If you love chocolate cakes but having chocolate cake with a lot of chocolate cream makes it a bit boring then do try my Homemade Choco-Rainbow Cake recipe, as it’s a chocolaty cake with rainbow twist and non-cocoa icing!
Homemade Choco-Rainbow cake is a great treat to your eyes as well to your taste-buds, plus its simple to make, in fact it’s the first icing cake that I tried on my own, and you can try baking it for small family gatherings, birthdays and anniversaries that too without oven! Obviously, such cakes made at home are close to heart rather ordering them from a bakery!
So let’s begin…
- Preparation Time: 30 min
- Cooking Time: 30-45 min
- Makes almost a half kilogram cake
- Tbsp = Table Spoon
- Tsp = Tea Spoon
Maida (All-Purpose Flour) – 1 Cup
Atta (Wheat Flour) – 1 Cup
Cocoa Powder – ½ cup
Chini (Sugar) – ¾ cup, powdered (you can vary this amount if you want less/more of sugar)
Baking Powder – 1 tbsp
Baking Soda – ½ tbsp
Ghee or Oil – 4 tbsp
Milk – 1 cup approx. (250ml)
Whipped Cream (with sugar) – 1 cup, approx.
Edible Food Color (pink) – 2-3 drops (if available)
Cake Sprinkles (mix colors) – 2 tbsp approx.
Vanilla Essence – 1 tsp
Take a large mixing bowl and add Atta, Maida, Baking powder, Sugar, Cocoa powder and give everything a good mix. When the mixture is uniform, add milk in small parts while mixing. Also, add vanilla essence and 3 tbsp of ghee/oil in the process and add milk till the point you get a batter which neither too liquid nor feels too heavy to flow.
Meanwhile, if you are baking the cake in a pressure cooker or large sauce pan, keep it over the flame with a stand or plate at the base and covered with the lid. If you are baking it in oven/microwave then set it for pre-heating.
While the batter rests for 2 min, take your baking dish and grease it using 1 tbsp ghee/oil.
Now to your cake batter add baking soda, mix it in a single direction not giving it more than 2-3 strokes. Transfer the batter to the baking dish and place it for baking.
- If you are using your cooker or large sauce pan, make sure you put sand or salt or stand at the base and then put your baking dish, cover the lid for 30-40 min
- If you are using normal OTG or Oven, bake it in the usual way for 10-15 min
To check if the cake is cooked, put a tooth pick into it and if comes out clean then the cake is ready!
When you have taken out the baking dish, let it cool down for 5min, after that take a knife and free the sides of the cake from the container and take it out upside down in a large plate.
Note: In case you love Chocolate cakes without icing then your cake is ready to be cut and served!!
Now once the cake is out, turn it upside down again, you will be able to see that the upper part is a bit bulged out, remove it with the help of a large knife as shown in the picture.
After removing the upper part, horizontally divide the cake into two halves (refer to the picture).
For icing of the cake:
Next take a bowl, add whipping cream (with sugar), in case you are using unsweetened whipping cream add sugar in this step itself, mix sugar and food color (if food color is not available you can also have white cream as shown in the pictures) with the help of whisk until stiff peaks appear.
Take a small bowl and add 1 tbsp sugar and 1 tbsp water to get a sugar syrup, spread this syrup on the inner sides of the two halves of the cake.
Spread the whipping cream as shown in the picture on one of the cut pieces of the cake and cover it with the 2nd one, next put cream on top of the cake and spread it evenly on top and on the sides.
Now spread the sprinkles over the cake and keep it in the refrigerator for 5 min to set.
Your Choco-Rainbow Cake is ready to be cut and enjoyed! : )
If you love cakes just like me…then do try my Baking Recipes!!
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