Nuts and Bubbles Cake (Nutty Bubble Cake)

2018 saw this cake rise to fame across bakeries of Kerala. It quickly became a catering favorite cake. Whipped cream with mixed nuts and chocolate filling, along with the subtle flavoring of malted choco-milk powder. The peculiar simple decoration also spread like wildfire over social media.

The Recipe Intro↓ has , more information on the origin of  Nuts and Bubbles Cake as well as the Recipe Video. Don’t forget to check it out.

Makes 1 two-tiered, 9 inch round cake.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Boost (or use your other preferred malted choco-milk powder- like Ovaltine, Milo etc)		2 Tbsp
Baking powder		1 tsp (or to taste)
Baking soda		1/2 tsp
Salt		1/4 tsp
Extra fine caster sugar		1/4 cup plus 1/2 cup
Sunflower oil		1/2 cup
Vanilla extract		1 tsp
Milk		2 Tbsp

Other:

Butter and Flour		A small amount (for prepping the baking pan)
Whipping cream ( icing sugar and vanilla extract to taste)		2-3 Cups
Chopped or sliced Cashewnuts, Almonds, and miniature chocolate chips. Chopped Pistachio may also be added.		1/2 cup each(approximately)
Sugar syrup (made by boiling sugar and water till thickened into a syrup)		1/2 cup
Use condensed milk  Or use homemade Dulce de Leche OR  White Chocolate Ganache		Small quantity (For piping Bubbles)

For White Chocolate Ganache:

White chocolate		3 Tbsp
Cooking cream (or whipping cream will do)		2 Tbsp
Salted butter		1 tsp

Method:

1. Separate the cold eggs (yolks and whites) and bring them up to room temperature.
2. Take one cup of flour (I used a 250 ml measure cup here).
3. Remove 2 Tbsp of the flour from the cup and replace with 2 Tbsp of the Boost.
4. Add to a sieve along with baking powder, baking soda, and salt.
5. Sift 2 or 3 times, to get the best results. Set aside. I usually sift the flour and boost alone (2-3 times) and then just use a wire whisk to mix in the other ingredients.
6. Grease a 9-inch baking pan lightly with butter. Place a baking parchment paper on the base and apply a little more butter on top. Sprinkle flour over this and tap to remove the excess, thereby covering the baking sheet with a thin layer of flour only. Set aside.
7. Beat the egg yolks and sugar(1/4cup) together till the sugar begins to dissolve. Then add the oil(1/2cup) and continue to beat till pale yellow in color. Also, add the vanilla extract.
8. To this, add the sifted(dry) ingredients and use a spatula to fold in. Add 2 – 4 Tbsp of milk. First, add only 2 Tbsp. You may not require all the milk, depending on the size of the egg used. You should get a pourable batter, just loose enough in- consistency – that forms ribbons when lifted over the batter.
9. Next, whisk the egg whites in a clean dry bowl. Once foamy, add the sugar(1/2cup) and continue to whip till you get stiff peaks, but it still looks glossy.
10. Fold this into the batter also with a spatula. Work quickly and don’t overwork the batter. Just try to incorporate evenly.
11. Pour into the prepared cake pan and tap 4-6 times on the countertop, to remove air pockets.
12. Bake at 180ºC for 40 minutes, till the top, is golden and a toothpick inserted in the center comes out dry.
13. Remove from oven and allow to cool down by inverting over an elevated wire rack. Allow cooling completely like this.
14. Run a sharp knife around the cooled cake to release it. Slice into two.
15. While the cake is cooling off prepare a slightly sweetened whipped cream. I used 2 cups of whipping cream. I show how in this video.  You can mix in some boost into the whipped cream for flavor or simply add icing sugar and vanilla.
16. Place the first slice of sponge cake on the cake turntable. Drizzle some sugar syrup followed by the homemade dulce de leche. If you are lazy to make dulce de leche, you can just drizzle some thick condensed milk. I usually use dulce de leche made from condensed milk.
17. Now add a layer of whipped cream topping. Scatter the chopped nuts and chocolate chips over that. I usually only use cashew nuts and chocolate chips for the filling and leave the other nuts for the ‘outside’ of the cake. It gives a better ‘mouth feel’.
18. Place the next cake layer and repeat with sugar syrup. Now top the sides and top with whipped cream and use an offset spatula to spread evenly. You may chill this cake in the fridge for a while to allow the topping to set a bit.
19. Spread the chopped assorted nuts and chocolate chips all around the sides of the cake.
20. Now pipe random bubbles over the top or feel free with the deco. For the bubbles – either use thick condensed milk Or dulce de leche OR make a small batch of white chocolate ganache (read below). The white chocolate ganache gives firmer bubbles. The condensed milk or dulce de leche gives clearer more life-like bubbles but it tends to spread out and flatten after some time. I used a small piping tool to do this step, or you can make a piping bag using a small ziplock bag. Dust over the top LIGHTLY with boost powder.
21. You can use any leftover whipped cream to do simple piping all around the edge of the cake. This is optional.
22. Chill in a closed cake container for a few hours before serving or overnight for best results.

Method for White Chocolate Ganache (bubbles):

• Heat the cream in a small saucepan till just bubbly.
• Microwave the chocolate, cream, and butter for 2 minutes at intervals of 20 seconds, till the chocolate, melts.
• Stir in the warm cream – briskly till glossy. Put in a small piping tool or bag and pipe the bubbles.

Nuts and Bubbles Cake (Nutty Bubble Cake)

 

Notes:

• Instead of white bubbles, you can use dark chocolate ganache bubbles.
• Instead of bubbles, you can pipe other patterns, if you prefer.
• I use two slices but you can also slice the cake into 4 thinner slices and add more cream layers.
• How to make Dulce de leche from a can of condensed milk.

 

Key Ingredients: Flour, Egg, Sugar, Cream, Nuts, Chocolate, Oil, Vanilla, Baking Powder, Baking Soda, Butter, Salt.

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