A sublime Chocolate Truffle Cake by Chef Ajay Singh was the response when Today’s Traveller invited Chef Ajay Singh, Fortune Park Lakecity Thane to share his favourite Christmas Delights.
Christmas is the season of joy, of gift-giving, and of family-bonding. Chef Ajay Singh cooks up a storm with a sublime Red Velvet Cake and a Chocolate Truffle Cake for Christmas. What’s more, he shares recipes for both cakes for our readers to bake in their own kitchens for their loved ones.
Red Velvet Cake Recipe
Ingredients
- For Red velvet sponge
- Red velvet Premix – 500gm
- Water – 187ml
- Oil – 50ml
- For Sugar syrup
- Water – 200ml
- Sugar – 200gm
- Cinnamon stick
- Orange peel
- Clove
- For Cream cheese frosting
- Cream cheese – 340gm
- Unsalted butter – 227gm
- Sugar Powder – 737gm
- Salt – 5gm
- Vanilla – 2 drops
Method of preparation
Pre preparation
- Sugar Syrup: Boil all the ingredient in utensil and keep it aside on room temperature after cooling store in chiller
- Red Velvet Sponge:
- Mix the entire ingredient in planetary mixer. Pour the batter 400gm in each round 1/2 kg cake tin bake it on preheated oven on 180 d.cel. For 15to 18 min
- After baking remove sponge from tin and keep on cooling wire rack
- Cream Cheese Frosting:
- Beat the cream cheese until soft creamy texture.
- After that gradually add soft unsalted butter and sugar in small batches
- Add salt ten add vanilla drops after smooth creamy texture to the frosting
Assembling
- Slice the sponge in round slices.
- Apply nice amount of sugar syrup on top of slice good amount of cheese frosting apply after syrup soaked by sponge nicely.
- Repeat the layering until desire height of cake finish outer of layering with smooth ganache
- Freeze it properly before applying fondant sheet.
Chocolate Truffle Cake Recipe
Ingredients
- For Chocolate Sponge
- Cho. Sp. Premix – 500gm
- Water – 260ml
- Oil – 25ml
- For Sugar syrup
- Water – 200ml
- Sugar – 200gm
- Cinnamon stick
- Orange peel
- Clove
- For Chocolate ganache
- Dark cho. Compound – 400gm
- Cooking cream – 400gm
- Unsalted butter – 50gm
Method of preparation
Pre preparation
- Sugar Syrup: Boil all the ingredient in utensil and keep it aside on room temperature after cooling store in chiller
- Chocolate sponge:
- Mix the entire ingredient in planetary mixer. Pour the batter 400gm in each round 1/2 kg cake tin bake it on preheated oven on 180 d.cell. For 15to 18 min
- After baking remove sponge from tin and keep on cooling wire rack
- Chocolate ganache:
- Boil the cooking cream remove from fire top add butter and chopped chocolate chunks together
- Let the ganache cool and set on room temperature
Assembling
- Slice the sponge in round slices.
- Apply nice amount of sugar syrup on top of slice
- Smooth set ganache and apply after syrup soaked by sponge nicely.
- Repeat the layering until desire height of cake finish outer of layering with smooth ganache
- Freeze it properly before applying fondant sheet.
Read more: Food Voyager
