Warning: Division by zero in /home/kitchenaidindia/public_html/blog.kitchenaidindia.com/wp-content/themes/kitchenaid/header.php on line 356
Diwali Offers


Recipe by CHEF ASHISH UGAL, Executive Sous Chef, The Taj Mahal Hotel, New Delhi: Whisky Chocolate and Gianduja Dome


– KitchenAid Stand Mixer

– KitchenAid Hand Blender



– Coffee powder: 100 gms

– Water: 1 liters

– Brown sugar: 1200 gms

– Dark chocolate: 900 gms

– Butter: 800 gms

– Flour: 900 gms

– Eggs (whole): 6 no

– Yolk: 2 no

– Baking soda: 24 gms


INGREDIENTS: For whiskey ganache

– Amul cream: 435 gms

– Liquid glucose: 60 gms

– Dark chocolate: 300 gms

– Gianduja chocolate: 200 gms

– Butter (unsalted): 75 gms

– Whisky: 100 ml


INGREDIENTS: For dark chocolate glaze

– Water: 140 gms

– Sugar: 180 gms

– Glucose: 30 gms

– Cocoa powder: 120 gms

– Gelatin: 8 gms

– Red color: 1 gm

– Fresh cream: 100 ml



METHOD: For sponge

– Boil brown sugar and water. Add in the coffee powder. Melt together dark chocolate and butter and mix in your KitchenAid Stand Mixer at a slow speed.

– When the mix is at the room temperature, add eggs and egg yolks. Fold in the flour and baking soda with a paddle inKitchenAid Stand Mixer at a slow speed. Bake at 160C.


METHOD: For ganache

– Boil cream and glucose, stir in the chocolates and mix in a KitchenAid Stand Mixer with a paddle at a slow speed. When at 35C, emulsify soft butter and

– When at 35C, emulsify soft butter and whiskey. Blend with KitchenAid Hand Blender until smooth.


METHOD: For glaze

– Boil water, cream, sugar, glucose. Add cocoa powder and cook for 10 minutes. Add in the presoaked gelatin and strain.


Assembly: Layer the mud sponge with whiskey ganache in a dome-shaped flex mold and allow to chill in the deep freezer overnight.

– Bring the glaze to 40C, hand blend and pour on top of the cake and garnish with fresh berries (blueberries/red currants/ black berries), meringues etc

You might also like:


  1. I in addition to my friends appeared to be looking at the great things from your site and then the sudden came up with a horrible suspicion I never expressed respect to the website owner for those techniques. All the guys came so warmed to learn them and now have in reality been taking advantage of these things. We appreciate you indeed being considerably considerate and for picking out this form of outstanding tips millions of individuals are really desirous to understand about. My personal honest apologies for not saying thanks to sooner.

Leave a Reply

Your email address will not be published. Required fields are marked *


The Kitchenaidindia ™ is all about possibilities, passion, prowess, inspiration and a shared love for all things food. Explore recipes, take on challenges, find tips, learn about events and so much more. Because when you have the culinary world at your fingertips, there's so much more to make.