Happy birthday Umakka. She would have been 47 this year. My sister who lived each day to the fullest. She was a daydreamer. She was the most helpful daughter, amazing mother and loving wife. She loved her plants and her pets. She loved music and loved to dance and twirl about. She was a caring sister and always had our back. People often mistook us for twins. She made sure we dressed alike. She listened, and gave the best advice. She was so full of energy. Her laughter was infectious. She loved cake, and fried food. She made the best jamoon and chakli. She was a perfectionist. Her rangolis were so intricate. Her home was a vacation resort. Her kitchen was like the cover of a magazine. She hosted the best parties. She was classy, she wore sarees so beautifully. She was a travel bug, she loved to shop.
She always motivated me, she was so proud of me, she believed in me, and above all, she never gave up. She never did. She lives on, in us. Not a day goes by without missing you Umakka. Here we are, left to pick up the pieces and live each day. We miss her presence, but we know she is here... she comes through, in subtle ways. We shall meet again.
I made this cake in her memory. She loved cakes, we both loved cakes. Growing up, weekend baking was on on mom's schedule and my sisters and I were her full-time helpers. Our incentive? Licking the bowl and spatula, sitting by the oven watching the cakes bake. Chocolate remains my all-time favorite!
This is a decadent, moist three layer cake. The cake batter is divided between three 6 inch pans. It is filled with dark chocolate ganache between layers, then frosted with a very thin layer of buttercream, and ganache drip. The extra buttercream swirls and sprinkles are completely optional.
Serves 6
Ingredients: For the cake: Makes 3-6 inch cakes
- 1 and 1/2 cup AP flour
- 2 tsp cornstarch
- 3/4 cup cocoa powder
- 1 and 1/2 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp instant coffee powder
- 3/4 cup buttermilk
- 3/4 cup warm water
- 1 tsp vinegar
- 2 eggs
- 1/2 cup vegetable or canola oil
- 1 tsp vanilla
For the chocolate ganache:
- 1 cup heavy whipping cream
- 1 cup dark chocolate chips
For the vanilla buttercream:
- 1 cup butter, at room temperature
- 4 cups icing sugar
- 3-4 tsp milk
- 2 tsp clear vanilla
- Pinch of salt
- 2 tsp meringue powder (optional)
Directions:
- Preheat oven to 350 degree F. Grease, flour dust and line three 6-inch round baking pans with parchment paper.
- Sift all the dry ingredients except sugar and coffee powder in a large bowl.
- In a mixing bowl, whisk sugar, eggs and vanilla until light and fluffy. To this add buttermilk, warm water, oil, vinegar, and coffee powder. Whisk for a minute until well combined.
- Pour this into the flour mixture and gently mixing it with a spatula. Once the mixture is well combined, divide it into the three baking pans.
- Bake until toothpick inserted in the center comes out clean, 24-26 minutes. Let the cakes cool in pans on a wire rack. Once cooled, gently flip and remove the parchment paper.
- For the ganache, Heat the cream in a saucepan. Bring it to a boil. Turn off the heat. Add in chocolate chips. Let it sit for a few minutes. Whisk well to form a smooth mixture. Let it cool to room temperature. Set aside.
- To make the buttercream, sift icing sugar, salt and meringue powder together. Set aside. Cream butter, vanilla and milk with a hand mixer until smooth and fluffy. Gradually add the sugar powder. Beat on medium for 6-8 minutes until light and creamy.
- Divide the icing equally into two cups. Fill a piping bag with plain vanilla buttercream. To the other cup, add a tsp of red coloring and whisk well. Add into another piping bag.
- Assemble the cake. Start by placing the first cake on a platter, adhering it with a dollop of buttercream to the base. Line a border of buttercream over it to create a well. Fill the center with a few spoons of ganache. Place the second cake and repeat. Top it with the third cake, gently press down and chill it for 10 minutes to set.
- Cover the entire cake with a thin crumb coat of buttercream. Chill for 15 minutes to set. Go over with another thin layer of buttercream. Dip a palate knife in warm water, and smooth the top and sides. Spoon ganache and drip it on the sides of the cake. Chill for another 10 minutes to set it.
- With the red frosting, decorate swirls. Top with sprinkles. Chill the cake in the fridge for a few hours to set. Serve the cake at room temperature for best taste. Enjoy!
