For Bhavika, the monsoon months of June and July in Mumbai mean that the city’s markets fill up with glistening red cherries, evoking memories of eating them with her nani. Sometimes, they sat together in the balcony, watching the rain fall, passing a bowl of sweet, slightly tart fruit between them. If Bhavika was lucky, mangoes and cherries would appear at the same time, almost as if nature was offering too much goodness at once.
Bhavika’s nani loved fruits, especially ones that struck the perfect balance between sweet and tangy. She also loved cake. No matter the occasion, there would always be cake—brought home from a bakery if need be. It’s no surprise then, that Bhavika took to baking. Over the years, she created her own ritual: each celebration had to have a different cake, one that reflected the moment and the people it was meant for.
In 2020, in the middle of a global pandemic, Bhavika reconnected with someone over Instagram—someone she had known years ago. Their affection for each other was quick to grow, kindled by messages, songs, and shared dreams too. One song stayed with her, sent as a way to express a love that felt too good to be real. It was ‘Main koi aisa geet gaoon’ from the film Yes Boss. When she said it felt “too good to be true,” he replied: “No Bhav, it’s too good to be, and it is true.”
Five years later, married and still very much in love, Bhavika decided to turn that song into cake. She listened to the lyrics again and again. What would love taste like if you could bake it? Her answer: Mangoes in a white chocolate ganache, and cherries cooked in rose syrup, layered over a soft chocolate cake.
Mangoes, because they, in Bhavika’s words, have a “wholesome desi-ness”. Cherries, as her nani enjoyed them. And silver sugar balls? A nod to cakes from old-school bakeries, but also an ode to “…sitaron se sajaaun”—a lyric from the same song that started it all.
| Cocoa powder | ½ cup |
|---|---|
| All-purpose flour (Maida) | 1¾ cups |
| Salt | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Brown sugar | 1½ cups |
| Sunflower oil | ½ cup |
| Full-fat yoghurt | 4 tablespoons |
| Vanilla essence | 1 teaspoon |
| Instant coffee powder | 2–3 teaspoons |
| Hot water | 1½ cups |
| Cherries, deseeded | 250 grams |
|---|---|
| Sugar | 1 tablespoon |
| Water | 3 tablespoons |
| Rooh Afza / rose sherbet syrup | 4 tablespoons |
| Balsamic vinegar or lemon juice | 1 teaspoon |
| White chocolate, chopped | 150 grams |
|---|---|
| Mangoes | 2, whole |
| Hung yoghurt | 400 grams |
| Fresh cream | 100 ml |
| Yellow food colouring | 2–4 drops |
| Cherries with stems | a handful |
|---|---|
| Roasted pistachios, chopped | 2 tablespoons |
| Silver sugar balls (optional) | ½ teaspoon |
Measuring cups; mixing bowls; mesh sieve (for sifting the flour); whisk; saucepan ; a 7-inch cake tin; greaseproof baking paper; oven; shallow pan; heavy-bottomed saucepan and heatproof bowl (for double boiler); spatula or spoon; serrated knife (for slicing the cake)
Preheat the oven to 220°C with heat on both the top and bottom, and position a rack in the middle.
Note: In smaller home OTGs, the actual internal temperature often runs lower, so 220°C may work well. In professional or more accurate ovens, this could be too high—consider reducing it to around 170–180°C and adjust based on how your equipment bakes. Lowering the temperature will likely increase the baking time and overall cook time, so check for doneness rather than relying strictly on the clock.
In a medium mixing bowl, sift and dry-whisk together the cocoa powder, all-purpose flour (maida), salt, and baking soda until well combined.
In a separate bowl, whisk the brown sugar, sunflower oil, full-fat yoghurt, and vanilla essence until the mixture is smooth and lump-free.
Brew 2–3 teaspoons of instant coffee in 1½ cups of hot water and set aside.
Now, make a well (a small dip) in the centre of the mixture of dry ingredients. Gradually pour in the sugar-yoghurt mixture while whisking gently to combine.
Slowly add the hot coffee into the batter, whisking continuously until you have a smooth, runny batter without any lumps.
Lightly grease a 7-inch cake tin with a little sunflower oil and line the base with greaseproof baking paper.
Pour the batter into the tin, filling it up to ⅔ of its height. Tap the pan gently on the counter to remove any air bubbles.
Place the cake tin in the preheated oven and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
Once baked, take the cake out of the oven and allow it to cool while still in the tin for at least 1 hour before demoulding it.
While the cake is baking, prepare the compote. In a shallow pan, combine deseeded cherries, sugar, and water. Simmer on low heat for 5–7 minutes, stirring occasionally, until the sugar dissolves and the fruit starts to soften.
Once the mixture starts to thicken and become jammy, add Rooh Afza (or rose syrup) and balsamic vinegar or lemon juice.
Continue to cook for another 5 minutes, stirring gently to prevent the syrup from burning. Once thickened, set the compote aside to cool completely.
Melt the white chocolate using the double boiler method. To do this, place a heavy-bottomed saucepan on the stove and fill it with about 2–3 inches of water. Bring the water to a gentle simmer over low-to-medium heat. Then, place a smaller heatproof bowl (glass or stainless steel) on top of the pan, making sure the base of the bowl does not touch the water. Add the chopped white chocolate to the bowl and stir continuously with a spatula or spoon until it melts to form a smooth, glossy mixture. Alternatively, microwave the chocolate in 20–30 second bursts, stirring between each, until melted.
Once melted, take the bowl off the heat and let the chocolate cool to room temperature before mixing in the other ingredients. This is important, to prevent splitting when mixed with dairy.
To make the mango puree, first peel and chop the mangoes, discarding the seed. Blend the flesh in a mixer or blender until smooth. If the mangoes are fibrous, strain the puree through a fine mesh sieve for a silky texture. Taste and adjust the sweetness if needed (a little sugar can be added if the mangoes are tart). Set aside.
In a mixing bowl, whisk together the hung yoghurt and fresh cream until smooth.
Add the cooled, melted white chocolate and ½ cup mango puree, and whisk until the frosting is glossy and lump-free.
You can mix in a few drops of yellow food colouring if you’d like the frosting to have a more vibrant hue. Set this aside.
To layer and garnish the cake:
Once the cake has fully cooled, carefully slice it horizontally into two equal layers using a serrated knife.
Place the bottom half of the cake on a serving plate and spread about ½ cup of mango frosting evenly on top. Add more if needed, to make an even layer.
Gently place the second layer of cake on top of the mango frosting.
Spoon and spread the remaining mango frosting on the top layer of the cake, leaving the sides bare for a semi-naked look.
Top the cake with the cooled cherry-rose compote.
Garnish with a few cherries, chopped roasted pistachios, and silver sugar balls (if using).
Chill for 30–60 minutes if you prefer a firmer frosting, or slice and serve immediately.
Bhavika Bhatia (@theflavourdesigner) is a Mumbai-based food designer, self-taught chef, and illustrator. A former restaurateur, she co-created one of Dubai’s most successful vegetarian-forward restaurants, Moreish,and is currently rebuilding her culinary practice through flavour design.
She is also a member of The Locavore’s Local Food Club in Mumbai. To become a member, sign up here.
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