KitKat Cake

Happy Birthday to… Lakshmi’s Cookbook! Lakshmi’s Cookbook turns one today! A year ago, on this day, I took a baby step into the world of blogging… I have come a long way today. So many new recipes, so many new friends, so many mistakes and so much learnt. It’s been a wonderful journey! This has all been possible due to you- a big thanks to all my family, friends and followers in Facebook and Instagram! Your constant love and support keep me going. Thanks for everything ❤

So, a small cake for the occasion- Kit Kat cake! The first anniversary is a special one and so, there needs to be a special cake. It took me so much effort and planning to put together a nice cake… so many trials later, finally something that I found satisfying 😅. I am NEVER going to forget this anniversary 😂.

Though it may look complicated, it really isn’t that hard- it is just chocolate cake, with a ganache frosting surrounded by KitKat and topped with gems. Doesn’t it sound easy now? This cake is just perfect for a chocoholic like me… all that ganache, gems and KitKat… just yumm 😋. All the gems make the cake soo colorful and inviting. Still looking at the picture? Go and try it right now!

Preparation time: 20 minutes| Cooking time: 30 to 40 minutes+ 2 minutesCourse: Dessert| Cuisine: International

Ingredients:

For cake:

Maida- 1 ½ cup

Condensed milk- 1 cup

Unsalted butter- ¾ cup (at room temperature)

Unsweetened cocoa powder-3 tblsp

Baking soda- ¾ tsp

Baking powder- 1 tsp

Salt- ¼ tsp

Milk- ¾ cup, use as required

For Ganache:

Fresh cream- ½ cup

Dark cooking chocolate- ½ cup (broken pieces)

For decoration:

Kitkat and gems: use as needed

Method:

1. In a large vessel, take condensed milk and butter. Beat in the same direction until the mixture turns smooth and fluffy.

2. Sieve maida, cocoa powder, baking soda, baking powder and salt together. Add this to the condensed milk and butter mixture. Mix gently.

3. Add vanilla extract and give it a mix.

4. Add required amount of warm milk to attain smooth dropping consistency kind of batter.

5. Grease a cake mould with butter and transfer the batter to the mould.

6. Place it in an idly cooker and cover and steam cook for 30 to 40 minutes or until it is fully cooked.

7. Cool the cake completely.

8. Meanwhile, prepare the ganache. Add ½ cup of cream to a pan and let it simmer. Add this to half cup of dark chocolate pieces. Let it rest for two minutes and stir completely. Ganache is ready. Let it cool.

9. Apply ganache all over the cake and decorate as shown in picture.

Notes:

· You can use choco chips in place of dark chocolate.

· The same recipe can be done in oven. Pre heat the oven for 10 minutes at 180 degree Celsius and bake for 25 to 30 minutes at 180 degree Celsius.

· You can decorate the cake as per your wish.

Step by step pictures

in a vessel take condensed milk and butter.

beat in the same direction, until smooth and fluffy

sieve maida, cocoa powder, baking soda,

baking powder and salt together.

add the maida mixture to the condensed milk

and butter mixture. mix gently. add

vanilla extract and give it a mix.

add required amount of warm milk to attain

smooth dropping consistency kind of batter.

grease a cake mould with butter and

transfer the batter to the cake mould.

place it in a idly cooker and cover with

aluminium foil and steam cook for 30 to 40 minutes

cool the cake completely and transfer

to a plate. keep it aside

slightly heat 1/2 cup of fresh cream

and add it to cooking chocolate pieces.

stir completely. ganache is ready.

apply ganache all over the cake and

decorate as shown in pic.

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