A chocolate cake that is baked for an anniversary celebration becomes a Chocolate Celebration Cake. 😀
The cake was baked for my parent’s 31st wedding anniversary. 31 years of staying together, fighting and making up together. For me, It’s an enormous amount of time. Being a bachelor myself, I don’t understand how one tends to share everything with another person 😛
Anyways, since I was baking for both of them, I needed something of common interest. And both of them love chocolate!!
Strangely, Dad says he doesn’t like chocolate but still sneaks in chocolate from our chocolate collection. Our chocolate collection has all kinds of chocolate- the one’s we keep buying impulsively every time we go to the grocers and the ones Jyotika brings from her tours abroad.
Though Dad’s favourite is white chocolate and mom loves dark chocolate. I kept wondering how I could get both of these flavours together in a cake.
Finally I baked a chocolate cake with a cookie crust. Topped it with dark chocolate ganache and a white chocolate disc.
Since it was full of chocolate, it became the Chocolate Celebration Cake.
The chocolate cake recipe is the one I have used earlier in Chocolate Truffle Cake post. Though you can use your favorite Chocolate cake recipe.
For the cookie crust, I have used 300 gms of my favorite chocolate thumbprint cookies from a local bakery. One could use oreos or any other cookie in place of these. Powder the cookies in a blender and mix in 100 gms of unsalted butter. This mixture needs to be pressed evenly on the bottom of a well greased 8 inch baking tin.
Pour the chocolate cake batter next until 3/4 full. I had baked the leftover batter in my microwave with chopped walnuts for a quick breakfast brownie.
The cake needs to be baked for 50-55 minutes in a preheated oven at 180 degrees. Cool completely for an hour before inverting on to a plate.
Pour the Dark Chocolate Ganache over this. For the recipe refer the Chocolate Caramel Cake recipe.
Now make a white chocolate disc. Something which is so simple yet so presentable! Make a circle of the same size as of the cake on a parchment paper. Chop 250 gms of white chocolate and melt on a double boiler while stirring. Spoon this melted chocolate on the parchment paper filling the circle completely. Quickly swirl in some drops of nutella with a toothpick and decorate the edges with chopped roasted nuts.
Swirling nutella is very simple. It’s a quick fix to make something simple look pretty and demanding. Remember us doing this earlier in Chocolate and Peanut Butter Swirl Bark, Chocolate and Peanut Butter Swirl Cake and Brownie with Marbled Icing.
Transfer this parchment paper to the refrigerator for 15-20 minutes to harden the white chocolate so that you can remove the cooled disk from the parchment paper and place on the cake. It will stick to the ganache easily.
I decorated the sides of the Chocolate Celebration Cake with white chocolate chips on one half of the cake and with chopped roasted almonds on the other half.
It looked really pretty in the end and tasted awesome 🙂 My parents loved it totally!!