Enjoy sweet celebrations with Shivesh

These awesome treats from Shivesh Bhatia’s new book Eggless Baking with Shivesh they are made for celebrations

chocolate mousse cake (main image)
It serves: 10
preparation time: 40 minutes
Time to cook: 30 minutes

Ingredients

For the chocolate cake:

1½ cups all-purpose flour

¾ cup cocoa powder

½ teaspoon bicarbonate of soda

1 teaspoon baking powder

a pinch of salt

¾ cup vegetable oil, plus extra for greasing

1½ cups powdered sugar

1 cup yogurt

½ teaspoon vanilla extract

½ cup milk + 1 teaspoon white vinegar, mixed and steeped for 5 minutes

For the foam:
1 cup melted dark chocolate
½ cup fresh cream
1 cup of whipping cream

for the ganache:
1 cup of melted chocolate
1 cup fresh cream

Method

1. Preheat the oven to 180°C. Grease two 6-inch cake pans with oil, line with parchment paper, and set aside.
2. To make the chocolate cake, mix the flour, cocoa powder, baking soda, baking powder, and salt in a bowl and set aside.
3. In another bowl, beat the oil and sugar until the mixture is pale and light. Add the yogurt and vanilla extract and mix well.
4. Add the dry ingredients to the wet ingredients in three batches, alternating with the milk and beginning and ending with the flour mixture. Do not over mix the batter.
5. Pour the batter into the pans and bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool.
6. To make the mousse, combine the melted dark chocolate and cream and set aside.
7. Whip the whipping cream at high speed until stiff peaks form. Add the chocolate and cream mixture to form the mousse.
8. To assemble, place the bottom cake layer on a cake board and wrap with parchment paper, making sure it fits snugly with the edge of the cake.
9. Carefully spread a generous layer of mousse over the cake. Make sure it is even and reaches the edges of the cake.

Note: With a combination of luscious cake, smooth and creamy mousse, and luscious ganache, this treat is wonderfully moist and so easy to make.

Pina Colada Cake

It serves: Six
preparation time: 30 minutes + cooling time
Time to cook: 25 minutes

Ingredients
For the tart base:
2 cups all-purpose flour
1 tablespoon powdered sugar 1 cup cold butter, cubed
½ cup ice water

For the filling:
3 cups of pineapple finely chopped
¼ cup powdered sugar
2 tablespoons of water

For the glaze:
½ cup whipping cream
½ teaspoon of pineapple essence
2 tablespoons of coconut cream

To the top:
shredded coconut, toasted
cocktail cherries
pineapple slices

Method

1. To make the tart crust, mix the flour and sugar together in a large bowl. Add the cubed butter and rub in with your fingers until it reaches a crumbly texture. Make a well in the center of the mixture and pour the water. Join the dough with your hands and wrap in transparent film. Refrigerate for at least 15 minutes before rolling out.
2. Roll prepared pie crust to ¼-inch thickness.
3. Take a 4-inch tart pan and transfer the rolled dough into the pan. Using your fingers, gently push it in, making sure it touches the mold. Prick the base with a fork and put the tart base in the fridge to set for 30 minutes.
4. Preheat the oven to 180°C for 10 minutes.
5. Once the tart shell is cool, place a piece of parchment paper on the base and weight it with baking beans.
6. Bake the tart base for 20 minutes or until golden. Allow to cool before adding the filling.
7. To make the filling, cook the pineapple, sugar, and water in a saucepan over medium-low heat for 10 to 15 minutes, until the sugar melts and the pineapple chunks become jammy and thick. Keep stirring the mixture so it doesn’t burn. Remove from heat and let cool.
8. Transfer the cooled filling to the prepared pie crust and set aside.
9. To make the frosting, beat the heavy cream and pineapple essence in a large bowl until stiff peaks are stiff.
10. Gently add the coconut cream, making sure not to force the air out of the whipped cream.
11. Transfer the frosting to a piping bag fitted with a round nozzle and drop a large round spoonful into the center of the cake.
12. Top the tart with some toasted shredded coconut, cocktail cherries, and pineapple slices. Serve cold.

Note: The combination of sweet and spicy pineapple and creamy coconut in this tropical sensation makes it an ideal dessert, perfect for a picnic on a light and breezy day.

Pink Cupcakes

It serves: Six
preparation time: 30 minutes
Time to cook: 25 minutes

Ingredients
For the cupcakes:
1 cup yogurt
½ teaspoon bicarbonate of soda
¾ cup powdered sugar
½ cup vegetable oil
¼ teaspoon Kewra extract
1 tablespoon Rooh Afza
1½ cups all-purpose flour
1 teaspoon baking powder
1-2 drops pink gel food coloring

For the vanilla buttercream:
½ cup butter, softened
½ teaspoon vanilla extract
1 cup of icing sugar

To the top:
dried rose petals

Method

1. Preheat the oven to 180°C and line a cupcake tray with cupcake liners.
2. In a bowl, mix together the yogurt and baking soda and set aside to foam.
3. In a separate bowl, add the powdered sugar, oil, kewra extract and Rooh Afza and mix until well combined.
4. Sift in the flour and baking powder and mix until everything is incorporated and there are no large pockets of flour in the dough. Add the food coloring. Do not over mix at this stage.
5. Transfer the batter to the cupcake tray with an ice cream scoop. Fill each cupcake liner two-thirds of the way.
6. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Allow cupcakes to cool completely before frosting.
7. To make the vanilla buttercream, beat the butter and vanilla extract in a bowl on high speed for 2 minutes or until the butter is light in color.
8. Sift in the icing sugar in two batches, beating on high speed after each addition. Once the frosting looks set and has stiff peaks, transfer it to a pastry bag with an open star tip and pipe the frosting onto the cupcakes.
9. For the final touch, add some dried rose petals on top.

Note: These cupcakes will bring back memories of drinking refreshing Rooh Afza in summer.

White Chocolate Mousse

It serves: Eight
preparation time: 25 minutes + cooling time

Ingredients

1½ cups white chocolate, chopped
¾ cup fresh cream, warmed
1 tsp rose extract/kewra water
¾ cup whipping cream

To the top:
chopped pistachios

dried rose petals

Method

1. Put the chopped white chocolate in a large bowl. Pour in the warm cream and rose extract/kewra water. Let stand 1-2 minutes before mixing with a spatula. Make sure all the chocolate is melted and there are no lumps. Let the ganache cool slightly.
2. In a large bowl, beat the whipped cream with an electric mixer until stiff peaks form (about 3 minutes).
3. Carefully fold the whipped cream into the chocolate ganache in three batches so as not to remove any air.
4. Transfer the mousse to glasses and top with crushed pistachios and dried rose petals. Let rest in the fridge for 30 minutes before serving.

Note: Rich, airy, creamy, decadent, this is one of the easiest and fastest desserts you can make, and it’s incredibly versatile! Serve it with fresh berries, mangoes and mint leaves, lime zest, or just your favorite chocolate shards.

Extracted with permission eggless baking with Shivesh by Shivesh Bhatia published by HarperCollins Publishers India

Also read: Now is the time for festive fizz