My brother’s birthday fell during this week and I wanted to bake something special for him. There’s an old Hershey’s Chocolate Lavish Cake recipe which is very nostalgic to me. You see when it was perhaps 2005 and I was newly exploring recipes on net and more than overwhelmed by the the diversity of recipes online, I came across this recipe on Hershey’s website. I had even created a diary of internet recipes neatly drawing the recipe photos from their website, it was a time when there was no pinterest or even good mail service to store and quickly retrieve your bookmarked recipes. So I had neatly noted down this recipe from Hershey’s website and drawn a quick sketch of this website photo. I still might have that diary lying somewhere. I tried Hershey’s Lavish Chocolate cake recipe for a friend’s birthday then and quickly liked how easy and awesomely delicious it had turned out. This was also my first chocolate cake with a frosting.
I baked the same cake this week, though this time it was a disaster and the cake literally split open while frosting, but it was still simply delicious.
Another good thing this week was the discovery of how easy and delicious a Rajma (Kidney beans) roll can be. I accidentally invented this when I saw some left over Rajma. We had these rolls for dinner for the next couple of days.
Hershey’s Lavish Chocolate Cake ( See the original recipe here)
For the cake –
1-1/4 cups all-purpose flour
1/3 cup Cocoa
1 teaspoon baking soda
1/2 cup butter
1 cup sugar
1 cup milk
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
2 to 4 tablespoons seedless black raspberry preserves
For the Chocolate Mousse Filling –
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup Cocoa
1 cup (1/2 pt.) cold whipping cream
1 teaspoon vanilla extract
For the Chocolate Ganache –
1 and 1/2 cups dark chocolate or chocolate chips
1 cup heavy cream
For the Cake –
Line two 8″ inch round pan with parchment paper, dust the sides. Heat oven to 180 Degrees C. Combine all the dry ingredients together – cocoa, flour, baking powder and salt. Melt the butter and combine it with sugar, add the milk(premixed with Vinegar) and vanilla to butter mixture. Add the dry ingredients and blend together. Now bake them in separate baking pans. Don’t just add it all to one baking pan, I did this mistake and it was a disaster later on. Since this is a eggless cake, it’s extremely difficult to handle and not very flexible so will surely break if you try to half the cake. Best is to even use 3 similar pans and bake them separately or wait till one layer is done if your oven is not big enough.
Bake each layer for about 15-20 mins till the skewer test comes clean. Let it cool completely in the pan.
Prepare the Chocolate Mousse Filling –
Soak the gelatin in cold water for 1 minute. Add boiling water to it and mix till the gelatin completely dissolves. Let it cool. Now mix the sugar and cocoa and add the whipping cream and vanilla, whip it till stiff peaks for. Add the gelatin mixture and combine. Refrigerate it for several hours.
For Chocolate Ganache –
Mix the cream and chocolate together, place it on the stove and cook till the mixture is glossy, however don’t let it boil. Cool the mixture in the refrigerator till ready to use.
After the cake layers have completely cooled, place a layer of cake. Spread it with some raspberry jam. Spread the mousse layer. Repeat the process with other two layers or just leave it as it is if you just have two layers. Top it with the Chocolate Ganache. Spread with some fresh raspberries if using and top with whipped cream.
Boiled Rajma (Kidney Beans) – 1 cup
Roti – 3, make rotis which are larger than normal rotis and roast it on tava trying not to make it too fluffy, for others who are not aware of roti, use taco wraps
Grated carrots – 1 medium
Grated cabbage or lettuce, finely chopped – 1/2 cup
Finely chopped tomatoes – 1/2 cup
Coriander – Few stalks, cleaned
Crushed Garlic – 2-3 cloves (this is an important ingredient so don’t skip it)
Guacamole – 1/2 cup or Peanut Butter – 1/4 cup (i know peanut butter in roti sounds wiered but believe me it’s good)
or you can use any other sandwich spread
Salt and pepper to taste
for a spicy touch add some chopped green chillies(optional)
Olive Oil for drizzling
If you have all the ingredients at hand, almost all the work is done, believe me. So take a roti, spread the Guacamole, or peanut butter in a thin layer. The choice of spread is yours, you can use even mayo or sour cream which will work just fine. Roughly spread the crushed garlic over the spread. Now sprinkle the carrots, cabbage, tomatoes and coriander and chillies if using. Spread some of the boiled rajma, slightly mashed. Season with salt and pepper and drizzle with a bit of olive oil. Carefully roll the roti from one end, you should ensure that it is not overly stuffed else it will be difficult to roll it. Just sear it for a couple of minutes on a hot skillet, sprayed with a little oil. Serve wrapped or cut it diagonally for a better presentation.