Gems Chocolate Cake for kids | Atta fruit and nut cake

Name: Gems Chocolate Cake for kids | Atta fruit and nut cake
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 cup Atta/ wheta flour; 2 tablespoons corn flour; 1 teaspoon Baking powder; 2 tablespoons Cocoa powder; 3 tablespoons butter; 4 tablespoons Powdered jaggery; 1/2 cup condensed milk; 1 tablespoon Chopped cashewnuts; 1 tablespoon chopped almonds; 1 tablespoon chopped pistachio; 2-3 deseeded, chopped dates; 10 raisins chopped; 200 gm chilled whip cream; 50 gm dark chocolate; 1 tablespoon fresh cream; 1 packet Bourbon biscuit; 4-5 packets gems

PV Iyer @pviyer79

Nagpur

#Chocolate
This anti-gravity cake looks so exciting for kids and is very easy to prepare. This love for chocolates will make children also love this healthy Atta and dry-fruits chocolate cake that is inside.

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Ingredients

8 servings

1 cupAtta/ wheta flour
2 tablespoonscorn flour
1 teaspoonBaking powder
2 tablespoonsCocoa powder
3 tablespoonsbutter
4 tablespoonsPowdered jaggery
1/2 cupcondensed milk
1 tablespoonChopped cashewnuts
1 tablespoonchopped almonds
1 tablespoonchopped pistachio
2-3deseeded, chopped dates
10raisins chopped
200 gmchilled whip cream
50 gmdark chocolate
1 tablespoonfresh cream
1 packetBourbon biscuit
4-5 packetsgems

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Steps

1

Mix cocoa powder with 1/2 cup boiling water and set aside to cool
2

Preheat oven to 180C for 10 minutes
3

In a bowl whisk together Atta, corn flour and baking powder
4

In a mixing bowl, add the butter and jaggery. Beat it until it is creamy and fluffy, then add the condensed milk, whisk for 2-3 mins.
5

Mix flour and cocoa mixture by alternating in 2-3 steps
6

Add the chopped dry fruits and nuts and mix untill combined
7

Pour in a 6 inch round greased and lined cake tin and bake for 30 minutes or until toothpick inserted comes out clean.
8

Cool the cake tin over wire rack. Once cooled Invert the cake over wire rack and let the cake cool.
9

Wrap in cling wrap and refridegrate for 2-3 hours
10

Beat the whipping cream with a hand blender till stiff peaks.
11

Melt chocolate and fresh cream over a double boiler or in a microwave.
12

Tort the cake in 2 or 3 layers and keep ready.
13

Over a cake board or serving dish, apply some whip-cream and place the bottom cake layer.
14

Apply generous amount of whip cream and spread evenly. Sprinkle grated chocolates.
15

Place the top layer of cake upside down, spread whip cream evenly, again sprinkle grated chocolate.
16

Place the middle layer on top and apply whip cream to cover the top.
17

Now apply whip cream on sides and cover the cake. You need not be perfect as we will decorate with biscuits and chocolates.
18

Pour the prepared dark chocolate ganache and spread on the cake surface.
19

Open the sandwhiched bourbon biscuits and remove the cream. Discard or use for other purpose
20

Gently press the biscuits on side of the cake. Do it all over cover the cake fully.
21

Take a plastic straw and insert inside the cake in a slant position to give pouring effect.
22

Chop off the excess piece of straw. Apply some chocolate ganache all over the straw. Stick gems all around the straw. Place an open gems chocolate cover on the top of straw.
23

Refridegrate this so the ganache sets and everything sticks in place.
24

Serve to happy kids without any guilt