My husband and I are both great dog lovers. Sadly, can’t keep one since we both have long working hours and keeping a dog at home alone for most of the day seems just cruel. One of our friends has a very adorable golden lab and the only way to get him to visit is to promise our friend a good meal! So last Saturday we planned a party of mostly fellow dog lovers (with a pretty elaborate meal and this cake), mainly for some cuddles.
Here is a picture of him. Cute isn’t he?
I love cape gooseberry and they are pretty abundantly available in the local markets. I was just in the mood for a slightly tart and fruity cake and wanted to really see how chocolate and cape gooseberry would go together. This turned out pretty good and super moist and totally yum! I even had people lick the ganache saucepan clean (shameless).
You will need:
- Butter: 100 gm
- Caster sugar: 1 cup
- Eggs: 2
- Milk: 1 cup
- Flour: 1 1/2 cup
- Baking powder: 1 teaspoon
- Vanilla essence: few drops
- Cape gooseberry (halved): 1 cup
For the ganache:
- White chocolate: 200 gm
- Cream (20% fat): 200 ml
- Vanilla essence: 2-3 drops
Preheat the oven to 175 degrees Celsius.
Sieve the flour and the baking powder together and keep aside.
In a large bowl or a food processor, cream the butter and sugar until pale and smooth.
Add the eggs, one at a time and fold it in the mixture until well incorporated and add the vanilla essence.
Alternating the flour and the milk, incorporate into the batter (I usually always do it in three times; starting with flour and always ending with milk) and mix well.
Add the halved cape gooseberry and fold gently into the batter.
Pour into a springform cake tin which is well greased or lined with parchment paper.
Bake for 40-45 minutes or until brown and a toothpick inserted in the centre comes out clean.
Carefully invert the cake on a plate and cool.
For the ganache:
Use either white chocolate chips or chop the chocolate into about 1 square inch pieces.
Heat the cream over low heat until it starts to bubble.
Remove the cream from heat and add the vanilla essence and white chocolate and whisk until smooth and all the chocolate is incorporated.
Cool and pour over cooled cake.