Hi my dear ones.....May all you have a wonderful
year ahead.....I was a little busy with my kid and enjoying motherhood.....The
climate here is so comforting and often trips me to enjoy sleep, hugging Rydhi
when Anish goes to office. But when my man's birthday arrived on January 6, the
entire thing went off....I was thinking of making a cake which I never
tried.....to bring him a new experience.....My loving youngest brother, Rahul's
birthday is also on the same date....so lucky ahh? Both brothers shares the
same DOB's but with 10 year difference......So this cake is for him also :-):-)
Anish is a big fan of chocolate cakes
eventhough he doesn't takes much chocolates like me :P. God is really gracious
to me......Five six months before, I came to know about the book " The
Cake Bible" by Rose Levy Beranbaum. When I saw the book through Google, I
really dreamt of having that book. We have a library on our way to church. When
we went to the library for the first time, my eyes went on the racks searching
this one....Fortunately, I found one copy of it and I felt like it was waiting
there for me.
And...I'm so excited to tell you that I got an
award from Anupa from Palaharam. Will share more about it soon.
I baked this cake on a sheet pan.
Half cup plus two tablespoons of powdered sugar
Six large eggs separated at room temperature
3/4 teaspoon of cream of tartar
4 oz/113 grams of chopped dark chocolate
175 grams/One and half stick unsalted
2 tablespoons of dark brown muscovado or dark
300 grams best-quality chopped dark
Take a Jelly roll pan or any rectangular baking
sheet with only 1 inch thickness (I used
12.25 X 8.25 X 1 inch jelly roll pan ), lined
with butter coated parchment paper
overhang on the shorter sides.
Preheat the oven to 350oF/175oC.
Heat chocolate in microwave till almost completely melted, stirring every 15
seconds or use the double boiling method and allow it to cool completely.
In a large bowl, beat the half cup of sugar and
the egg yolks on high speed for about 5 minutes till it falls like a ribbon.
Now add the melted chocolate and beat at medium speed until the chocolate and
the batter forms a uniform mixture.
In another bowl, beat the egg whites on medium
until foamy. Add cream of tartar and raise the speed and beat again until soft
peaks form. Now put in the remaining 2 tablespoons of sugar and continue beating
until stiff peaks form
At the moment, fold one fourth of the beaten
egg whites (meringue) into the chocolate mixture to lighten it. Gently fold the
remaining meringue till the chocolate and the meringue mixtures are well
With a silicon spatula, scrape the mixture to
the prepared pan and spread the surface evenly with an offset spatula and bake
for 16 minutes.
is done when a toothpick inserted comes out clean and springs back when pressed
lightly at the center.
Cover the cake with clean dry towels and cool
the cake completely . Afterwards, with a spatula or knife slowly and carefully dislodge
the cake from the pan and cut the cake into three uniform parts.
Now stack each portion of the cake and apply
frosting in between.
This time, I played with Wilton 's tip 233 to
make some greenery for my evergreen hero, who is entering the next stage :-)
I thought I could not give my b'day boy a surprise
by baking a special cake as he expects me to bake a special cake for him, but he
got astonished by this featherbed cake. The joy was shared by our sweet neighbors
- 7 months old cutie, Adhrit, Dhanya and Renjit chettan.
Rydhi couldn't resist the urge to
consume the decorations........
The cake is intensively chocolaty, feather weighed and flourless. So no need of
baking powder or baking soda. So, give a try :-)
Labels: birthday cake, Cake, cake recipe, chocolate cake, chocolate cake recipe, chocolate feather bed cake, dark chocolate frosting, featherbed, wilton decorations, wilton tip 233