From being a person who has never stepped into the kitchen to starting my own baking venture, I've come a long way. It's just been a few months since 'Sweet Jingles' came into the limelight and it has been an incredible journey so far.
Since childhood, I have seen my grandparents and mother preparing delicious food to make everyone happy and healthy. But Inever thought I would develop an interest for cooking. I was always this spoilt, pampered girl who had a sweet tooth for desserts. And fortunately, I have an older sister, Hetal, who loved to satisfy my cravings.
Iremember my birthdays being a special occasion at home. My sister would combine different flavours and bake exotic cakes for me every year — it's still one of my favourite memories.
Following the path shown by these wonderful people in my life, I slowly learnt how to bake for them. This eventually resulted in my experiments with flavours and recipes. Everyone around me has been very supportive and always motivated me to do better. I started taking up small projects in college which gave me the opportunity to pursue a small-scale business. With the help of my teachers, mentors and well-wishers, 'Sweet Jingles' became a dream come true.
Soon I realised that this venture is much more than a college project. It is a dream which validates the passion for good food that runs in my family and the confidence that my friends have in my culinary abilities.
My vision is to promote the concepts of going vegan and vegetarian. Imake everything — from brownies and cupcakes to muffins and cakes. I also make homemade chocolates and truffles.
Ever since Ibegan learning about the culinary world, I realised that there are so many opportunities around that we are unaware of. All we need to do is to find the right opportunity and explore them. My interest in baking has made me a confident person. I don't think I would have been able to do this if Ididn't have the support of those around me.
The recipe that I am sharing today is 'Double Chocolate Truffle Cake'. It is a combination of cake recipes that I have experimented with. I have combined a brownie cake recipe with a regular cake recipe.
Depending on my mood, I also add more things to the list. It's delicious, decadent and everything that Ilove to indulge in on any day.
Avni Ved
(As told to Anila Kurian)
Double chocolate truffle cake
Ingredients
For the cake
Plain flour - 1 cup
Cocoa powder - 2 tbsp
Baking soda - 1/2 tsp
Condensed milk - 3/4 cup
Baking powder - 1 1/2 tsp
Melted butter - 4 tbsp
Vanilla essence - 1 tsp
For the truffle
Dark chocolate - 500 gm
Fresh cream - 250 gm
For the sugar syrup
Sugar - 200 gm
Water - 200 ml
Boil water and sugar to make a sugar syrup. Strain and keep aside to cool.
Method for cake
Sieve the plain flour, cocoa powder, baking powder and baking soda together. Keep it aside.
Combine the condensed milk, melted butter, vanilla essence and 5 tbsp of water in a deep bowl and beat well using a whisk.
Add the sieved flour mixture and mix gently with help of a spatula. The batter should be of dropping consistency.
Pour the batter into a greased and dusted 175 mm, a 7 inch diameter cake tin.
Bake in a pre-heated oven at 180ºc for 20 to 25 minutes or till done. The cake is ready when it leaves the sides of the tin and is springy to touch.
Invert the tin over a rack and tap sharply to unmould the cake. Keep aside to cool and use as required.
Method for truffle
Chop dark chocolate and keep in a bowl.
Boil cream in a saucepan and pour over the chocolate. Whisk till all the chocolate dissolves.
Allow it to cool.
Assembling of the cake
Cut the cooled sponge in three layers.
Take one layer on a cake board. Brush it with sugar syrup. Apply the truffle. Repeat the process with the remaining layers of sponge. Finally, finish the top and sides of the cake with truffle. Allow the truffle to set.
Finally melt the truffle and pour over the cake. Refrigerate before serving.
![]( "Avni Ved")
From being a person who has never stepped into the kitchen to starting my own baking venture, I’ve come a long way. It’s just been a few months since 'Sweet Jingles’ came into the limelight and it has been an incredible journey so far.
Since childhood, I have seen my grandparents and mother preparing delicious food to make everyone happy and healthy. But I never thought I would develop an interest for cooking. I was always this spoilt, pampered girl who had a sweet tooth for desserts. And fortunately, I have an older sister, Hetal, who loved to satisfy my cravings.
I remember my birthdays being a special occasion at home. My sister would combine different flavours and bake exotic cakes for me every year — it’s still one of my favourite memories.
Following the path shown by these wonderful people in my life, I slowly learnt how to bake for them. This eventually resulted in my experiments with flavours and recipes. Everyone around me has been very supportive and always motivated me to do better. I started taking up small projects in college which gave me the opportunity to pursue a small-scale business. With the help of my teachers, mentors and well-wishers, 'Sweet Jingles’ became a dream come true.
Soon I realised that this venture is much more than a college project. It is a dream which validates the passion for good food that runs in my family and the confidence that my friends have in my culinary abilities.
My vision is to promote the concepts of going vegan and vegetarian. I make everything — from brownies and cupcakes to muffins and cakes. I also make homemade chocolates and truffles.
Ever since I began learning about the culinary world, I realised that there are so many opportunities around that we are unaware of. All we need to do is to find the right opportunity and explore them. My interest in baking has made me a confident person. I don’t think I would have been able to do this if I didn’t have the support of those around me.
The recipe that I am sharing today is 'Double Chocolate Truffle Cake’. It is a combination of cake recipes that I have experimented with. I have combined a brownie cake recipe with a regular cake recipe.
Depending on my mood, I also add more things to the list. It’s delicious, decadent and everything that I love to indulge in on any day.
Avni Ved
(As told to Anila Kurian)
Double chocolate truffle cake
Ingredients
For the cake
Plain flour - 1 cup
Cocoa powder - 2 tbsp
Baking soda - 1/2 tsp
Condensed milk - 3/4 cup
Baking powder - 1 1/2 tsp
Melted butter - 4 tbsp
Vanilla essence - 1 tsp
For the truffle
Dark chocolate - 500 gm
Fresh cream - 250 gm
For the sugar syrup
Sugar - 200 gm
Water - 200 ml
Boil water and sugar to make a sugar syrup. Strain and keep aside to cool.
Method for cake
Sieve the plain flour, cocoa powder, baking powder and baking soda together. Keep it aside.
Combine the condensed milk, melted butter, vanilla essence and 5 tbsp of water in a deep bowl and beat well using a whisk.
Add the sieved flour mixture and mix gently with help of a spatula. The batter should be of dropping consistency.
Pour the batter into a greased and dusted 175 mm, a 7 inch diameter cake tin.
Bake in a pre-heated oven at 180ºc for 20 to 25 minutes or till done. The cake is ready when it leaves the sides of the tin and is springy to touch.
Invert the tin over a rack and tap sharply to unmould the cake. Keep aside to cool and use as required.
Method for truffle
Chop dark chocolate and keep in a bowl.
Boil cream in a saucepan and pour over the chocolate. Whisk till all the chocolate dissolves.
Allow it to cool.
Assembling of the cake
Cut the cooled sponge in three layers.
Take one layer on a cake board. Brush it with sugar syrup. Apply the truffle. Repeat the process with the remaining layers of sponge. Finally, finish the top and sides of the cake with truffle. Allow the truffle to set.
Finally melt the truffle and pour over the cake. Refrigerate before serving.
Since childhood, I have seen my grandparents and mother preparing delicious food to make everyone happy and healthy. But Inever thought I would develop an interest for cooking. I was always this spoilt, pampered girl who had a sweet tooth for desserts. And fortunately, I have an older sister, Hetal, who loved to satisfy my cravings.
Iremember my birthdays being a special occasion at home. My sister would combine different flavours and bake exotic cakes for me every year — it's still one of my favourite memories.
Following the path shown by these wonderful people in my life, I slowly learnt how to bake for them. This eventually resulted in my experiments with flavours and recipes. Everyone around me has been very supportive and always motivated me to do better. I started taking up small projects in college which gave me the opportunity to pursue a small-scale business. With the help of my teachers, mentors and well-wishers, 'Sweet Jingles' became a dream come true.
Soon I realised that this venture is much more than a college project. It is a dream which validates the passion for good food that runs in my family and the confidence that my friends have in my culinary abilities.
My vision is to promote the concepts of going vegan and vegetarian. Imake everything — from brownies and cupcakes to muffins and cakes. I also make homemade chocolates and truffles.
Ever since Ibegan learning about the culinary world, I realised that there are so many opportunities around that we are unaware of. All we need to do is to find the right opportunity and explore them. My interest in baking has made me a confident person. I don't think I would have been able to do this if Ididn't have the support of those around me.
The recipe that I am sharing today is 'Double Chocolate Truffle Cake'. It is a combination of cake recipes that I have experimented with. I have combined a brownie cake recipe with a regular cake recipe.
Depending on my mood, I also add more things to the list. It's delicious, decadent and everything that Ilove to indulge in on any day.
Avni Ved
(As told to Anila Kurian)
Double chocolate truffle cake
Ingredients
For the cake
Plain flour - 1 cup
Cocoa powder - 2 tbsp
Baking soda - 1/2 tsp
Condensed milk - 3/4 cup
Baking powder - 1 1/2 tsp
Melted butter - 4 tbsp
Vanilla essence - 1 tsp
For the truffle
Dark chocolate - 500 gm
Fresh cream - 250 gm
For the sugar syrup
Sugar - 200 gm
Water - 200 ml
Boil water and sugar to make a sugar syrup. Strain and keep aside to cool.
Method for cake
Sieve the plain flour, cocoa powder, baking powder and baking soda together. Keep it aside.
Combine the condensed milk, melted butter, vanilla essence and 5 tbsp of water in a deep bowl and beat well using a whisk.
Add the sieved flour mixture and mix gently with help of a spatula. The batter should be of dropping consistency.
Pour the batter into a greased and dusted 175 mm, a 7 inch diameter cake tin.
Bake in a pre-heated oven at 180ºc for 20 to 25 minutes or till done. The cake is ready when it leaves the sides of the tin and is springy to touch.
Invert the tin over a rack and tap sharply to unmould the cake. Keep aside to cool and use as required.
Method for truffle
Chop dark chocolate and keep in a bowl.
Boil cream in a saucepan and pour over the chocolate. Whisk till all the chocolate dissolves.
Allow it to cool.
Assembling of the cake
Cut the cooled sponge in three layers.
Take one layer on a cake board. Brush it with sugar syrup. Apply the truffle. Repeat the process with the remaining layers of sponge. Finally, finish the top and sides of the cake with truffle. Allow the truffle to set.
Finally melt the truffle and pour over the cake. Refrigerate before serving.
From being a person who has never stepped into the kitchen to starting my own baking venture, I’ve come a long way. It’s just been a few months since 'Sweet Jingles’ came into the limelight and it has been an incredible journey so far. Since childhood, I have seen my grandparents and mother preparing delicious food to make everyone happy and healthy. But I never thought I would develop an interest for cooking. I was always this spoilt, pampered girl who had a sweet tooth for desserts. And fortunately, I have an older sister, Hetal, who loved to satisfy my cravings.
I remember my birthdays being a special occasion at home. My sister would combine different flavours and bake exotic cakes for me every year — it’s still one of my favourite memories.
Following the path shown by these wonderful people in my life, I slowly learnt how to bake for them. This eventually resulted in my experiments with flavours and recipes. Everyone around me has been very supportive and always motivated me to do better. I started taking up small projects in college which gave me the opportunity to pursue a small-scale business. With the help of my teachers, mentors and well-wishers, 'Sweet Jingles’ became a dream come true.
Soon I realised that this venture is much more than a college project. It is a dream which validates the passion for good food that runs in my family and the confidence that my friends have in my culinary abilities.
My vision is to promote the concepts of going vegan and vegetarian. I make everything — from brownies and cupcakes to muffins and cakes. I also make homemade chocolates and truffles.
Ever since I began learning about the culinary world, I realised that there are so many opportunities around that we are unaware of. All we need to do is to find the right opportunity and explore them. My interest in baking has made me a confident person. I don’t think I would have been able to do this if I didn’t have the support of those around me.
The recipe that I am sharing today is 'Double Chocolate Truffle Cake’. It is a combination of cake recipes that I have experimented with. I have combined a brownie cake recipe with a regular cake recipe.
Depending on my mood, I also add more things to the list. It’s delicious, decadent and everything that I love to indulge in on any day.
Avni Ved
(As told to Anila Kurian)
Double chocolate truffle cake
Ingredients
For the cake
Plain flour - 1 cup
Cocoa powder - 2 tbsp
Baking soda - 1/2 tsp
Condensed milk - 3/4 cup
Baking powder - 1 1/2 tsp
Melted butter - 4 tbsp
Vanilla essence - 1 tsp
For the truffle
Dark chocolate - 500 gm
Fresh cream - 250 gm
For the sugar syrup
Sugar - 200 gm
Water - 200 ml
Boil water and sugar to make a sugar syrup. Strain and keep aside to cool.
Method for cake
Sieve the plain flour, cocoa powder, baking powder and baking soda together. Keep it aside.
Combine the condensed milk, melted butter, vanilla essence and 5 tbsp of water in a deep bowl and beat well using a whisk.
Add the sieved flour mixture and mix gently with help of a spatula. The batter should be of dropping consistency.
Pour the batter into a greased and dusted 175 mm, a 7 inch diameter cake tin.
Bake in a pre-heated oven at 180ºc for 20 to 25 minutes or till done. The cake is ready when it leaves the sides of the tin and is springy to touch.
Invert the tin over a rack and tap sharply to unmould the cake. Keep aside to cool and use as required.
Method for truffle
Chop dark chocolate and keep in a bowl.
Boil cream in a saucepan and pour over the chocolate. Whisk till all the chocolate dissolves.
Allow it to cool.
Assembling of the cake
Cut the cooled sponge in three layers.
Take one layer on a cake board. Brush it with sugar syrup. Apply the truffle. Repeat the process with the remaining layers of sponge. Finally, finish the top and sides of the cake with truffle. Allow the truffle to set.
Finally melt the truffle and pour over the cake. Refrigerate before serving.