Dark Chocolate Layered Cake with Almond Meringue Topping “Anything is good if it’s made of chocolate.”
Jo Brand

Moist, dark and absolutely delicious are words enough to describe this Dark Chocolate Layered Cake with Almond Meringue Topping. The base is a simple chocolate genoise sponge, layered with a low fat whipped cream. The top is a brown sugar meringue topped with slivered almonds, quite optional if you are torn for time, but it does add a lovely touch to the final look. The secret to the moist cake and whipping up low fat cream is melted, cooled clarified butter/ghee. This is my new favourite sponge recipe and my new favourite light buttercream.Eggs and chocolateIt’s been a busy last few months and I stare at a hungry blog. We’ve had a great food styling workshop just recently, packed to the gills, on one of the hottest days of the season. It was a LOT of work and planning, but it was all so worth it. The venue {Lodi – The Garden Restaurant, New Delhi}, the folk who attended, the food we ate and shot, was all great fun. A great learning experience too.Food Styling Workshop, The Lodi, New DelhiThen of course there is obsessive everyday shooting, something that keeps me so engrossed, I often lose track of time. Some work for others, some for myself, yet all a learning process. Add to that Sunday Stills where I join Simi as she shoots stills. Pitcher #sundaystillsAmaltasThe Masala Dabba with Dolphia has fallen prey to procrastination but I will get back there soon since spices is what I enjoy shooting a lot! Gundu Chilies from Karaikudi

Masala Dabba, spices

The Masala Dabba #2Getting back to baking and this wonderful cake, here’s something I recently discovered. I often find a lot of folk these days baking out of a box and frosting the cake with ready made cream,  ingredients loaded with preservatives, enhancers, emulsifiers and what not. Read the label and you’ll figure out. Baking  or cooking ‘from scratch’ conjures up images of cooking with fresh ingredients and lovingly preparing meals. Boxed meals emphasize just the convenience. Add a few ingredients and then you’re done. Making a cake from scratch gives you control over the quality of the ingredients, also allowing for a bit more creativity. Wholewheat Dark Chocolate Fudgy Cupcakes with Buttercream Frosting 3 1000 1Creativity and experimenting go hand in hand. The revelation that I could use clarified butter / ghee instead of normal butter has made life really simple for me. The recipes need to be adapted a little here and there, but the huge plus is that clarified butter stays good on the shelf for long. You don’t need to melt and cool in summer as it doesn’t set hard at warm temperatures. The convenience of use is indescribable in weather like we have here these days at 45C! That’s how I got the low fat 20%  cream to whip up so I could pipe it.  Wholewheat Dark Chocolate Fudgy Cupcakes with Buttercream Frosting 2 1000 1Worked each time but once when it was really really hot and humid. Whip chilled low fat cream to medium soft peaks at a high speed. Then drizzle in about a teaspoon of cool melted clarified butter / ghee for every 100ml of cream and continue to whip at high speed, you will notice the cream gradually firming up and holding shape. This is because you’re putting the fat back into low fat cream. I have also seen this works better with the ‘Go’ brand of fresh cream as compared to ‘Amul’ {in India}. Do let me know if it works for you!Dark Chocolate Layered Cake with Almond Meringue Topping Well everyone can’t ‘do it from scratch’, and even though additives etc are often considered part of the package when it comes to boxed meals, it really doesn’t have to be. Interestingly enough, at least one company thought that way. San Francisco-based food tech company Hampton Creek offers a new take on shelf-ready foods, striving to take out additives and other unnatural ingredients from common, off-the-shelf goods. For eg, their premade cookie dough doesn’t contain common additives, is an eggless dough mix that is also dairy-free. Baking from a box or a premade mix can be as mouth-watering as a meal made from scratch; guess you need to know what to look for.

Until then, here’s my Dark Chocolate Layered Cake with Almond Meringue Topping Cake!

Dark Chocolate Layered Cake with Almond Meringue Topping
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Moist, dark and absolutely delicious are words enough to describe this Dark Chocolate Layered Cake with Almond Meringue Topping. The base is a simple chocolate genoise sponge, layered with a low fat whipped cream. The top is a brown sugar meringue topped with slivered almonds, quite optional if you are torn for time, but it does add a lovely touch to the final look. The secret to the moist cake and whipping up the cream is melted, cooled clarified butter/ghee. This is my new favourite sponge recipe.
Servings Prep Time
8 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
40 minutes
Dark Chocolate Layered Cake with Almond Meringue Topping
BigOven - Save recipe or add to grocery list
Print Recipe
Moist, dark and absolutely delicious are words enough to describe this Dark Chocolate Layered Cake with Almond Meringue Topping. The base is a simple chocolate genoise sponge, layered with a low fat whipped cream. The top is a brown sugar meringue topped with slivered almonds, quite optional if you are torn for time, but it does add a lovely touch to the final look. The secret to the moist cake and whipping up the cream is melted, cooled clarified butter/ghee. This is my new favourite sponge recipe.
Servings Prep Time
8 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
40 minutes
Chocolate Genoise Sponge 1
Meringue topping
Servings: people
Chocolate Genoise Sponge 1
  1. Preheat oven to 180C. Line the sides and bottom of 2 8" spring-form round tin with parchment. {I have just 1 tin and an oven that fits only 1 cake at a time. I kept the parchment ready while the first sponge baked}
  2. Place 4 eggs and 1 egg yolk in the bowl of the stand mixer with 125g brown sugar and vanilla extract. Whisk on high speed until light, very mousse like and tripled in volume, about 8-10 minutes.
  3. Sift the flour, cocoa powder, baking powder and salt 2 times. Reserve.
  4. Place cooled clarified butter in a medium sized bowl. reserve.
  5. Once the eggs are whisked and mousse like, sift over 1/3 of the flour/cocoa mix and gently stir in in figure 8 moves so that the beaten air doesn't escape. Repeat 2 more times.
  6. Take about a cup of this batter and fold into bowl with melted ghee to loosed the mixture. Now turn this batter back into main batter and gently mix through taking care not to release the beaten air.
  7. Turn into prepared tin and bake for approximately 40 minutes, untl a pick inserted comes out clean.
Chocolate Genoise Sponge 2
  1. Repeat as above, turn into prepared tin and top with brown sugar meringue spreading gently and uniformly with an offset spatula. Scatter slivered almonds over and bake for approximately 40 minutes, until a pick inserted comes out clean.
Brown sugar meringue
  1. Whisk the egg whites with brown sugar on high speed to stiff peaks, about 5 minutes.
Frosting and filling
  1. Place chilled cream, icing sugar, clarified butter in bowl of stand mixer. Whisk at highest speed for 7-9 minutes until stiff peaks form. Adjust sweetness if required.
  1. Gently cut each cake into two horizontal layers. They will be very moist and delicate.
  2. Place one layer on the cake platter, top with about 1 cup of whipped cream, spread evenly. Repeat with remaining 3 layers. Frost the sides of the cake with remaining frosting, maybe pipe a border around.
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Orange Almond Chocolate Gateau “You have a slice of cake and what it reminds you of is someplace that’s safe, uncomplicated, without stress.
Jeanne Ray

Orange Almond Chocolate Gateau, actually as delicious as cake can get. These are flavours that really gel well together, bring out the best in each other, and are quite easily available. Simplicity is the best and this is a fine example of just that. I don’t bake layered cakes very often now. More often than never it’s a birthday in the family that spurs me into action. This was the case here too.Orange Almond Chocolate Gateau It was my birthday a couple of weeks ago and even though I wanted to bake a coffee something {like I always do}, I was at my laziest best. As a last minute thought, I whipped together these Ginger Jaggery Wholewheat Tea Cakes and have to say that they were quite the best wholegrain cakes I have made. What made them great was the combination of flavours. They screamed comfort, the spices painting the air. Orange was a great addition there. Here as well….

Orange Almond Chocolate Gateau Oranges of all sorts are falling off carts that line the city roads, the local hybrid, keenu, one of the best. The odd cartloads filled with local farm fruit are also making an appearance . Less glossy than their city cousins, yet they are tangy and juicy. I bought some the other day, the local or ‘desi’ variety. I also had keenu in the fridge, glossy, juicy and very rind worthy! And then, last but not the least, the little kumquats. That’s a lot of citrus these days, so citrus is the cake was a given.KumquatsThe other flavours just fell into place as I normally do sponges on the go. Any flavour that comes to mind {often coffee}, or then a seasonal flavour that I can use. I was thinking cinnamon or pie spice but the cartloads of oranges changed my mind. Almond meal of course because I love the flavour so and it pairs really well with almond. And finally dark chocolate ganache for the frosting, since it’s the easiest way to go when you have no time {and are as badly organised as I am}.

Orange Almond Chocolate Gateau The only brainwave I caught was to add orange flavour to the ganache and it tied up the flavours beautifully. Talk about good luck! You could use orange zest as I did, or maybe an orange liqueur like Cointreau if so inclined. I dare say that a kumquat liqueur might work some magic in there too, truly making it a sinful dessert cake. Try it; you’ll love it!

Orange Almond Chocolate Gateau I also shot a step by step of sorts using the ASUS ZenFone2 Laser that was sent to me to review since I love food photography, and it boasts of great camera specs. Well, I put it to test while baking & assembling the Orange Almond Chocolate Gateau and was pleasantly surprised with how well it captured the process. Here’s a step-by-step {well almost}, as I threw the cake together at supersonic speed. ASUS ZenFone2Laser + cakeYou can see how well it took images in low light as I began baking the sponge quite early in the morning when winter light is very low. The entire collage was shot with the ASUS ZenFone2 Laser which houses a 13MP primary camera with auto focus {really good}, and has wide view with LED flash. The good folk also sent me a ‘Lolliflash‘ which is a handy, sweet little accessory that improves the quality of low light photos.

Recipe: Orange Almond Chocolate Gateau your picture

Summary: The Orange Almond Chocolate Gateau combines the best of flavours, each complimenting the other beautifully. The gateau is moist, bursting with fresh flavour and quite indulgent. It’s a great party cake. Serves 8-10

Prep Time: 15 minutes
Total Time: 1 hour 30 minutes

  • Almond Orange Sponge
  • 6 large eggs {or 7 medium}
  • 225g granulated sugar
  • Zest of 2 oranges
  • 1/2 tsp pure vanilla extract
  • 115g plain flour
  • 35g almond meal {or almonds}
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 15ml clarified butter
  • 4-5 drops almond extract
  • Orange syrup
  • Juice of 2 oranges
  • 25g sugar
  • 1/2 vanilla bean
  • Filling
  • 400ml cream
  • 50g sugar
  • Zest of 1 orange
  • Frosting/Ganache
  • 200ml low fat cream
  • 125g dark couverture
  • 1 tsp Cointreau or zest of 1 orange
  • Slivered almonds, orange slices for topping


  1. Almond Orange Sponge
  2. Preheat oven to 180C. Line 2 8″ loose bottom tins with parchment.
  3. Run the flour, almond meal, baking powder and salt in food processor to blend well, and loosen. Reserve.
  4. Place the clarified butter with almond extract in a heatproof bowl and heat in microwave for 30 seconds, until melted.
  5. Place the eggs and sugar in a large bowl. Beat with a hand beater for 7-9 minutes until tripled in volume and mousse like. Add the zest and vanilla extract, and beat again
  6. Fold in the plain flour mix in 4 lots, gently so that the beaten air is not released.
  7. Fold in the clarified butter blend.
  8. Divide the batter into prepared tins. Bake for approx 45 minutes until tester comes out clean, and light golden brown.
  9. Turn onto cooling racks, peel off parchment immediately  and leave to cool. Slice horizontally into 2 layers each.
  10. Orange syrup
  11. Place ingredients in heavy bottom small sauce pan. Simmer gently until sugar melts and syrup thickens slightly. Discard vanilla bean.
  12. Orange cream filling
  13. Place all ingredients in big bowl. Whip on high speed until medium high peaks form.
  14. Ganache
  15. Place chocolate and cream in heatproof bowl and heat for 1 minute in microwave {or melt over a double boiler}
  16. Assemble
  17. Sandwich the layers of the cake with the orange cream filling, painting each layer first with the orange syrup.
  18. Frost all over with the chocolate orange ganache, sprinkle slivered almonds over, and orange slices f desired.

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Also find me on The Rabid Baker, The Times of India

“Good food is very often, even most often, simple food.”
Anthony Bourdain

Ptasie_mleczko or Birds Milk Cake Ptasie_mleczko or Birds Milk Cake …my adaptation. With a name as intriguing as that, I quickly jotted it down as my Ukranian friend translated it out of her mothers cookbook in Sydney earlier this month. There is an eternal charm in handwritten recipes of times gone by, this recipe book is from the 1960’s. Neat, and well explained, the recipes all written In Ukrainian, talk to you, explaining each step. The measures are often in glasses from the Old Soviet Union, standardised at 200ml, a measure my sweet friend continues to use as her mother once did.

Ptasie Mleczko (Polish) is a soft chocolate-covered candy filled with soft meringue (or milk soufflé). In Russian it is called ptichye moloko (птичье молоко) and in Romanian lapte de pasăre. All these names literally mean “bird’s milk” or crop milk, a substance somewhat resembling milk, produced by certain birds to feed their young. However, this is not origin of the name; rather, ptasie mleczko is also a Polish idiom meaning “an unobtainable delicacy”. In Poland, Jan Wedel, owner of the E. Wedel Company, developed the first Ptasie mleczko in 1936. Wedel’s inspiration for the name of the confectionery came from his voyages to France, when he asked himself: “What could bring greater happiness to a man who already has everything?” Then he thought: “Maybe only bird milk.”

Ptasie_mleczko or Birds Milk Cake This must be one of the quickest birthday cakes I’ve ever made. And yet another very very delicious one. You can find my coffee take on it at the bottom as Ulyana decided to bake one for us the night before we were due to fly out. No pictures of the cake in Sydney as we were racing against time. I didn’t get too many pictures of the cake I baked here too as coming home after a vacation is always far too busy. It was however tasty as hell!!

Sydney 2015

Sydney 2015 Our trip Down Under was great fun! All trips there always are! Sydney has been one of our fave places to go when possible, and this was our fourth trip. Like every earlier trip, this too was packed and flew by like a heartbeat. This trip was short, just a week ‘long’, but we had a great time. With hosts as good as ours, the days went by driving from mountains to beaches, with great food and drinks thrown in. Mindless banter, endless shopping what with the daughter with us, too much food,  overindulgence … ad before we knew it, time to fly back.

Sydney 2015 We flew in comfortably, sleeping all the way on Cathay Pacific, with a short stopover in HKG. There too the daughter shopped till we dropped for 3 whole hours.Hong Kong Hurriedly dug into some delicious street food, raced back to the hotel, showered and hopped onto the Sydney flight. A long 9 hour flight, some great food, Aussie wines too, Pamela’s book kept me entertained and nostalgic as we landed there into a crisp 4C at 6am. We were really blessed to see great weather the few days we were there.

Blue Mountains, Sydney 2015

Blue Mountains, Sydney 2015We’ve done most of the iconic must see places on the earlier trips covering The Rocks, Opera House, Botanical Gardens, Tiranga Zoo {to date one of my sons fave places}, Butterfly Park, Harbour Bridge, Harry’s original van at Wooloomooloo, the Blue Mountains … and so much more. Yet a visit to the Blue Mountains is a quintessential part of Sydney for us, and that’s where we headed pretty soon. It as a freezing COLD day but we managed to stop by some breathtaking spots, taking in the gift that only nature can offer. Knocks your breath A W A Y!

Blue Mountains, Sydney 2015 We went off piste, little walkways dot the Blue Mountains, each with a signboard telling you how long it takes to get to the destination, level of ease …and more! There’s loads to do. Did I mention stunning beaches? Yes those too!Maroubra Beach, Sydney 2015Beautiful beaches, birds, crabs, shells, nature, left over pizza from the Italian pizzeria from the night before, chilled beer though not as chilly as the cold winds, great company … couldn’t have asked for more.Maroubra Beach, Sydney 2015 Of course I shopped some too. It’s always good to know the ‘right’ people, who in turn know the right places…and a Sunday morning market later, I was back a happy camper. There was loads I could have gladly bought to ‘prop’ up the blog, but sense had to prevail. It was a struggle I tell you!Food Prop shopping, Sydney

Food prop shopping Sydney 2015No trip to Sydney for me is complete without a visit to Victoria’s Basement. Though short on time, we did a quick walk through, a near impossible task in itself given the treasure trove you can find under a roof! I shopped a wee bit more here and there, constantly thinking of how much I could stuff back into suitcases. You know! Oh the choices we have to make!

Sydney 2015With travel comes food, and most good memories are tied to taste! Knowing the right folk is great! It’s satiating to explore a country through it’s cuisine, and then comes the added bonus of exploring the flavours they brought from their native lands. So we were spoilt. Ukranian cusine filled our days alongside Aussie quintessential. Gourmet sausages on the barbeque that made the tastiest hotdogs, slow cooked {read dropping off the bone good} lamb-shanks with chickpeas and spinach, Caesar salad galore, smoked Polish sausages and cold cuts, Ukranian potato latkes with garlic and sour cream, artisan pizzas, more Aussie reds, red wine too, pancakes for breakfast with whipped cream and local preserves, cheese in every avatar to die, then more local artisanal unripened cheese as if that was not enough …Ptasie_mleczko or Birds Milk Cake Sweet stuff too, though no pictures. Fresh cherry strudel, macadamia and caramel ice cream, divine coffee gelato, berry gelato too, and then of course this beautiful Birds Milk Cake flavoured with the organic lemon from the yard the night before we flew out. I dreamt of the cake as I slept on the flight back home. I knew I just had to make one soon, my pet flavours dancing in my head.

Ptasie_mleczko or Birds Milk Cake That’s just what I did the next day for the son’s birthday. As we melted into a sizzling North Indian summer at 45C, desperately trying to hang on to memories of 12C, the crisp and beautiful Aussie winter we left behind, Ihit baking mode. This cake bridged the gap beautifully, and that is what good food & travel is all about. Makes you come full circle, flavours and memories sharing a plateful! What a delightful {and delicious} journey this food business is!

Recipe: Ptasie_mleczko or Birds Milk Cake
your picture

Summary: Ptasie_mleczko or Birds Milk Cake finds it’s roots possibly in the Old Soviet Union. A preparation for the light as air filling quite as intriguing as the name ‘birds milk’, it’s a moist and delicious cake that takes well to added flavours. Make ahead and chill for the flavours to mature. It tastes wonedrful as a fresh tray bake as originally intended to be too. Serves 8

Prep Time: 30 minutes
Total Time: 1 hour {plus cooling and chilling}

  • Cake
  • 130g butter
  • 200ml / 1 glass brown vanilla sugar
  • 3 eggs
  • 1 tsp pure vanilla extract
  • 200ml / 1 glass all purpose flour
  • 1/2 tsp baking powder
  • 2 tbsp cocoa powder
  • Filling
  • 150g butter
  • 400ml / 2 glasses milk
  • 100ml/ 1/2 glass sugar
  • 3 tbsp semolina /suji
  • 2tbsp instant coffee
  • 1 tbsp Kahlua {optional}
  • Topping
  • 50g dark couverture chocolate
  • 100ml low fat cream
  • 1 tbsp honey
  • White chocolate shavings to garnish


  1. Cake
  2. Preheat the oven to 180C. Line 2 X 8″ round baking tins with parchment paper.
  3. Sift together the flour, baking powder, cocoa and salt. Reserve.
  4. Beat the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one by one, ten the vanilla extract.
  5. Slowly fold in the dry mix. Turn batter into tins and bake for approximately 30 minutes until a tester comes out clean. Cool in tins for 15-20 minutes then cool completely on rack.
  6. Filling
  7. Make this while the cake is baking {or a few hours before too}
  8. Place the sugar, semolina, coffee and milk in a heavy bottom pan. Stir over low heat until the mixture thickens. Leave to cool completely.
  9. When the cake is ready and cool, make the remaining filling.
  10. Place butter and sugar in a large bowl and beat until smooth and fluffy. Beat in the coffee semolina and Kahlua if using.
  11. Assemble
  12. Place one layer on serving platter and keep in place with an 8″ dessert ring. ladle over half the filling and top with second layer. Top with remaining filling, cover and refrigerate for a few hours {or overnight} for flavours to mature.
  13. Take the ring off gently, top with chocolate ganache {recipe follows} and white chocolate shavings.
  14. Chocolate Ganache
  15. Place ingredients in a heat proof bowl and microwave 1 minute at a time until the chocolate has almost melted. Stir until smooth and glossy. Cool to room temperature before use.

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