Hi in the information bar it says 250g butter but on the video you say 225g please could you clarify which is it as I’m really looking forward to trying this recipe Thank you Love your recipes btw
Hi Chetna! I tried out this lovely cake yesterday. The cake came out amazing! I tried making the caramel sauce (3 times 🤦🏻♀️) but the sugar kept clumping up an getting all crystallized. 🤷🏻♀️Not sure what I was doing wrong. I put some store bought caramel sauce on instead. Loved the ganache but I had to add more chocolate to get it smooth and creamy as it was kind of runny. All in all though I loved the recipe! Thanks for sharing. ❤️
Hi Chetna! Thank you for all these wonderful recipes. Been enjoying your book cardamom trail and my go to cake now is your masala chai cake! Have a question for you that I'm really hoping to get answered . Is the self raising flour that you use in the UK the same as the self rising flour that is available here in the US. UK seems to use the word raising , US uses the word rising. Thank you !
There could be one of several reasons but Go with equal amounts of the cream and chocolate in the ganache. The Classic ratio for set ganache. Ratios are varied according to how exactly a baker wants it or it’s use.. the different brands chocolate may be a factor too. As well the percentage of cocoa. Chetna’s looks like more expensive chocolate. Her all dark chocolate ganache is perfect for this particular recipe of hers as she tops it with the very sweet caramel sauce. It’s all perfect balance then. If you like, You can use milk chocolate if you want it sweet but we make it 2/3 milk and 1/3 dark with same weight cream usually for a standard chocolate cake. I adjust depending on what we want to do with it. If we were to to top off with a caramel we would also go all dark or plain chocolate . Hope you find that helpful. I noticed you hadn’t had a reply . Tc
Hi in the information bar it says 250g butter but on the video you say 225g please could you clarify which is it as I’m really looking forward to trying this recipe
Thank you
Love your recipes btw
This looks absolutely delicious! Can't wait to try to make it!!
Hope you enjoy
U r not only a brilliant Chef but u also r a brilliant teacher Chetna 😘😘😘😘
Hi Chetna! I tried out this lovely cake yesterday. The cake came out amazing! I tried making the caramel sauce (3 times 🤦🏻♀️) but the sugar kept clumping up an getting all crystallized. 🤷🏻♀️Not sure what I was doing wrong. I put some store bought caramel sauce on instead.
Loved the ganache but I had to add more chocolate to get it smooth and creamy as it was kind of runny.
All in all though I loved the recipe! Thanks for sharing. ❤️
That cake is absolutely gorgeous! I love the way you decorated it. I hope it was as good as it looks. 😊
Thanks!
💜💚
Tempting delicious love them..gorgeous
thanks Raja
Making this cake right now for a family gathering.
Hope you enjoy
10:19 That looks unbelievably moist. *Top tip:* The nuts make this a healthy alternative to granola. 😉
Hahaha I like that
Dont know what I was doing 3 weeks ago to miss this one, better late than never, as they say, this looks too good to miss.
This is a cake I want to try!! Looks amazing 😍🤤
@foodwithchetna this looks amazing. But is it 225g or 250 g butter? Also u have many recipes of chocolate cake, which one is ur favourite😊
I made this .The cake was soo good and fluffy.
Glad you liked it
I tried this recipe of yours and it came out beautifully. Best tray cake i ever made n had. Thanks a lot
Can’t wait to try this for the next party☺️🤍
Hope you enjoy
Devine chetna...its really good that the ingredients are too there thank you ❤❤❤❤❤❤❤❤❤❤❤
Looks wonderful!!
It is!
Hi Chetna!
Thank you for all these wonderful recipes. Been enjoying your book cardamom trail and my go to cake now is your masala chai cake!
Have a question for you that I'm really hoping to get answered .
Is the self raising flour that you use in the UK the same as the self rising flour that is available here in the US. UK seems to use the word raising , US uses the word rising.
Thank you !
Just stunning!
This looks so tempting that just after my dinner I felt hungry.Btw Love from INDIA
I need to make this now 🍮
Yes you do
Absolutely looking delicious Chetna👌😋thank you for sharing a such a lovely cake recipe.🙏👍🌼🎂
My pleasure 😊
I love how the slices look like candy bars ❣️
Today I am going to make this cake, I am sure it is going to turn out great. Will let you know
Hi Chetna 😊 these look delicious, 😋 I'll definitely make them 💗
Hope you enjoy
Love the video...looks yummy :)
Yay! Thank you!
You had me at caramel and chocolate😊
What’s the blender name? And it looks stunning😍thank you so much for the detailed recipe🥰
Its from Sage appliances
Can the butter be replaced with vegetable oil? If so what would the measure be?
Hi. I do not have the kitchen aid so could hand mixer be used instead?
Yes
It's ok my friend😀😀, that looks delicious, it must go great with a fresh cup of coffee or a glass of cold milk!!
It's good
Oh YUM!
Can 1 make this as a 2 tiered version?
Does a mixer do a better job than a food processor to make batter?
Can I use All purpose flour instead?
Yes you can!
Yummy 😋
😋
Wowy....
How old are your kids chetna?
How are they doing during this lock down??
Please tell about your family too
They are both doing well and are ok in the lockdown.
Haloo dear is the butter 250g or 225g???
Yes, please clarify, I am all set to start making it.
hi Chetna I have just plain flour so how much of B.P do i add
🤤
I wish I could grab the cake through the screen.. ❤️
You are expect chef and gorgeous looking sister! 💖🤩
Thank you so much 🙂
I need a scale 👀😅 and fast
I don’t know why my chocolate didn’t set
There could be one of several reasons but Go with equal amounts of the cream and chocolate in the ganache. The Classic ratio for set ganache. Ratios are varied according to how exactly a baker wants it or it’s use.. the different brands chocolate may be a factor too. As well the percentage of cocoa. Chetna’s looks like more expensive chocolate. Her all dark chocolate ganache is perfect for this particular recipe of hers as she tops it with the very sweet caramel sauce. It’s all perfect balance then. If you like, You can use milk chocolate if you want it sweet but we make it 2/3 milk and 1/3 dark with same weight cream usually for a standard chocolate cake. I adjust depending on what we want to do with it. If we were to to top off with a caramel we would also go all dark or plain chocolate . Hope you find that helpful. I noticed you hadn’t had a reply . Tc
@@merylsmadness thankyou