Dino Birthday Cake !

I baked this cake for my son’s second birthday. The cake is a two layer Marble cake with chocolate buttercream frosting in the middle and vanilla buttercream frosting on the outside. The eggs and Dinosaurs are made with fondant.

Ingredients for the cake:

  • All purpose flour: 2 cups
  • Castor sugar: 2 cups
  • Eggs: 4 large
  • Vanilla essence: a few drops
  • Salt: a pinch
  • Butter: 1/2 cup
  • Olive oil: 1/2 cup
  • Cocoa: 4 tbsp
  • Icing sugar: 4 tbsp
  • Baking powder: 2 tbsp
  • Baking soda: 1/2 tbsp

Cream the butter and sugar together. In a separate bowl bring the eggs to a frothy consistency. Now mix the eggs and butter together and add in the oil with the help of a spatula. Sift all the dry ingredients in a separate bowl. Pour all the wet ingredients into the dry ingredients and use a spatula to do fold and cut. Don’t overmix. Now divide the batter into two halves. In one half add cocoa and icing sugar. Now pour the white batter first then Cocoa batter. Use the back of the spoon to press it down for the swirls. Then add white batter over it and press it down repeat the same process till all the batter is finished. I used two 6 inch pans. Fill only till half.

Bake in a preheated oven at 180 degrees for 30 minutes. Take it out and wrap them in cling wrap and put them in the fridge for 30 minutes. I baked this cake in the morning and decorated it by lunch time. It gave me enough time to make my Buttercream till the cakes were getting cooled down.

For the Buttercream:

  • Unsalted butter: 2 cups
  • Cocoa: 1/2 cup
  • Icing sugar: 1/2 cup
  • Milk : 4 tbsp
  • Vanilla essence: 2 tbsp

Whip the butter using a hand mixer or a stand mixer. I used my stand mixer for this. Whip it till it becomes super soft and creamy. Add in sugar and whip some more. Now add in vanilla essence and milk. Yes milk will give it just some more creamy consistency. It is truly a magic ingredient. Now take one cup of this buttercream and add in Cocoa. We will use it in the middle of the two layers of the cake.

Remove the cakes from the fridge and using a pastry brush take a half a cup of water and add in two tbsp of sugar. Use it to brush the cakes. It will keep them moist under the layers of buttercream frosting when it goes back in the fridge.

Use an offset spatula to ice your cake. For the fondant dinosaur I just watched a few videos on youtube and made it.

Nutella Chocolate Cupcakes

If you are a Nutella fan than these cupcakes are definitely worth the effort. Make sure that Nutella jar is at room temperature.

Ingredients list:

  • All purpose flour: 2 cups
  • Castor sugar: 2 cups
  • Nutella: 1 cup
  • Cocoa: 4 tbsp
  • Butter Milk: 1/2 cup
  • Olive oil: 1/2 cup
  • Eggs: 3 large ones
  • Baking powder: 2 tbsp
  • Baking soda: 1/4 tbsp
  • Salt: a pinch
  • Vanilla essence: a few drops

Mix oil and Nutella so that it becomes silky smooth and easy to pour into the batter. Beat eggs with a fork and add in castor sugar and beat a few minutes more. You can use a hand whisk for this. Sift in the dry ingredients. Now add in all the wet ingredients to the dry ingredients. Use a rubber spatula here. Then pour them in the cupcake tray lined with liners. Fill half of the cupcake liners. Bake at 180 degrees in a preheated oven for 20 minutes or till the skewer comes clean. Let them cool down completely before icing.

For icing you will need :

  • Nutella: 1/2 cup
  • Unsalted butter: 1/2 cup
  • Salt: a pinch
  • Icing sugar: 4 tbsp

Whip up the butter till it becomes frothy then add sugar and Nutella and the salt. Whip it for another few minutes till it becomes more smooth.

Use a Wilton 2 D tip for piping. Cut strawberries into thin slices and then add them on the top. Trick is to put the iced cupcakes in the fridge for the buttercream to set.

Walnut Coffee Cake!

This cake if baked without any oil can be used in a form of custard Christmas pudding the recipe of which I have uploaded earlier. The picture is of the cake baked without oil and yet it’s so fluffy and the reason for that is eggs. Beat your eggs to incorporate a lot of air.

Ingredients list:

  • All purpose flour: 2 cups
  • Castor sugar: 2 cups
  • Salt: a pinch
  • Eggs: 4 large
  • Baking powder: 2 tbsp
  • Baking soda: 1 tbsp
  • Vanilla: 2 tbsp
  • Walnuts: 1 cup chopped
  • Coffee: 2 tbsp
  • Hot water: 1/2 cup
  • Olive oil: 2/3 cup
  • Butter: 6 tbsp
  • Chocolate chips: a handful

Whip up eggs by using a hand mixer or a stand mixer. Start with medium speed and increase it to 10 the highest and whip the eggs till they double in size. Add in sugar and beat for another 3 minutes. Should take about 8 minutes for them to turn white and fluffy. Sift all the dry ingredients. Put 2 tbsp of instant coffee powder into hot water and stir. Keep it aside. Add the egg mix to the flour and fold. Add in olive oil and melted butter that’s at room temperature. Use a spatula to fold. In the end add in coffee water. Make sure it’s at room temperature now. Mix and fold till it’s incorporated. Stop when it’s done. Line a 9 inch removable bottom pan with oil and flour. Pour half the batter in it. Sprinkle half walnuts into it then pour the rest of the batter in it and sprinkle the rest of the walnuts and in the end just take a handful of chocolate chips and sprinkle them where there is space left. Bake it in a preheated oven at 180 degrees for 30 to 45 minutes or when the skewer comes clean. Remove it from the oven after 5 minutes if baking with oil and butter or immediately if it’s a Biscotti cake.

For the Christmas Pudding recipe that’s exactly like a bread pudding except it uses this Biscotti cake go to my previous blog Post.

Coconut Chocolate Chip Cookies

Now this recipe was an experiment that came out well. I am planning on making these again but maybe tweak the recipe a bit more. Please use a good quality almond flour otherwise your cookies will taste raw and bitter.

Ingredients list:

  • Almond flour: 1/2 cup
  • Coconut Flour: 1 cup
  • Chickpea Flour: 1/2 cup but medium roasted.
  • Brown Sugar: 11/2 cups
  • Honey: 1/2 cup
  • Eggs: 2 large
  • Butter: 1/2 cup
  • Ghee or clarified butter: 1/2 cup
  • Salt : 1/2 tbsp
  • Ajwain : 1 tbsp

Sift the flours into a big mixing bowl. Now add in the rest of the ingredients. Use your palms to make balls and store them on parchment paper on tray. I put them in the fridge overt and then baked them the next day but you can bake them the same day just keep the cookie dough for atleast 2 hours in the fridge before baking. Use a spoon to flatten them a little and add Chocolate buttons and some granulated sugar to give that crunchy effect. Bake them in a preheated oven at 180 degrees for 11 to 12 minutes or till golden brown on the edges. Remove from the oven and also from the parchment paper otherwise they will become hard. Put them on a cooling rack and then store them in an airtight container.

These cookies are super soft on the inside and crunchy on the outside.

Hot Chocolate Bundt Cake with Chocolate Ganache!

Can you imagine hot chocolate in a cake? Well I did and then I went about baking it. I had some hot chocolate lying around that I had made the previous day so I decided to have it in a cake.

Now you can see on of my previous posts on hot chocolate for the recipe.

Ingredients list:

  • All purpose flour: 2.5 cups
  • Castor sugar: 2 cups
  • Eggs: 3 large
  • Hot Chocolate: 1cups
  • Cream cheese: 1 packet of Amul Cream Cheese
  • Icing sugar to mix in cream cheese: 6 tbsp
  • Olive oil: 2/3 cups
  • Butter: 6 tbsp
  • Baking powder: 2 tbsp
  • Baking soda: 1 tbsp

Grease a Bundt pan with olive oil and dust it with flour. Preheat your oven to 180 degrees.

Beat eggs for 5 minutes at full speed using a hand mixer or a stand mixer. Till it doubles. Add in sugar and beat for 3 minutes till it becomes soft and doubles. Sift flour, baking powder and soda with a pinch of salt. Add the egg mix into the flour then add hot chocolate olive oil and butter. Mix only till combined with a spatula. Mix room temperature cream cheese with icing sugar using a fork and keep aside.

Pour half cake mix and then add the Cream Cheese in the middle and spread it using he back of the spoon. Pour the other half of the batter and bake it for 45 to 55 minutes or till the skewer comes clean. Take it out and let it cool down completely before you demould it. Take a Butter knife and use it gently to pull the sides of the cake aside. Then turn it on a plate and let it rest after tapping it a few times. Come back after ten minutes and lift the pan gently and the cake would just slide out. Cover it in a cling wrap and put it in the fridge for 30 minutes before icing it. Because at this stage it’s too soft.

For the Chocolate Ganache:

I used normal Cadbury dairy milk chocolate with 6 tbsp of fresh Amul cream over a pan. Let the cream come to a simmer and not a boil then add in the chocolate and mix. You can add one tbsp of butter for extra shine. Cover your cake in Ganache using an offset spatula and cover it with fresh berries. Sprinkle some icing sugar over the berries to get the complete look.

Orange Bundt Cake!

This is my recipe for a moist melt in your mouth cake that’s got the best of the Orange season. Ensure that you are using unsalted melted butter that’s at room temperature. And all your ingredients are also at room temperature. Preheat your oven as soon as you have assembled all your ingredients. Firstly prepare your pan. Use a pastry brush and olive oil to grease it and then dust it with flour.

  • Wheat flour: 1 cup
  • All purpose flour: 11/2 cups
  • Sugar: 2 cups
  • Banana: 1 ripe
  • Eggs: 3 large
  • Baking powder: 2 tbsp
  • Baking Soda: 1 tbsp
  • Milk: 1/2 cup
  • Olive oil: 1/2 cup
  • Butter: 1/2 cup unsalted
  • Vanilla essence: 1 tbsp
  • Fresh Orange Juice: 1 large orange
  • Lemon: juice if 1 lemon

Preheat your oven at 180 degrees. Mash Banana and keep aside. Whisk all the dry ingredients. Beat the eggs in a stand mixer or with an electric hand beater for 3 minutes at full speed. Add in sugar and beat for 5 more minutes till it doubles in size and becomes a thick mixture. Use a fine sieve to seperate the pulp from the orange juice. Add in lemon juice to this and pour it over your mashed banana and mix. Add in oil and vanilla to it. Use melted room temperature butter here and add in to this mix. Use a spatula to fold in the egg and sugar mixture into the dry ingredients. Finally add in the wet orange Banana mix to the batter. Always use big strokes of the spatula to fold in and stop when it’s fully incorporated or mixed. Please don’t keep working the batter. That will give you a very hard cake. Bake at 180 degrees for 30 to 35 minutes depending upon the temperature of your oven. Remove after 3 mins. Let it cool on a wire rack. Dust it with icing sugar using a seive. Decorate it with fresh orange slices and Chocolate covered Cranberries.

Hot Chocolate!

Okay this is my go to Recipe for hot chocolate all the time. It’s so simple and easy to prepare. Ofcourse I will list the ingredients especially the chocolates that I use in it for that extra thick richness and that perfect balance between sweet and dark cocoa. Now in no way I am getting paid to promote these products. I just found out that if I use these chocolates in just the right quantities then it will yield me that perfect Hot Chocolate.

Now this recipe yields about 2 cups of cocoa. What to do someone is always there to help me with it at home. I mean you can reduce down the ingredients if you want.

For the recipe:

  • Milk 1 1/2 cup: I use Amul toned milk
  • Cream 1/2 cup : Amul cream
  • Sugar: 2 tbsp
  • Cocoa : 1/2 cup Hershey’s Dark Cocoa
  • Morde Chocolate: 1/2 cup
  • Amul Dark Chocolate: 1/2 cup 90% cocoa.
  • Marshmallows: 3 for each cup. I don’t use a torch to burn them. I am not a fan of it.

Use a good pan for this recipe. Now take one cup of milk and half a cup of Cream and bring it to a simmer on low heat. Add in Cocoa at this stage and also finely chopped Chocolate half cup of Morde and Half cup of Amul Chocolate. Use a whisk to stir it. Add in sugar and the half cup of milk we will use to add in the end so as to ensure the consistency remains a bit liquidy and yet a bit thick. Now cover the pan and let it cook for a few minutes till it looks thick. You can also use one tbsp of Cornflour in this if you want to thicken it more. Just mix only 1 tbsp of Cornflour to the half cup milk you were adding in last. That will thicken the hot chocolate. I don’t use it but some of my friends love a thicker hot chocolate so I usually add in for them.

Take a cup and pour it till the top once done. Add in Marshmallows and you can always use Hershey’s sauce to top it up if you want. More chocolate will not harm anyone right! Enjoy it hot.