250TH POST & EGGLESS CHOCOLATE SPONGE CAKE WITH ORANGE CREAM FROSTING

Hi Friends,

Today I reached to my 250th post and wish to celebrate with all of my co-blogger friends, readers and viewers. Without your continuous support, I could not reach so far. Thanks a tons dearies. Shall we bake eggless cake today? Here, these cakes are for you buddies, simple eggless chocolate sponge cakes with orange cream frosting. 

Noone wants to miss out on anything chocolaty. These cakes are really soft and spongy; I felt love with their colour. Cakes have very homely look with very handy ingredients.

Recipe Source & Acknowledgement: Homely Food

INGREDIENTS:
FOR MAKING CAKE:
1 Cup All Purpose Flour (maida)
1/4 Cup Unsweetened Cocoa Powder
1/2 Cup Confectioner's Sugar
1/2 Cup Plain Yogurt (curd)
1/2 tsp Baking Soda
1 tsp Baking Powder
1/4 Cup Butter - at room temperature (unsalted)
A Pinch of Salt
1 tsp Vanilla Essence

FOR ICING:
4 tbsps Unsalted Butter
1/4 Cup of Icing Sugar
1 tsp Vanilla Essence
2 tbsps of Orange Pulp

METHOD:
FOR MAKING CAKE:

Preheat oven to 180 C / 350 F for 10 minutes. Grease cake pans with butter and sprinkle some all purpose flour, and rotate the pans. So that the flour is completely covered into the pans. It means, cake doesn't stick into the pan. ( I taken two pans, one is 5" diameter and the otherone is 7" diameter.

Sieve all purpose flour, baking powder, baking soda and cocoa powder two times and set aside.

In a large bowl, mix sugar and butter. Beat the mixture for 2 minutes.

Add curd in it. Beat the mixture for 2-3 minutes again.

Add flour, cocoa powder, baking soda and baking powder to the mixture little by little. Whisk continuously for 5 minutes. Add vanilla essence in it. 

Pour the batter into the baking pans and place the pans on the centre rack. Bake for 35 mins exactly or till a toothpick inserted in the centre and comes out clean. Switch off the oven. Let it cool inside the oven for another 5 minutes. Let those cool on the cooling rack. Invert those cakes on plates. let them cool completely before frosting.

FOR ICING:

Keep the butter at room temperature. Beat icing sugar and butter nicely. Add vanilla essence and orange pulp in it. Mix well. Spread on cakes with a spatula and decorate it as per your liking.

Keep cakes in refrigerator for 3-4 hours till icing sets nicely. Serve chilled and enjoy!

Sending to: Homely Food Event / Giveaway; "Spotlight: Show Your Best Creation" @ Cuisine Delights;  Jagruti's Mom's event- Food She Loved; Only chilled or frozen desserts @ Foodelicious.

2 MINUTES EGGLESS CHOCOLATE CAKE

This dense moist easy chocolate cake we can make just in 2 minutes. I got this recipe from Meena's space, Homely Food. I slightly adjusted the recipe to suit our taste. I prefered to add lemon juice, as it makes cake super moist and spongy. We can prepare this cake with very few ingredients, which are easilly available in our pantry. I simply loved this cake and I was completely satisfactory with the outcome. Let us begin cooking this delicious cake.......

INGREDIENTS:
3 tbsps All Purpose Flour (maida)
1&1/2 tbsps Unsweetened Cocoa Powder
3 tbsps Confectioner's Sugar / Powdered Sugar
3 tbsps Butter (melted)
1 tsp Vanilla Essence
A pinch of Salt
1 tsp Baking Powder
3 tbsps Milk (at room temperature)
1 tsp Lemon Juice
Few Nuts for Topping

METHOD:
Put 3 tbsps confection's sugar in a mixing bowl, add milk in it. Keep stirring till sugar dissolves in milk.

Sieve all purpose flour, cocoa powder, baking powder and salt.

Add vanilla essence, lemon juice and butter in it.

Fold nicely, so that all ingredients are incorporated well.

Grease a microoven safe bowl with little butter, arrange few nuts at the bottom of that bowl.

Pour beaten mixture on it.

Place the bowl in microoven, micro it for 2 minutes at 100 MW power. Keep it 5 minutes on standing time. Cool for 10 minutes, take out the bowl now.

Turn cake out of the bowl, yummy super moist chocolatey cake is ready now. 

I served each cake wedge with topping by a scoop of vanilla ice cream. Enjoy!!!

Sending to: Homely Food Event / Giveaway

Sending to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

Sending to: JCO's Gain Popularity event

CREAMY CHOCOLATE CUPCAKES

This is a wonderful dark chocolate cupcakes, that you do not have to share. It has a mild chocolate flavor with moist texture. No need frosting, just dusting with liberal coloured sprinkles. I like this plain chocolate cupcake with chocolated chips inside. I made cookies similar with this dough, got addicted on it, so this time just try for cupcakes with little changes in ingredients and it turns out amazing!

Servings : 14

INGREDIENTS:
1 Cup + 1 tbsp All Purpose Flour
1 1/2 tbsps unsweetened Cocoa powder
1 tsp Baking Soda
A pinch of salt
1/2 cup unsalted Butter
2 OZ / 55 gm Cream Cheese at room temperature
1/2 Cup Granulated Sugar
1/4 Cup Dark Brown Sugar
1 Egg
1 tbsp Heavy Cream
1/2 tsp Vanilla Extract
1.5 OZ Chocolate cubes, melted and cooled
4 OZ Chocolate Chips

METHOD:

In a bowl shift flour, cocoa powder, baking soda and salt.

In a medium bowl combine butter, cream cheese, granulated sugar and brown sugar. Beat about 3 minutes with electric hand mixer till fluffy.

Beat egg, vanilla and heavy cream in it, till blended.

At the low speed, beat all the dry ingredients and melted chocolated. Add chocolate chips.

Fold it just until incorporated.

Preheat oven to 350 F / 175 C. Line a pan with paper or foil liners. Fill the cupcake mould 1/2 full with the batter.

Bake for 20-25 minutes in the preheated oven or until a toothpick inserted into the center of the cake and comes out clean.

Let cupcakes cool for 5 minutes, then transfer them to a rack to cool completely.

You might like:

REINE DE SABA AVEC GLACAGE AU CHOCOLAT (CHOCOLATE ALMOND CAKE)

CARROT PINEAPPLE CAKE

Sending to: Cooking made easy with chocolates / Cocoa @ Spice n Sugar Tales

REINE DE SABA AVEC GLACAGE AU CHOCOLAT (CHOCOLATE ALMOND CAKE) : A TRIBUTE TO JULIA CHILD

“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.”
― Julia Child, Mastering the Art of French Cooking

This is my heartiest tribute to the culinary legend Julia Child, in honour of her 100th birthday on 15th August, 2012. There are lot of chefs arround the world I admire, Julia Child is one of them. A chef, a writer or she is such a personality who introduced French cuisine among Americans. The late American culinary icon is being celebrated with dinners, events and parties in Boston and across the United States. Her popular TV show, "The French Chef" changed the way Americans cooked, ate or even thought about food.

Now, I am for the first time a part of the group called Baking partners, a baking group hosted by Swathi Iyer. Being part of the 'Baking Partners - A Group of Home Bakers' our challenge for this month is Julia Child's famous Reine de Saba Avec Alacage au Chocolat which is Chocolate Almond Cake.

This is a chocolate almond cake with chocolate-butter icing and almond meal, absolutely delicious. Very rich in chocolate, flovored with spiced rum and almond extract, simple and short time baked cake. Not so much fluffy, but still moist inside, really delectable one. It is just one layered cake, easy and simple chocolate icing with almond dressing just perfect and luscious for any special occassion. Rum enhances the flavor of this cake while mixed up with the chocolate...

INGREDIENTS:

CAKE FOR 9" SQUARE PAN:
4.5OZ / 4&1/2 Squares / 127.57 gm Semi Sweet Baking Chocolate (I used Ghirardelli Chocolate)
2&1/3 tbsps Spiced Rum (Sailor Jerry brand)
4 OZ / 1stick + 1 tbsp / 127 gm Softened Unsalted Butter
3 Eggs (yolk and white seperated)
1 cup Granulated Sugar
A pinch of Salt
1 tbsp & 1/2 tsp Granulated Sugar
3/4 cup / 73.12 gm Pulverized (ground) Almond
1/2 tsp Almond Extract (use less if you don't like too much almond flavor)
2/3 cup or 64 gm All Purpose Flour
1 tbsp Corn Flour

FOR CHOCOLATE ICING:
2.25 OZ / 2 + 1/4 squares / 63.7 gm Semi Sweet Baking Chocolate
2&1/3 tbsps Spiced Rum
7 tbsps Softened Unsalted Butter
Note: Add about 3/4 cup sliced almonds to the ingredients for decoration. Instead of rum, you may use coffee.

METHOD:
FOR THE CAKE:
Preheat the oven to 350 F / 180 C.

Butter and flour the cake pan. Set aside.

In a steel bowl mix chocolate and rum. Place it over another larger bowl with boiling water. Chocolate will melt after 5 minutes. While chocolate melts, let proceed with the recipe. Measure all rest of the ingredients.

Cream the butter and sugar together for several minutes until they form a pale yellow fluffy mixture. Beat the egg yolks until they well blended.

Beat egg whites and salt in a seperate bowl until soft peaks are formed (gradually increase the speed of electric hand mixer and blend for about 5 minutes). Sprinkle on the sugar and beat until stiff peaks are formed.

With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the ground almonds and almond extract. Immediately stir in one-fourth (1/4th) of the beaten egg whites to lighten the batter. Delicately fold in a third (1/3rd) of the remaining whites and when partially blended, sift on one-third (1/3rd) of the flour and continue folding. Alternate repidly with more egg whites and more flour untill all egg whites and flour are incorporated.

Turn the batter into the cake pan, pushing the batter upto its rim with a rubber spatula. Bake in middle level of preheated oven for 25 minutes. Cake is done when it has puffed, and 2&1/2 to 3 inches arround the circumference are set so that a toothpick plunged into that area comes out clean; the centre should move slightly if the pan is shaken, and a toothpick comes out oily.

Allow cake to cool in the pan for 10 minutes. Run a knife arround the edge of the pan, and reverse cake on the rack. Allow it to cool for two hours; it must be thoroughly cold if it is to be iced.

To serve, use the chocolate-butter icing recipe below and then press a desigh of almonds over the icing. 

FOR THE ICING:
A bowl filled with a tray of ice cubes and water to cover them and set aside.

Place the chocolate and rum or coffee in a small pan, cover, and set in a larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over the cake cake with spatula.

Place cake on platter or tray. Scrape icing onto top center. Using small offset spatula, spread icing evenly and thinly over top and sides of cake.

Then press a design of almonds over the icing.

If you want to either share or enhance your baking skills, join us for a monthly baking adventure at Baking Partners!

 

Sending to: Cooking made easy with chocolates / Cocoa @ Spice n Sugar Tales