Espresso Cheesecake Brownie

If you in love with brownie & cheesecake WAIT !!! This recipe is for you. If you are a chocolate and coffee lover this is again a treat for you. This Espresso cheesecake brownie is certainly an over- overindulging recipe for me. The twin layer bottom is made with bittersweet chocolate brownie and topped with the espresso flavoured cheesecake. The flavor combination is impeccable and so is the texture. It a treat for your senses to have this cake starting with the soft velvety cheesecake and biting down to the firmly and fudgy brownie. You can almost taste it seeing the picture. It’s like falling in love for first time.

Minimally adapted from:  " Baking from my home to yours"  by Dorie Greenspan"

Makes:  16 Brownies

Preparation time:    1 hour (plus cooling)

Ingredients:

For the brownie:
All purpose flour:                   1/2 cup
Baking powder:                     1/4 teaspoon
Pinch of salt
Unsalted butter:                     5 tablespoon
Bittersweet Chocolate:          150 grams (coarsely chopped)
Sugar:                                   1/3 cup
Egg:                                      2 large
Vanilla extract:                      1/2 teaspoon

For the cheesecake:
Instant Espresso Powder:      11/2 teaspoon
Boiling water:                        1 tablespoon
Cream cheese:                      250 grams at room temp
Sugar:                                   2/3 cup
Vanilla extract:                      1/2 teaspoon
Egg:                                      2 large
Sour Cream:                         1/4 cup
All purpose flour:                  2 tablespoon

Method:
1) Preheat the oven at 180 degree celcius and butter a 9 inch square baking pan and dust it with flour, tap out the excess.
2) Whisk together the flour, salt and baking powder. Set a heatproof bowl over a saucepan of simmering water. Put the butter and chocolate together and stir occasionally until the ingredients are just melted.
3) Whisk in the sugar to the chocolate mixture. Add egg one at a time beating well after each addition. Add vanilla and whisk vigorously for few seconds.
4) With the help of rubber spatula or whisk gently sit in the dry ingredients until they disappear in the batter. Set aside.
5) To make cheesecake dissolve the espresso in boiling water and let it cool.
6) Beat the cream cheese using a stand or a hand mixer until completely smooth. Add sugar and beat for another 3 minutes until well incorporated.
7) Beat in vanilla and espresso mixture. Add the egg one at a time, beating for one minute after each addition.
8) Lower the speed of mixer to low and add the sour cream followed by the flour. The batter will be smooth.
9) Give the brownie batter a few stir and pour it onto the prepared pan. Smooth the brownie layer and pour the cheesecake batter over it, tilting the pan as needed to even the batter.
10) Bake for 30 to 35 minute, or until the brownies pull away from the sides of the pan and the cheesecake layer is beige in the centre, lightly browned around the edges and puffed all over. Transfer the pan to a rack and cool to room temperature. When the brownie are completely cool, refrigerate for at least 2 hours or until thoroughly chilled.
11) The easiest way to cut this cake is to run the knife blade under hot water, wipe it dry and cut the cake as desired.
12) You can serve it as it is or with some dust of coca over the top of the bar. You can also serve the cold brownie with hot fudge sauce.


Few more love of chocolate and espresso combination:
Twin Chocolate Panna Cotta with Espresso Jelly
Quick Tiramisu Trifle
Cake Roll

BON APPETIT..

Devil's Food White Out Cake

This cake certainly needs to be special because today is the most special day for 13 Secret Sauce as completing one successful year with blogging and cooking. The cake was selected from my favourite and for all the amateur bakers favourite baking bible "Baking from my home to yours". This twin layered devilishly dark chocolate cake has the rich chocolaty flavor of cocoa, bittersweet and semisweet chocolate. This cake has dense, firm super fudgy brownie kind of texture which makes it really special. This cake can be made for any big of small occasions. This cake looks more spectacular when a layer of coal- dark crust is broken into crumb and pressed over the frosting.

Adapted from “BAKING from my home to yours” by Dorie Greenspan

 Makes:              12 Serving
Preparation:       3 hours plus cooling

Ingredients:

All purpose flour:                       1 1/3 cups
Unsweetened cocoa powder:     1/2 cups
Baking soda:                              3/4 teaspoon
Baking powder:                         1/2 teaspoon
Unsalted butter:                         10 tablespoon
Light brown sugar:                     1/2 cup
White sugar:                              1/2 cup
Egg:                                          3 large (at room temperature)
Vanilla extract:                          1 teaspoon
Bittersweet chocolate:               50 grams (melted and cooled)
Buttermilk or whole milk:           1/2 cup
Boiling water:                            1/2 cup
Semisweet chocolate:                100 grams

For filling and frosting:

Cream cheese:          400 grams
Heavy cream:           400 grams
Vanilla sugar:            4 tablespoon

Method:

1) Preheat oven at 180 degree celsius and line a cake pan with butter and dust it with the flour. Line the bottom with parchment paper.
2) Sieve together the flour, cocoa, baking powder, baking soda and salt.
3) Beat the butter in a medium speed using a stand mixer or a hand mixer until soft and creamy.
4) Add sugar and continue to beat for another 3 minutes.
5) Add egg one at a time beating for 1 minute each. Beat in the vanilla extract.
6) Reduce the mixer to low speed and add melted chocolate. When fully incorporated add milk and alternately dry ingredient. Milk in 2 and dry mixture in 3 portions (begin and end with dry mixture).
7) Mix until the ingredient disappears in the mixture. At this point it looks like a thick frosting; mix the boiling water at low speed.
8) Using a rubber spatula scrap the mixing bowl and stir in the chopped semi sweet chocolate.
9) Divide the batter in two small cake pans if you require 3 layers or a single large pan if making twin layer.
10) Bake for 45 minutes if making a large single cake. Check if the tester comes out clean.
11) Cool down the cake on a wire rack. Slice the top crown using a long serrated knife gently in sawing motion. Set 2 layers aside and crumble the crown portion of the cake for decoration.
For frosting:
1) Beat using a stand mixer heavy all the heavy cream until stiff peak, add cream cheese and vanilla sugar mix again and refrigerate it for 30 minutes.
For assembly:
1) Put 1 of the cake round layer on a plate or the cardboard base. Top it up with the about 1/3 portion of frosting spread it using a metal icing spatula. Top with second layer cut side down and frost the side and the top.
2) Smooth the frosting roughly. Now cover the cake with the cake crumbs gently pressing the crumbs into the frosting with your fingers. Refrigerate the cake until served at least 1 hour. Cover it loosely to avoid any smell from other food in refrigerator.

BON APPETIT...

Chocolate Cherry Dump Cake

Chocolate & Cherry is definitely a match made in heaven so is this recipe. A quick, scrumptious, yummy "Chocolate Cherry Dump Cake". It is named so because u actually don't mix any of the ingredients and dump everything in a baking dish and after 30 minutes you get this beautiful gooey cake out. This rustic cake can be ideally made with a cherry pie filling and a chocolate cake mix. But I am making it here from scratch for all who doesn't have an access to these ready made mixes near them.

Serve :            2
Preparation time:     45 minutes


Ingredients:

For cherry pie filling:
Cherry:             2 cups (pitted)
Sugar:               1/2 cup
Corn starch:      1 tablespoon
Water:              1/4 cup

For cake mix:
All purpose flour:    1 cup
Butter:                    50 grams (cold cut in small pieces)
Cocoa powder:       1/4 cup
Baking powder:       1 teaspoon
Salt:                         1 pinch
Sugar:                      1/4 cup (fine granulated sugar, I am using Vanilla Sugar)
Vanilla essence:         1/2 teaspoon

To assemble:
Butter:                     1/2 cup (melted)

 Method:

1) For cherry pie filling heat a saucepan and add cherry, sugar, water at medium flame for 5-7 minutes until soft and cooked. Mix cornstarch with 2 tablespoon of cold water and mix it in the cooking cherry mixture. Let it cook for another couple of minute. Set aside.
2) Sieve together flour, cocoa powder, baking powder, and salt. Add cold butter and mix it using a back of spoon or finger tip. It should resemble a fine bread crumb after mixing well. Add fine sugar and vanilla essence, mix well. Cake mix will look like a dry brown, crumb like of a powder.
3) Preheat the oven at 190 degree celsius. To assemble take a baking dish spread the cherry pie filling at the base top a thin layer or cake mix evenly.
4) Spread the melted butter over the cake mix using a spoon to make it wet.
5) Bake at 180 degree celsius about 30 minutes. The cherry will be bubbling from inside and cake topping will be hard to touch.

6) Let it cool for 10 minutes before you serve. Serve warm as it is or with a cold vanilla ice cream or cold whipped cream.

BON APPETIT..

"Black Forest Trifle" & "White Forest Trifle"

I am falling in love with these small dessert served in glasses or small bowls, absolutely. They call it "Trifle". Multiple layers of fruit, cream, cakes, jellies soaked in juices that delights your senses with so many colors and texture. Full of flavor in each and every layer make it a stunning dessert for any occasion.

Trifle ('trifle') is a dessert from the English kitchen. It consists of several layers served in a glass bowl. The classic trifle is lower layer cake pieces then sprinkled with sherry; across them some fresh fruit, such as strawberries or peaches and finally a layer of custard or custard. However, there are many variations are possible: the cake can be replaced by the cookies or brownies, and instead of the custard pudding may also be covered with ice.  

Today I am making a black forest and white forest trifle , definitely inspired by my last week's trip to "The Black Forest" (German: Schwarzwald). It is a wooded mountain range located in the southwest corner of Germany in the German federal state of Baden-Württemberg. And of course the market is flooded with the season's fresh cherries. All this was enough of a temptation to make this yummy trifle. I am going to share some amazing pictures from our trip which will justify the reason making this lovely dessert.

Serve:    4 (Makes 2 black forest and 2 white forest trifles)

Preparation time:  45 minutes.

Ingredients:

Basic chocolate sponge cake:               50 grams

Basic vanilla sponge cake:                    50 grams

Fresh or canned cherry:                        2 cups

Heavy cream:                                       200 grams

Vanilla essence:                                    1/4 teaspoon

Sugar:                                                  1/2 cup

Vanilla Sugar/ powdered sugar:            2 tablespoon

Balsamic vinegar:                                 1 tablespoon

White and brown milk chocolate to garnish

Method:

1) Cook the pitted cherry, sugar and balsamic vinegar in a saucepan for 5-7 minutes until soft and dark. Set aside to cool.

2) Whisk heavy cream to get a soft peak. Add vanilla sugar and vanilla essence and whisk again to mix.

3) Break both chocolate and vanilla sponge cake roughly using hands.

4) To set the trifle, take your favourite glass or bowl. Layer the chocolate and vanilla sponge cake separately in 2 glasses at bottom, top it up with the cherry and juices, put a layer of vanilla cream on the top. Repeat the layers. 

5) Put some shredded chocolate on the top, white chocolate for white forest trifle and brown chocolate for a black forest trifle.

6) Top it up with a fresh cherry and refrigerate it until served.

BON APPETIT..

Cake Roll

I made a twin layered Choco Mocha cake yesterday. Now I am left with some Mocha Mascarpone frosting. Surfing through the net I found this yummy recipe of no flour sponge cake which is super soft. Combining the cake base with mocha mascarpone frosting will be nice experiment. Finally I am very happy with the results; it’s really soft,  creamy and actually mouth melting.

Partially adapted from Joy Of Baker
Serve   2

Preparation time:           30 minutes
Cooking time:               17 minutes        

Ingredients:
For sponge
Egg:                       3 large (separated)
Chocolate:             50 grams
Sugar:                    5 tablespoon
Vanilla essence:      1/4 teaspoon
Pinch of salt
For frosting
Instant coffee powder:         2 teaspoon
Cheese Cream:                   20 Grams
Mascarpone Cheese:          50 grams
Vanilla sugar:                      2 tablespoon

Method:

1) Preheat the oven at 180 degree Celsius and place the rack at the center of the oven.
2) Butter the round tray and then line the pan with parchment paper and again butter the paper.
3) Melt the chocolate in a microwave or on a double boiler and reserve.
4) In a big bowl put 3 egg yolk and 4 tablespoon sugar and beat with an electric whisk for 3-4 minute until it become, thick light and fluffy. Add vanilla essence add mix again. Add melted chocolate and beat only to combine.
5) In a clean mixing bowl beat the egg whites until foamy. Add pinch of salt and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 1 tablespoons of sugar until stiff peaks form.
6) Fold the egg white to the yolk mixture to just combine. Don't over mix or batter will deflate.
7) Spread the mixture in the prepared tray and bake for 17 minutes at 180 degrees.
8) For frosting whisk together all the ingredients like coffee powder, cheese cream, mascarpone cheese and vanilla sugar until smooth and combined.
9) Carefully transfer the sponge with the parchment paper to the working table and let it cool completely.
10) Spread the frosting on the sponge and roll it with the help of parchment paper taking the paper out carefully. Pipe you favourite design on the top to decorate and enjoy a super soft and moist cake roll.

BON APPETIT...

Forbidden fruit Cake (Grapefruit Yogurt Cake)

The grapefruit is a subtropical citrus tree known for its bitter fruit, an 18th-century hybrid first bred in Barbados. When found, it was named the "forbidden fruit". The fruit is yellow-orange skinned and largely an oblate spheroid; it ranges in diameter from 10–15 cm. The flesh is segmented and acidic, varying in color depending on the cultivars, which include white, pink and red pulps of varying sweetness. Now you know why I called my cake "Forbidden ". This week I am celebrating tea/ coffee cake week in my blog nothing could have been a better ending of the week without this amazing tickling cake. It has a specific tickling flavor that gives a punch to your taste buds.

Minimally adapted from Joy the Baker

Preparation time: 20 minute
Cooking time:  30 minute

Ingredients:

All-purpose flour:                       1 cup
Baking powder:                         1 teaspoon
Salt:                                          1/4 teaspoon
Eggs:                                         2 medium
Sugar:                                       1 cup
Whole milk yogurt:                    1/4 cup
Vegetable oil:                            1/4 cup
Grapefruit juice:                        1/4 cup  
Vanilla extract:                          1 teaspoon
Grapefruit zest:                         1/4 teaspoon

Method:
1) Position a rack in the center of the oven and preheat the oven to 180 degrees C.  Grease a  round cake tin or line the bottom with a parchment paper and set aside.
2) In a bowl, sieve together the flour, baking powder and salt to blend.
3) In a large bowl, beat the eggs and sugar until the eggs are thick and pale yellow.  Add the yogurt, oil, 1 Tablespoon of grapefruit juice, zest and vanilla extract.  Stir well to combine.
4) Fold the flour mixture using a rubber spatula to combine.
5) Pour the batter into the greased tin. Bake for 30-40 minutes, or until the top is golden brown and a wooden skewer comes out clean when inserted near the center.
6) In a small saucepan, combine the powdered sugar and the remaining grapefruit juice and bring to a boil  Reduce the heat to a simmer and cook, stirring, for 10 minutes, or until the glaze is slightly thickened. Let it cool to room temperature.
7) Slowly spread the glaze over the warm cake using a pastry brush. Let the cake cool completely and absorb the glaze syrup.
8) To finish the cake, dust it with some white powdered sugar. Cake is ready to tickle your taste bud.

BON APPETIT...

Crunchy Pear Chocolate Cake

Pear and chocolate sounds strange!!!! Wait have a look on the the pictures first. Yes, it totally surpassed all my expectation. This streusel topping will really spruce up your cake. This cinnamon streusel takes just seconds to mix up, just sprinkle it over cake right before baking. It's that easy! Streusel is giving it a crunchy effect. Although the topping is of German origin, it is sometimes erroneously referred to as Danish or Swedish.

Minimally adapted from "Gale Gand's Brunch!" by Gale Gand with Christie Matheson (Clarkson Potter/Publisher, 2009)

Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients:

Cake:
All-purpose flour:                          1 cups
Baking powder:                             2 teaspoons
Sugar:                                           1/2 cup
Salt:                                              1/4 teaspoon
Cinnamon:                                     1/2 teaspoon
Egg:                                               1 large
Milk:                                              1/4 cup
Unsalted butter:                              4 tablespoons melted
Vegetable oil:                                 1/4 cup
Ripe pear:                                      1 large (peeled, cored and chopped)
Chocolate:                                     50 grams (cut in small pieces)

Streusel Topping:
Brown Sugar:                                 4 tablespoon
All-purpose flour:                           4 tablespoon
Cold unsalted butter:                      2 tablespoon (cut in small pieces)
Cinnamon:                                     1 teaspoon

Method:

1) Heat oven to 180 degree celcius. Butter the baking pan.
2) In a medium bowl, combine flour, baking powder, sugar, salt and 1/2 teaspoon cinnamon. Sieve it twice.
3) In a separate bowl, mix egg, milk, oil and melted butter until well combined using a whisk.
4) Pour into dry ingredients; add the pears and chocolate cubes. Mix well.
5) Pour into prepared tin.
6) To make the streusel: In a small bowl, mix sugar and flour and cut in butter with your fingers until crumbs form. Sprinkle over top of batter in pan.
7) Bake 35 to 40 minutes until golden and dry on top. Cool in pan and cut as desired.

BON APPETIT..

Rum Flavoured Raisin and Apple Cake

Apple cake is a popular cake produced with the many varieties of apples. Such a cake is made through the process of slicing this sweet fruit to add fragrance to a plain cake base. Traditional apple cakes go a step further by adding various spices such as nutmeg or cinnamon, which give off a unique flavour. Various nuts can also be used like almond and walnut. I wanted to make it a bit different hence trying rum flavour and raisin to go with granny smith apple. I am going to bake a rum flavoured cake for first time. I was not sure how will it turn out to be. And to my surprise it turned out to be yummy and looks good as well.

Ingredients:

Cake flour:                            1 cup
Eggs:                                      3 medium ( Separated)
Granny Smith Apple:              2 medium (Peeled, cored and diced)
Sugar:                                    1 cup
Sunflower oil:                         1/2 cup
Baking powder:                     1 teaspoon
Salt:                                       1/4 teaspoon
Raisin:                                   1/2 cup
Rum essence:                         2 teaspoon
Butter:                                   1 tablespoon
Cinnamon powder:                1 teaspoon

Method:
1) Cut the apple in small cubes. Add butter, 2 tablespoon of sugar and cinnamon powder. Cook it on a medium low heat until soft for about 5-7 minutes.
2) Puree half of the cooked apple to make apple sauce and reserve half to layer the cake.
3) Sieve together, flour, baking powder and salt.
4) In a large bowl mix together the oil, sugar and egg yolk using a electric whisk till creamy. Add applesauce, raisin and rum essence.
5) Beat the egg white in a large bowl until soft peak. Fold the flour and egg yolk mixture in two parts. Avoid mixing too much.
6) Preheat the oven at 180 degree celsius and line a round cake tin.
7) Pour half the cake batter into the tin. Spread a thin layer of caramelized apple pieces over it. Pour the remaining batter in the tin.
8) Bake at 180 degree celsius on centre rack for about 45-50 minutes. Check after 30 minutes if the top is getting brown, cover it with foil and cook further till the tester comes out clean.
9) Enjoy this delicious cake with your evening tea/coffee.

BON APPETIT..

Whole Orange Chocolate Cake

This Dense, dark, devilishly delicious cake will be gone even before you can think of keeping it. This yummy cake it made using whole orange. Yes you are right whole orange, no wastage expect few seeds. An amazing recipe with the goodness of orange and chocolate. You can have this with your tea or coffee any time of the day.

Adapted minimally from bbcgoodfood.com

Preparation: 40 minutes
Cook time:   1 hr 20 minutes

Ingredients
Seville orange:                      1 medium
Butter:                                  For greasing
Milk Chocolate:                    50 grams (broken into pieces)
Eggs:                                    3 medium
Sugar:                                   1 cup
Sunflower oil:                        1/2 cup
Cocoa powder:                     2 tablespoon
Plain flour:                             1 cup
Baking powder:                     2 teaspoon
Vanilla Essence:                     1 teaspoon

For Icing:
Plain white chocolate:             100 grams (Broken into pieces)
Double cream:                        2 tablespoon

Method:


1) Pierce the orange with a skewer or a sharp knife. Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let it cool.
2) Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a  round cake tin.
3) Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
4) In a large bowl, lightly beat the eggs, sugar and oil.
4) Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate.
5) Sieve in the cocoa, flour and baking powder in separate bowl. Mix well to the liquid mixture and pour into the tin.
6) Bake in the centre of the oven for 35-40 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 25 minutes and cover with foil if it is browning too much.)
7) Allow to cool for 10 minutes in the tin, then turn out on a wire rack to cool completely.
8) To make icing, put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, and then stir until smooth. Or just microwave it for 1 minute and mix well. Set aside until firm enough to do icing over the cake - up to 5-7 minutes.
9) Transfer the cake to a serving plate. Using a icing cone make your pattern over the top. You can also decorate with strips of candied orange peel.

BON APPETIT..

Choco Banana Coffee cake

Coffee cakes are typically single layer cakes that may be square or loaf-shaped rectangular cakes, or they may be ring shaped. Coffee cakes may be flavored with cinnamon or other spices, seeds, nuts and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle. A class of cakes intended to be eaten alongside coffee as part of a breakfast meal or that may be eaten during a "coffee break" or offered to guests as a gesture of hospitality on or around a coffee table.

Ingredient:

Banana:                               1 large ( 2 small) ( mashed in a blender)
All purpose flour:                 1 1/4 cups
Sugar:                                  1 cup
Cocoa powder:                    1/4 cup
Salt:                                     1/4 teaspoon
Eggs:                                    2 medium
Butter:                                  2 tablespoon
Sunflower oil:                       1/2 cup
Milk:                                    1/4 cup
Lime juice:                            2 teaspoon
Baking powder:                    1 1/2 teaspoon
Vanilla essence:                    1 teaspoon
Walnut:                                1/2 cup (Chopped)

Method:

1) Preheat the oven at 180 degree celsius and line a baking tray with baking parchment
2) In a large bowl sieve together the flour, cocoa, salt and baking powder.
3) In a separate bowl mix oil, butter and sugar using an electric whisk until pale and creamy.
4) Add egg one at a time whisking continuously.
5) Add banana, milk and lime juice. Whisk at low speed for 1 minute.
6) Add vanilla essence. Mix well.  Add all the dry ingredient and fold it.
7) Pour it in the tin and sprinkle the chopped walnut  and bake it for 30-35 minutes or until the tester come out clean.

BON APPETIT..

Italian Orange Polenta Cake

Polenta is coarsely or finely ground yellow or white maize used as a foodstuff. It is cooked by boiling to a paste in water or a liquid such as soup stock, and may be eaten with other ingredients. After boiling, it may be baked, fried or grilled; leftover polenta is often used this way. Polenta is originally an Italian word, derived from the Latin for hulled and crushed grain, especially barley-meal; maize was not cultivated in Europe until the early 16th century. It also comes from the same base as "pollen".
This cake is moist with a pleasantly crumbly and grainy texture; try these cake recipes using popular Italian ingredient polenta/ cornmeal. Give your sweet tooth an Italian flavour with this moist, golden, shiny and fruity polenta cake.

Ingredients:

All purpose flour:                     1 cup
Polenta/ corn flour:                   3/4 cup
Sugar:                                      1 cup
Butter:                                     4 tablespoon
Vegetable oil:                          1/4 cup
Vanilla essence:                       1 teaspoon
Orange zest:                            2 tablespoon
Fresh Orange Juice:                 1  cup
Egg:                                         3 medium
Baking powder:                       1 tablespoon

Method:
1) Preheat oven to 180C. Line the base and sides of a round 23cm cake tin with baking parchment.
2) Cream the butter, oil and sugar (1 cup leaving 4 tsp for glaze) together until light and fluffy using a whisk.
3) Add the eggs one at a time and mix thoroughly.
4) Sieve all the dry ingredients together in a separate bowl.
5) Add all the dry ingredients and the zest.
6) Add half a cup juice to the mixture.
7) Transfer the mixture to the tin, spread evenly, then cook for about 35 mins or until a skewer inserted into the centre of the cake comes out clean.
8) Remove from the oven and turn out onto a wire rack to cool.
9) To make the glaze, put the remaining juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow cooling.
10) Drizzle the orange glaze over the top of the warm cake. Serve with cold vanilla ice cream.

BON APPETIT....

Strawberry Layered Dark Chocolate Cake (Eggless Diet Cake)

The first garden strawberry was grown in France during the late 18th century. From then to now supermarket are full of these small fruits with characteristic aroma, bright red color, juicy texture, and sweetness. Strawberry and chocolate are universal combination. Today I am trying a cake in same combination with strawberry filling and dark chocolate frosting. Best part is its Eggless and Butter less :)

Ingredients:

For Cake:

Cake flour:                                    1 1/2 cup

Sugar:                                            3/4 cup

Unsweetened cocoa powder:         1/4 cup

Baking powder:                             1 teaspoon

Salt:                                               1/4 teaspoon 

Hot water:                                      1 cup

Vegetable oil:                                 1/2 cup 

Distilled white vinegar:                    1 tablespoons

Vanilla extract:                               1 tablespoon 

For Filling

Whipping cream:                            100ml

Strawberries:                                  50 grams chopped

Sugar:                                             4 tablespoon

Balsamic vinegar:                            1/2 teaspoon (optional)

Vanilla extract:                                1/2 teaspoon

For Icing

Dark chocolate:                              100 grams

Creme fraiche:                                4 tablespoon 

Unsalted Butter:                             1 teaspoon

Method

1) Preheat oven to 180ºC with rack in the centre. Line the bottom baking tin.

2) Mix together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.

3) Add water, oil, vinegar, and vanilla in a large measuring cup.

4) Add to the dry ingredients and whisk just until combined

5) Bake until a toothpick inserted in the centre comes out clean, for 35-40 minutes.

6) Cool cake on a rack, slice into two. 

7) Boil strawberries, sugar, vanilla essence and balsamic vinegar in a sauce pan, and simmer till it becomes thick. Cool completely.

8) Beat cream to medium stiff peaks, and gently fold in cooled strawberry mixture.

9) Layer the cake with filling in between and place the second slice over it. Allow to rest in the fridge for about 30 minutes.

10) Place the grated chocolate, butter and 3 tablespoon creme fraiche in a heatproof bowl and microwave for 20-25 seconds. You can also simmer it in pan until the chocolate melts. Stir well to combine both into a smooth ganache.

11) Give the cake one basic thin coating with this ganache, and reserve some for piping decorations.

12) Add the remaining 1tablespoon cream and mix until smooth. You can use this for piping your favourite pattern for decoration. Refrigerate it tell serving.

BON APPETIT..

Earthy Honey Carrot Cupcake

I called it earthy because of the texture and color of the final cake which turned out to be super yummy and healthy too. Carrot cakes are quite popular in UK and North America and can be found pre-packaged in a local grocery store. Carrot cake is a cake which contains carrots. It is mixed with batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavor, texture, and appearance of the cake. Carrot cake may be eaten plain, but it is commonly either glazed or topped with white icing or cream cheese icing and walnuts, usually chopped. It is often coated with icing or marzipans made to look like carrots. But I am not going to do it the basic way.The twist is in the lemony and honey flavour which is added to this beautiful cake. No topping or icing for me as I like it in its basic form.

Ingredient:

Carrot:                                1 1/2 cup (Grated)
Cake Flour:                         1 Cup
Sugar:                                  1/2 cup
Honey:                                 1/4 Cup
Butter:                                  1/2 cup
Eggs:                                    2 large
Cinnamon powder:               1 tablespoon
Walnut:                                1/4 Cup (chopped)
Vanilla essence:                    1 teaspoon    
Lemon zest:                          1 tablespoon
Lemon Juice:                        1 tablespoon
Salt:                                     1 small pinch
Baking Powder:                   1/2 tablespoon

Method:
1) Using a electric whisk combine butter and sugar till creamy and pale. Add honey and mix well.
2) Add egg one at a time whisking continuously. Add vanilla essence, lime juice and cinnamon powder. Mix all together.
3) Sieve cake flour, baking powder and salt together in a separate bowl.
4) Mix all the dry mixture and grated carrot to the wet mixture in 3 parts folding slowly. Add lemon zest and walnut, fold it again.
5) Put the cupcake wrapper into the cupcake tin and fill each of them till half.
6) Preheat the oven at 180 degree celcius.
7) Put the cake filled tin into the hot oven for 35-40 minutes until the cupcake are done and tester comes out clean.
8) Serve hot or cold with or without icing and enjoy it any time.

BON APPETIT..

Chocolate cake with twin frosting

Today I will not describe my recipe, as cake is well known and universal. I am trying my hands on few frosting which I have used for this cake. I am using Mascarpone cheese frosting and chocolate ganache with a fancy white chocolate garnish.

Ingredient:

All purpose flour:        1 cup

Sugar:                         1cup

Eggs:                           3 large

Butter:                         1/2 cup

Brown chocolate bar:   125gm

White Chocolate bar:   50gm

Heavy cream:               1/2 cup

Mascarpone cheese:    4table spoon

Vanilla sugar:               1 table spoon

Vanilla essence:           1/2 tea spoon

Baking powder:           1/2table spoon

Whipped cream:          1 cup

Method:

1) Preheat the oven at 180 degree Celsius.

2) For chocolate ganache cut the brown chocolate in fine pieces add boiling heavy cream to it. Keep it for a minute and then add 1 spoon of butter and start whisking until smooth and glazing frosting is formed ( about 3-4 minute). Refrigerate it.

3) Separate egg white and yolk, using a electric blender whisk the egg white until light and fluffy.

4) In another bowl mix butter and sugar until creamy and light. Add egg yolk and vanilla essence.

5) Add flour & baking powder separately and mix it to the butter and egg mixture. Add 1/2 cup chocolate ganache to it. Fold this mixture with the egg white very gently.

6) Grease the tin and pour the mixture. Bake it for 45-50 minutes until the tester comes out clean. Cool it on a wire rack.

7) For Mascarpone cheese frosting. Mix Mascarpone cheese,  vanilla sugar and whipped cream. Refrigerate it.

8) For white chocolate garnish. Cut the chocolate in small pieces and microwave it in a microwave safe plastic container for 20 secs. Mix well, heat again for 10 second and mix. Repeat the process if required.

Pour the melted chocolate in a plastic cone and take out your favourite design on a silver foil. Refrigerate it for 10 minutes and slowly take it out from the foil once the chocolate tree is frozen.

10) To assemble, cut the cake in half and put the Mascarpone frosting in between. Pour and spread the remaining ganache over the cake and decorate it with white chocolate garnish.

BON APPETIT..