From burning Betty Crocker’s cupcakes to creating sweets inspired by Swedish baker and food stylist Linda Lomelino, Shivesh Bhatia’s baking prowess has achieved great heights with each new recipe. What started as a passion for food styling and food photography, today, has turned into a blog which resembles a virtual bakery, almost a wonderland where ‘sweet’ dreams become a reality.
Shivesh who credits his beloved grandma (his nani) as the force du jour in fuelling his passion, started baking at 11. He used to post pictures of cupcakes, cakes, bread and everything he tried his hands on Instagram. Soon his fans started seeking recipes. This led to the launch of ‘Bake With Shivesh’ his food website.
Since then there has been no turning back. With more than 84k followers on Instagram, collaborations with giants such as FoodHall, KitchenAid, and DelMonte, Shivesh is making a headway to the baking glory. “I had no idea that it will grow into something so big and will become such an important part of me.” he writes on his blog.
Needless to say, this young master baker’s cake recipes are nothing but heavenly. He was kind enough to share 2 of his favorite cake recipes with us.
Both these recipes were originally published on Bake With Shivesh
- 1 + 1/2 cups finely chopped dark chocolate
- 6 table spoons unsalted butter ( 85 grams), plus more for tin
- 6 eggs, separated
- 1 cup confectioner’s sugar
- to decorate- redcurrants/ raspberries/ hazelnuts
- Preheat your oven to 180C. Prepare your 9-inch springform tin by lightly brushing it with butter.
- On a double boiler, melt the chopped dark chocolate and butter. Take off heat and let it cool.
- Whisk in the six egg yolks to the cooled chocolate mixture.
- Using an electric or stand mixer, with the speed on high, beat egg whites until it becomes foamy.
- Add sugar in two halves and continue to beating until stiff peaks form.
- Using a spatula, carefully fold in the stiff egg whites into the chocolate mixture.
- Pour the batter into the prepared cake tin. Bake at 180C until the center sets. This may take about 45-50 minutes.
- Let the cake cool completely before releasing it from the tin. Dust with powdered sugar and decorate with berries.
- Serve with ice cream or whipped cream.
- 2 cups all-purpose flour
- 1 + 1/2 tsp baking soda
- 1/2 tsp salt
- 1 + 1/2 tsp espresso powder
- 3/4 cups cocoa powder
- 1 + 1/2 cups boiling hot water
- 1 cup organic brown sugar
- 1/4 cup + 2 tbsp vegetable oil
- 1 tsp white vinegar
- Preheat your oven to 180C.
- In a bowl, whisk together flour, baking soda, salt, espresso powder and cocoa powder
- Pour the hot water into a large bowl. Add brown sugar, vegetable oil, and vinegar. Mix well.
- Gradually add the dry ingredients to the wet ingredients. Do not over mix- mix only until well combined and there are no flour pockets in the batter.
- Pour the batter into a prepared cake tin and bake at 180C for 30-40 minutes or until a skewer inserted into the center of the cake comes out clean.
- Cover with dark chocolate, melted with one teaspoon of vegetable oil.
From cookies, cakes to tarts his website – Bake With Shivesh has everything drool-worthy . Go visit 🙂