Sunday, 13 December 2015

Chocolate Cake without eggs

Ingredients:

  • 1 1/2 cup flour
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 75 grams butter
  • 1 tbsp lime juice 
  • 1 tsp vanilla essence
  • 1 cup warm water
                For Frosting:
      • 2 tbsp butter
      • 1/4 cup milk
      • 100 grams chocolate chips


Method:
  1. In a bowl stir together flour, sugar, cocoa powder, baking powder, baking soda and salt.
  2. Add melted butter into it.
  3. Then add lime juice, vanilla essence and water.
  4. With a fork mix all the ingredients until well blended.
  5. Preheat the oven @175 for 10 minutes.
  6. Pour the mixture in a 8inch pan.
  7. Bake for 30 minutes or until the fork comes out clean.
      • Heat butter and milk until butter melts.
      • Pour over the chocolate chips
      • Let it stand for few minutes and then mix well
      • Pour over the cooled cake

Regards,
S

Recipe source : Cake -Joy of baking

Sunday, 29 November 2015

Chocolate cupcake using cake wheat flour

Ingredients:

  • 1 1/3 cup cake wheat flour
  • 3/4 cup cocoa powder
  • 1 1/2 cup sugar
  • 1 tsp baking powder
  • 100 grams butter
  • 1/2 cup milk
  • 1 tsp vanilla essence
  • 2 eggs
Method:
  1. Sieve cake wheat flour, cocoa powder and baking powder.
  2. Cream the butter and sugar.
  3. Add one by one the egg.
  4. Then add vanilla essence.
  5. Add the dry ingredients alternating with milk..
  6. Mix well.
  7. Preheat the oven @ 175 C for 10 minutes.
  8. Scoop the mixture using ice cream scoop.
  9. Bake for 20-30 minutes until the tooth pick comes out clean. It also depends on oven to oven.
Regards ,
S

Recipe source: From my collection - my recipe books.



Tuesday, 24 November 2015

Blueberry muffins

Ingredients:

                 
  • 1 large egg lightly beaten
  • 1 cup plain yogurt
  • 1/3 cup oil
  • 1 tsp vanilla essence
  • 2 cups flour
  • 1/2 cup sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh blueberries
Method:
  1. In a large bowl whisk together the egg, yogurt, vanilla essence and oil.
  2. In another large bowl whisk the flour, sugar, baking powder, baking soda and salt.
  3. Gently stir in the blueberriers.
  4. With a rubber spatula fold the wet ingredients into the dry ingredients and mix well.
  5. Preheat the oven @ 175 for 10 minutes.
  6. Scoop the batter using ice cream scoop and fill 2/3 of the cupcake liner
  7. Bake for 20 minutes or until a toothpick comes out clean.
Regards,
S


Recipe source (joy of baking)



Sunday, 22 November 2015

Chocolate carving Cake

Alhamdulillah..... sharing  my 100th post...!!!


Ingredients:
  • Cake
    •  1 cup flour
    • 1 cup sugar
    • 1/2 cup cocoa powder
    • 3/4 tsp baking powder
    • 3/4 tsp baking soda
    • 1/2 tsp salt
    • 1 large egg
    • 1/2 cup milk
    • 1/4 cup vegetable oil
    • 1/2 cup boiling water or coffee
    • 2 tsp vanilla essence
  • Frosting
    • 1 1/2 cup chocolate chips
    • 1 cup double cream
    • 1 tbsp butter



Method:
    1. Mix flour, cocoa , baking powder. baking soda and salt in a bowl.
    2. Add in egg, milk, vegetable oil and vanilla essence.
    3. Mix in a low speed until all well mixed.
    4. Then increase the speed for 2 minutes.
    5. Then add boiling water  and gently mix well.
    6. Preheat the oven @175 for 10 minutes.
    7. Pour the batter into a pan. 
    8. Bake it for 30- 35 minutes until a toothpick comes out clean.
    9. Cool the cake.
Frosting.:
    1. Put the chocolate chips in a deep bowl.
    2. Bring it to just boil the cream and butter.
    3. Pour oven the chocolate chips.
    4. Leave it for a minute.
    5. Then mix well until it all melts.
    6. Spread over the cake.

Regards,
S


Tuesday, 20 October 2015

the perfect chocolate cupcake

Ingredients:

  • 1/2 cup plus 1 tbsp coco powder 
  • 1/2 cup plus 1 tbsp hot water
  • 2 1/4 cup flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 225 grams butter
  • 3 eggs
  • 1 2/3 cup sugar
  • 1 tsp vanilla essence
  • 1/2 cup yogurt + 1/2 tsp baking soda ( mix and keep it aside)
For the Butter Cream
  • 1/2 cup butter
  • 1/2 tsp vanilla essence
  • 2-4 tbsp water
  • 1/4 cup cocoa powder
  • 1 3/4 cup icing sugar
Method:
  1. Mix cocoa and hot water until smooth.
  2. Melt butter and sugar in a medium flame.
  3. Until the butter is melted and mixture is smooth.
  4. Beat the mixture in a large bowl until the mixture is cool.
  5. Add the egg one by one beating after each addition.
  6. Add the vanilla and the cocoa mixture is blend well.
  7. Sieve the flour, baking soda and baking powder.
  8. Add the flour mixture alternating with yogurt mix.
  9. Mix until smooth.
  10. Preheat the oven for 10 minutes @ 175C.
  11. Scoop the batter into the prepared pan and fill 2/3.
  12. Bake until the tooth pick comes out clean for 15 minutes.
Butter Cream:
  • Cream the butter until smooth.
  • Add vanilla and water and mix it.
  • Add cocoa and icing sugar .
  • Whip until mixture is smooth and creamy.
  • Frost the cupcakes once it is cool.
Regards
S

Recipe source : the baker upstairs . 








Tuesday, 13 October 2015

Shortbread

These shortbreads were made by my teen daughtie.....something quick and buttery..!!

Ingredients:

  • 8 tbsp butter cut into small pieces
  • 1 1/4 cup all purpose flour
  • pinch of salt
  • 1/4 cup superfine sugar
Method:

  1. Place the flour, salt and sugar in a large bowl and mix together.
  2. Add the butter and rub it into the dry ingredients.
  3. Continue to work the mixture until it forms a soft dough
  4. Light press the dough into the tart pan. 
  5. Using a knife, mark the dough into 8 pieces and prick all over with a fork.
  6. Preheat the oven for 10 mts @ 175C.
  7. Bake for 45 minutes or until the shortbread is firm and just colored.
  8. Let cool for few minutes , then sprinkle with sugar if needed.

Regards,
S

Friday, 2 October 2015

Almond cake

Ingredients:

  • 5 eggs separated
  • 200g sugar
  • 1 tbsp flour ( or cornflour)
  • 225 gms almond powdered
  • 1 tsp almond extract
  • 1 tsp baking powder

Method:


  1. Beat yolks with sugar until light and fluffy.
  2. Drizzle the almond extract while the yolks are mixing
  3. Add flour , continue beating.
  4. Add baking powder and a pinch of salt while beating.
  5. Add the almond meal and continue mixing.
  6. When the batter gets firmer.
  7. Add the egg white which is beaten well , spoon by spoon.
  8. Preheat the oven @ 175 C for 10 minutes.
  9. Pour the mixture into a 9inch tin.
  10. Bake for 1 hour or until when a toothpick comes out clean.



S


Wednesday, 1 July 2015

The Best Chocolate cake

I know this name sounds..... oh no yet another another Best Chocolate Cake.  But once tasting it my daughter declared its the best cake...!!

Adapted from add a pinch. But did a little tweaks..... as usual.

Also couldn't wait for the butter cream icing but did a nutella cream icing. Sorry for the half cake photograph , now you can imagine how tasty it was.

I also agree with add a pinch author  that if you are a chocolate lover than make this cake.

Ingredients:

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp coffe powder
  • 1 cup milk
  • 1/2 cup soft butter
  • 2 eggs
  • 1 tsp vanilla essence
  • 1/2 cup boiling water

Method:


  1. Sieve flour, cocoa powder, baking powder, baking soda, salt and coffee powder in a deep bowl.
  2. Add sugar to it.
  3. Stir the flour mixture until well combined.
  4. Add milk, vanilla essence, eggs and butter.
  5. Mix all of the at medium speed.
  6. Reduce the speed and add boiling water.
  7. Beat at a high speed for a about 1 minute.
  8. Pour the mixture in two pans.
  9. Preheat the oven for 10 minutes @ 175C.
  10. Bake the cake for 30 minutes until a toothpick comes out clean.
  11. Remove from the oven and cool.

Nutella Cream

  • 8 tbsp nutella
  • 500 gm whipped cream
  • Mix well. 

Enjoy
S





Sunday, 5 April 2015

Chocolate cupcake from Ghiradelli

Ingredients:

  • 2 cups flour
  • 3/4 cup Ghiradelli Unsweetened cocoa
  • 1 tsp baking powder
  • 1tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter softened
  • 1 3/4 cup sugar
  • 2 tsp vanilla essence
  • 2 large eggs
  • 1 1/3 cup  milk
Method:
  1. In a medium bowl combine flour, cocoa, baking powder, baking soda, and salt and set aside.
  2. In a large bowl cream butter and sugar on medium high speed until light and fluffy.
  3. Reduce speed to a  low, add vanilla essence.
  4. Add eggs one at a time , scrapping  bowl after each addition.
  5.  Add flour mixture and milk , while mixing with  on slow speed.
  6. Continue to mix until smooth.
  7. Preheat the oven to 175C.
  8. Fill the liners with 2/3 full of batter .
  9. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  10. Cool 10 minutes . 
  11. If you wish frost the cupcakes once cooled


Monday, 16 February 2015

Gooey Cake

Ingredients:

  • 200 g unsalted butter
  • 200 g semi-sweet chocolate chips
  • 5 large eggs
  • 1 cup sugar
  • 1 tbsp flour
  • 1 tsp vanilla essenc











Method:
  1. Melt butter and chocolate chips in a deep pan @ low heat.
  2. Add sugar to fully mix.
  3. Let it cool.
  4. Add eggs one by one and mix well.
  5. Add the flour and stir.
  6. Add vanilla essence and mix well.
  7. Pour in pan and bake it @175C for 25 minutes.
  8. Bake until the sides of the cake pull in.
  9. Let it cool and then transfer to a cake plate.

Recipe source: Malabar Tea Room.

Monday, 9 February 2015

Devilish Chocolate brownie


Ingredients:

  • 200 g dark chocolate  chips
  • 150 g butter
  • 2 tsp vanilla essence
  • 150 g caster sugar
  • 3 eggs beaten
  • 75 g plain flour
  • 2 tbsp cocoa powder
  • 100 g milk chocolate chips
Method:
  1. Melt the dark chocolate chip & butter in a low flame.
  2. Remove from the heat and stir in the sugar, then set aside for few minutes
  3. Beat in the eggs, then sift the flour, cocoa powder and salt and fold in until the mixture is smooth and glossy.
  4. Stir in the Milk chocolate chips.
  5. Pour the the mixture  into the prepared tin and level the top.
  6. Bake in a preheated oven @ 175 C  ( 20 to 30 minutes depends upon the size of the oven) until the toothpick comes out clean.
  7. Cut the brownies into squares. 




Recipe Source:  Friday Magazine


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