and Raisins

Ingredients for the cake:

12 heaped spoons flour
60 gms salted butter
1 cup castor sugar
3 eggs
1 spoon baking powder
A pinch of baking soda
3 spoons curd
1 spoon vanilla essence

Directions
Sieve together the flour, baking powder and baking soda. In another bowl, add sugar and butter and mix them well. Now add the dry ingredients to this wet mixture, put curd and vanilla essence, mix nicely. Add the eggs one by one to the mixture. Grease the cake tin and pour the mixture into it. Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.

Other Ingredients 

3 tablespoons black currant crush

2 scoops vanilla ice-cream

handful of raisins

some coloured beads(edible)

Plating

Cut a slice of cake, put 2 scoops of vanilla ice-cream, with just a bit of it drooling on the top of the cake. Now take the black currant crush and drop dollops of it over the cake and the ice-cream. Sprinkle the raisins and some coloured beads and a finger licking good dessert is ready to serve.

Devil's Chocolate Truffle Cake

A simply delicious and finger looking good cake especially for chocolate lovers, its filled with caramel crunch and topped with chocolate ganache and white chocolate dribble. You just cannot ignore it..!!


Ingredients:


10 heaped spoons flour

1/2 cup oil

1 cup castor sugar

3 eggs

1 spoon baking powder

a pinch of baking soda

3 table spoons milk

3 table spoons cocoa powder


1 spoon vanilla essence


Directions:

·      Sieve together the flour, cocoa powder, baking powder and baking soda.

·      In another bowl, add sugar and eggs and beat them till pale in colour and fluffy.

·      Add oil to this mixture followed by vanilla essence, beat a little more.

·      Now gently fold in the flour and cocoa cake mix in this batter.

·      Line a 10 inch cake tin with baking sheet and pour the mixture into it, spread it out evenly using a spatula and then tap it against the stand to release any air bubbles.

·      Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.

·      After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.

Ingredients for filling:


Sugar 75 gms


Directions:

·      Add sugar in a pan, and on a medium heat melt to caramelize it.

·      Remove it from heat when the sugar is all melted and you see a dark brown colour, but more not to burn the sugar.


·      Take a piece of foil paper or parchment sheet, grease it and pour the caramelized sugar over it.

·      Let it cool to harden.

·      Once the sugar is hardened, remove it from the foil paper, fold it in a newspaper and press it hard with a rolling pin to crush it in small pieces. It should be coarsely grinder with small chunks of caramel( not too fine and not too big either)


Ingredients for icing:

200ml fresh cream


200 gms dark chocolate

50 gms white chocolate


3 table spoons strawberry crush

Some raisins

Directions:

•  Using a double boiler or microwave, melt the dark chocolate. 

•  In a pan, take 200 ml fresh cream and bring it to a boil. 

•  Add this cream in the melted chocolate and keep folding till it becomes a thick dropping consistency mixture. 

•  Let it cool a bit.

Arranging:

·      Transfer the cooled cake to a turntable and cut in two equal parts from the centre.

·      Moist the cake with sprinkling some water on it. 

·      Now spread the strawberries crush on the bottom half of the cake, then generously spread dark chocolate ganache on it and sprinkle raisins and the crushed caramelized sugar all over it. 

·      Keep the top layer on cake and moist it once again with water, now cover the layer generously with chocolate ganache covering the sides as well. 

·      Melt the white chocolate and dribble all over the cake...feel free to garnish with some chocolate sprinklers..