Rich Chocolate Cake

Any form of chocolate cake is a pure fantasy to me where I like to immerse from time to time. In past, I have shared with you the recipe of Chocolate fudge cake which was much  appreciated. Here I come up with a cake which is even more richer in chocolate and thus regarded naturally as “rich” chocolate cake. Instead of using cocoa powder, in this recipe I have melted the chocolate and butter together which provided the silky richness. Even while baking the opulent aroma can be felt. I wish you to try this preparation to share this piece of joy.

Rich Chocolate Cake

Rich Chocolate Cake

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Pound Cake with Cherries, Currant & Walnut

Pound cake traditionally refers to a cake in which the main four ingredients (flour, butter, sugar & egg) are present in 1 pound each. However a cake with the said ingredients in 1:1:1:1 ratio can also be called a pound cake. It is a very simple recipe and an ideal one for beginners in the field of baking. Since it requires very few basic ingredients, mostly available at home, it can be prepared any time. I have used handful of cherries, nuts and currants for this recipe which are although completely optional. Go for this recipe of pound cake and I am sure you will be satisfied with the super soft and fluffy outcome.

Pound Cake with Cherries, Currant and Walnut

Pound Cake with Cherries, Currant and Walnut

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Marble Cake

When vanilla and chocolate blend playfully, swirl together and make a painting of white and brown, you know that marble cake is on its way to be born. Not often, what you bake, looks gorgeous. However, for marble cake, it does best. You slice the loaf and the true art is revealed with the curvy strikes of vanilla and chocolate. Taste is unbeatable too. Happy me to share with you.

Slices of Marble Cake

Slices of Marble Cake

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Date & Walnut Loaf

Earlier I shared with you one of the loaf recipes with banana and chocolate as main ingredients (Banana & Chocolate Loaf). Today, I am absolutely delighted to present the recipe of loaf made with date and walnut, perhaps two of the most well known dry fruits. Those of you who are bored to have the same old American white bread or even the brown breads in breakfast, will love it. A couple of layers of date in the middle with the pieces of walnut all over the loaf slices is quite extra ordinary. A bite in the loaf with naughty walnuts playing between the teeth and sweet dates sticking to you tongue, makes your day !!!

Date & Walnut Loaf

Date & Walnut Loaf

Ingredients to serve 10 :

  1. Unsalted butter – 175 gm. + extra for greasing
  2. Pitted dates (chopped into small pieces) – 225 gm.
  3. Grated rind and juice of orange – 1
  4. Water – 50 ml.
  5. Brown sugar – 175 gm.
  6. Egg (beaten) – 3
  7. Wholemeal flour – 85 gm.
  8. Plain flour – 85 gm.
  9. Baking powder – 2 teaspoon
  10. Walnut (chopped) – 55 gm.
  11. Whole or half walnut – 8

Procedure :

Grease and line the bottom and end of a 900 gm./2 lb loaf tin.

Place the dated in a pan with the orange rind, juice and water and cook over medium heat for 5 minutes, stirring, or until a soft puree has formed.

Place the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs, then sift in the flours and fold in with chopped walnuts. Spread one-third of the mixture over the bottom of the prepared loaf tin and spread half the date puree over the top.

Repeat the layers, ending with the cake mixture. Arrange whole/half walnuts on top.

Ready to go into the oven

Ready to go into the oven

Making the layers with date

Making the layers with date

Bake in a preheated oven, 160°C/325ºF, for 1-1¼ hours, or until well risen and firm to touch.

After Baking

After Baking

Cool in the tin for 10 minutes. Turn out, peel off the lining paper and transfer to a wire rack to cool.

Serve in slices.

You can also decorate with orange zest.

Loaf slices are ready to be served

Loaf slices are ready to be served

Carrot Cake

I love to bake cakes with different fruits to blend their flavours in the cake. However to bring variety, this time I baked the cake with a vegetable, carrot, which is perhaps the most easy to find in winter. With the grated carrot, what I prepare is a butter less, wholewheat cake which is topped with lemon flavoured cream cheese. I am not exaggerating, but the outcome was truly lip-smacking.

Carrot cake

Carrot cake

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Black Forest Gâteau

Christmas is around the corner, Santa Claus is knocking the door and Jingle bells started ringing. This is high time for baking to flourish in full fledged. I can’t also resist my self from this feeling. For long I had a wish to make a Black Forest cake. It is a traditional German dessert known as Schwarzwälder (means Black Forest)Kirschtorte, gets the name after the place where it was originated. We are all familiar with this multilayer chocolate cake filled with whipping cream and cherries. To prepare it I choose to follow the video of “Joyofbaking.com” from youtube. In fact it is my second attempt to bake the black forest cake and both the time I got success after following her video. So without spending many words, may I suggest to go through the recipe of this mouthwatering dessert.

Black Forest Gâteau

Black Forest Gâteau

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Rose Swirl Cake – My 100th Post

Oops ! can’t believe I am presenting  my 100th post. 🙂 Though I am very lazy and take 8 long months to reach this number, still very happy and surprised on this achievement. So it’s time to celebrate and post a special recipe.

Today I want to share with you the recipe of a gorgeous Rose swirl cake which I made few days back for my beloved husband on his birthday. It was perfect for the occasion and looked absolutely amazing. My husband was over cloud nine to find it on the table. Must admit we kicked off the celebration in style for the evening.

If you look at the picture of the cake, at first glance, you may feel that making such a large number of roses on the cake must have been very tedious. But if you know the trick, as given in the recipe below, you will realise it to be rather easy. And overall it does not take a hell lot of time. Every bit of effort to prepare the swirl cake is worthy, once you come up with the brilliant looking finished product at the end. Enjoy 🙂

Rose Swirl Cake

Rose Swirl Cake

Ingredients to serve 10 – 12 :

For the Sponge Cakes :

  1. Butter (at room temperature) – 175 gm. + extra for greasing
  2. Caster sugar – 175 gm.
  3. Egg (beaten) – 3
  4. Plain flour – 175 gm.
  5. Baking powder – 2 teaspoon
  6. Pinch of salt
  7. Pure vanilla extract – 1 teaspoon

For Buttercream Frosting/Icing :

  1. Unsalted butter (softened) – 300 gm.
  2. Powdered sugar/Icing sugar – 600 gm.
  3. Milk – 1-2 tbspoon
  4. Pure vanilla extract – 1 teaspoon
  5. Red food colour (liquid/gel) – few drops (if liquid)/little amount (if gel)
Ingredients

Ingredients

Procedure :

Making of Sponge Cakes :

Grease two 20 cm./8 inch round cake tin and base-line with baking paper. (If you don’t possess two cake tins which even I don’t, then you have to bake two cakes separately using the same tin as described here.)

Beat the butter and sugar together in a mixing bowl using a wooden spoon or a hand-held mixer/stand mixer until the mixture is pale in colour and light and fluffy (I used hand mixer).

Add the egg a little at a time, beating well after each addition.

After beating butter, sugar and egg

After beating butter, sugar and egg

Sift the flour, baking powder and salt and carefully add to the mixture, folding it in with a metal spoon or a spatula.

Divide the mixture between the tins and smooth over with the spatula. (If you are using a single tin, then pour half of the batter into it and reserve the rest for another cake.)

Place them on the same shelf in the centre of a preheated oven, 180°C/350ºF, and bake for 25-30 minutes until well risen, golden brown and beginning to shrink from the sides of the tins.

Remove from the oven and let stand for few minutes. Loosen the cakes from around the edge of the tins using a knife. Turn the cakes out onto wire rack to cool completely.

Making of Buttercream frosting :

In large bowl, beat butter with electric stand-mixer or hand-mixer until light and fluffy (I used hand mixer). Beat in vanilla extract.

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

Gradually add milk ; beat at medium speed until light and fluffy. I used 1 tbspoon of milk to get the right consistency. If your icing seems to be very stiff then you can add more milk. But don’t make very thin/spreading consistency icing, then your roses will not come out perfect.

Now colour your frosting by adding few drops of food colour into it and beating lightly until you get the right colour of your choice. Initially I gave whole of my icing a light pink colour and kept aside 2/3 of it in a separate bowl. I later added few more drops of colour to the rest to give it a dark pink colour.

Keep both the bowls covered with a damp cloth until ready to use.

Assembling of Cakes :

Ready for assembling

Ready for assembling

When the cakes are cold, sandwich them, right on the serving plate/cake stand, with 3-4 tbspoon of light pink icing. You should not transfer it elsewhere after that, so it is better to sandwich on the serving plate in the beginning. Cover the top and sides of the cake with icing to be smoothed using a spatula or big knife.

Cakes are sandwiched with buttercream frosting

Cakes are sandwiched with buttercream frosting

Coating the whole cake with buttercream

Coating the whole cake with buttercream

For making rose swirls, you will need a large close/open star tip. I used close C4 star tip.

Put your tip into the pastry bag then fill it up with dark-pink buttercream frosting.

To make your rose, start at the center, press a bit and then slowly move your tip in a circle around the center point.

Try to end at the same point for each circle.

Go all the way around the cake and first finish the bottom layer.

First layer of roses

Finishing first layer of roses

For the next top layer, put the tip in another piping bag (or use another C4 tip, if you have two of them) and fill it with light-pink frosting.

Now start making one light pink roses in between the two deep pink roses of the layer below.

In this way cover your whole cake by layer of roses with different colours of your choice.

If there are blank spaces between the roses, then just fill them with star dollop.

Rose swirl cake is ready to cut ;)

Rose swirl cake is ready to cut 😉

Beautiful rose swirl cake is ready to enjoy. 🙂

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Note :

  1. Colouring the buttercream is completely optional.
  2. You can make a single coloured rose swirl cake.

Blueberry & lemon drizzle cake

Berries are always a treat to my eyes whenever I find them in the market. Their vibrant colours and cute looks often compel me to buy them. However, I am not used to eat the berries just by themselves so love to try out them in different recipes. Once I found this tempting blueberry cake recipes in my good old baking book, I did not spare a second to bake it. Here comes the result in a spongy, soft and little sour Blueberry and lemon drizzle cake.

Blueberry & lemon drizzle cake

Blueberry & lemon drizzle cake

Ingredients for 12 pieces :

  1. Softened butter – 225 gm. + extra for greasing
  2. Golden caster sugar – 225 gm.
  3. Egg (beaten) – 4
  4. Self-raising flour (sifted) – 250 gm.
  5. Ground almonds – 25 gm.
  6. Fresh blueberries – 200 gm.
  7. Freshly grated rind and juice of 1 lemon

For topping :

  1. Juice of 2 lemons
  2. Golden caster sugar – 115 gm.
Ingredients

Ingredients

Procedure :

Grease and line the bottom of a 20 cm./8 inch square cake tin/oven proof dish.

Place the butter and sugar in a bowl and beat together until light and fluffy.

Gradually beat in the eggs, adding a little flour toward the end to prevent curdling.

Beat in the lemon rind, then fold in the remaining flour and almonds with enough of the lemon juice to give a good dropping consistency.

Fold in three-quarters of the blueberries and turn into the prepared tin. Smooth the surface, then scatter the remaining blueberries on top.

Ready for oven

Ready for oven

Bake in a preheated oven at180ºC/350ºF for 1 hour, or until firm to the touch and a skewer inserted into the centre comes out clean.

After baking

After baking

To make the topping, dissolve the sugar in lemon juice either by putting the mixture in microwave or on stove (over low flame).

As soon as the cake comes out of the oven, prick all over with a fine skewer up to the bottom of it and pour over the lemon mixture.

Cool in the tin until completely cold, then cut into 12 squares to serve.

Pear & Ginger Cake

Today’s recipe is of a moist and fruity cake for breakfast. I always liked the idea of fruitcake, where each bite in the pie will find a bit contrasting sour or sweetness of fruits. Here in the bakeries, I often find those colourful cakes with various fruits pooping up from inside or there as a topping which look so juicy and decorative. However, here I present a simple peer fruit cake which came out really well at my first attempt. I was never the biggest fan of peer, available a plenty in India as well. However, at the end the mild sourness of peer with the sponginess of cake was so astounding that we could not get tired of praising. Now I am charged up to go with other fruits say apple, berries and many more.

Pear & Ginger Cake

Pear & Ginger Cake

Ingredients to serve 6 :

  1. Unsalted butter (softened) – 200 gm. + extra for greasing
  2. Caster sugar – 175 gm.
  3. Self-raising flour (sifted) – 175 gm.
  4. Ground ginger – 1 tbspoon
  5. Eggs (lightly beaten) – 3
  6. Pear – 450 gm.
  7. Lemon juice – 1/3 cup
  8. Brown sugar -1tbspoon

    Ingredients

    Ingredients

Procedure :

Peel and core the pears. Cut into thin slices and then brush with lemon juice.

Slicing the pears

Slicing the pears

Lightly grease a deep 20-cm./8-inch cake tin with butter and line the bottom with baking paper.

Mix all but 2 tbspoon of butter with the caster sugar, flour, ginger and eggs in a bow. Beat with a whisk until the mixture forms a smooth consistency.

Spoon the cake batter into the prepared tin and level out the surface with a spatula. Arrange the pear slices over the cake batter. Sprinkle with the brown sugar and dot with the remaining butter.

Ready to go into the oven

Ready to go into the oven

Bake in a preheated oven, 180ºC/350ºF for 35-40 minutes, or until the cake is golden on top and feels springy to touch.

The cake is ready to be served

The cake is ready to be served

Serve warm with, ice cream or whipped cream, if you like.

Note :

  1. If you are using plain flour then add 2 teaspoon of baking powder with the flour.

 

Chocolate Fudge Cake

Last week, we had our marriage anniversary which we looked up dearly for long. I have many plans too for that day which included preparing some special foods too. My husband, an eternal fan of chocolate cake came up with a demand of it. Usually, I prepare the rich chocolate cake which I did not want to repeat for this occasion. So I opt for slight different, although the very common chocolate fudge cake. My small baking book proved handy again and I did not have to search for it elsewhere. My husband was super happy and so was I. We had a real blast on the day.

Tempting Chocolate Fudge Cake

Tempting Chocolate Fudge Cake

Ingredients to serve 8 :

For Cake Batter :

  1. Unsalted butter (softened) – 175 gm. + extra for greasing
  2. Golden caster sugar – 175 gm.
  3. Egges (beaten) – 3
  4. Gloden syrup or Honey – 3 tbspoon (I used honey)
  5. Ground almonds – 40 gm.
  6. Self – raising flour – 175 gm.
  7. Cocoa powder – 40 gm.
  8. Pinch of salt

For Icicng :

  1. Plain chocolate – 300 gm.
  2. Dark muscovado sugar – 55 gm.
  3. Unsalted butter (diced) – 225 gm.
  4. Evaporated milk – 5 tbspoon
  5. Vanilla extract – ½ teaspoon

    Ingredients

    Ingredients

Procedure :

Grease and line the bottom of two  20 cm./8 inch round cake tin. If you don’t possess two cake tins which even I don’t, then you have to bake two cakes separately using the same tin as described here.

To make the icing place 225 gm. of chocolate, sugar, butter, evaporated milk and vanilla extract in a heavy- based pan. Heat gently, stirring continuously, until melted. Pour into a bowl and cool. Cover and chill in the refrigerator for 1 hour, or until spreadable.

Chocolate icing after chilling

Chocolate icing after chilling

For making the cake batter place the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs. Stir in the golden syrup/honey and ground almonds. Sift the flour, salt and cocoa powder in a separate bowl, then fold into the mixture. Add a little water/milk, if necessary, to make a dropping consistency (I added 6 tbspoon water). Divide equally the mixture into the prepared cake tins and bake in a preheated oven at 180ºC/350ºF for 20 – 25 minutes, or until springy to touch and a skewer inserted in the centre comes out clean. (In my case I first baked one cake with half of the batter, then cleaned the cake tin to bake the other one with the remaining batter.)

Leave the cakes in the tin for five minutes, then turn out onto wire racks to cool completely. Also let the chocolate icing to come at the room temperature.

When the cakes are clod, sandwich them together with half the icing. Spread the remaining icing over the top and sides of the cake, swirling it to give a frosted appearance.

Cakes are ready to be assembled

Cakes are ready to be assembled

Icing the cake

Icing the cake

Swirl topped chocolate fudge cake

Swirl topped chocolate fudge cake

Now peel the remaining chocolate with a peeler to get chocolate curls. Then sprinkle it over the top of the cake.

Now again put the cake into the refrigerator for 1 or 2 hours so that it can set properly.

Chocolate Fudge Cake is ready to be served

Chocolate Fudge Cake is ready to be served

Note :

  1. You can also serve the fudge cake without decorating with chocolate curls.
  2. If you don’t get evaporated milk then use plain milk.
  3. If you prefer dark chocolate then you can use that instead of plain chocolate.
  4. If you are using plain flour then add 2 teaspoon of baking powder with the flour.

Moroccan Orange & Almond Cake (A semolina cake without flour)

I never knew that a cake can be baked without flour. While going through my baking book I discovered a recipe of semolina cake which is a specialty of Morocco. I had a full jar of semolina in my stock and I was little worried how to spend those. My problem was solved within a minute and I made my mind to prepare this cake though I was apprehensive about the outcome. But believe me the end product was quite satisfactory and thus I highly recommend this recipe for you to bake differently.

Moroccan Orange & Almond Cake

Moroccan Orange & Almond Cake

Ingredients to serve 8 :

For cake :

  1. Orange – 1
  2. Softened butter – 115 gm. + extra for greasing
  3. Golden caster sugar – 115 gm.
  4. Egg (beaten) – 2
  5. Semolina – 175 gm.
  6. Ground almond – 100 gm.
  7. Baking powder – 1½ teaspoon
  8. Icing sugar for dusting
  9. Strained plain yogurt, to serve

For syrup :

  1. Orange juice – 300 ml.
  2. Caster sugar – 130 gm.
  3. Crushed cardamom pods – 8

Procedure :

Grate the rind from the orange, reserving some for the decoration, and squeeze the juice from one half.

Place the butter, orange rind and sugar in a bowl and beat together until fluffy. Gradually beat in the eggs.

In a separate bowl, mix the semolina, ground almonds and baking powder, then fold into the cream mixture with the orange juice.

Spoon the batter into a greased and base-lined 20 cm/8 inch cake tin and bake in a preheated oven, 180ºC, for 30 – 40 minutes, or until well risen and a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes.

After baking

After baking

To make the syrup, place the orange juice, sugar and cardamom pods in a pan over low heat and stir until the sugar has dissolved. Bring to a boil and simmer for 4 minutes, or until syrupy.

Turn the cake out into a deep serving dish.

Using a skewer, make holes over the surface of the warm cake.

Strain the syrup into a separate bowl and spoon three – quarters of it over the cake, then set aside for 30 minutes.

Dust the cake with icing sugar and cut into slices.

Serve with the remaining syrup drizzled around, accompanied by strained plain yogurt decorated with reserved orange rind.

Note :

  1. Try to use 20 cm./8 inch cake tin. My cake tin is a bit smaller in size and for that reason the cake took longer time to bake completely. As a result the top and bottom of the cake get overcooked.
  2. Scrape off only the rind of the orange. Do not remove the pith, otherwise it will be bitter.

Banana & Chocolate Loaf

Although a shop-bought cake is convenient and usually very good, a home-baked cake is much better, perhaps because a little bit of the soul of the cook goes into it along with the other ingredients ! 🙂 If doesn’t come out absolutely perfect, it really doesn’t matter – this just adds to its charm.

Different cakes suit different occasions. When I get bored from eating bread in my breakfast then I think of baking different cakes, loafs etc. This “banana & chocolate loaf” goes very well with morning coffee.

Banana & Chocolate loaf

Banana & Chocolate loaf

Ingredients :

  1. Butter (softened) – 115 gm. + extra for greasing
  2. Ripe bananas – 2
  3. Self – raising flour – 200 gm.
  4. Cocoa powder – 25 gm.
  5. Golden caster sugar – 85 gm.
  6. Salt – 1/8 teaspoon
  7. Baking powder – 1 teaspoon
  8. Egg – 2
  9. Vanilla extract (optional) – 1 teaspoon
  10. Milk (optional) – 1 – 2 tbspoon
  11. Plain/dark chocolate chips – 80 gm.
  12. Walnut – 50 gm.
Ingredients

Ingredients

Procedure :

Preheat your oven at 180°C or 350°F.

Grease a 900 gm./25 cm. loaf tin with butter or vegetable oil.

Melt 115 gm. of  butter and let it cool.

Peel the bananas and place on a plate, mash with a fork, no matter if few chunks of banana are left there. Roughly chop the walnuts.

Shift the dry ingredients i.e. flour, coco powder, sugar, baking powder and salt in a large bowl and mix very well. In another medium size bowl beat the eggs, add cold melted butter, milk and vanilla extract into it, whisk the mixture well. Then mix the mash banana into this liquid mixture. Now pour this mixture over the dry ingredients, also add chopped walnuts and chocolate chips into it. Mix both liquid and dry ingredients with the help of a spatula. Do not over mix it, just moist the dry ingredients with the wet one.

Batter for the loaf

Batter for the loaf

Now spoon the mixture into the prepared loaf tin and smooth the top with the spatula.

Laof tin ready to go into the oven

Loaf tin ready to go into the oven

Bake in the preheated oven for 50-60 minutes or until well risen and the tip of a knife inserted in the centre comes out clean. After 40 minutes of baking if it seems that the top of the loaf is burning then cover the loaf tin with an aluminum sheet and again bake the loaf for rest of the time.

After baking

After baking

Let stand the loaf in the tin for 5 minutes, then turn out onto a wire rack to cool completely. After that start cutting into slices.

Cut the loaf into slices

Cut the loaf into slices

Serve the slices with or without butter.

Banana & Chocolate loaf slices are ready to serve

Banana & Chocolate loaf slices are ready to serve

Note :

  1. Bananas must be ripe.
  2. You can also use white caster sugar instead of brown one.
  3. If you are using plain flour instead of self-raising flour then add quarter teaspoon of baking soda into the dry ingredient mixture.
  4. You can use any kind of nuts instead of walnuts and also white chocolate chips.
  5. There is no need of either electric stand mixer or electric hand mixer. Whisk the ingredients only by hand.
  6. The loaf can be stored for few days by keeping in an airtight container, wrapped with a foil.