Name: Chocolate Surprise Birthday Cake recipe by Soumi Mitra at BetterButter
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8
Ingredients: (For Cake) DRY INGREDIENTS:; All purpose flour 1 3/4 cup; Cocoa powder 1/4 cup; Baking powder 1 tbsp; Baking soda 1 tsp; INGREDIENTS TO MAKE LIQUID MIXTURE:; Icing sugar 2 1/2 cup; Salted butter 100 gms; Milk 1 1/2 cup; Large eggs 2; Vanilla essence 1 tbsp; ADDITIONAL INGREDIENTS:; Sugar syrup 1/2 cup; Whipping cream (as required) for layering the cake; FOR WHITE CHOCOLATE GANACHE:; Roughly chopped sweetened white chocolate 150 gm; Heavy cream 1/2 cup; Unsalted butter 2 tbsp; FOR DECORATION (optional, you can decorate the cake as you wish); Fresh cherries (dipped in chocolate) 6-8 pieces; Some chocolate truffles; Cookie crumbs 1 cup (I used oreo cookies)

Ingredients Serving: 8

(For Cake) DRY INGREDIENTS:
All purpose flour 1 3/4 cup
Cocoa powder 1/4 cup
Baking powder 1 tbsp
Baking soda 1 tsp
INGREDIENTS TO MAKE LIQUID MIXTURE:
Icing sugar 2 1/2 cup
Salted butter 100 gms
Milk 1 1/2 cup
Large eggs 2
Vanilla essence 1 tbsp
ADDITIONAL INGREDIENTS:
Sugar syrup 1/2 cup
Whipping cream (as required) for layering the cake
FOR WHITE CHOCOLATE GANACHE:
Roughly chopped sweetened white chocolate 150 gm
Heavy cream 1/2 cup
Unsalted butter 2 tbsp
FOR DECORATION (optional, you can decorate the cake as you wish)
Fresh cherries (dipped in chocolate) 6-8 pieces
Some chocolate truffles
Cookie crumbs 1 cup (I used oreo cookies)

Instructions

FOR CAKE:
Take a large bowl, pour milk, icing sugar and salted butter. Beat together on a medium speed.
Add eggs, one at a time, beat well after each addition.
Add vanilla essence and beat again on medium speed, keep the liquid mixture aside.
Sieve all the DRY INGREDIENTS together.
Pour this dry mixture into the liquid mixture (pour small amount at a time), fold generously every time.
Pre heat the oven on 180 degree centigrade.
Pour the cake batter into a greased baking tray and bake for 30-35 minutes at 190 degree centigrade.
After that let it come to the room temperature, slice the cake horizontally into 2 or 3 layers.
Brush sugar syrup on both sides of each layer, keep aside.
Whip fresh cream, layer the cake with it and also cover the entire cake with it after layering.
Make sure the outside layer of fresh cream remains thin. Refrigerate the cake for 15-20 minutes.
FOR THE WHITE CHOCOLATE GANACHE: Take white chocolate, unsalted butter and heavy cream in a double boiler. Melt together and stir occasionally.
Remove heat once the mixture gets completely molten and incorporated. Stir well until you get a smooth creamy white sauce.
Keep aside and let it cool down completely. Take the cake out from the refrigerator and place over a wire rack.
Pour the white chocolate ganache over it, make sure the cake is covered completely by the ganache. Refrigerate the cake for 30 minutes.
Take the cake out from the refrigerator and decorate with fresh cherries, chocolate truffles, cookie crumbs etc.

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