Henna Cake

Hi everyone! Please don’t freak out, this isn’t actual mehndi on a cake, it’s melted dark chocolate giving an impression of it. So many of you wanted a video on how I decorated my cakes. I’ve posted one on my YouTube channel and here’s a written explanation of it.

This cake is inspired by my happy memories of Chand Raat (the night before Eid) and beautiful henna designs. It has got layers of my Basic Vanilla Sponge along with whipped cream. I’ve also created pools of salted caramel because vanilla and caramel are heavenly together. The entire structure is covered in whipped cream and the henna patterns are designed using melted dark chocolate.

Ingredient List:

Recipe Difficulty Level: Basic
Serving: 2.5-3 lbs cake
Vanilla Sponge (ونیلا کیک)
	3 layers

Soaking Syrup (دودھ یا چینی کا سیرپ)
	1 cup

Salted Caramel Sauce (کیریمل سوس)
	as required (optional)

Heavy or Whipping Cream (کریم)
	as required or 2 cups

Melted Dark Chocolate (چاکلیٹ)
	as required

For Vanilla Sponge:

Click on Basic Vanilla Sponge to get a detailed recipe on my blog.

For Soaking Syrup:

Milk (دودھ)
1 cup

Condensed Milk (کنڈیشنڈ دودھ)
3 tablespoons

Tools Required:

Mixing Bowls
Cake Board
Beater or Stand Mixer
Offset Spatula
Scraping Tool
Turn Table
Baking Paper or Piping Bag


  1. Prepare the components and set up a decorating station.
  2. Whip heavy cream with icing sugar until you get stiff peaks. DSCN0822-12
  3. Heat milk and condensed milk together to form a soaking syrup. Cool it down before using. You can even use sugar syrup if you like.
  4. Place a cake board on a turn table. Place a dollop of whipped cream on top of the board to make sure the cake sponge sticks to it and doesn't move out of place while decorating.
  5. Place a layer of sponge and soak it with the syrup.
  6. Spread a layer of whipped cream and create walls out of the cream on the boundary of the cake to pour the salted caramel in without leaking out.
  7. Spread another layer of cream on top of the caramel to conceal it and place another sponge layer.
  8. Repeat the steps until you run out of sponges.DSCN0826-13
  9. Chill the cake in the refrigerator for 20 minutes to allow the layers to hold their place.
  10. After 20 mins, cover the cake with a thin layer of whipped cream to secure all the cake crumbs. This step is called Crumb Coating. It doesn't have to be perfect since another layer of frosting will go on the top. Refrigerate the cake for 2 hours to decorate it with ease.DSCN0828-14
  11. Spread a final thick layer of whipped cream on the top. Manuever your offset spatula to make it as smooth as possible (see video tutorial for better demonstration).
  12. Once the cake is covered to satisfaction,  let it sit in the refrigerator for another hour to set it completely.DSCN0838
  13. Meanwhile, melt dark chocolate in the microwave with 20 second pulses until completely smooth. Bring it up to room temperature so that it's workable.
  14. Fill a piping bag or a baking paper cone with the melted chocolate to pipe it on.
  15. Take the cake out of the refrigerator and start piping henna designs on it.
  16. Keep a bowl of warm water on the side to bring the chocolate back to it's workable consistency when it starts to seize.
  17. Chilled once ready and serve it <3



Watch a video demonstration of this cake by clicking on the link below:

Henna Cake

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