If I had to pick one thing that I share in common with self-taught baker and author, Shvesh Bhatia, it would be our love for chocolate. “Chocolate is one of the most versatile, forgiving, and limitless ingredients in the world of baking,” said Bhatia in an exclusive interview with Outlook Traveller.

　　Bhatia has recently released his fifth cookbook, Chocolate: 100 Irresistible Desserts Reviews & Ratings, which serves as an ode to his most beloved ingredient. “Chocolate sparked my interest in baking from the first ever batch of brownies I baked. This book is only a natural extension of that love,” said Bhatia who enjoys a community of over 50 lakh followers on the internet.

　　From gooey brownies and silky mousses to on-trend cakes and bakes, the book comes together as a perfect 100-recipe guide for anyone who wants to master baking with chocolate. “Two of my most favourite recipes from the book are the pistachio checkerboard cake and the triple chocolate cake and I recommend you treat yourself with them,” suggested Bhatia.

　　Bhatia received some of these recipes as heirlooms from his family including his grandmother’s chocolate cake while others were inspired by recipes he picked from local bakeries and pastry chefs from across the world.

　　We were quick to request that he drop his favourite recipe from the book, and he very graciously laid down the recipe for the triple chocolate cake from the cookbook. Whether it is a birthday party, a farewell gift for your chocolate-enthusiast best friend, or a success party after your new job, the cake is a rich, indulgent, and perfect delight for every occasion.

　　Shivesh Bhatia's Triple Chocolate Cake

　　This recipe brings dark, milk and white chocolate together in one cake and it can't get any more chocolate-y!

　　(Makes one 8x4 inch loaf)

　　Ingredients

　　For the cake:

　　● 1 cup milk

　　● 1+ ½ teaspoons vinegar

　　● 1+½ cup all-purpose flour

　　● ¾ cup cocoa powder

　　● 1 teaspoon baking powder

　　● ½ teaspoon baking soda

　　● 1+ ½ cup caster sugar

　　● ¾ cup oil

　　For the dark chocolate frosting:

　　● 1 cup dark chocolate

　　● 1 cup fresh cream

　　For the milk chocolate frosting

　　● 1/2 cup milk chocolate

　　● 1/4 cup fresh cream

　　For the white chocolate frosting

　　● 1/4 cup white chocolate

　　● 3 tablespoons fresh cream

　　● 1/2 cup whipped cream

　　● Dark, milk and white chocolate curls, for garnish

　　 Method

　　Preheat the oven at 180 degrees celsius. Grease a 12X16 inch baking tray with oil and line it with parchment paper.

　　In a bowl, mix together milk and vinegar and set it aside for 5 minutes to curdle.

　　In a separate bowl, sift together the flour, cocoa powder, baking powder and baking soda.

　　In another bowl, whisk together the caster sugar and oil until the mixture is pale.

　　Add the dry ingredients to the wet ingredients alternating with the milk, starting and ending with flour mixture. Mix only until well combined. Don't over mix.

　　Transfer batter into the prepared baking tray and spread it across evenly using an offset spatula. Bake for 15-20 minutes, or until a skewer inserted in the middle comes out clean.

　　Meanwhile, to make the ganache, heat the cream in a saucepan over low -medium heat until it comes to a simmer. Pour it over the chopped dark chocolate and stir slowly until the chocolate has melted completely and you achieve a smooth and silky ganache. Let the ganache cool in the refrigerator for at least 1 hour.

　　Repeat the same process for all chocolates- dark, milk and white.

　　Take the whipping cream in a bowl and whip it at high speed using an electric mixer until stiff peaks form.

　　Fold 3 tablespoons of this whipped cream into the milk chocolate ganache and the remaining into the white chocolate ganache.

　　Line the inside of an 8X4 inch loaf pan with cling wrap, covering the entire surface- the cake will be assembled in this pan.

　　Once the cake has cooled completely, cut it into 6 rectangles according to the size of the loaf pan.

　　Place a layer of cake at the bottom of the lined loaf pan and spread a layer of white chocolate ganache.

　　Place another layer of cake on top and spread an even layer of milk chocolate ganache.

　　Top with another layer of cake and spread an even layer of dark chocolate ganache.

　　Repeat the same process with the remaining cake layers and milk and white chocolate ganache, finishing with a layer of cake.

　　Freeze the pan for 2-3 hours. This helps in demoulding the cake cleanly. Demould the cake and carefully peel off the cling wrap.

　　Frost the cake with the remaining dark chocolate ganache and garnish with dark, milk and white chocolate curls.

　　Tips for bakers

　　To everyone like me who is looking for the right tips to start their journey with mittens and moulds, the master baker that Shivesh is has some tips for us. "Start small and refrain from overcomplicating things. A good brownie or a simple chocolate cake is the perfect place to begin," said Bhatia.

　　He also recommended that one must invest in a few good-quality ingredients, measure accurately, and be patient with the craft. "Baking is as much about technique as it is about intuition, and the more you do it, the better you get," Bhatia added.

　　The final tip seems like it is directed only towards me and many others who can't wait to slice and gobble up the dessert as soon as it is prepared. "Always let your chocolate desserts cool properly before slicing into them," the master baker advised.