Perfectly Moist Chocolate Cake with Ganache

I’ve tried several chocolate cake recipes that’s titled ‘moist’. Although they turned out soft and spongy, they never were as moist as I expected them to be. But recently my quest for the perfectly moist chocolate cake came to an end when I found this recipe on Maria’s Menu. Thanks to her for getting this recipe from a professional baker. Now we can make bakery like chocolate cake right at home in just a few easy peasy steps!
Without much ado, let me share the recipe!

Recipe Adapted fromMarias’s Menu


  • 1 cup maida
  • 1.5 cups milk
  • 1 cup + 2 tbsp icing sugar
  • 1/4 cup oil (I used sunflower oil)
  • 1/3 cup + 2 tbsp unsalted butter
  • 1/2 cup coco powder
  • 1 egg beaten
  • 1/2 tsp baking soda
  • 1.5 tsp baking powder
  • 1/4 tsp salt
Ingredients for Ganache
  • 1/2 cup whipping cream (I used Amul Fresh Cream)
  • 3/4 cup chopped chocolate (I used Dairy Milk Silk)
  • Heat together – butter, oil, milk and coco powder until butter melts completely. Keep aside and allow it to cool.
  • Sift together – maida, icing sugar, baking soda, baking powder and salt. 
  • Beat the egg light and fluffy.
  • Add the egg and the sifted dry ingredients to the cooled wet ingredients and mix it well using a hand whisk.
  • As your pre heat the oven for 10 ten minutes at 180 C degrees, grease you cake tin with butter and line it with baking paper. Pour your prepared batter in it.
  • Bake for 30 mins. You can check if its completely baked by doing a toothpick test. Pierce a tooth pick in the middle of the cake and if it comes out clean, your cake is ready!
  • Remove the cake from the oven and allow it to cool.
  • For Ganache – Heat cream on low flame until it’s corners bubble. Turn off stove and pour it over your chopped chocolate. Allow it to rest for a couple of minutes and whisk it gently. Spread it over your cooled cake evenly.

Basic Pancakes

My grinder has been acting cranky lately. It’s been three weeks since the technician said he’ll come home in 5 minutes to fix it. Poor guy hasn’t arrived yet and here I am totally missing my tupperware container full of idly/dosa batter that I can always rely on when I am not in a mood for elaborate cooking!
Today is one of those days I’m just not in a mood for cutting and cooking. I didn’t want to bore my little girl with the stereo oats or ragi porridge. Just when I was racking my brain on what to do, a sudden thought occurred to me – why not try pancakes?
Thanks to Martha aunty for her quick and easy peasy recipe!
  • 1 cup maida
  • 2 tbsp icing sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp refined oil
  • 1 cup milk
  • In a bowl, whisk together maida, icing sugar, baking soda and salt.
  • In another bowl, whisk the egg, oil and milk.
  • Pour the wet ingredients over the dry ingredients. Gently fold the batter.
  • Heat a non-stick dosa pan and pour one spoonful batter. Keep the flame medium.
  • Wait until the surface of the pancake has bubbles and the corners are cooked. Carefully turn it over. Allow the surface to cook for a couple of minutes and remove from the pan.
  • Serve with any topping of your choice (honey/whipped cream/strawberries/jam/etc)

Raspberry Upside Down Cake

Hi there food lovers! I cannot believe how long it’s been since my last post! I wish to think you were all missing me at least a teeny tiny bit! For those of you who are wondering about my silence – well, TH was called to UK for a short project, so KT and I who were pretty much jobless at home decided to seize the opportunity and escape the Hyderabadi summer! Though it’s been a couple of months since we arrived, I am just settling down!

From the moment we got the news that we were travelling, one of the reasons I was very excited was baking with all the cherries and berries I have watched Nigella and Rachel Allen use on TV. Finally I got a chance to do one and here it is! I must admit I was a little tense how it will turn out, but thank the good Lord, it was just perfect! Now I am all geared to try out different cakes with different berries in the next couple of months we’ll be here 😉


Ingredients for the Topping:

  • 1/3 cup unsalted butter
  • 2/3 cup light brown sugar
  • 2 1/4 cups fresh Raspberries
Cake Batter:
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 1 tsp vanilla extract
  • 2 large eggs, separated
  • 1/2 cup milk
  • 1/4 tsp cream of tartar (which to my surprise was not a cream but a powder!)
  • In a bowl sift twice the all purpose flour, baking powder and salt.
  • In a separate bowl beat the butter and sugar with your hand mixer until it gets light and fluffy. To this add the vanilla extract and the egg yolks and give it a beat. Now add the flour mixture in three portions, alternating with milk and beating after each addition (make sure your last addition is the flour!).
  • In another bowl whisk the egg whites and the cream of tartar until it becomes fluffy and forms firm peak.
  • With a spatula, gently fold in the egg whites into the cake batter in two additions.
  • Keep the cake batter aside. Start pre-heating the oven at 180C for ten minutes. Prepare an 8″ cake pan by applying butter and dusting it with flour.
  • Spend the next few minutes preparing the topping. Place a sauce pan on the stove and melt the butter. Once it melts add the light brown sugar and keep stirring until it dissolves in the butter and begins to caramelize. Turn off stove and pour this in the cake tin and sprinkle fresh raspberries over it evenly. On top of the raspberries, pour the cake batter.
  • Bake for 30 to 40 minutes until the top of the cake turns brown and a toothpick pierced in the center of the cake comes out clean. (Note – My cake was wobbly in the center even after 40 minutes in the oven and any extra minute inside would have burnt the top of the cake. So I sealed the cake tin with aluminium foil and placed it back in the oven for another 10 minutes. This time the cake was baked to perfection!)
  • Take the cake out of the oven. Allow it to cool completely and turn it upside down carefully. Serve with fresh cream!