How To Prepare Recipe Gems Chocolate Cake for kids Atta fruit and nut cake Very Delicious

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17 ingredients, 24 steps, cooking Gems Chocolate Cake for kids | Atta fruit and nut cake

Good Evening my mother, at this time you get present recipe Gems Chocolate Cake for kids | Atta fruit and nut cake with 17 ingredients and 24 steps. Next this is how to make it, please observe carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 17 ingredients and 24 stages of easy cooking Gems Chocolate Cake for kids | Atta fruit and nut cake.

Ingredients for Gems Chocolate Cake for kids | Atta fruit and nut cake

1. You need 1 cup : Atta/ wheta flour.
2. It’s 2 tablespoons : corn flour.
3. You need 1 teaspoon : Baking powder.
4. Prepare 2 tablespoons : Cocoa powder.
5. Prepare 3 tablespoons : butter.
6. It’s 4 tablespoons : Powdered jaggery.
7. You need 1/2 cup : condensed milk.
8. Prepare 1 tablespoon : Chopped cashewnuts.
9. Prepare 1 tablespoon : chopped almonds.
10. Prepare 1 tablespoon : chopped pistachio.
11. It’s 2-3 : deseeded, chopped dates.
12. Prepare 10 : raisins chopped.
13. You need 200 gm : chilled whip cream.
14. Prepare 50 gm : dark chocolate.
15. You need 1 tablespoon : fresh cream.
16. Prepare 1 packet : Bourbon biscuit.
17. It’s 4-5 packets : gems.

If all composition Gems Chocolate Cake for kids | Atta fruit and nut cake it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Step by Step Cooking Gems Chocolate Cake for kids | Atta fruit and nut cake

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
    
25. Finish and Enjoy.

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