Chocolate Cupcakes

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This was one of my impromptu attempt to bake something that turned out quite great. It had been long time since I had the frosting in the fridge so thought about baking something to use that one and these cupcakes worked perfectly well with the frosting.


Ingredients
2 Cup Sugar
2 Spoon Vanilla Essence
1 Egg
1/2 Cup Oil
1 Cup Milk
1.75 Cup Maida
1 Cup Coco Powder
1 Spoon Baking Powder
1 Spoon Baking Soda
1/2 Spoon Salt
2 Spoon Instant Coffee

Method

• Preheat oven at 325F/160C
• Mix together egg, sugar and vanilla essence.
• Add in oil and milk and whisk the mixture over medium speed.
• Sieve maida, coco powder, baking powder and baking soda couple of times to form homogeneous mixture.
• Add the sieved contents and salt in the egg-oil-milk mixture and whisk on low speed till well combined about 2 minutes
• Warm 1 cup of water with coffee in microwave for about a minute.
• Add the coffee to the cake mixture and whisk on low speed for another 2 minutes.
• Line around the cupcake pan with around 14 cup cake liners and fill them with the cake mixture about 3/4th level in each.
• Bake in the oven for 18 minutes.
• Allow the cakes to cool off for at least an hour and then serve with frosting and optionally filling

Notes

I didn't use the filling but chocolate ganache would be great option.
I used chocolate butter cream that I have made previously to frost another cake as the frosting and it went well.

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Chocolate Buttercream

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Almost 3 years ago I took classes from Wilton about cake decoration where they taught us lots of basic plus advance decorations along with their standard recipe for icing. I modified it a bit to get this chocolate butter cream.


Ingredients
2 Cup Vegetable Shortening
1.5 Cup Coco Powder
1 Spoon Vanilla Essence
10 Spoon Milk
450g icing sugar
Pinch of salt

Method

• Mix shortening, essence and milk together till smooth
• Sieve together icing sugar, coco powder together.
• Add it to the shortening and mix well with the hand mixer till ingredients mix in properly.
• Add salt and blend for about two minutes till creamy.

Notes
Cream lasts almost half an year if stored in airtight container in the fridge.

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Eggless Chocolate Cake

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Atul's mom had asked me for egg-less cake recipe almost 6 months back but every time something or the other came up and I didn't get chance to try out anything. Today that we are going to his place for snacks I thought that it would be perfect time to try out and see how she likes it. The cake looks, tastes awesome. It is perfectly moist and fluffy, i think i like it better than this chocolate cake with the eggs or this birthday chocolate cake again with the eggs.


Ingredients
4.5 Cup Maida
1 Cup Coco Powder
3 Cup Sugar
1 Cup Oil
1 Spoon Baking Soda
2 Spoon Vanilla Essence
1 Spoon Salt

Method

• Preheat oven to 350F/175C
• Sieve together maida and coco powder in a bowl.
• Add in baking soda and salt and mix well.
• In another bigger bowl, add in oil, 3 cups of water, Vanilla Essence and beat it together until frothy.
• Add in sugar and blend again.
• Sieve in the maida-coco mixture into it and beat till mixed well.
• Grease the baking pan and pour the mixture in it.
• Bake the cake for 50 minutes on 350F/180C, turning it after 35minutes.

Notes
I drizzled it with Chocolate Ganache and decorated it with the saved white chocolate cream cheese frosting.
If you are going to decorate on top of Ganache then let it set down for 3-4 hours because i didn't and the decoration kept sliding off the place i intended it to stay.

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Red Velvet Cup Cakes

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I had made these when mom dad were around but they weren't perfect especially they were little on drier side. So this time I made little bit change in quantities and they come out perfect. I frosted them with White Chocolate Cream Cheese Frosting.


Ingredients
2.5 Cup Maida
1/4 Spoon Coca Powder
1/4 Spoon Baking Soda
1/4 Spoon Salt
1.5 Cup Sugar
1 Egg
1.5 Cup Oil
2 Spoon Curd
1 Spoon Liquid Red Food Color
1/4 Spoon Vinegar
1/4 Spoon Vanilla Essence

Method

• Preheat oven to 350F/175C
• Sieve Maida and Coca Powder in a bowl
• Mix in baking soda, salt and sugar in it
• In separate bowl add in egg, oil, red food color, vanilla essence and vinegar.
• In a cup add in the curd and fill it with water. Mix well with the fork and add it to the wet mixture (oil-egg mixture)
• Beat the mixture on low speed till smooth
• Add in sieved dry mixture of maida-coca powder a cup at a time and beat slowly till it accommodates in the mixture.
• Line the cupcake pan with the paper cups. Divide the mixture in 12 cups.
• Bake the cake on 350F/175C for 22 minutes

Notes
I normally turn around the cupcakes after 70% of baking time in this case around 15 minutes. It helps in even baking of the cakes.

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Chocolate Cake

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This week I had to bake two cakes one for fondant decoration class and one for flowers decoration class. So this is the cake i made for flowers decoration class. I wanted to decorate it with white flowers which would have tinge of pink/yellow but I ended up with bad icing.. Thats when I decorated with whatever flowers I had made over last month in the class. So here is yet another simple cake recipe that came out so well.


Ingredients
1.5 Cup Maida
1 Cup Butter
1 Cup Sugar
1 Spoon Coca Powder
1 Spoon Baking Powder
3 Eggs

Method

• Preheat oven to 325F/160C
• Sieve through maida, coca powder and baking powder in a bowl
• Add in melted butter, sugar and eggs and mix well till the mixture is uniform
• Grease the cake pan and add in the batter
• Bake at 325F/160C for 30 minutes
• Let the cake cool down the cake for 5 minutes and then take it out and cooling grid. Let it cool completely. Serve

Notes
I made two batches of this cake in a 8 inch loaf tin and them i used melted chocolate between them to make a tall rectangular cake. Covered with chocolate flavored butter icing and decorated with royal icing flowers

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Zebra Cake

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I remember around a year back I had received a mail from a colleague here about tasting the check box cake. She had described a lot about its procedure so when I was looking for something similar yet something where I wont need those card boards etc to make those check box texture. Then I came across the very famous concept of zebra cake. So today I gave it a shot and result was very impressive :)


Ingredients
3 Cup Maida
2 Cup Sugar
4 Eggs
2 Cup Milk
2 cup Oil
1 Spoon Vanilla Essence
8 Spoon Coca Powder
4 Spoon Baking Powder

Method

• In a bowl add eggs and sugar and blend them together till the mixture is fluffy.
• Add in Milk and Oil keeping two spoons of each aside. Blend well
• Sieve in maida gradually in the mixture. Blend well for a smooth batter
• Blend in vanilla essence and baking powder.
• Separate 4.5 cup of batter into other bowl and add in sieved coca powder in the separated batter. Blend well
• In the coca batter, add the remaining milk and oil (2 spoons each) into the batter and blend again
• Preheat oven to 350F/180C
• Grease the baking pan
• Add 1/4 cup of white batter in the center alternating with half cup of coca batter. Keep adding till the pan fills in half in quantity. Repeat same for other pan. The batter would spread on its own in layers
• Bake the cakes in oven at 350F/180C for 40 minutes

Notes
If you are going to make the cake in single big baking pan, then instead of adding 1/4 cup of mixture, add in 1/2 cup to make the correct sized strips. I noticed that if the layers are too thin then after baking they wouldn't be too clear to mark out the layering clearly.

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Bday Chocolate Cake

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I was always fascinated by chocolate icings these bakers have. I always fancied to become as good with it as they are.. And my impression about this was its some art. But actually if you have little patience and know a knack it can be very easy too :) and that's what I found out when I tried this cake. Check this out.

PS: Now I had written this in January when I baked this for my mom but due to busy schedule with moving etc I just couldn't post it. So here it comes.. More on their way :)


Ingredients
7 Spoon Butter
1 Cup Castor Sugar
3 Eggs
Salt to taste
1/2 Cup Maida
300g Chocolate
8 Spoon Coco Powder

Method

• Boil water in a small pot and keep a glass bowl over it. Add 100g of chocolate and melt it completely. Add 4 Spoon coco powder and keep aside
• In another bowl mix 6 spoon butter and 1/2 cup of castor sugar till its fluffy
• Add the melted chocolate and beat.
• Separate the egg whites and egg yolks
• Add egg yolks one at a time into the choco-butter mixture and beat well.
• Sieve Maida and keep aside
• Beat the egg whites with salt to taste separately till it is stiff
• In earlier choco mixture add a spoonful for egg white and spoonful of maida, fold in well. Repeat till all maida and egg whites are accommodated in the choco mixture.
• Preheat oven at 180C/350F
• Grease the cake tin and pour the above mixture into it
• Bake the cake at 180C/350F for 45 min
• Keep aside for cooling overnight
• Next day, Heat water in a pot and keep a glass bowl over it. Melt remaining butter and chocolate together in it and keep aside.
• In a pan, add remaining sugar and 1/2 cup of water and bring it to boil.
• Bring the heat to lowest possible and mix in the chocolate-butter mixture as well as remaining coco powder and cook.
• Take out a drop of mixture and test if it thickens after cooling. If so icing is ready
• Pour the chocolate icing in the center of the cake and spread it across the cake to cover it fully.
• Decorate with white butter icing and choco chips/flakes

Notes
Yes you read it right this doesn't need baking soda or powder :)
I had my mom by my side when I tried this so with her patience and suggestions I needed 4 spoon of coca for 200gm chocolate so I guess that should help but if you still seem to run into issues like the mixture isn't thickening then add some more coca or if it thickens too fast and is too hard add little more warm water. The mixture after cooling should be of icing consistency and should not flow or thicken more than that.

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