Cooking Time 35 minutes
Ingredients (serves 6)
200g butter, chopped
3/4 cup brown sugar
1 teaspoon vanilla essence
2 eggs
1 1/4 cup self-raising flour
1/4 cup cocoa powder
3 teaspoons ground cinnamon
1/2 teaspoon bicarbonate of soda
1/2 cup buttermilk
Icing
100g dark chocolate, chopped
2 tablespoons cream
1/2 teaspoons ground cinnamon
Method
Preheat oven to 180°C. Grease and line a 20cm round cake pan. Cream butter, sugar and vanilla in a bowl until pale. Add eggs, one at a time, and beat until well-combined.
Sift flour, cocoa, cinnamon and bicarbonate of soda together. Fold into butter mixture alternately with buttermilk until well-combined. Spoon mixture into prepared pan and smooth the surface.
Bake for 35 to 40 minutes. Cool in pan for 5 minutes, then turn out onto a wire rack. Allow to cool before icing.
To make icing: Combine chocolate, cream and cinnamon in a small heatproof bowl. Place bowl over a saucepan of simmering water and stir until mixture is melted and smooth. Remove from heat and spread over cake.
Showing posts with label cakes. Show all posts
Showing posts with label cakes. Show all posts
Saturday, June 6, 2009
Wednesday, June 3, 2009
MARS BAR CHOCOLATE CAKE
Ingredients (serves 16)
400g butter, chopped
400g good-quality dark chocolate, chopped
1/2 cup cocoa powder
2 cups caster sugar
6 eggs, lightly beaten
1 1/2 cups self-raising flour
2 x 60g Mars Bars, chilled, chopped
double thick cream, to serve (optional)
Method
Preheat oven to 160°C. Grease a 4cm-deep, 22.5cm x 28cm (base) slab pan. Line with baking paper, allowing 2cm overhang at both long ends.
Combine butter and dark chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until almost melted. Add cocoa and whisk until smooth.
Add sugar and mix well. Add one third of the egg and stir to combine. Repeat with egg in 2 batches. Sift flour over chocolate mixture. Stir gently until just combined. Pour mixture into prepared pan. Sprinkle Mars Bars over batter and press in slightly.
Bake for 60 to 65 minutes or until a skewer inserted into the centre has moist crumbs clinging. Cool completely in pan. Cut into squares. Serve with cream.
400g butter, chopped
400g good-quality dark chocolate, chopped
1/2 cup cocoa powder
2 cups caster sugar
6 eggs, lightly beaten
1 1/2 cups self-raising flour
2 x 60g Mars Bars, chilled, chopped
double thick cream, to serve (optional)
Method
Preheat oven to 160°C. Grease a 4cm-deep, 22.5cm x 28cm (base) slab pan. Line with baking paper, allowing 2cm overhang at both long ends.
Combine butter and dark chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until almost melted. Add cocoa and whisk until smooth.
Add sugar and mix well. Add one third of the egg and stir to combine. Repeat with egg in 2 batches. Sift flour over chocolate mixture. Stir gently until just combined. Pour mixture into prepared pan. Sprinkle Mars Bars over batter and press in slightly.
Bake for 60 to 65 minutes or until a skewer inserted into the centre has moist crumbs clinging. Cool completely in pan. Cut into squares. Serve with cream.
Tuesday, June 2, 2009
CLASSIC CHOCOLATE CAKE
Ingredients (serves 8)
1 1/3 cups (200g) plain flour
2 tbs cocoa
1 tsp baking powder
1/2 tsp bicarbonate of soda
200g good-quality dark chocolate, chopped
225g unsalted butter, softened, chopped
1 cup (220g) caster sugar
1 tsp vanilla extract
4 eggs
1/2 cup (125ml) milk
Chocolate ganache icing and chocolate curls, to decorate
Method
Preheat the oven to 160°C. Grease and line a 24cm round springform cake pan.
Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.
To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.
To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.
Notes & tips
It's best to use good-quality dark chocolate with at least 70% cocoa solids for cooking, but you can use milk chocolate if you prefer.
To melt chocolate, chop it, then place in a dry, heatproof bowl over a pan of simmering (not boiling) water. The bowl shouldn't touch the water. As the chocolate melts, stir very gently with a wooden or metal spoon to ensure it melts evenly. As soon as the chocolate is smooth, remove the bowl from the heat. If the chocolate overheats, or if water is in contact with it as it's melting, it will 'seize' and become hard and unusable.
Storing the cake: Cool cake completely before storing in an airtight container. Keep un-iced cake at room temperature for up to 2-3 days. You can freeze any leftover cake in plastic wrap for up to 6 months. To defrost, thaw out in the fridge, then at room temperature.
Variations
Soft-centred chocolate puddings: Preheat the oven to 180°C. Grease eight 200ml ramekins. Omit the cocoa, baking powder, bicarbonate of soda and milk from the master recipe above, reduce the plain flour to 50g, and replace the caster sugar with 1/2 firmly packed cup (100g) brown sugar. Make a batter as per the master recipe method, adding the flour all at once rather than in stages. Spoon the mixture into the ramekins. Bake in the oven for 12-15 minutes until set on the surface but still slightly soft in the centre. Remove from the oven, dust with icing sugar and serve immediately with thick cream.
Choc-macadamia ice cream layer cake: Halve all the quantities for the master recipe, then make the cake as per the master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Cool as for the master recipe, then carefully cut a thin layer from the top of the cake and discard. Slice the remaining cake horizontally into 3 long pieces. Place cake slices on a tray, with plastic wrap or baking paper between each layer, and freeze for at least 1 hour. Clean loaf pan, then line with plastic wrap, leaving enough overhanging to cover the top. Return bottom layer of cake to pan. Working quickly, use a hot palette knife (dip it in hot water) to evenly spread about 1 1/2 cups ice cream (we used macadamia) over the cake, right to the edges. Repeat with another layer of cake and ice cream, then top with remaining piece of cake. Cover with overhanging plastic, then freeze for at least 3 hours. Remove cake from pan, using plastic wrap to help, then cut into 6-8 slices. Serve drizzled with chocolate sauce, if desired.
Chocolate & hazelnut petits fours: Halve all the quantities for the master recipe, then make the cake as per master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Carefully slice cooled cake in half horizontally. Cut each piece into 3 long strips, then cut each strip into 8 pieces to make 48 cubes. Set aside. To make chocolate icing, place 100g chopped good-quality dark chocolate, 60g unsalted butter and 3 tbs water in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch the water) until chocolate melts. Stir in 1/2 cup (75g) sifted icing sugar, then remove bowl from heat and cool slightly. You should have a thin, glossy icing - add a little water if too thick. Place cakes on a rack. Top each with 1/4 tsp Nutella (or other hazelnut spread). Gently press in a hazelnut or macadamia. Using a small palette knife, drizzle and spread icing over cakes. Sprinkle with flaked chocolate garnish (from supermarket baking aisle), then leave to set at room temperature for at least 2 hours.
1 1/3 cups (200g) plain flour
2 tbs cocoa
1 tsp baking powder
1/2 tsp bicarbonate of soda
200g good-quality dark chocolate, chopped
225g unsalted butter, softened, chopped
1 cup (220g) caster sugar
1 tsp vanilla extract
4 eggs
1/2 cup (125ml) milk
Chocolate ganache icing and chocolate curls, to decorate
Method
Preheat the oven to 160°C. Grease and line a 24cm round springform cake pan.
Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.
To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.
To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.
Notes & tips
It's best to use good-quality dark chocolate with at least 70% cocoa solids for cooking, but you can use milk chocolate if you prefer.
To melt chocolate, chop it, then place in a dry, heatproof bowl over a pan of simmering (not boiling) water. The bowl shouldn't touch the water. As the chocolate melts, stir very gently with a wooden or metal spoon to ensure it melts evenly. As soon as the chocolate is smooth, remove the bowl from the heat. If the chocolate overheats, or if water is in contact with it as it's melting, it will 'seize' and become hard and unusable.
Storing the cake: Cool cake completely before storing in an airtight container. Keep un-iced cake at room temperature for up to 2-3 days. You can freeze any leftover cake in plastic wrap for up to 6 months. To defrost, thaw out in the fridge, then at room temperature.
Variations
Soft-centred chocolate puddings: Preheat the oven to 180°C. Grease eight 200ml ramekins. Omit the cocoa, baking powder, bicarbonate of soda and milk from the master recipe above, reduce the plain flour to 50g, and replace the caster sugar with 1/2 firmly packed cup (100g) brown sugar. Make a batter as per the master recipe method, adding the flour all at once rather than in stages. Spoon the mixture into the ramekins. Bake in the oven for 12-15 minutes until set on the surface but still slightly soft in the centre. Remove from the oven, dust with icing sugar and serve immediately with thick cream.
Choc-macadamia ice cream layer cake: Halve all the quantities for the master recipe, then make the cake as per the master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Cool as for the master recipe, then carefully cut a thin layer from the top of the cake and discard. Slice the remaining cake horizontally into 3 long pieces. Place cake slices on a tray, with plastic wrap or baking paper between each layer, and freeze for at least 1 hour. Clean loaf pan, then line with plastic wrap, leaving enough overhanging to cover the top. Return bottom layer of cake to pan. Working quickly, use a hot palette knife (dip it in hot water) to evenly spread about 1 1/2 cups ice cream (we used macadamia) over the cake, right to the edges. Repeat with another layer of cake and ice cream, then top with remaining piece of cake. Cover with overhanging plastic, then freeze for at least 3 hours. Remove cake from pan, using plastic wrap to help, then cut into 6-8 slices. Serve drizzled with chocolate sauce, if desired.
Chocolate & hazelnut petits fours: Halve all the quantities for the master recipe, then make the cake as per master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Carefully slice cooled cake in half horizontally. Cut each piece into 3 long strips, then cut each strip into 8 pieces to make 48 cubes. Set aside. To make chocolate icing, place 100g chopped good-quality dark chocolate, 60g unsalted butter and 3 tbs water in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch the water) until chocolate melts. Stir in 1/2 cup (75g) sifted icing sugar, then remove bowl from heat and cool slightly. You should have a thin, glossy icing - add a little water if too thick. Place cakes on a rack. Top each with 1/4 tsp Nutella (or other hazelnut spread). Gently press in a hazelnut or macadamia. Using a small palette knife, drizzle and spread icing over cakes. Sprinkle with flaked chocolate garnish (from supermarket baking aisle), then leave to set at room temperature for at least 2 hours.
Friday, February 20, 2009
SPONGE CAKE
maida 200g
sugar 200g
eggs 6
soft gel 20g
baking powder 5g
beat all the above ingredients by hand to a frothy batter
pour this into a greased vessel and cook over medim flame for 20 mins
sugar 200g
eggs 6
soft gel 20g
baking powder 5g
beat all the above ingredients by hand to a frothy batter
pour this into a greased vessel and cook over medim flame for 20 mins
Thursday, February 19, 2009
PUDDING CAKE
milk 1/4l
egg 3
sugar 50g
vnilla ice cream 25g
cocoa powder a little
sponge cake- thin horizontal slice
beat milk, eggs and sugar together nicely and then add the cocoa powder and beat well
take a vessel and grease the insides with dalda and pour the egg batter into the vessel
over the batter place the sponge cake and press it till it is completely immersed in the batter
sprinkle cashews and almonds over this
close this vessel and keep it in a vessel containing only a small amount of water and cook over a high flame
after 10mins reduce to low flame and continue cooking for 30mins
egg 3
sugar 50g
vnilla ice cream 25g
cocoa powder a little
sponge cake- thin horizontal slice
beat milk, eggs and sugar together nicely and then add the cocoa powder and beat well
take a vessel and grease the insides with dalda and pour the egg batter into the vessel
over the batter place the sponge cake and press it till it is completely immersed in the batter
sprinkle cashews and almonds over this
close this vessel and keep it in a vessel containing only a small amount of water and cook over a high flame
after 10mins reduce to low flame and continue cooking for 30mins
Wednesday, February 18, 2009
EGGLESS PINE APPLE TRIFLE
vanilla sponge cake 18"
pine apple slices 1small can
for the custard:
milk 400ml
corn starch 6tsp
castor sugar 1cup
fresh cream 200g
pine apple essence 1tsp
pine apple syrup as needed
chop the pine apple slices
slice the cake into two layers
mix corn starch with a little warm milk and add to the remaining milk along with the sugar and bring it to a boil
stir constantly to avoid lumps
reduce the flame and cook till the mixture thickens and take it off the flame
cool and add pine apple syrup to it
whip cream and add to the custard along with the essence
put some of the custard in a serving dish and arrange half of the cake on it
sprinkle a little syrup over the cake, scatter half of the chopped pine apple bits on top then add the rest of the cake
sprinkle the last of the syrup over this
add the rest of the custard and decorate as desired with pine apple slices and cashews
pine apple slices 1small can
for the custard:
milk 400ml
corn starch 6tsp
castor sugar 1cup
fresh cream 200g
pine apple essence 1tsp
pine apple syrup as needed
chop the pine apple slices
slice the cake into two layers
mix corn starch with a little warm milk and add to the remaining milk along with the sugar and bring it to a boil
stir constantly to avoid lumps
reduce the flame and cook till the mixture thickens and take it off the flame
cool and add pine apple syrup to it
whip cream and add to the custard along with the essence
put some of the custard in a serving dish and arrange half of the cake on it
sprinkle a little syrup over the cake, scatter half of the chopped pine apple bits on top then add the rest of the cake
sprinkle the last of the syrup over this
add the rest of the custard and decorate as desired with pine apple slices and cashews
Tuesday, February 17, 2009
EGGLESS ALMOND CAKE
butter 3/4cup
whole wheat flour 2 1/3cup
salt 1/3tsp
cloves 1/4 tsp powdered
cinnamon 1/2tsp powdered
lemon juice 1tsp
honey 1cup
sugar 1cup
baking soda 1tsp
vanilla essence 1tsp
nutmeg powder 1/4tsp
lemon peel 1/4tsp
yoghurt 1cup
almonds 3/4 cups
chop half a cup of almonds
seive the flour with baking soda and salt
set aside
cream together butter and sugar until light and fluffy
add to it the flour mixture ,cinnamon powder, cloves powder, nutmeg powder, lemon peel,lemon juice, honey and vanilla.mix well.
add in the yoghurt and chopped almonds, mix thoroughly until well blended.
pour the batter in a well greased cake tin
put the reserved whole almons on top for decoration
bake in a pre heated oven at 180 degree celsius or 350 degree fahrenheit for 45mins or until a skewer inserted in the center of the cake comes out clean
whole wheat flour 2 1/3cup
salt 1/3tsp
cloves 1/4 tsp powdered
cinnamon 1/2tsp powdered
lemon juice 1tsp
honey 1cup
sugar 1cup
baking soda 1tsp
vanilla essence 1tsp
nutmeg powder 1/4tsp
lemon peel 1/4tsp
yoghurt 1cup
almonds 3/4 cups
chop half a cup of almonds
seive the flour with baking soda and salt
set aside
cream together butter and sugar until light and fluffy
add to it the flour mixture ,cinnamon powder, cloves powder, nutmeg powder, lemon peel,lemon juice, honey and vanilla.mix well.
add in the yoghurt and chopped almonds, mix thoroughly until well blended.
pour the batter in a well greased cake tin
put the reserved whole almons on top for decoration
bake in a pre heated oven at 180 degree celsius or 350 degree fahrenheit for 45mins or until a skewer inserted in the center of the cake comes out clean
Monday, February 16, 2009
COCONUT AND STRAW BERRY CAKE
225g flour
1 1/4tsp baking powder
1cup thick curd not sour
140g sugar
115g melted butter or sunflower oil
5-6strands of saffron soaked in 3tbsp of luke warm milk
1cup freshly grated coconut
50g raisins
50g blanched almonds cut into small pcs
2pinches of salt
topping:
strawberry sauve
sift together the salt, baking powder and maida.
grind the sugar in a mixer and then blend together the curd and the oil
also mix in the fresh coconut and blend well to obtain a smooth mixture
gradually mix this mixture into the maida stirring to ensure that no lumps form.
fold in the saffron, raisins, almonds into the mixture to form a soft dough of dropping consistency
spoon the mixture into an oven proof cake tin and level the surface with a knife
bake in a pre heated oven till a skewer comes out clean when inserted in the center.
the baking should take around 35-40mins when baked at 180 degrees celcius
top the cake with butter scotch sauce and decorate with fresh fruits or cake decorations
1 1/4tsp baking powder
1cup thick curd not sour
140g sugar
115g melted butter or sunflower oil
5-6strands of saffron soaked in 3tbsp of luke warm milk
1cup freshly grated coconut
50g raisins
50g blanched almonds cut into small pcs
2pinches of salt
topping:
strawberry sauve
sift together the salt, baking powder and maida.
grind the sugar in a mixer and then blend together the curd and the oil
also mix in the fresh coconut and blend well to obtain a smooth mixture
gradually mix this mixture into the maida stirring to ensure that no lumps form.
fold in the saffron, raisins, almonds into the mixture to form a soft dough of dropping consistency
spoon the mixture into an oven proof cake tin and level the surface with a knife
bake in a pre heated oven till a skewer comes out clean when inserted in the center.
the baking should take around 35-40mins when baked at 180 degrees celcius
top the cake with butter scotch sauce and decorate with fresh fruits or cake decorations
Sunday, February 15, 2009
CARROT CAKE
carrot 400 or 450g
cashew 350g
or cashew 200g and almonds 150g
egg 8
flour 150g
icing sugar 200g
cardamom essence 1tsp
baking powder 1/2tsp
dry grapes 100g
1.break eggs and take the white and yellow yolks seperately
beat the yellow yolk with 100g icing sugar to a creamy consistency
to this batter add grated carrots and cardamom essence and the dry grapes and beat
2.mix 100g icing sugar with white yolk and beat to a creamy consistency
3.sift the flour and baking powder together
4.mix the carrot mixture of 1. and flour
mixture of 3.
5.to this add white yolk mixture of 2.
6.pour this batter into a cake tin and bake
for 30mins at 180deg celsius of heat
serve hot with orange sauce
cashew 350g
or cashew 200g and almonds 150g
egg 8
flour 150g
icing sugar 200g
cardamom essence 1tsp
baking powder 1/2tsp
dry grapes 100g
1.break eggs and take the white and yellow yolks seperately
beat the yellow yolk with 100g icing sugar to a creamy consistency
to this batter add grated carrots and cardamom essence and the dry grapes and beat
2.mix 100g icing sugar with white yolk and beat to a creamy consistency
3.sift the flour and baking powder together
4.mix the carrot mixture of 1. and flour
mixture of 3.
5.to this add white yolk mixture of 2.
6.pour this batter into a cake tin and bake
for 30mins at 180deg celsius of heat
serve hot with orange sauce
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