The relationship a grandchild shares with his/her grandparent is unexplainable; it has to be felt within oneself, to be nurtured and cherished. Yesterday, the 12th of August, was my Dida’s birthday. Dida meaning Nani or maternal grandmother, she was my comrade, my partner-in-crime and my rock throughout my life. Her sense of humour, her wit and her instant energy were some of her best traits. I only wish she hadn’t left us so soon!
I always spend her birthday by preparing a little treat for her, and this year wasn’t any different. Her lunch spread included a host of her favourite dishes, made by both Mom and me.
Apart from the lunch feast I made for her, I also made a small heart-shaped chocolate cake….because my Foodie gran, was a huge huge chocolate fan. And thus, this chocolate cake!
The cake recipe comes from Bake Like a Pro’s website, his Mini-Valentine Chocolate Cake. I’ve kept the base recipe the same, and made my own changes in way of additions to the topping and a light ganache instead of a thick one.
I’ve also used a bit of melted white chocolate dots to glue on the chocolate shavings; the shavings are all milk chocolate compound and a few dark chocolate bits.
Mini Heart-Chocolate Cake
For the cake: (makes 1 round or heart 4″ cake)
- Oil – 3 tbsp (any flavourless oil)
- Milk – 3 tbsp
- Granulated sugar – 4 tbsp
- All-flour – 4 tbsp
- Cocoa powder – 3 tbsp
- Egg – 1
- Baking powder – 1 tsp
- Salt – 1/8th tsp
- In a bowl, add the oil, egg, sugar and milk.
- Use a whisk and beat vigorously until mixture is smooth and frothy.
- In the same bowl, sieve the flour, cocoa powder, baking powder and salt.
- Gently fold the mixture well until smooth.
- Grease and line a 4 inch cake tin (or a 6 inch tin, but that will yield a flatter cake), and pour in the batter.
- Bake in a preheated oven at 180 C for 25 mins (I baked it at 170 for 35 mins because my oven temp is higher)
- Check with skewer inserted to see if cake is done, and flip on to a serving plate when slightly cool.
- When the cake is cool enough, slice off the top, and level the cake.
- Then slice it in two equal halves with a serrated knife.
- Spread dark chocolate ganache and sandwich the two layers.
- Pour ganache all over the top of the cake.
- Use a spatula and spread the ganache around the sides of the cake.
- Let it set.
- Once set, decorate with milk chocolate shavings, and lastly, add a little bit of dark chocolate shavings, pop in some cherries, and it’s done!
- (I’ve melted a bit of white choc, and dabbed around the cake, then gently sprinkled the choc shavings, along the top and sides of the cake.)
Dark Chocolate Ganache:
- Dark chocolate chips – 4 tbsp
- Amul cream – 2 tbsp
- Butter – 1 tbsp
- Melt the chocolate, cream and butter over a double boiler until smooth and creamy.
- If it’s too runny, let it set for 2 to 3 mins, and then pour over cake…or use as frosting.
Special Note: The day has been a doubly special one for me….because I won my first ever food contest! BetterButter was having a cheese contest, and my Kunafa (you can find the recipe here) won the first prize, a huge MOOZ Cheese hamper!! I’m just dying to use these amazing cheeses now..though we already tried their toasties, and boy, is it awesome or what!?
There’re chili toasties, chili garlic toasties, white and herbed butters, Feta cheese, Ricotta, Mozzarella, Tofu both plain and herbed, Mascaporne, Cream Cheese and Sour Cream…I’m in heaaaaaaven!!! 😀