Hello ladies and gentlemen, this is what the incurable Ayesha did today. Right after she got up from flu she went sniffing into the kitchen. Like a mouse, or perhaps an ant she was instantly attracted to the box of dark chocolate on the kitchen rack. Ayesha forgot that she had been ill. She usually forgets things when faced with chocolate. After all what good is chocolate inside a box? Therefore Ayesha instantly went to work to bring that chocolate out of the box. Her mother was not at home and therefore had no idea that her miserable daughter was thieving in her own home. When the mother came back she didn’t see any chocolate. Not even the empty box. After all Ayesha is a hardened criminal and leaves no traces. This is what Ayesha did with chocolate!
Ingredients For Cake(6.5 inches):
6 oz brown sugar
4 oz cake flour
0.5 oz baking powder
1/3 cup cocoa powder
Now you will notice that this contains no milk and no butter . Since we are going to use a lot of cream in topping and layering, fat and milk inside of cake would make cake heavy. Right now, its just perfectly moist and light and we want it this way!
How to Go About-Cake
Preheat oven at 350 degrees.
Put eggs and sugar in a bowl and whisk till thick and fluffy.
Mix the dry ingredients in a bowl and sift.
Add dry ingredients and add i tbsp at a time while constantly whisking.
You have a thick batter now. Pour into greased and floured baking pan.
Bake till set. Slide the knife into cake and see if it comes out clean.
Ingredients for Chocolate Cream Topping
2 cups heavy cream
6 tbsp powdered sugar
3 oz sweet dark chocolate melted
9 tbsp unsweetened cocoa powder
Dark chocolate chips
How to Go About Topping
Place your whisking bowl and whipping head in freezer for 20 minutes before you begin.This will help your topping be firm.
In a stand mixer(or otherwise) whisk cream and sugar on low speed.
increase speed as you add cocoa powder..
Add dark chocolate and keep on whisking.
Now you have a thick topping with you.
Make sugar water with 1/2 cup sugar and 10 tbsp water.
Cut cake into three thick round slices.
Apply sugar water on top of each layer.This will hold all three parts of cake together. It acts as glue.
Beginning with the first layer, apply topping as desired on all three layers.
Sprinkle dark chocolate Chips.
HAPPY NEW YEAR 2014 TO ALL OF YOU! HUGS,LOVE…AND FANTASTIC LIVES AHEAD.
Its a big world, and there’s a lot of sadness. Are we playing are part and spreading joy?
Listen, we continue to be despite all predictions of world ending. Isn’t this a chance and an opportunity to make amendments? Its a new sun and a new day. Let’s be what we couldn’t before 🙂 🙂 🙂
After a few days Sabbath I’m back to baking. And the first thing that I did was a Chocolate Roulade. It was the kind of roulade that makes you..” Well to hell with the camera, let’s dig in!” I did the same. And only took the pictures when one large chocolate roulade was gone….eep. And I’m not the only one guilty here. When I announced, “Guys let me take a few pics then we can roll”. The friends gazed at me with horror(Eyes like saucers-only larger)and were like,”Whaaa?” And nobody listened to me. I shook my stuff like a mad chicken and protested, but to no avail. The plate went clean.All that was left was a piece on the side. Sad story.
What You Need
120g egg yolks
35 g honey
160g egg whites
All-purpose flour 5og
Cocoa powder 15g
Butter 20g- Melted
355ml/1 ½ cups double (heavy) cream
½ tsp vanilla extract
1/3 cup sugar
Whisk these together an a bowl.Set aside.
Lots of dark chocolate( and some Dairymilk chocolate) melted with butter on double boiler.
Grease and line your baking tray with parchment.
Whisk egg yolks,honey and sugar. Heat these over a double boiler until it reaches room temperature. Remove from the boiler. Whisk till light and fluffy.
Whisk the flour and the cocoa powder.Set aside.
Whisk egg whites and sugar until stiff peaks form.Set aside.
Add 1 tsp espresso powder to egg yolk mixture. Mix in.
Add half the egg whites/sugar into the bowl with egg yolk mixture. Fold in.
Add the flour/cocoa to the egg yolk mixture. Fold in well.
Add the remaining egg whites/sugar into egg yolk mixture and fold in well.
Fold in the melted butter and milk into the batter.
Set to bake. Only bake till the batter is firm.
Refrigerate for 5-10 min then apply Filling and the Topping.
Today I combined Oreo and chocolate to make my own version of the amazing chocolate wasted Oreo cookie cake. It was delicious. Like a typical “chocolate thing” it vanished from the plate in seconds. This was for my lovely mom. You can’t love your parents enough. No matter what you do, you can never care for them as much as they always care for you. All you have are your little worldly gestures!
For 1 Chocolate Cake You Need
1 1/4 cup all purpose flour
1 cup brown sugar
1/2 cup cocoa powder
1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp kosher salt
1/2 cup buttermilk
1/2 cup butter
1 large egg
1/2 tsp vanilla extract
1/4 cup strong coffee
Instructions for the cake:
Preheat the oven at 350 degrees.
Sift together the flour, cocoa powder, brown sugar, baking powder and baking soda. set aside.
Beat the egg until light and fluffy.
whisk together vanilla extract,coffee,buttermilk and vegetable oil.
Add egg to the flour mixture and whisk.
Slowly add coffee/buttermilk/vegetable oil/vanilla mixture. Whisk constantly all the while.
Place parchment in cake pan. Grease it.
Set the cake to bake. Bake until toothpick/knife comes out clean.
What you need for Oreo Filling:
1/2 cup cream
7-8 Oreo cookies lightly crushed(NOT powdered)
1/4 cup butter ( at room temperature)
1 tsp espresso powder
1 tsp cocoa powder
Instructions for filling:
Whisk cocoa powder and espresso powder in cream.
Add butter and whisk
fold in the Oreo cookies and chocolate chips.
Instructions for Ganache:
Take quarter stick of butter and 6 oz dark chocolate. Melt these on a double boiler. Add 1/2 tsp espresso powder and whisk this into the ganache.
Put the deal together by cutting the chocolate cake in half and putting the filling on the lower half and covering it with other half. Cover the cake in ganache with a spatula.
I went on a cupcake baking spree for a family get together. I removed one batch after another from the oven . Needless to say, ended up making more than enough to feed the clan. And made them super chocolatey, by first covering the naked chocolate cupcakes with chocolate ganache, and then writing on them with white chocolate frosting. They were yummy,and were gone in minutes (Like I’d already predicted :P) If someone asks me the one thing that shall never tire me out? I’d be quick to say “Chocolate cupcakes”.I’m not a big fan of cream over cupcakes. No thank you, I’d rather have chocolate over mine.
My love for cupcakes has just begun. I have a feeling that it is one of those eternal loves which poets constantly talk about.And I’m glad its a good kind of deep, nourishing love that tastes so sweet and smells so good.As Marie Williams Johnstone said and I quote “What Makes Life so Sweet? Cupcakes to eat and Someone to Love.” One more thing before we go ahead. I’ve noticed that there are quite a few people (like me) who do not like too much cream on their cupcakes. These cupcakes are God-sent for such people. The frosting on them tastes like coffee-ice cream. The chocolate chips make these cupcakes even more ice-creamish tasting 😀
Preheat oven at 350 degrees. Set cupcake paperliners into the mould.
Mix espresso powder into the brewed coffee until it dissolves.
Whisk well flour,cocoa powder,baking soda,baking powder and salt.
Add egg,butter,buttermilk,vanilla extract and sugar in one bowl and whisk well until fluffy and light.Slowly add the flour mixture and coffee mixture alternatively.Keep beating with your electric beater.
Pour mixture into the paper liners. Set to bake.
Let cupcakes cool before applying the frosting.
How to make Frosting
Frosting is the best thing about these,like I mentioned. It has to be made very carefully:
Use double boiling method to heat an egg. Keep stirring it. It will thicken. Do not let it solidify.
Add powdered sugar, Stir more.
Remove the egg mixture from the double boiler.
Add butter in a bowl.Add the egg mixture, vanilla extract and espresso powder. With an electrical beater, whisk well.
Add cream to the mixture and whisk lightly once for 10 seconds.
Our frosting is not very stable. Its not meant to be.( If you want to stabilize it, use gelatin)
Apply your frosting the way you like. Chocolate chips and choco balls are amazing over the espresso frosting of these mocha cakes 😀
“The greatest tragedies were written by the Greeks and Shakespeare…neither knew chocolate.” ― Sandra Boynton
When I was a kid mom used to make lovely vanilla custard cakes for me and my sisters,I loved them but I loved chocolate more. Then I grew up, and baking chocolate cakes became an obsession. Recently me ,my sisters and mother were having a “remember when…”, when the topic of her vanilla custard cakes came along. They all looked so wistful 😛 that I decided to bake them custard cakes but…chocolate ones. The rest is history. They loved this cake so much, and every one wanted to know the recipe. Even my mom admits that this is better than her vanilla custard cakes (And that for her is a big thing to admit 😛 )
Ingredients ( For 2 small or one Large cake):
1/2 cup unsalted butter
2 1/2 cup milk
1 cup flour
1/2 cup cocoa powder
4 eggs ( whites and yolks in separate bowls)
1/4 tsp vinegar
1 3/4 cup confectioners sugar
A pinch of baking powder
2 tbl spoons strongly brewed coffee
1 tsp vanilla extract
Cherries for decorating
Chocolate ganache for icing
(For Chocolate ganache Put a large pan with water boiling in it. Put a smaller pan over the boiling water. In the smaller pan add a stick of unsalted butter. Add 6 ounces semi-sweet dark chocolate or Milk chocolate. Let the butter and chocolate melt. Stir regularly.Put this in a fridge to cool)
How to go about it:
Preheat the oven. Butter and flour your baking dish.
Melt butter and set aside. Heat the milk and set aside so it gets lukewarm.
In a seperate bowl whisk together the flour,pinch of baking powder and cocoa powder -set this aside
Whip the egg whites to form stiff peaks-set this aside.
Beat egg yolks and sugar until light.Beat in the melted butter,espresso,vinegar and vanilla extract for about 3 minutes.
Mix flour/ cocoa into the batter.
Whisk in the milk. Make sure all the ingredients get well-incorporated.
Fold in the egg whites 1/3 at a time. Keep repeating until all eggs are folded in.
Pour the batter into your prepared baking dish.
Bake for around 50-60 min. The cake should be jiggly but firm( Not wet. To check this, slide a knife into the cake. If it comes out dry, your cake is done )
Let your cake cool in the fridge for a while.
Decorate it with chocolate ganache and cherries.
Have an amazing Baking Time.
Enjoy your cake and complements from friends & Family 😀