Mayonnaise Chocolate Cake

Mayonnaise Chocolate Cake

The pictures didn’t come out good but its an extremely soft and moist cake.

Mayonnaise Chocolate Cake

2 cups all-purpose flour
½ cup cocoa powder
2 tsp baking soda
¾ cup sugar
1 tsp vanilla extract
1 cup water
1 cup mayo (full fat)

Ganache Frosting:
1 cup cream
1 cup chocolate chips

Method:
Whisk flour, cocoa, sugar and baking soda in a bowl.
Add remaining ingredients and whisk until combined. Don’t overmix.
Pour into a greased paper lined cake pan.
Bake in a preheated oven at 160 degrees for approx. 30-35 mins.
Cool completely.
Cake is good without frosting but frosting definitely adds to look and taste.
Put the chocolate chips in a bowl.
Heat cream to almost boiling and add to chocolate chips. Leave it aside for 2 mins.
Stir gently in circular motion until chocolate is melted. Cool in refrigerator.
Beat the cooled cream to soft peaks. Spread over cake and run a fork over it to create simple design.
Cut and serve.
Mayonnaise Chocolate Cake 1

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Banana Walnut Bread

Banana Walnut Bread

the perfect texture and taste!

Banana Walnut Bread

Ingredients:
1 ½ cup all-purpose flour
¾ cup brown sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup oil or melted butter (I used canola oil)
¼ cup yogurt
1 cup mashed banana (2 nos)
2 large eggs
1 tsp vanilla essence
½ tsp grated nutmeg
½ tsp cardamom powder (optional but really good)
¾ cup chopped walnuts

Method:
Whisk the flour, baking powder, baking soda, salt, nutmeg and cardamom powders in a bowl.
In another large bowl, whisk oil, sugar, eggs and vanilla to combine.
Add yogurt and banana and mix well.
Add flour all at once and mix to combine. Don’t overmix.
Add walnuts and fold to combine.
Pour batter into a lined loaf tin and bake in a preheated oven at 160 degrees for approx. 30-40 mins.
Let cool in pan for few minutes. Transfer to a wire rack and cool completely.
Slice and serve.

Carrot and Orange Muffins

Orange Carrot Muffins

Carrot and Orange Muffins
Recipe source:myfavouritepastime

Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 cup sugar
½ tsp salt
1 cup milk
1 egg
5 tbsp vegetable oil
Grated zest of 1 orange
3 tbsp fresh orange juice
1 cup finely grated carrot

Icing
Approx. ¼ cup orange juice
Approx. 1 cup icing sugar

Method:
Whisk flour, baking powder, sugar and salt in a large bowl.
Whisk egg, milk, oil, orange juice and orange zest in another bowl and add to dry mixture.
Stir until just combined.
Fold in carrots.
Spoon into greased muffin moulds. Bake for approx. 25 mins or till done.
Let cool on a cooling rack.
Mix orange juice and icing sugar to a thick pourable consistency. Spoon over warm muffins.
Let it cool completely and serve.

Rice Flour Banana Cake

Rice Flour banana bread

‘Healthy’ or gluten free cake doesn’t have to be tasteless. Try this banana cake with rice flour!

Rice Flour Banana Cake

Ingredients:
1 ¾ cup rice flour (store bought will do)
1 tsp baking soda
¼ tsp cardamom powder (optional)
½ – ¾ cup white or brown sugar
½ tsp salt
2 large bananas mashed ( ¾-1 cup)
2 eggs
½ cup oil
6 tbsp buttermilk (yogurt + water will do)

Method:
Mix rice flour, cardamom powder, baking soda and salt and keep aside.
In a large bowl, whisk oil, eggs, oil, buttermilk, vanilla, banana and sugar till sugar dissolves.
Add flour mixture and stir to combine.
Pour batter into a greased baking loaf pan.
Bake in a preheated oven at 160 degree Celsius for 40-50 mins until a toothpick inserted in the center of the cake comes out clean.
Cool the cake on a wire rack.
Slice and serve.

2-in-1 Chocolate Cake

2 in 1 chocolate cake

2-in-1 chocolate cake cause the same batter makes a cake and frosting!

2-in-1 Chocolate Cake
Recipe source: chefindisguise

Ingredients:
1 cup flour
4 tbsp cocoa powder
2 tsp baking powder
1 cup sugar
2 eggs
½ cup vegetable oil
1 cup milk
1 tsp coffee powder
1 tsp vanilla essence

Method:
In a blender bowl add sugar, oil, milk, cocoa powder and coffee powder and blend till sugar dissolves.
Pour ¾ cup of the mixture to a pan and keep aside.
Add eggs and vanilla to the blender and blend again.
Pour this into a big bowl and add flour and baking powder and mix to combine. Don’t over mix.
Pour into a greased baking pan and bake in preheated oven at 160 degree Celsius for 30-40 mins.
Cool the cake in the pan for 10 mins and later take out and cool on a wire rack.
Meanwhile heat the pan with 3/4th cup batter kept aside.
Bring to boil and simmer for 2 mins. The mixture will thicken. Cool completely and pour over warm cake.
Sprinkle nuts or chocolate shavings on top and slice and serve.

Ginger Bread Cake

gingerbread-cake

Ginger Bread Cake
Adapted from Jocooks

Ingredients:
2 cups all-purpose flour
½ cup butter
1 egg
5 tbsp dark brown sugar
¾ cup hot water
¾ cup dark molasses (I used 2 tbsp black treacle + golden syrup to make ¾ cup)
1 tsp baking soda
1 tsp cinnamon powder
2 tsp dry ginger powder
¼ tsp salt
1 tsp vanilla essence

Method:
Preheat oven to 160 degree Celsius and line and grease a loaf pan and keep aside.
Whisk flour, baking soda, salt, cinnamon powder and ginger powder and keep aside.
Mix molasses and hot water in another bowl and keep aside (or treacle+golden syrup+water)
In a large bowl, beat butter and sugar for few mins.
Add egg, vanilla essence and beat again for a min.
Add flour alternating with molasses mixture starting and ending with flour.
Batter will be thin. Pour into the loaf pan and bake for approx. 45 mins or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in the pan completely.
Slice and serve as is or use cream cheese frosting or dust with icing sugar before serving.
But plain slice is just perfect!!

gingerbread-cake-1

Choco Flan

chocoflan

Kids will love this combination of chocolate cake and caramel flan…its not difficult to make at all!

Choco Flan

Ingredients:
1 ¾ cup all-purpose flour
¾ tsp baking powder
¾ tsp baking soda
5 tbsp cocoa powder
1 cup sugar
1 egg
10 tbsp butter
1 ¼ cup buttermilk (yogurt mixed with water will do)

Flan:
1 ½ cup evaporated milk
1 cup condensed milk
3 eggs
1 tbsp vanilla essence
½ tsp nutmeg grated
1 tbsp caramel (see below)

Caramel: (can use readymade caramel or dulce de leche)
1 cup sugar
5 tbsp hot water

Method:
Keep a big baking pan ready. Bundt pan preferable just for appearance sake. Heat oven to 160 degree Celsius.
Add sugar preferably in a metal pan and keep on medium flame. Don’t stir.
When the sugar starts to melt and caramelize, stir slowly so all sugar melts. When the mixture becomes golden in colour and starts to bubble, move the pan from fire and add hot water. Stir to melt the sugar and pour the hot caramel (minus 1 tbsp) to the baking pan kept ready.
After a while the caramel will crystallize in the pan. Now brush butter on the remaining areas of the baking pan and keep aside.

Cake:
Whisk flour, baking powder, baking soda and cocoa in a bowl.
In another large bowl, beat butter and sugar for a min. (I add 1 tbsp very hot water and beat again)
Add egg and mix.
Add flour alternating with buttermilk in 3 additions ending with flour.
Mix well and transfer the batter to the bundt pan.

Flan:
Add all ingredients in a blender and blend for 30 seconds so all ingredients are mixed well.
Pour on top of the cake batter. Its ok if the batter gets mixed. It will separate on baking.
Cover the bundt pan with aluminium foil.

chocoflan-1

Place a larger baking tray or cake pan in the oven and pour hot water and place the bundt pan inside this tray. Water should be atleast 1 -1 ½ “ high.
Bake for approx. 1 hr or until a toothpick inserted in the cake comes out clean.
Once done, remove from water bath and cool completely.
Refrigerate for few hrs but overnight preferable.
Before serving, place the cake pan in warm water for few mins (to cover bottom half).
Place the serving dish on top of the pan and invert the pan. The cake will slide down.
Pour all caramel sauce from the pan on top of the cake.
Serve and enjoy!

Notes:
Keep the cake refrigerated, but bring to room temperature before serving.

Mini Christmas Plum Cake

mini-christmas-plum-cake

Mini Christmas Plum Cake
30 mini cupcakes

Ingredients:
2 cups all-purpose flour
1 cup brown sugar
2 tsp baking powder
1 tsp baking soda
2 eggs
½ cup + 2tbsp butter
2 tsp vanilla essence
1 tsp cinnamon pwd
½ tsp grated nutmeg
½ tsp dry ginger pwd
½ tsp cloves powder
1-1½ cups add ins (dates/apricots/tuti-fruiti/raisins/nuts etc)

To caramelise:
½ cup sugar
1 cup hot water

Icing:
5 tbsp icing sugar
Approx1 ½ tsp water
Chopped cranberries to garnish

Method:
Caramelise -Add sugar to a clean pan and keep on medium heat. Do not stir. The sugar will start to melt and turn brown in colour.
Stir slowly so all sugar gets mixed.
When the mixture starts to bubble all over, remove from fire and add hot water carefully.
Return to fire and stir till all sugar melts.
Pour over the bowl in which dates/apricots/raisins are kept. (see below)

(The amount of dates/raisins/nuts is as per your preference)
Chop dates/apricots/raisins and add to a big bowl. Add hot caramel to this bowl. Add 1 tsp soda, mix and keep aside to cool completely.

Meanwhile preheat oven to 160 degree Celsius.
Either line the cupcake pan with liners or butter the molds and dust flour. Tap excess flour off.
Mix tuti fruiti and nuts in another bowl and keep aside.
Whisk flour, baking powder, all the spice powders and keep aside.
Beat sugar and butter for few mins.
Add one egg at a time and mix well.
Add vanilla and mix.
Add 1 cup flour and beat to mix.
Drain caramel liquid from the dates bowl to this and mix well.
Add rest of flour and beat to combine. Batter will be thick and fluffy.
Now add soaked dates mixture, tuti fruiti and nuts and fold to combine.
Place approx. 1 tbsp batter in each cupcake mold and bake for 12-15 mins or until a toothpick inserted in the center of a cupcake comes out clean.
Cool completely on a wire rack.
Mix icing sugar and water to get a thick batter. (Add water 1 drop at a time).
Transfer to a Ziploc bag and nip off the edge. Drizzle on cool cupcakes and sprinkle cranberries on top.
Happy Christmas and Happy Holidays to all!

mini-chritsmas-plum-cake-1

Fresh Pineapple Flowers

pineapple-flower

Fresh Pineapple Flowers

Ingredients:
1 Pineapple

Method:
Cut off the top and rind of pineapple. Remove all big eyes.
Slice very thinly and spread on a paper towel. Pat the top with another layer of paper towel.
Heat oven to 100 -120 degree Celsius. Line a tray with parchment or wax paper.
Spread the pineapple slices on the try and bake for 30 mins.
Flip the slices and bake again for another 30 mins. Timings may vary depending on the thickness of slice. Keep repeating a few more times.
Once it’s almost dried and sides have become slightly brown, take them out and place individually in muffin tin so they retain the shape of a flower. Leave overnight in muffin tins.
Use to decorate cakes, cupcakes etc.

pineapple-flower-1

Eggless Carrot Cake with Condensed Milk

eggless-carrot-cake-with-condensed-milk

Eggless Carrot Cake with Condensed Milk
Recipe source :Paaka-Shaale

Ingredients:
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon powder
½ tsp nutmeg powder
1 cup grated carrots
½ cup ground almonds (powder 3 handful in a blender with 1 tbsp flour)

Mix the below liquid ingredients in a large bowl.
1 tin /14 oz condensed milk
6 tbsp butter or oil
½ cup thick butter milk
1 tsp vinegar

Method:
Mix flour, baking powder, baking soda, cinnamon powder, nutmeg powder.
Mix in almond powder and grated carrots.
Fold in the dry ingredients to condensed milk mixture until well combined.
Pour batter into a greased baking pan.
Bake in a preheated oven at 160 degree Celsius for about 40-45 mins.
If the top browns too fast, place a piece of aluminum foil on top without touching the top of the cake.
Cool the cake completely and serve as is or dust with icing sugar or cream cheese or whipped cream…whichever you prefer.