If you need an excuse to bite into a moist and fluffy cake, you’ll be glad to know that World Cake Day just went by on the November 26 (not that we needed a special day, though. Every day is Cake Day. Just ask our waistlines).

To that end, we spoke to some of the most popular cake makers around, and asked them the age-old question, ‘what is a cake maker’s favourite cake’? The result was a collection of some really indulgent flavours that will leave you smitten.

So, without further ado, grab your baking tools to try these decadent cake recipes – and bring a napkin along to wipe off that drool because you’ll need it till you get to the end of this page.

Pooja Dhingra

Favourite Cake: Molten Chocolate Cake

This recipe is adapted from my friend Marie’s recipe. Her grandmother used to bake this cake for her when she was little and Marie often made it for me when I was craving chocolate or feeling blue. It is an extremely easy recipe that can be whipped up in 5 minutes. I suggest using good quality chocolate for this since it is the star ingredient. This cake is best baked right before serving. You can make the batter and refrigerate it for a few hours and then bake for a few minutes before eating.

Image by Pooja Dhingra @le15patisserie

Image by Pooja Dhingra @le15patisserie


Makes 4 medium-sized ramekins


200g dark chocolate

200g butter

150g castor sugar

4 eggs

60g flour


Melt the chocolate and butter over a hot water bath or in the microwave.

Add the castor sugar and wait for the mixture to cool.

Once cool, add the eggs, one by one—whisking well after each addition.

Fold in the flour and pour the batter into the ramekins.

Bake at 200°C for 7–8 minutes. The edges should be cooked while the centre should remain wobbly

Also Read: How to Make Baking Queen Pooja Dhingra’s Favourite Sponge Cake


Bunty Mahajan

Favourite cake: Strawberry cream cake

My favourite cake is a strawberry cream cake because it is a quick-fix recipe which you can rustle up at a short notice. Moreover, it is delicious!

Image by Bunty Mahajan @delcakes.in

Image by Bunty Mahajan @delcakes.in



3 eggs

½ cup sugar

¾ cup flour

1 tsp vanilla essence

200g whipped cream

400g strawberries


Beat eggs and sugar till light and fluffy.

Sift the flour and fold lightly into the egg mixture.

Fold in the vanilla essence.

Pour the batter into the prepared, greased and lined 8″ round cake tin.

Bake in oven at 200°C for 20 minutes till done. Remove from oven and cool.

Slice the cake horizontally into two layers.

Place one layer on cake board and soak it with a little sugar syrup. Spread a layer of whipped fresh cream and top it with chopped strawberries.

Put another layer of fresh cream on top of strawberries, then place the second layer of cake on top and soak with sugar syrup.

Plaster the cake with whipped fresh cream and smoothen the top and sides.

Decorate the top with strawberry slices.

Also Read: Do It Better Than A Celeb: In Olive


Sanjana Patel

Favourite Cake: Rouge Madagascar

One of my favourite cakes or French entremets to make is the Rouge Madagascar.  This cake is a take on celebrating single origin cocoa beans from Madagascar.  The Madagascar single origin cocoa beans have underlying notes of berries and a very floral and fruity profile. The cocoa has been paired with forest berries and raspberries and tonka bean (rare spice from South America used to enhance the flavours of berries).

This cake is special to me as I first developed it for the India Pastry Queen competition and it was highly appreciated for its rare flavour profile.

Image by Sanjana Patel @Chefsanjana

Image by Sanjana Patel @Chefsanjana



For the almond cake

224g eggs

144g egg yolk

270g icing sugar

270g almond powder

494g egg white

180g sugar

72g cocoa powder

For the tonka bean Cream

85g milk

85g cream

41g egg yolk

27g castor sugar

0.5g tonka bean

For forest berries confit

150g forest berries

68g sugar

4g lemon juice

2g gelatin

For the raspberry chocolate mousse

180g raspberry puree

70g egg yolk

40g sugar

5gm gelatin

135g Madagascar chocolate

180g whipped cream


For the chocolate almond cake

Beats eggs, egg yolk, almond powder and icing sugar till it gets a ribbon consistency.

Beat the egg whites and sugar in a separate bowl to make a meringue.

Fold meringue and cocoa powder in the egg yolk mix gently.

Bake the cake base at 180°C in a cake ring for 18-20 minutes or till skewer comes out clean.

For Tonka bean cream

Make a custard sauce by blanching milk, eggs and sugar to 85°C with infusion of tonka bean.

Strain the tonka bean and let it cool down in the fridge at 4°C.

For berries confit

Make a berries marmalade confit with boiling forest berries such as raspberries, blueberries and strawberries and sugar.

Add the lemon juice or citric acid and set the confit with gelatin.

For the raspberry chocolate mousse

Make a custard sauce with the raspberry puree, egg yolk and sugar.

Whisk in the chocolate and gelatin.

Fold in the whipped cream.

Final assembly

Layer the cake base with equal parts of tonka bean cream, confit and mousse.

Alternate each layer with a layer of cake.

Freeze the cake overnight.

Post that garnish the cake with red glaze and chocolate garnish.

Also Read: Smartphones with 4GB RAM Under Rs 20,000


Shaheen peerbhai

Favourite cake: Vanilla Madeleine

Image by Shaheen Peerbhai @purplefoodie

Image by Shaheen Peerbhai @purplefoodie



100g butter

1 vanilla bean

100g plain flour

4g baking powder

70g eggs

25g milk

65g sugar


To the melted butter add the vanilla bean.

Set aside to cool slightly.

Sift the flour and baking powder together.

In a bowl, whisk together the eggs, milk, and sugar.

Add the dry ingredients into your egg mixture and fold gently till well combined, followed by the browned butter.

Mix until just homogenous.

Transfer to a piping bag and let it chill for 2 hours or longer.

Preheat your oven to 200°C.

Grease the madeleine pan lightly with melted butter then dust with flour.

Pipe into the mould and bake for 7 minutes until the hump appears then turn down the temperature to 180°C, rotate the pan and bake for another 4 minutes.

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