For the Love of Chocolate
If your love language is chocolate, you're in the right place. These are my signature Belgian chocolate creations — completely egg-free and unapologetically indulgent.
Introducing my Nutella Hazelnut Cake. It features a tender dark chocolate sponge, luxurious Belgian dark chocolate mousse, oodles of warm Nutella, and toasted hazelnuts for a delightful crunch.
For all the Nutella and hazelnut lovers, this one is for you. Layers of soft, egg-free dark chocolate sponge, fluffy 54% Belgian chocolate mousse, and swirls of Nutella, topped with Ferrero Rochers.
My Layered Hazelnut Praline Feuilletine Cake is a stunning centerpiece. It has a dark chocolate sponge, crunchy hazelnut praline, and smooth 54% Belgian dark chocolate ganache.
A slice of luxury. This cake features a moist dark chocolate sponge, 54% Belgian dark chocolate ganache, and a crunchy blend of hazelnut praline feuilletine, topped with Ferreros and macarons.
A closer look at my Hazelnut Praline Feuilletine cake, topped with sliced Ferreros, macarons, Maltesers, and a touch of 24k edible gold leaf for extra opulence.
A slice of my Caramel Crunch cake. It features a moist chocolate sponge, 54% Belgian dark chocolate mousse, and crunchy caramel crisps, topped with fresh berries.
Indulge in my exquisite dark chocolate sponge cake layered with rich Belgian chocolate mousse and crunchy caramel crisps, topped with seasonal berries.
The simplicity of my Vanilla Sponge Cake with Belgian Chocolate Mousse is unmatched. Light vanilla sponge is paired with a fluffy dark chocolate mousse and dusted with rich cocoa powder.
You're missing out if you haven't tried my Vanilla Sponge Cake with Belgian Chocolate Mousse. It's a simple pleasure that hits the spot every single time.
Why choose between vanilla and chocolate when you can have both? My Vanilla & Chocolate Mousse Cake is a love story in every slice, with airy mousse and moist, egg-free vanilla sponge.
About For the Love of Chocolate
When you order a chocolate cake from me, you're not just getting cocoa powder and sugar. I use Callebaut 54% Belgian dark chocolate because it makes a genuine difference in that deep, fudgy consistency you're looking for. Everything here is 100% egg-free, so whether it's a birthday or just a random Tuesday craving, everyone at your table gets to indulge without compromise.
My Chocolate Philosophy
I treat chocolate as the main event, not just a garnish. Whether I'm whipping up a dense ganache or a light mousse, the starting point is always premium, 54% Belgian Callebaut chocolate. I refuse to use compound chocolate because it simply doesn't deliver the smooth, melt-in-the-mouth finish that a real celebration deserves.
The Collection
- Layered Mousse & Ganache: My signature style involves balancing the depth of dark chocolate with textures like crunchy hazelnut praline feuilletine or soft, moist sponge layers.
- Pudding Tarts: These aren't your standard bakes. I layer silky chocolate pudding with house-made thick caramel and a sprinkle of sea salt flakes on a buttery biscuit base.
- Traybakes: For something a bit more casual, my Rum Soaked Dark Chocolate Traybake combines coffee mousse and toasted hazelnuts for a sophisticated, grown-up treat.
Ordering & Delivery
Everything is handcrafted at my kitchen in Wadala West. I deliver across the Mumbai Metropolitan Area. Because I take the time to temper my chocolate and build these layers properly, I appreciate a little notice for large orders, especially if you have a specific theme or design in mind. If you are craving something specific, just reach out and we can figure out the perfect fit for your celebration.
Baked with Love
Hey, I'm Annie. I believe baking is a love language, and chocolate is the most powerful dialect. I’m a bit of a perfectionist, which is why you’ll never find compound chocolate in my kitchen — only the real deal.
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