Chocolate Chip Pound Cake

Ingredients:

• All purpose flour : 1½ cup
• Baking powder : ¾ Tsp
• Salt : ¼ Tsp
• Butter : 1 cup
• Sugar : 1 to 1¼ cup
• Egg : 4
• Vanilla extract : 2 Tsp
• Chocolate chips : ¾ cup

Pre-heat the oven to 325° F. Grease a 9 inch pan with butter and keep it aside. Sieve together flour, baking powder and salt twice. Beat the butter and sugar till it turns creamy. Then, add eggs one bye one and combine it well. Pour vanilla extract and mix. Then, add flour in 3 batches and combine it slowly. Add a little flour into chocolate the chips and mix. Finally, add this chocolate chips into batter and slowly mix. Pour the batter into the greased pan and bake it for 55 to 60 minutes. 

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Devil's Food Cake

Ingredients:

For the cake :

• Sifted cocoa powder : 50 gm
• Dark brown muscovado sugar : 100 gm
• Boiling water : 250 ml
• Soft unsalted butter : 125 gm
• Caster sugar : 150 gm
• Plain flour : 225 gm
• Baking powder : ½ Tsp
• Baking soda : ½ Tsp
• Vanilla extract : 2 Tsp
• Egg : 2

Pre-heat the oven to 180° C. Grease two 8 inch cake pans and keep it aside. Sieve flour, baking soda and baking powder twice. Keep it aside. Combine cocoa powder and muscovado sugar. Pour boiling water into this and mix well. Beat the butter and castor sugar till it turns fluffy and pale. Then add eggs one bye one into butter and beat well. Pour vanilla essence and mix it. Then add the dry ingredients into it and mix it slowly. Finally fold in the cocoa mixture and combine well. Pour the batter into greased pans and bake it for 30 minutes. Remove it from the oven and cool it well.

For the frosting :

• Water : 125 ml
• Muscovado sugar : 30gm
• Unsalted butter : 175 gm
• Dark chocolate chopped : 300 gm

Add water, sugar and butter into a pan and melt it slowly over low heat. When it starts to bubble, remove it from the fire and add the chopped chocolate into it and swirl the pan well. Keep it aside for a couple of minutes and whisk it till it becomes glossy and smooth. Cool it well and keep it refrigerated for 1 hr. Then take it out and whisk it. Now decorate the cooled cake with this frosting.

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Eggless Chocolate Cake

Ingredients:

• All purpose flour : 1¼ cup
• Baking powder : 1½ Tsp
• Baking soda : 1½ Tsp
• Cocoa pdr : 4 Tbsp
• Powdered sugar : 1 cup
• Cofee pdr : 1 Tsp
• Honey : 2 Tbsp
• Vegetable oil : ¾ cup
• Milk : 1¼ cup

Sieve together flour, cocoa powder, baking soda and baking powder twice. Keep it aside. Add milk, honey, coffee pdr and powdered sugar into a pan and heat it well. When the sugar melts completely, pour it into a mixing bowl and cool it. Then pour the vegetable oil into the cold mixture and stir it. Finally, add the dry ingredients and vanilla essence into it and combine well using a spatula or with a wooden spoon. Pour the batter into a greased 8 inch pan. Bake it for 40 mins at 180° C. It took 47 mins for me in an convectional microwave oven. 

Transfer it into a wire rack and cool it completely. Then garnish it with dark chocolate ganache and chocolate shards and fans.

For the Ganache :

• Baking chocolate (at room temp) : 200 gm
• Fresh cream : 200 ml

Chop the chocolate into small pieces. Heat the fresh cream till it starts to boil and pour it over the chopped chocolate. Mix it well until it melts completely. Cool it to the room temperature and pour it over the cake. 

[Recipe Courtesy: Lekshmi Nair]

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Hershey's 'Perfectly Chocolate' Chocolate Cake

Hershey's 'Perfectly Chocolate' Chocolate Cake with eggless White Chocolate Mousse filling and blanketed with Milk Chocolate Ganache

Ingredients:

• All purpose flour 1¾ cups
• Cocoa pdr ¾ cup
• Baking pdr 1½ Tsp
• Baking soda 1½ Tsp
• Sugar 2 cups
• Vegetable oil ½ cup
• Vanilla essence 2 Tsp
• Boiling water 1 cup
• Milk 1 cup
• Salt 1 Tsp
• Egg 2

Pre-heat the oven to 180° C or 350° F. Grease two 9 inch pans and keep it aside. Combine the dry ingredients in a big bowl. Then, add the wet ingredients into it, except the boiling water, and beat for 2 mins in medium speed. Stir in boiling water and combine well. Pour it into the greased pan and bake it for 30 to 35 mins. Transfer it onto a wire rack and cool it. 

For Eggless White Chocolate Mousse:

• White Chocolate 170 gm
• Whip cream 1½ cup

Microwave the chopped white chocolate and ¼ cup of cream in a microwave-safe bowl on high for 2 mins (it took 1½ mins for me). Stir after 1 min and keep stirring until the chocolate has completely melted. Cool it to room temperature.

Beat the rest of the cream until soft peaks form (do not over beat it). Then, add the half portion of the whipped cream into the cooled melted chocolate and stir with whisk until it has blend well. Add the remaining whipped cream and mix it. Chill it. 

For Chocolate Ganache:

• Milk chocolate (at room temp) 300 gm
• Fresh cream 200 gm

Chop the chocolate into small pieces. Heat the fresh cream until it starts to boil and pour it over the chopped chocolate. Mix it well until it melts completely. Cool it to room temperature and refrigerate it for 10 mins.

For assembling the cake:

Cut the cooled cake into layers. (Here, I halved the recipe and baked the cake in two 6 inch spring form pans.) Arrange the first layer of the cooled cake in the pan and spread the white chocolate mousse evenly on top of it. Then, put the second layer of cake followed by mousse (keep aside a little of the mousse for decoration). Then, put the final layer of cake and refrigerate it for 1 hr. Then, take out the cake from the pan and decorate it with the cooled milk chocolate ganache. Do the rest of the icing with ganache and chocolate mousse. Cool it. 

[Recipe courtesy for chocolate mousse: CraftRecipes.com]

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Homemade Peanut Butter with Chocolate Chips

Ingredients:

• Unsalted roasted peanuts : 425 gm
• Chocolate chips : ½ cup
• Salt : little

Grind the shelled peanuts with little salt until it is smooth and creamy. This process takes about 8 to 10 mins. Allow it to cool and add the chocolate chips and combine well.

[Recipe Courtesy: TLT- TheLittleThings.com]

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Beatty's Chocolate Cake

Ingredients:

• Sugar : 2 cup
• All purpose flour : 1¾ cup
• Cocoa pdr : ¾ cup
• Baking powder : 1 Tsp
• Baking soda : 2 Tsp
• Salt : 1 Tsp
• Buttermilk : 1 cup
• Hot coffee : 1 cup
• Vegetable oil : ½ cup
• Vanilla essence : 1 Tsp
• Egg : 2

Preheat the oven to 180° C. Grease two 8 inch cake pans and keep it aside. Sieve flour, sugar, cocoa powder, baking soda, baking powder and salt. In another bowl, combine buttermilk, oil, eggs and vanilla essence. Slowly add the wet ingredients into the dry one and mix well. Then, pour the hot coffee and mix. Transfer the batter into the prepared cake tin and bake it for 35 to 40 mins. Transfer it to a wire rack and cool it well before decoration.

For the whipped cream layer:

• Bluebird whipped cream : 1 packet
• Vanilla essence : 1 Tsp
• Cold water : 90 ml
• Pwd sugar 1 Tbsp
• Cocoa pdr 2 Tsp

Chill the mixing bowl and whipping blade for 15 mins. Then pour the cold water into the cream mix and beat it at low to medium speed for few mins. Add the rest of the ingredients and beat till it reaches thick. Cover and chill it for 15 mins. Layer the cooled cake and fill it with this cream. Then refrigerate it for 1/2 hr.

For the ganache topping:

• Baking chocolate (at room temp) : 200 gm
• Fresh cream : 200 ml

Chop the chocolate into small pieces. Heat the fresh cream till it starts to boil and pour it over the chopped chocolate. Mix it well until it melts completely. Cool it to the room temperature and refrigerate it for 10 mins.

Recipe Courtesy: foodnetwork.com

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Ultra Easy Chocolate Bread Pudding

Wishing you all a wonderful and prosperous New Year....!!

Ingredients:

• Brown bread : 3 slices
• Walnuts for garnishing
• Milk Chocolate bar for garnishing
• Chocolate : 200 gms
• Milk  : 200 ml
• Butter : 2 Tbsp

For preparing the chocolate syrup, put the chopped chocolate, milk and butter in a microwave safe bowl and cook it in high power for a minute or till the chocolate melts.

For pudding, cut the bread pieces into triangles or square pieces and place it on serving plate. Then pour the chocolate syrup over the bread pieces. Cover and chill it for 1 to 2 hrs. Garnish it with chopped nuts and chocolates syrup.

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Chocolate Devil Cup Cake

Ingredients:

• Unsweetened cocoa pdr ¾ pdr
• Unsalted butter 1½ cup
• All purpose flour 3 cup
• Coarse salt 1¼ Tsp
• Van essence 1 Tbsp
• Sour cream 1 cup
• Hot water ¾ cup
• Baking soda 1 Tsp
• Baking pdr 1 Tsp
• Sugar 2¾ cup
• Eggs 4

Preheat the oven to 350°C. Whisk together cocoa and hot water till it becomes smooth and keep it aside. In another bowl combine flour, baking powder, baking soda and salt. Melt butter with sugar in a saucepan over medium heat. Remove it from heat and pour it into the mixing bowl. Beat with an electric beater till it's cool. Add egg one by one. Mix well after each addition. Then pour the cocoa mix and vanilla into this and combine well. Add flour in 2 batches into the above mixture, alternately with sour cream. Combine all the ingredients well. Transfer it into the cup and bake it for 20 mins. Cool it completely. 

[Recipe Courtesy: Martha Stewart.com]

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Double Chocolate Cake (a surprise cake for my sweet hubby's b'day...!!)

For the cake:
Ingredients:

• All purpose flour 1 1/2 cup
• Warm water 1 cup
• Cocoa pdr 1/2 cup
• Baking soda 3/4 Tsp
• Sunflower oil 1/2 cup
• Vanilla essence 1 Tbsp
• Distilled white vinegar 2 Tsp
• Salt 1/2 Tsp
• Sugar 1 cup

For Chocolate Ganache:

• Dark Chocolate 200 gm 
• Amul fresh cream 200 ml

Preheat the oven to 190 deg C. Grease one 8 inch pan and keep it aside. Mix warm water and cocoa pdr without lumps. Combine flour, baking soda, sugar and salt in a large bowl and make a well in the centre. Then pour cocoa mix, oil and vanilla essence into it and beat well. Finally add vinegar. Transfer it into the greased pan and bake it for 30 to 35 mins. (It took 50 mins for me.) Bake and cool well. 

For preparing ganache, cut the baking chocolate into small pieces. Heat the cream until it starts boiling and pour it over the chocolate. Stir well and allow it to cool to room temp and refrigerate it. Pour it over the cake and slowly spread it using a spatula.

[Recipe Courtesy: Marthastewart.com and http://divyascookbook.blogspot.com]

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