Name: Eggless Vanilla Chocolate Chip Malai Sponge Cake recipe by Jyoti Bhalla Ahuja at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: Ingredients for the Vanilla Chocolate Chip Malai Cake:; Maida/all-purpose flour (at room temperature) 1 cup; Powdered sugar 1/2 cup; Malai/Amul Fresh Cream (I used Amul Cream)3/4 cup; Milk (at room temperature)1/2 – 3/4 cup; Milk powder 1/2 cup; Vanilla extract 1/2 teaspoon; Baking powder1/2 teaspoon; Baking soda 1/2 teaspoon; Vinegar 1/2 teaspoon; Chocolate chips (optional)1/4 cup; Ingredients for the Chocolate Ganache:; Amul Fresh Cream 100 grams; Dark chocolate (I used 57% cocoa, Regal chocolates)100 grams; Icing/castor sugar 3-4 teaspoon; Butter (optional, but I added)1/2 tablespoon

Ingredients Serving: 8

Ingredients for the Vanilla Chocolate Chip Malai Cake:
Maida/all-purpose flour (at room temperature) 1 cup
Powdered sugar 1/2 cup
Malai/Amul Fresh Cream (I used Amul Cream)3/4 cup
Milk (at room temperature)1/2 – 3/4 cup
Milk powder 1/2 cup
Vanilla extract 1/2 teaspoon
Baking powder1/2 teaspoon
Baking soda 1/2 teaspoon
Vinegar 1/2 teaspoon
Chocolate chips (optional)1/4 cup
Ingredients for the Chocolate Ganache:
Amul Fresh Cream 100 grams
Dark chocolate (I used 57% cocoa, Regal chocolates)100 grams
Icing/castor sugar 3-4 teaspoon
Butter (optional, but I added)1/2 tablespoon

Instructions

Preparation Method for the Cake:
Sieve the all-purpose flour, baking powder & baking soda together for 3-4 times and keep it aside.
Preheat the oven for 10 minutes at 180 degrees Celsius, and prepare the baking tin by greasing it and lining it with butter paper.
In another mixing bowl, beat cream, sugar, 1/2 cup milk & milk powder together with a hand blender till the sugar dissolves. Do not over-beat the cream mixture.
Now add the sieved dry ingredients in three batches and fold them in using cut and fold method with light hands.
Add vinegar and vanilla essence and mix again.
Add the remaining milk, if required, to adjust the consistency of the batter. The batter should be neither too thick nor too runny, it should just be easily pourable.
Dust the chocolate chips with a little flour and fold them in the batter. Reserve a few of them for sprinkling on the top of the batter.
Pour the prepared batter in the cake tin and sprinkle the reserved chocolate chips on the top.
Bake the cake at 180 degrees Celsius for 35-40 mins. till a skewer inserted in the center comes out clean.
Keep an eye on the cake after 25 mins., if the top is browning too fast, cover it loosely with aluminium foil or switch off the top element for some time.
Preparation Method for the Ganache:
I have taken 1:1 proportion for cream and chocolate as I did not want the ganache to be runny. I wanted to fill the cake, so kept the ganache to cool down at room temperature for 10 minutes.
In a big mixing bowl, chop the dark chocolate into small pieces so that it melts evenly. Add the butter on top.
Heat the cream on the gas. Keep stirring and when it starts to simmer, immediately switch off the gas. Do not let the cream boil. You can heat the cream in microwave also in case you are comfortable.
Pour the hot cream evenly over the chopped chocolate and butter and let it sit undisturbed for a few minutes.
Now start mixing the chocolate and cream slowly with a whisk until it gets smooth and no more chocolate pieces are left.
Add sugar and whisk it till smooth. Let the ganache cool down at room temperature for 10 minutes.
Assembling the Cake:
Cut the sponge cake horizontally into two halves. Now layer the ganache on the bottom layer and cover it with the top layer to make it a layered cake.
Seal the sides of the cake with the remaining chocolate ganache. Dust the cake with icing sugar and keep it in the refrigerator to set.
Take the cake out of the refrigerator 30 minutes before serving to bring it to room temperature. The cake tasted best when served warm or at room temperature.

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