Gravity Defying Cake recipe | How to make Gravity Cake | Anti-Gravity Cake
Easy Gravity Cake recipe with step by step photos & a recipe video. I made this gravity-defying cake for my daughter’s birthday.
The cake is so soft & moist. The chocolate ganache is delectable. We enjoyed every bite of the cake.
1.5cupsMaidaAll purpose flour
A pinch of Salt
To make Chocolate Ganache:
2cupschopped dark compund chocolate
To make sugar syrup:
To make Gravity cake:
10packetsGems(Rs 10 per packet)
Preheat the oven to 180 degrees Celsius.
Line the cake tin with parchment paper or butter paper & grease it lightly with oil.
How to make Gravity cake
Step 1: Making Chocolate Sponge Cake
In a mixing bowl combine oil, condensed milk & vanilla essence.
Sift the dry ingredients (all-purpose flour, baking powder, baking soda, salt & cocoa powder) a little at a time. Mix it with wet ingredients.
Add milk & mix. Do not over-mix the ingredients.
Chocolate cake batter is ready.
Pour the batter into the cake tin.
Tap it gently to remove any air bubble.
Bake it in a preheated oven at 180 degrees Celsius for 30 minutes. Every oven is different so timings may vary.
Sponge cake is ready. Let it cool down for 5 minutes.
Release the sides with a knife & unmold it. Let it cool down completely.
Wrap it with a cling wrap & let it sit in the refrigerator for at least 2 hours. Better to make the sponge cake the previous day.
Step: 2 Making Chocolate Ganache
Heat water in a vessel over low heat. Place a heat-proof bowl filled with 2 cups of chopped chocolate over it.
Let the chocolate melt over low heat. Keep stirring it so that the heat distributes evenly.
Once the chocolate melts, remove from heat.
Add 1 cup heavy cream to warm chocolate & mix.
Chocolate ganache is ready. Let it sit for 2-3 hours at room temperature to set. Or you can make it the day before. Cover the bowl with a cling wrap & refrigerate.
Step: 3 Making the Gravity Cake
Cut the sponge cake in half. I have baked 2 sponge cakes for making this cake.
Sugar syrup - Mix 2 tsp sugar in 1/4 cup water. (Optional).
Using a palette knife, apply chocolate ganache.
Place the other half of the sponge cake.
Repeat the process until you place the last layer of sponge cake.
Given a slanting cut on the top layer to give a falling effect. This step is completely optional. You can skip it if you are a beginner.
The crumb coat is done. Let it set in the refrigerator for an hour.
After an hour take it out from the refrigerator & apply chocolate ganache over it.
No need to apply it neatly. It will be covered with chocolate sticks & gems.
Start sticking the chocolate sticks.
If you find it difficult to stick the chocolate sticks then apply chocolate ganache over it & stick it to the cake. Set it aside.
Insert a paper napkin inside the empty gems packet. The packet will look filled with gems. Set it aside.
Take a plastic straw & apply a thick layer of chocolate ganache over it.
Stick the gems chocolate. Let it set in the refrigerator.
Start sticking the gems chocolate at the side of the cake.
Apply ganache at the bottom and stick the gems.
Insert the straw with chocolates. To give it more stability, insert 2 skewers in the middle of the straw.
Now apply ganache over the top of the straw. Stick the gems packet over it.Cover the rest of the straw on top with gems.
Gravity cake is ready. Serve & enjoy!
1. Prepare the sponge cake a day before. Let it cool down completely. Wrap it with a cling wrap & place it in the refrigerator. It makes the sponge cake firm & it will be easier to work with it.
2. You can prepare the chocolate ganache a day before. It will become thick the next day & will be easier to work with it.
3. I have used 2 sponge cakes to make it.
4. You can completely skip adding the sugar syrup. Or use only water instead of sugar syrup to make the cake moist.
Full recipe: https://theyummydelights.com/gravity-defying-cake/