Chicken Cake | Meat Cake | Cake Using Chicken

There ain't a rule that cakes should be sweet and made with eggs only! It can be made with chicken too :) Here's something for the chicken lovers. There's chicken, loads of chicken!!!  This cake is not fluffy unlike the sugary cakes, but moist, quite dense yet soft, tastes subtle yet has tantalizing flavors. Every bite gives you so much to taste, the white sauce, chicken topping and the soft cake blends so well together and makes it quite a unique experience. It does require some work but it definitely is a crowd pleaser. Try this when you'd like to please your guests in a very unique way.  I've used thick white sauce to make the filling and frosting, and finally topped it with saucy chicken which will make it look appetizing and yes makes it taste very yum too. Experimenters, here's something to try your hands on! 

INGREDIENTS

Time required - 1 hour (excludes baking time) 
Makes one small cake that can serve 2 to 3 people

1. Boneless Chicken - 400 grams 
2. Maida - 300 grams 
3. Butter - 200 grams (at room temperature)
4. Eggs - 3  (at room temperature)
5. Curd - 100 ml (or 100 ml milk plus 2 teaspoons vinegar) 
6. Sugar - 2 tablespoons 
7. Chopped onion - 3 tablespoons 
8. Chopped capsicum - 3 tablespoons 
9. Baking soda - 1/2 teaspoon 
10. Baking powder - 1 teaspoon 
11. Dried oregano - 2 teaspoons 
12. Dried rosemary - 2 teaspoons 
13. Dried basil leaves - 3 teaspoons 
14. Red chilli flakes - 1 teaspoon (optional) 
15. Crushed pepper - 1 teaspoon 
16. Pepper powder - 2 teaspoons 
17. Chopped coriander leaves - 3 tablespoons
18. Salt - 2 teaspoons 
19. Oil / Butter - 2 tablespoons 

For the White Sauce (You can use mayonnaise too but it will not be pipe-able)

1. Butter - 5 tablespoons 
2. Maida / All purpose flour - 5 tablespoons 
3. Milk - 100 ml 
4. Salt - 1/2 teaspoon (or as required) 
5. Grated processed cheese - 1 tablespoon (use cheese cubes like amul cubes) 
6. Pepper powder - 1/2 teaspoon 

For the saucy chicken topping 

1. Boneless Chicken - 200 grams 
2. Tomato sauce - 3 tablespoons 
3. Red chilli paste - 1/2 teaspoon (optional) 
4. Pepper powder - 1/2 teaspoon 
5. Basil leaves - 1/2 teaspoon 
6. Oregano - 1/2 teaspoon 
7. Garlic pod - 1 
8. Oil / Butter - 2 teaspoons 

PREPARATION METHOD

Chicken cake preparation 

• Take a bowl and add maida, 1.5 teaspoons salt, baking powder, baking soda and mix well. Keep aside. 
• Place a pan on flame and add oil or butter and wait until it heats up. Add chopped onions and wait until it gets fully cooked (or caramelised) then add chopped capsicum stir for a few seconds and remove immediately from flame. 
• Chop chicken into smaller pieces and wash well in water, add it to a blender and grind well. Use boneless chicken only. 

• Now to a pan (use the same pan if possible) add the ground chicken and quickly stir well. Keep mincing using a flat ladle, add 1/2 teaspoon salt and 1/2 teaspoon pepper powder and saute well until it gets cooked well. Make sure that you have minced it well as it gets cooked. 

• Beat together butter, sugar, and eggs until creamy. 

• Add dried oregano, dried basil leaves, dried rosemary, crushed pepper, red chilli flakes and remaining pepper powder and mix gently.  

• Add the flour. Add the milk mix or curd also simultaneously. 

• Then add the cooked minced chicken, capsicum mixture, chopped coriander leaves and stir gently. 

• Now add water if needed to adjust the consistency of the cake batter. (about 50 to 100 ml water would do ) It should be thick not runny. 
• Check for salt and add if required. 
• Now take two small cake pans and apply butter on the insides. Dust flour and keep aside. (Use a 5 or 6 or 8 inch pan, the cake height will vary according to the pans used) 
• Pour the batter into these pans until it is 3/4th full. 

• Preheat an oven at 160 degrees Celsius for 10 minutes. 
• Then place the pan inside the oven (middle rack) and bake for 30 minutes or until done. Insert a toothpick or skewer to see if it is done. 

• Remove from pans and set aside until the cakes cool down. 

White sauce preparation:

Since I used the sauce to frost I made it a little thick. To make it thick follow the proportions I've given here and make sure you cook them a little longer than usual. 

• Place a pan on flame and add butter. As soon as it starts to melt, add flour and stir well. 
• After a few seconds pour milk and using a whisk quickly stir well. Do not leave unnoticed as it will quickly form lumps and will not be smooth. 
• Add grated cheese, salt and pepper powder and keep whisking until it starts to thicken up. 
• Set aside until it cools down. (Do not overcook as it will become very thick, in such a case remove from flame and just add a little more milk while it is still hot and whisk well)

Saucy Chicken topping preparation: 

• Chop chicken into smaller cubes and wash well. 
• Place a pan on flame and add butter, after it melts up, add crushed garlic and the chopped chicken pieces. 
• Saute for a few seconds. 

• Then add the red chilli paste, pepper powder, salt, basil leaves, oregano and saute well until the raw smell leaves. Cook on a low flame. 
• Add sauce finally after chicken pieces gets cooked well. Stir well until the sauce blends well with the chicken pieces (not more than 30 seconds). 

• Then remove from flame.  

Now assemble the cake. 

• Level the cakes (i.e. cut the dome portion of the cake) and cut them into halves. 

• Spread white sauce between the cakes and stack them one above the other. 

• Fill the thick white sauce into a piping bag fitted with any star nozzle (or any nozzle you use for cake decor) and pipe designs over the cake. Spoon the saucy chicken topping over the cake and garnish with coriander leaves. 
• Serve! 

FOR MORE CHICKEN RECIPES CLICK HERE!